Description
The “Turkish seabass” or “branzino” refers to the European seabass (Dicentrarchus labrax), a popular white fish native to the waters of Europe and North Africa, including the Mediterranean and Black Seas.
Here’s a more detailed breakdown:
- Scientific Name: Dicentrarchus labrax
- Common Names: European seabass, Mediterranean seabass, branzino, loup de mer, sea bass, etc.
- Distribution: Found in the coastal waters of Europe (including the Mediterranean and Black Seas), North Africa, and parts of the Atlantic Ocean.
- Appearance: Silvery-grey to bluish back that fades to a lighter silver on the belly.
- Flavor and Texture: Lean, delicate, and sweet-tasting fish with a firm, flaky texture.
- Culinary Uses: Often served whole, grilled, roasted, or baked.
- Farming: European seabass is a popular farmed fish, with significant production in regions like Greece and Turkey.
- Other Names: In the US, it’s commonly known as “branzino”. In the UK, it’s often called “European seabass”.
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