Branzini
Dicentrarchus labrax
Branzini is a silver-skinned fish that goes by many names including European sea bass, spigola, loup de mer, branzino and lubina. It has a medium-textured, delicate-flavored flesh and few small bones. It’s a prized fish in Greek, Italian, and Spanish cuisines, and is often prepared grilled, baked, poached, steamed, or braised whole.
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4 oz (114g) raw edible portion
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Calories 110
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Total Fat 3g
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Saturated Fat 1g
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Cholesterol 45mg
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Sodium 75mg
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Carbohydrates 0g
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Protein 21g
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Potassium 0mg
Interesting Fact
The University of Maryland is working on a long-term sustainable fish farming experiment with Branzini that looks very promising, which makes this particular Branzini a “green” fish for the future.
Alternatives
Walleye, Pacific rock cod, Atlantic black seabass, a large croaker or a small red drum or striped bass.
Source
Its habitats include estuaries, lagoons, coastal waters, and rivers. It is found in the waters in and around Europe, including the eastern Atlantic Ocean (from Norway to Senegal), the Mediterranean Sea, and the Black Sea. Frugé Seafood imports it’s Branzini as soon as it’s available after harvest. Be sure to call ahead for your order for us to ensure that you get the freshest possible cuts.
Harvest Method
Branzini was one of the first types of fish after salmon to be farmed commercially in Europe. The most important farming countries are Greece, Turkey, Italy, Spain, Croatia, and Egypt. The annual production is some 60,000 tons and is increasing quickly.
Flavor
Mild to moderate flavored.
Texture
Medium, white flesh with few small bones. This fish is not difficult to debone after cooking.
Preparation
Branzini can be prepared grilled, baked, poached, steamed, or braised whole.
Quality Control
Fresh branzini should have a shiny skin that should be firm to the touch with no yellowing on the belly flap. This fish should be chilled immediately upon capture. The flesh should be firm and never gelatinous.
Market Segments
Greek, Italian, and Spanish restaurants as well as fine dining.