Sea Bass

Sea bass holds its flake at 127°F. Push to 130°F and it starts to loosen during the post-bath transfer to the plate. The 127°F mark gives you the firmest possible flesh that still tastes moist and tender. Don't compromise on the temperature.

Score the skin if you want a crispy finish. Three shallow diagonal cuts through the skin (not the flesh) prevent it from buckling when you sear and let seasoning penetrate. Skip this and the skin cooks unevenly.

Brine for 15 min in 8% salt water before bagging. The brief brine seasons the fish from the inside and firms up the flesh enough that it doesn't fall apart on the plate. Longer than 20 min and you're curing it.

Sear skin-side down in screaming-hot oil. Press the fillet flat with a fish spatula for the first 30 sec - that's how you get even, shattering-crisp skin across the entire surface. Without pressure, the edges curl and the center stays soft.

Anti-tip: don't try to flip the fillet to sear the flesh side. The bath has already cooked the inside, and a flesh-side sear just dries it out. Skin-side only, then plate skin-up so the crispy texture is the first thing the fork hits.

Don't overcook - sea bass can dry out

Crispy skin is a nice contrast to tender fish

Works with both bold and delicate flavors