Representative image. Actual catch may vary.
Fresh Seabass in Bengaluru
Mild, buttery, chef-friendly.
Also known as: Seabass · Barramundi · Koduva
Mild, buttery and versatile — a chef’s favourite.
About Seabass
Seabass — the Asian Seabass, or Barramundi (Lates calcarifer), locally called Koduva along the Tamil coast — is the fish of restaurant kitchens for a very good reason: the flesh is white, buttery, mildly sweet, and it holds together beautifully in any technique. Poach it, sear it, bake it, en-papillote it — it responds to everything.
It is a lean, moderate-fat fish and a very clean source of protein. Because the flavour profile is so gentle, Seabass is the perfect canvas for Continental preparations — a lemon-butter-caper sauce, a herbed crust, a simple beurre-blanc — but it is equally at home in an Indian tandoor with a mild kashmiri chilli and hung curd marinade.
We source Seabass when a genuinely fresh haul is available at the coast. It is a species that can be aquaculture-raised, but we prefer wild-caught or open-sea-cage raised for the firmer texture. Ask on WhatsApp what today's supply is and we'll be honest about the source.
Cuts we offer
- Whole fish, scaled, gilled, gutted — for oven roast en-papillote
- Fillets, skin-on — for pan sear
- Fillets, skin-off — for poaching and steaming
How to cook Seabass
A perfect Seabass pan-sear starts with a bone-dry, salted fillet, a very hot pan, and 4 minutes skin-down before you flip. The skin crisps to shattering-golden and the flesh is medium in the middle. Finish with butter, thyme, garlic and a squeeze of lemon. For a whole-fish tandoor, score the fish deep both sides, rub in a marinade of hung curd, kashmiri chilli, kasuri methi, ginger-garlic and mustard oil, rest for an hour, and roast in a very hot oven at 240°C for 15–18 minutes. En-papillote — parchment paper, thin-sliced fennel, lemon, olive oil, capers — is the easiest way to serve Seabass at a dinner.
How we deliver it fresh
We source from the coast in the morning, chill it on ice for the drive to Bengaluru and pack it hygienically before it leaves for your door in KR Puram, Whitefield, Marathahalli or the surrounding areas. Nothing here is frozen for days on end and nothing here is chemically treated — the only preservation is temperature. If you order in the morning we deliver the same day; if you order later, we schedule you into the next available slot on WhatsApp before we pack.
Frequently asked about Seabass
Is Seabass the same as Barramundi?
Yes — the Asian Seabass and Barramundi are the same species (Lates calcarifer). Different markets use different names.
Is it a bony fish?
No. Seabass is one of the friendlier fish to eat — a central spine, a small line of pin bones near the belly, and a clean fillet. It is a very good "first proper fish" for children.
Do you fillet on request?
Yes. Tell us on WhatsApp whether you want skin-on or skin-off fillets, or a whole fish, and we prep before packing.
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Order Seabass on WhatsApp
Tell us the cut and quantity — we confirm today’s exact price on WhatsApp before your order is packed.