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Sea bass (Dicentrarchus labrax L.) has been widely farmed in the last decade. In order to a better understanding of the final quality of this species, muscle cellularity and quality parameters of the flesh were studied on 14 specimens of wild and 11 farmed Atlantic sea bass, at approximate commercial size (weight 350 g, length 32 cm). White muscle cellularity was evaluated by means of the following parameters: number and diameter of muscle fibres, as well as the muscle fibre size distribution, throughout the total cross-section of the flesh. To ascertain the flesh quality, several physico-chemical parameters (moisture, protein, total fat, fatty acids, hydroxyproline, collagen and pH) were analyzed, and textural mechanical properties (hardness, springiness, chewiness, cohesiveness, gumminess) were determined objectively with a texturometer. Muscle cellularity was different between both groups, such that muscle fibre …