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Christmas Selection 2026

OUR CHRISTMAS AND NEW YEAR ORDER BOOK IS NOW CLOSED AND WE ARE NO LONGER ACCEPTING ANY ADDITIONAL ORDERS.

  IF YOU’VE MISSED THE DEADLINE YOU ARE VERY WELCOME TO VISIT THE SHOP AND SELECT FROM THE COUNTERS, OUR OPENING HOURS ARE AT THE BOTTOM OF THIS PAGE. IF YOU NEED TO GET IN TOUCH, PLEASE EMAIL US AT info@passionateaboutfish.co.uk AND WE WILL RESPOND AS SOON AS WE CAN
Farmed Bass
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Bass (Farmed)

Bass have been cultivated around the Mediterranean for thousands of years, long before modern aquaculture, making them one of Europe’s oldest traditionally farmed fish. It’s no surprise that our farmed bass have become a firm favourite on our counters. Originally introduced when the first annual restrictions were placed on wild-caught bass, they were immediately embraced by our customers and have remained ever since. Carefully reared and beautifully consistent, they offer clean flavour, firm white flesh and excellent reliability all year round. We now stock them throughout the year, alongside wild bass when available, giving you the choice to select whichever you prefer. Both have their place, it simply comes down to season and personal preference. Whole fish roast beautifully on the bone, while fillets pan-fry effortlessly for a crisp skin and delicate, flaky finish. Did you know…? The term 'seabass' became popular in supermarkets in the 1980s as a softer marketing name - but fishmongers have always simply called them bass.

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6-800g
This bass will serve 2, prepared on the bone, scaled and cleaned
£15.00

Bass have been cultivated around the Mediterranean for thousands of years, long before modern aquaculture, making them one of Europe’s oldest traditionally farmed fish. It’s no surprise that our farmed bass have become a firm favourite on our counters.

Originally introduced when the first annual restrictions were placed on wild-caught bass, they were immediately embraced by our customers and have remained ever since. Carefully reared and beautifully consistent, they offer clean flavour, firm white flesh and excellent reliability all year round.

We now stock them throughout the year, alongside wild bass when available, giving you the choice to select whichever you prefer. Both have their place, it simply comes down to season and personal preference.

Whole fish roast beautifully on the bone, while fillets pan-fry effortlessly for a crisp skin and delicate, flaky finish.

Did you know…?
The term 'seabass' became popular in supermarkets in the 1980s as a softer marketing name - but fishmongers have always simply called them bass.

Bass and bream lend themselves to Asian inspired recipes. This one from our website is quick and easy and packed full of flavour. You can either use fillets of bass, or take the same ingredients and roast the whole fish on the bone

https://www.passionateaboutfish.co.uk/sea-bass-with-crispy-ginger-and-garlic/

One large fish of around 1kg is perfect for 2 people. Allow around 500g of whole fish per person - remember you lose around 50% of the fish if you have it filleted.