European sea bass, Mediterranean sea bass, branzino, bar, loup de mer
European sea bass meat is pinkish when raw and cooks up opaque white.The finely textured, flaky meat is lean, with a sweet and mild flavor. Many chefs say the wild-caught bass is more flavorful than the farmed product.
Black sea bass, Perch, Whitefishnutrition facts
Since branzino has a relatively low fat content, it is best steamed, baked or sautéed, as these preparations let the delicate flavor come through. Mediterranean cooks grill branzino, but this is tricky as the flesh can dry out easily.
Cyprus, Greece, Italy, Norway, Spain, U.K.
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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