Sea bass occupies a relatively minor but acknowledged position within Aajonus Vonderplanitz's broader framework of ocean wild-caught fish. He mentioned it specifically in the context of a discussion about choosing fish at a fish market, confirming it as a valid and acceptable option within the Primal Diet. His single direct comment on sea bass was brief but affirmative: "Seabass is good." This places sea bass within the larger, well-developed category of ocean wild-caught fish that Aajonus consistently recommended as a superior source of nutrition, particularly for the nervous system, neurological fluids, and the reconstitution of nerve and brain cells.

Sea bass, as an ocean wild-caught fish, falls under Aajonus's overarching principle that the ocean, being only approximately 2% to 8% polluted depending on the source passage cited, provides a far safer and more nutritious environment for fish than freshwater lakes and rivers, which he stated are approximately 33–35% contaminated. This foundational distinction is the bedrock of why sea bass, as an ocean fish, is accepted while freshwater fish such as catfish, freshwater trout (unless from pristine mountain sources), and freshwater-caught salmon are generally discouraged or consumed only with great care.

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Aajonus's one direct statement on sea bass noted that it is "a little salty", meaning it registers as slightly more saline in taste compared to other fish he preferred, such as swordfish or yellowtail. He still affirmed it as "good," placing it within the acceptable range of ocean fish that provide nutritional benefit.

Within the broader framework that Aajonus applies to all ocean wild-caught fish, which sea bass belongs to, the following properties and effects are taught:

Nervous System Reconstitution: Aajonus taught that ocean wild-caught fish is the superior food for reconstituting the myelin sheath constituents and the neurological fluids of the body. He stated clearly that fish "mainly rebuilds the constituents" of the nervous system, though he corrected an overstatement he had made in his first book: fish alone does not rebuild the myelin sheath itself, which he later clarified is approximately 80–90% fat. The fat in fish can aid the myelin, but the full reconstruction of the myelin requires fowl (chicken, turkey) as well.

Nerve and Brain Cell Regeneration: Aajonus stated that seafood "helps regenerate brain cells and nerve cells" and "helps re-nutrify the nerve fluids better than anything else your body could use." This applies to sea bass as an ocean wild-caught white fish.

Neurological Fluid Replenishment: He explained that fish helps replenish neurological fluids but does not rebuild the myelin on its own. The myelin's reconstruction also requires fowl.

Mineral Toxin Neutralization: Aajonus recommended fish to people who carried heavy mineral toxins from environmental or dietary exposure. He stated that eating fish "would help neutralize some of that" in the context of someone dealing with mineral toxicity. This applies to sea bass.

Fat Digestion Characteristics: Aajonus taught that fish fats in general "digest very easily," though this varies by species. Some fish, like salmon or butterfish (escolar), have more complex or heavy fats. Sea bass, given its noted mild-to-slightly-salty character, was not specifically addressed in terms of its fat profile, but all ocean wild-caught fish fats were described as generally more easily digestible than raw cream, for instance.

Stimulation of Fat Burning: Aajonus noted that fish has a tendency to stimulate fat burning due to its high mineral content, and that "people will have a tendency to lose weight if they just eat fish." He also noted that "they get hungry fairly quickly, because the nervous system seems to just suck it up." This is a general property applicable to sea bass as a fish.

White Meat Category: Sea bass falls within the white meat category in Aajonus's meat classification system. White meat, including ocean wild-caught fish and seafood, was described as helping to "reconstitute nerves, including the brain." He stated that eating 1–3 pounds of raw meat daily helps regenerate and heal the body and reverse the toxic deterioration associated with aging and disease.

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Aajonus made a direct and revealing comment about sea bass that has a significant bearing on its proper form: "I've only eaten that once, but it was cooked, so I have no idea." This is a critical statement. It means that Aajonus himself had only ever personally consumed sea bass in its cooked form at the time of that discussion. He therefore had no personal experiential data on raw sea bass, which he acknowledged openly.

This does not in any way mean sea bass should be eaten cooked. Aajonus's entire dietary framework is built on the principle that raw animal foods are medicinal and nourishing, while cooked animal foods are at minimum nutritionally depleted and at worst actively harmful, particularly with respect to fish, where cooking transforms mercury from a biologically bound, protective mineral compound into a free radical toxin.

The fact that Aajonus had eaten it cooked "once" and said "so I have no idea" about its effects raw implies he had not yet had the opportunity to test raw sea bass on himself. He nonetheless affirmed it is "good" and placed it within acceptable fish choices, indicating it belongs in the raw category like all other ocean wild-caught fish he recommended.

The raw state is essential. Aajonus taught extensively that cooking any fish, not just swordfish, fractures the fat molecules that bind to mineral compounds (including any naturally occurring mercury or other minerals) and prevents them from passing harmlessly through the body. When fish fat molecules are intact and uncooked, they pass through the digestive tract relatively undigested and carry bound toxins out with them in feces and urine. When cooked, those fat molecules are "fractionated" and "dispersed," releasing the bound minerals as free radicals into the system.

Frozen sea bass is not recommended. Aajonus stated clearly regarding fish generally: "But if it's frozen, no." Freezing was considered damaging to the biological integrity of the food, changing the character of the fats and the bound mineral structures.

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Ocean vs. Freshwater: Sea bass is an ocean fish, which places it in the preferred category. Aajonus repeatedly contrasted ocean fish with freshwater fish: "Ocean is only 2% contaminated. You make the choice." In another passage he stated the ocean is "only 4-8% polluted, depending upon where you look." The Gulf of Mexico he placed at approximately 10% polluted and stated he personally does not eat anything from the Gulf of Mexico. Sea bass sourced from Gulf of Mexico waters would fall under this caution.

Geographic Preference: Aajonus stated his preference was for fish caught above San Francisco on the Pacific Coast, and above the Carolinas on the Atlantic Coast, though he said he would "eat any deep-sea ocean fish, even from areas all the way down to Florida, out of the Atlantic coast of Florida." Sea bass from preferred Pacific or Atlantic northern waters would be most desirable.

China Sea Exclusion: In a written communication, Aajonus specified that ocean wild-caught fish "is still okay unless it is from the China sea from the Philippines to Northern China." Sea bass sourced from that region would therefore be excluded.

Wild-Caught Only, Not Farmed: Aajonus was emphatic that no farmed fish, aside from shellfish such as oysters, clams, mussels, and scallops, whose farming is simply a husbandry of natural ocean growth, should be consumed. Farmed fish are "fed cooked, pressed toxic" food waste, garbage, and pellets in hatchery ponds. This makes farmed sea bass unacceptable.

Not Farm-Raised: In the context of the very discussion where he mentioned sea bass, Aajonus was at a fish market asking which fish are not farm-raised, and the answer was "not much." He still selected from what was available and mentioned sea bass as a good option in that context, implying he was speaking of wild-caught sea bass.

Fish Market Selection: Aajonus described going to a large fish market (he referenced the large fish market in L.A.) and specifically asking what is "not farm-raised." Sea bass was mentioned in this context of available non-farmed options.

Odor Removal: Aajonus taught that to remove the odor from raw fish, one should use cool water, not warm water. "Use cool water. And it just breaks down the fat molecules and you just go away." This applies to sea bass preparation as well.

No Salt-Added Raw Cheese as a Safeguard: As a general principle for ocean wild-caught fish, Aajonus stated in writing: "You can always eat a little no-salt raw cheese with fish to insure that any free-radical mercury is absorbed and contained in the cheese." This precaution applies to sea bass as well, particularly if there is any uncertainty about mercury levels.

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Aajonus consistently taught that fish should be paired with fat to slow its rapid assimilation by the nervous system and to buffer its powerful mineral stimulation. He stated directly:

Butter: Raw unsalted butter is a primary recommended pairing with fish. In the very passage where he mentioned sea bass, Aajonus suggested it be paired in "a nice lemon and butter sauce. Mmm." He said this approvingly of sea bass specifically.

The Reason for Fat Pairing: Aajonus explained that because of fish's high mineral content, "it stimulates fat burning. People will have a tendency to lose weight if they just eat fish. They get hungry fairly quickly, because the nervous system seems to just suck it up. So if you eat a little butter with it, it will be a little calmer, the way it goes into the system."

Avocado: As an alternative to butter, Aajonus said "Or eat avocado with it. Avocado and fish are a wonderful combination." This applies to sea bass.

Cream or Milk: Aajonus noted that when eating fish, one "should have some butter or cream or milk. It's helpful. If you are eating fish, there is lots of fat in fish, so you don't necessarily have to, but why not."

Lemon and Butter Sauce for Sea Bass Specifically: In his one direct mention of sea bass, Aajonus specifically paired it with "a nice lemon and butter sauce," suggesting this as the natural preparation, lemon juice with raw unsalted butter poured over or mixed with the fish.

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The only direct culinary preparation Aajonus mentioned for sea bass was brief but specific:

Sea Bass with Lemon and Butter Sauce: Aajonus stated, in the context of affirming sea bass as a good fish: "Mixed a nice lemon and butter sauce. Mmm."

This corresponds to his general pattern for raw fish preparations, which throughout his documented work follow the formula of fresh lemon or lime juice combined with raw unsalted butter, sometimes with additional ingredients such as ginger, honey, hot pepper, or fresh herbs.

While he did not give precise measurements for a sea bass-specific recipe, his documented general fish preparations using lemon and butter as a sauce template include combinations such as:

• Lemon or lime juice (3–6 tablespoons) warmed gently with soft raw unsalted butter (2–4 tablespoons), blended or stirred, poured over raw fish slices
• Additional elements such as grated fresh ginger, raw honey, chopped fresh hot pepper, or fresh dill are used in parallel preparations for other fish

Sea bass, being described as slightly salty, would benefit from the richness of butter to balance and mellow that mineral salinity, consistent with Aajonus's general guidance that fat slows the rapid uptake of fish minerals by the nervous system.

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