Grilled Whole Black Sea Bass | On the Water with Captain Joel Bois

Chatham Harvesters
Jul 12
3 min read

Grilling whole fish like black sea bass is a fantastic way to enjoy its mild, slightly sweet flavor and tender texture. Here’s a step-by-step guide to help you grill it perfectly:

Ingredients:

1 whole black sea bass, scaled, gutted, and cleaned (about 1–2 lbs)
Olive oil
Kosher salt & freshly ground black pepper
Fresh herbs (like parsley, basil, thyme, dill, or rosemary)
Orange slices
Juice of one orange wedge

Equipment:

Grill (charcoal or gas)
Fish basket or cast iron griddle, heavy-duty tongs and spatula
Paper towels
Brush (for oiling the grill)

Prep the Fish:

Pat the fish dry: This is crucial for crispy skin and less sticking.
Score the fish: Make 2–3 shallow slashes on each side to help it cook evenly and absorb flavor.
Season generously: Rub the inside and outside with olive oil, salt, and pepper.
Stuff the cavity: Add orange slices, herbs, and juice of the orange wedge

Prep the Grill:

Preheat the grill to medium-high (about 400°F / 200°C).
Clean and oil the grates well to prevent sticking (use tongs with an oiled paper towel).

Grill the Fish:

Place the fish on the grill: Use a fish basket if you're worried about it sticking or falling apart.
Grill 5-6 minutes per side, depending on the thickness. Flip carefully once the skin is crisp and the fish releases easily.
Check doneness:
- Flesh should be opaque and flake easily with a fork.
- Internal temp should be about 135–140°F (57–60°C).

Serving Tips:

Let the fish rest a few minutes before serving.
Serve with extra orange wedges, olive oil drizzle, or an herb sauce.

You Make This Possible:

On the Water With Captain Joel Bois & Your Black Sea Bass

Captain Joel Bois aboard the F/V Musquash, fishing for black sea bass in Nantucket Sound

Because of You, This Fishery Thrives

When you signed up for your Chatham Harvesters fish share, you became more than just a seafood lover—you became a steward of our coastal community. With every fillet you take home, you’re helping local boats like the F/V Musquash operate sustainably, seasonally, and ethically.

Stewardship You Can Taste

Each spring, black sea bass return to Nantucket Sound . That’s when Joel sets his traps—one by one.n Black sea bass are selectively caught in baited pots.

“This isn’t an industrial operation,” Joel says. “We know every trap. We know every fish. That’s what makes it sustainable.”

You Keep the Ocean in Balance

Thanks to your support, Joel can fish in sync with nature. This fishery is governed by strict quotas, seasonal limits, and gear restrictions to ensure black sea bass populations stay strong for years to come.

Every fish is carefully measured—undersized fish are released unharmed

You Strengthen Local Fishing Families

Your decision to join the Coop helps keep boats in the water and families on the Cape working. For Joel, fishing is a legacy—one he hopes to pass on.

“When people like you care where your seafood comes from, it means everything. It keeps this community alive,” he says.

When you prepare your next meal, you’re not just cooking fish—you’re celebrating a chain of trust that starts with people like Joel and ends with you. You’re part of a better food system: transparent, seasonal, and truly local.