European Sea Bass

European Sea Bass, or Branzini, is a favorite among restaurant chefs and demand is high. It is widely available farmed. In Nova Scotia it is raised on land-based farms that are “closed” to the surrounding environment, which limits the impact on the local ecosystem. This makes the Canadian farmed fish a best choice for sustainability.

Common Names
Branzini, Branzino, European or Mediterranean Seabass, Loup de mer

Scientific Name
Dicentrarchus labrax

Seasonal Availability
Year-round

Primary Product Forms
Fresh: Whole, H&G, Fillet
Frozen: Whole, H&G, Fillet

Product Profile

Flavor

Mild

Moderate

Full

Texture

Delicate

Medium

Firm

Branzini handles a wide variety of cooking methods very well, including sautéing, poaching, grilling and steaming. This fish is perfect for cooking whole, try stuffing it with fresh herbs first. You could even use the firm flesh in seafood soups and chowders. It takes very well to a variety of flavors and works well with many herbs, fruits and vegetables.

Nutrition Facts

1 servings per container

Serving size 4 oz.

Amount per serving

Calories 110

% Daily Value*

Total Fat 2.5g 4%

Saturated Fat .5g 3%

Trans Fat g

Cholesterol 45mg 15%

Sodium 75mg 4%

Total Carbohydrate 0g 0%

Dietary Fiber 0g 0%

Total Sugars 0g

Includes g Added Sugars 0%

Protein 21g

Calcium 2mg 1%

Iron 2mg 12%

Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Wild in the East Atlantic and Mediterranean Sea but readily available farmed from Europe and Nova Scotia.

Rated Best Choice by Monterey Bay Aquarium’s Seafood Watch Program.

European Sea Bass is an extremely adaptable fish, capable of tolerating temperatures from 41 degrees to 82 degrees Fahrenheit and a wide range of salinity.

European Sea Bass

European Sea Bass