Wild Bass (Dicentrachus labrax) liked-by-lamb-chops producing a lovely traditional lamb

producing a lovely traditional lamb carcase

The flesh is moister than a pheasant but the flavour is gamier than a chicken

Don't forget to add your glaze for the last 30-45 minutes of cooking

Fillets come scaled and portioned ready to cook

Wild Bass (Dicentrachus labrax) liked-by-lamb-chops producing a lovely traditional lambAvailable: April October Seasonal April October Catch method longline, gill net, rod and line Sea Area VIIc Landed Suffolk coastal ports Landed by our partner boats on the Suffolk Heritage Coast, wild bass is a premium species, landed all through the summer months and caught using gill nets, long lines and rod and line. Ideal for pan frying, steaming or grilling, their delicate, flavoursome meat works well with Mediterranean flavours and fresh herbs.