Thai Seabass is a highly valued saltwater fish commonly found along the coasts of Thailand. Known for its firm white flesh and mild, clean flavor, it is one of the most versatile fish used in Thai cooking. Its neutral taste allows it to pair beautifully with bright herbs, citrus, and spicy sauces.
This fish is available year-round, with peak freshness during the cooler months from November to February, when the meat becomes naturally sweeter and firmer in texture.
Mild, clean, slightly sweet flavor with a delicate ocean aroma
Firm white flesh, low in oil, few small bones, easy to cook and absorbs seasoning well
Grilled whole with herbs, steamed with lime and garlic, fried until crispy, or used in soups and curries
Steaming preserves its natural sweetness and keeps the flesh moist. Deep-frying produces a crisp outer layer while keeping the interior tender. Grilling over charcoal enhances its subtle smoky aroma. Pair with lime, chili, and fish sauce for a classic Thai profile.
Observation
