Branzino

This European seabass goes by many names such as spigola, lubina, and loup de mer. But its delicate white flesh and subtle, sweet flavour remain constant. In ancient Greece, people considered it to be the smartest fish as it was the most difficult fish to catch. It's a prized fish in Italian, Spanish, and Greek cuisines and can be grilled, roasted, poached, steamed, or braised whole.


Category: Sustainable