Wreckfish

Polyprion americanus

Also Known As

Sea bass, Stone bass

U.S. wild-caught wreckfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Picture of cooked wreckfish.
Wreckfish, such as this one, are believed to use deep Lophelia reefs found on the Blake Plateau as a safe haven. These coral habitats offer both shelter and food.
Complex habitats of the Blake Plateau, such as those on the Charleston Bump, provide substrate for a variety of attached invertebrates and shelter for large fishes, such as the red bream and wreckfish (on the right).
Two laser beams (seen as a red and green dot) from a submersible reflect off the wreckfish shown here. The dots produced by these lasers are 25 cm apart and can be used to estimate fish length and the area viewed by the camera.

Facts

Availability

Fresh from mid-April through mid-January, but availability is sporadic because only a few fishermen harvest wreckfish.

Source

U.S. wild-caught, mostly from waters off South Carolina.

Taste

Wreckfish has a mild but distinct flavor similar to grouper.

Texture

The meat is firm and has a large flake. Its texture and consistency are similar to swordfish.

Color

White when raw and cooked.

Health Benefits

Wreckfish is a low-fat, high-protein source of B vitamins and minerals, including selenium.

Health & Nutrition

Nutrition facts
Serving weight 100 g (raw)
Amount per serving
Calories 97
Protein 18.43 g
Fat, total 2 g
Saturated fatty acids, total 0.511 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 41 mg
Selenium 36.5 mcg
Sodium 68 mg

Seafood Guide