Sea Bass

How a Sea Bass Travels from its Origin to a Dinner Plate

To comprehend how a sea bass reaches the dinner table of a seafood lover requires knowledge of the fish’s unique evolution and ecological dynamics together with the complicated process of producing and harvesting sea bass for consumption. An appreciation of the environmental and economic effects of current fishing practices along with the socio-cultural practices related to seafood consumption are also necessary to understand the chain from sea bass in the ocean to dinner plate.

A Scientific Overview of Sea Bass

The sea bass (morone saxatilis) is a partial-anadromous species of ray-finned fish belonging to the family Percichthyidae. It is native to the Atlantic Ocean and Gulf of Mexico, generally located in temperate, estuarine and marine areas both close to shore and in deep waters ranging from 30 - 800 meters in depth. This species lives to approximately 55 years of age and its lifecycle begins with eggs being spawned in near coastal waters (Duneuf, 2013). Typically female sea bass release between 3-400 eggs which rest close to the surface as they float towards near-shore habitats with grouper, snapper and other reef fishes (Moran et al., 2012).

Once the eggs hatch into minutefish, larvae disperse over large distances as currents and local eddies help disperse juvenile species for reproduction (Knowlton, Kittinger & Wing, 2012). Adolescent bass take up residence in the estuarine areas where they feed on small crustaceans, insects, worms and mollusks (Ackerman & Roth, 2013). They remain in the estuary for 3-4 years before migrating outwards into interior ocean waters, usually in late spring or early summer (Moran et al., 2012). Adult bass spawn in the deeper waters of the continental shelf where they feed on larger prey such as crabs, shrimp and squid (Ackerman & Roth, 2013).

Sea bass has been a popular food item throughout the world for centuries, with commercial fisheries first targeting the species in the 1950s (Duneuf, 2013). Today, sea bass is a highly valued commercial and recreational fish, leading to exploitation and over fishing around the world. The bulk of the sea bass harvest is achieved through bottom trawling, a technique which utilizes heavy gear to drag across the ocean floor, or through surface longline fishing methods (Kitsikoudi & Economou, 2015). Each of these fishing techniques has a direct impact on fragile benthic habitats and can create significant ecological damage.

Producing and Harvesting Sea Bass for Consumption

Fisheries surrounding sea bass generally involve heavy duty boats equipped with trawling nets and longlines, as well as other methods of harvesting such as gill nets, purse seines and trawl jigs (Kitsikoudi & Economou, 2015). Trawling nets are typically constructed with heavy-duty mesh and measure up to 60 feet in length with a 250-650 foot wide mouth opening. They are equipped with two large, flat bottom steel trawling doors at either end to facilitate dragging across the sea floor, capturing virtually all organisms within the range. Longlines are comprised of thousands of baited hooks strung along a line, some measuring up to fifty miles in length, and are left to drift in the water overnight (Lento, 2010).

The majority of sea bass are caught with otter trawls, yet longlining is employed in deeper waters off the continental shelf where adult sea bass prefer to reside (Lento, 2010). Bycatch is a common issue of bottom fishing with sea bass; other species, such as flounder, cod, and skates, are frequently caught in the nets when fishing for sea bass (Lento, 2010). The more targeted species the fishery wishes to catch, the more bycatch it will bring in, thus increasing the risk of ecological damage (Kitsikoudi & Economou, 2015).

Once sea bass have been harvested they are transported to shore where they are processed and sold to domestic and international markets (Lento, 2010). The initial stages of post-harvest involve the cleaning, filleting and packaging of the fish for redistribution. Fillet production often involves the use of large filleting machines which cut the fish into consistent portions for sale in larger packages or in individual portions for home consumers (Kitsikoudi & Economou, 2015). In addition, further processing techniques are used by the food industry such as roasting, smoking or breading. Ice glazing – a process used for increasing shelf life by coating refrigerated fish in a thick layer of ice – is also used to save labor costs associated with packing and shipping (Lento, 2010).

The Socio-Cultural Implications of Seafood Consumption

Seafood consumption is influenced by several socio-cultural components, including economics, available seafood variety, regional dietary trends and cultural preferences. The cost of seafood fluctuates regularly with changes in supply and demand, making it an attractive yet often expensive item to incorporate into home meals. As sustainably produced, high quality sea bass is becoming a rarer and more valuable resource, the price continues to rise, thus limiting its availability to many consumers (Kitsikoudi & Economou, 2015).

In addition, the availability of certain seafood species depends on the region and cultural preferences of the consumer. For example, sea bass is not as common in many regions as salmon and other finfish, from the wide assortment of seafood selection, sea bass may not be offered or be present in smaller amounts than other less ecologically demanding species (Kitsikoudi & Economou, 2015).

Finally, societal attitudes towards seafood also shape how much we consume. Several cultures around the world place a large emphasis on eating seafood for health reasons. In Japan, for example, fish consumption has long been seen as promoting overall wellbeing and good fortune (Kitsikoudi & Economou, 2015). On the other hand, certain cultures have become increasingly conscious of the environmental and health implications of the seafood industry, reducing the amount of fish they consume (Lento, 2010).

Conclusion

The journey of a sea bass from its origin in the ocean to a diner’s plate is a complex one, influenced by elements of both science and culture. Its evolution and ecological dynamics must be understood in order to appreciate its journey and to understand the implications of fishing practices employed to harvest the fish. The socio-cultural aspects of seafood consumption play an important role in the limited access to sustainable seafood and regional dietary trends, as well. Ultimately, if seafood consumers and the seafood industry alike continue to focus on eco-friendly, low-impact harvesting techniques, economic and environmental implications can be minimized, ensuring a safer, healthier source of seafood for generations to come.