Although some menus promote whole baby sea bass and serve one per person, the fish should be around 1.5kg in order to develop a good flavour, and can be as large as 4.5kg.

Sea bass is at its best treated simply, preferably roast, grilled or barbecued to give the skin a pleasing crackle, but sometimes steamed or poached, especially if it is a large specimen.

Serve roast sea bass with rosemary sauce, or a combination of olive oil, capers, garlic and lemon.

Fresh fish should be eaten on the day of purchase. If it is necessary to cook it the next day, place on a tray, wrap the container in cling film and store overnight in the coldest part of the fridge.

Frozen fish should be kept in the freezer and consumed within three months of purchase.