A lot of people look for Loup de mer (Sea bass). I have 2 on here that work very well, especially the Seabass roasted with potatoes, olives, capers, white wine, garlic and tomatoes.
Recently I got an amazing shot of a just line caught seabass, about 2.5 kilos heavy and wilder then wild. Line caught fish dies because they suffocate when caught, that’s immediately. If fish is caught on large trawlers with nets hanging in the sea for days, the fish drowns and the flesh starts to “cook” in the salt water. (i.e. if you put meat in salt water, its like preserving in brine) Therefore look out for sustainable fished fish!
How to know your fish is fresh:
The eyes are shining, bright, bulging.
The fish is covered in sea slime. (scales are plenty and not dry)
The gills are bright red.
The fish doesn’t smell fishy but pleasant of fresh sea air.
The meat when sticking finger into is not soft but resilient.
Happy cooking.
