European Sea Bass is often marketed under the Italian Name Branzino. It is a highly prized fish in Europe where only small commercial fisheries exist and catches rarely go beyond local markets. Instead, the Euro Bass we see in North America is largely farmed, and mostly in the Mediterranean.  Farmed product is of exceptional quality and graded consistently between 400-600grams each.

European Sea bass meat is pinkish when raw and cooks up opaque white.  The finely textured, flaky meat is lean with a sweet mild flavor. Since Branzino has a relatively low fat content, it is best steamed, baked or sautéed, as these preparations let the delicate flavor come through. It is also grilled, but usually whole and is tricky not to dry out.