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Bass, European Sea
Bass, European Sea
Scientific Name:
Dicentrarchus labrax
Common Name:
European sea bass, Mediterranean sea bass, branzino, bar, loup de mer
Flavor:
Mild/Moderate
Texture:
Delicate/Medium
Product Information:
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.
Product Forms:
Substitutions:
Black sea bass, Perch, Whitefishnutrition facts
Cooking Tips:
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.
Cooking Methods:
Bake
Fry
Saute'
Steam
Global Supply:
Cyprus, Greece, Italy, Norway, Spain, U.K.
Amount Per Serving - Serving Size 100 g/3.5oz
Calories
97
Fat Calories
18
Total Fat
2.0 g
Saturated Fat
0.51 g
Cholesterol
41 mg
Sodium
68 mg
Protein
19.3 g
Omega-3
0.7g
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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