Black sea bass are caught wild in Mid-Atlantic and South-Atlantic waters. In the fall, they migrate south and father away from shores but return north and inshore in the spring.

These local fish go by many names, such as black fish, black bass, Atlantic bass, and rock bass. They are a favorite among seafood lovers not only because of their light, sweet flavor profiles but for their visual appeal, too. The gleaming black skin contrasts beautifully with the stark white flesh.

The sourcing of the black sea bass has become much more sustainable. U.S. regulations oversee management of catching and harvesting to avoid overfishing, and bottom trawling surveys evaluate the abundance of bass in the environment as well as other species that are nearby to reduce bycatch.