Wreckfish
Polyprion americanus
Also known as Sea bass, Stone bass
Culinary Profile
Wreckfish has a mild but distinct flavor similar to grouper.
The meat is firm and has a large flake. Its texture and consistency are similar to swordfish.
Wreckfish is a low-fat, high-protein source of B vitamins and minerals, including selenium.
Gastronomic Specifications
Biology & Habitat
Appearance
Wreckfish are bluish gray on the back and paler with a silvery sheen on the belly. Fins are blackish brown. Juveniles have black blotches on their head and body. They have a big head with a big mouth and a rough, bony ridge across the upper part of the gill cover.
Biology
Wreckfish are typically 40 to 60 pounds and 2.5 to 4 feet long, but can reach a maximum of 220 pounds and 6.5 feet. They have a long life span, with some living more than 70 years. They are able to reproduce at 8 years of age. From January through mid-April, wreckfish spawn multiple times in the Charleston Bump area.
Where They Live
Range Wreckfish are found in the western Atlantic Ocean from Grand Banks, Newfoundland, to La Plata River, Argentina. Habitat Wreckfish live in water ranging in depth from 140 to 3,300 feet. Juvenile wreckfish are found in surface waters, often near floating debris. Adult wreckfish prefer steep, rocky ocean bottoms and deep reefs, which provide food and shelter. They’re often found near caves and overhangs.
How to Buy & Source
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.
Commercial Fishery & Harvest
The wreckfish fishery is small, with fewer than 10 vessels currently operating in the commercial sector. Commercial landings are confidential due to the limited number of participants. The total annual catch limit has remained over 400,000 pounds since 2015. Wreckfish fishermen are based in Charleston, South Carolina, northeast Florida, and the Florida Keys. They supply most of the wreckfish in the domestic market. Primary fishing grounds are the Charleston Bump, a deep-water bank located 80 to 100 miles southeast of Charleston, South Carolina. Commercial fishermen use heavy-duty hydraulic reels with 1/8-inch cable to harvest wreckfish. They attach heavy weights and multiple circle hooks baited with squid to the cable and fish just above the bottom.
Nutritional Benchmarking Across 104 Species
Where Wreckfish ranks against the rest of the catalogue on each of USDA FoodData Central's per-100 g nutrient measures.
| Nutrient | Value | Rank | Percentile |
|---|---|---|---|
| Omega-3 DHA | 585 mg | 16 / 104 | 85% |
| Vitamin B12 | 3.82 µg | 24 / 106 | 77% |
| Selenium | 36.5 µg | 32 / 106 | 70% |
| Iron | 0.84 mg | 32 / 111 | 71% |
| Omega-3 EPA | 169 mg | 40 / 104 | 62% |
| Phosphorus | 198 mg | 70 / 111 | 37% |
| Protein | 17.73 g | 71 / 111 | 36% |
| Zinc | 0.4 mg | 82 / 111 | 26% |
Other New England/Mid-Atlantic Fisheries
Sustainable species managed out of the same regional fishery council as Wreckfish.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Blacktip Shark
Carcharhinus limbatus
Sweet, meaty taste.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Atlantic Common Thresher Shark
Alopias vulpinus
Mild flavor.
Atlantic Herring
Clupea harengus
Small fresh herring have a more delicate flavor, while larger herring have a fuller, oilier flavor.
Atlantic Mackerel
Scomber scombrus
Mackerel has a rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark meat along the midline.
Atlantic Mahi Mahi
Coryphaena hippurus
Mahi mahi has a sweet, mild flavor. For a milder flavor, trim away darker portions of the meat.
Atlantic Sharpnose Shark
Rhizoprionodon terraenovae
Reported to be quite tasty.
Atlantic Skipjack Tuna
Katsuwonus pelamis
Skipjack tuna has the most pronounced taste of all of the tropical tunas.
Atlantic Spiny Dogfish
Squalus acanthias
Mild and sweet.
Similar by Flavour: Other Mild-Tasting Species
If you enjoy the mild flavour profile of Wreckfish, these other species in the catalogue will feel familiar on the palate.
Acadian Redfish
Sebastes fasciatus
Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.
Alaska Pollock
Gadus chalcogrammus
Pollock has mild-tasting flesh and is similar to other white fish like cod or haddock.
American Lobster
Homarus americanus
Mild and sweet.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Frequently Asked Questions
Is Wreckfish a good source of vitamin B12?
Yes — Wreckfish provides 3.82 µg of vitamin B12 per 100 g raw, which is 159% of the 2.4 µg daily value.
How much Wreckfish is caught commercially?
The wreckfish fishery is small, with fewer than 10 vessels currently operating in the commercial sector. Commercial landings are confidential due to the limited number of participants. The total annual catch limit has remained over 400,000 pounds since 2015. Wreckfish fishermen are based in Charleston, South Carolina, northeast Florida, and the Florida Keys. They supply most of the wreckfish in the domestic market.
What is the texture of Wreckfish meat?
The meat is firm and has a large flake. Its texture and consistency are similar to swordfish.
Sustainability Story
U.S. wild-caught wreckfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Stock Structure
According to the 2014 stock assessment wreckfish is not overfished. Summary stock assessment information can be found on Stock SMART . The stock is not subject to overfishing based on 2022 catch data.
Population
The stock is not overfished.
Fishing Rate
Not subject to overfishing.
Habitat Impacts
Fishing gear used to catch wreckfish has minimal impacts on habitat.
Bycatch
Bycatch is low because fishermen use a very selective method—bottom hook-and-line gear with hydraulic reels—to catch wreckfish.
Management
NOAA Fisheries and the South Atlantic Fishery Management Council manage the wreckfish fishery. Managed under the Fishery Management Plan for the Snapper Grouper Fishery of the South Atlantic Region : A permit is required to fish for, land, or sell wreckfish. Bottom longlining is prohibited (only vertical hook-and-line may be used).
Data Source: NOAA Fisheries
Nutritional Profile
per 100 g raw edible portion · 19 values
Energy
Macronutrients
Omega-3 Fatty Acids
Vitamins
Minerals
Source: USDA FoodData Central (SR Legacy). %DV is percent of 2,000-kcal daily value for adults.