Atlantic wreckfish
stone bass
Polyprion americanus latin

I hope to find some Atlantic wreckfish, new to the market and caught off the Carolinas.

The Atlantic wreckfish, Polyprion americanus, is a marine, bathydemersal, and oceanodromous fish in the family Polyprionidae.

It's also called stone bass, but the name "wreckfish," derived from the fact that the fish are often found near shipwrecks, seems to have stuck.

It is also known as stone bass, because it inhabits rocky ledges and wrecks.

The next course, a fillet of stone bass with a wild mushroom accompaniment we had seen created by Scotsman Alan Murchison, the event’s executive chef.

The hotel restaurant offers such local specialties as stone bass fillets Seteais style and braised veal; dinner for two, with a bottle of wine, is about $75.

Here are wagyu sliders, lobster tacos, fried oysters, buttermilk-coated chicken wings, grilled stone bass and pot-roast chicken thighs.

David Sexton in London's The Evening Standard, described the crudo of stone bass as "excellent" and found that the tagliolini with rabbit was the best thing on the menu.

Graham Central Station is the self-titled debut album by former Sly & the Family Stone bass player Larry Graham's new band, "Graham Central Station".

Settle into a delectable meal of spaghetti with stone bass, sea urchin and lemon zest (12 euros) or lamb with oven-roasted pistachios and a vegetable caponata (12 euros).

Chris Golding, of Apero in the stylish new Ampersand Hotel, is a big fan and uses sumac to add great depth to a vibrant dish of stone bass and beetroot risotto.

A team of Croatian chefs whipped up a pungent meal Thursday, infusing the flavor of the tobacco leaf synonymous with Cuba into baked stone bass filets, bread and butter, a rich demi-glace sauce, even ice cream.

The Boxing Day menu features pork, beef and turkey roasts, but, if you've already had your fill of stuffing, you might want to try the more delicate offerings such as pan roast stone bass served with herb gnocchi and crab.

Flavia Quaresma's cooking at Carême made us forget we were in Latin America: a limpid, pale-green cucumber broth with small cubes of goat cheese; a subtly flavored fillet of cherne or stone bass, served with a sea-urchin emulsion, and a chilled fruit terrine of the utmost delicacy.

The stone bass was a block of creamy-fleshed fish, which came with sea spinach and slippery spears of wild asparagus (I don't think I've ever seen either of these ingredients on a menu before), as well as six thumb-print-sized nibs of toasted gnocchi, julienned strips of veg and a buttery yellow sauce.

Plump mussels, heady with cider and garlic, depth-charge an otherwise subtle assembly of crisp-skinned stone bass and puréed parsley root.

Angie's stone bass had been pan-fried then placed in an oyster emulsion blended with cucumber purée, then served with cucumber noodles and elderflowers - a mad mixum-gatherum of flavours which sang in blissful harmony.

The Cellar's heritage is more than honoured in a magnificent fish dish: pearly stone bass, its skin blackened and crisp, on black quinoa muddled with tiny shrimp, golden raisins and samphire, with lemongrass butter lending a citric shiver.

Sashimi Isana - the largest selection at £34.80 - comprising stone bass, yellowtail, marbled rockfish, tuna, salmon, scallop and mackerel, presents as prettily as a picture, complete with twigs and blossom and curls of lemon rind.

Flavours are bright and clean with choices including crayfish salad or Scottish salmon with green olive oil emulsion to start, -followed by braised veal with pommes amandine or fillet of meagre (stone bass) with capers and lemon.