branzino

Branzino is the Italian name for the European seabass, Dicentrarchus labrax, a species of marine fish in the family Moronidae (temperate basses). It is native to the western and southern European coastlines and the Mediterranean, with distribution in the eastern Atlantic from Portugal to West Africa and in Mediterranean waters. Juveniles often inhabit estuaries and brackish zones, while adults use coastal and shelf waters.

The European seabass has an elongated, silver-blue body with a darker dorsal area. It typically measures 40 to 60 centimeters, though individuals approaching one meter have been reported. The flesh is white, tender, and moderately firm, with a mild, slightly sweet flavor that makes it a versatile ingredient in many cuisines.

Biology and ecology: seabass are carnivorous, feeding on small fish, crustaceans, and other invertebrates. They prefer temperate coastal environments and can undertake seasonal migrations between feeding grounds and spawning areas. Spawning occurs in warmer months in coastal and estuarine habitats, with larvae subject to estuarine conditions before migrating to deeper waters.

Culinary use and market presence: in Italian and Mediterranean cuisine, branzino is commonly prepared whole, grilled, baked, or roasted, often seasoned with lemon, olive oil, herbs, and garlic. Fillets are also sold for pan-searing or poaching. The fish is widely available in markets and restaurants in Europe and North America, reflecting both wild catch and farmed production.

Fisheries and aquaculture: branzino is harvested from both wild fisheries and aquaculture operations. Farmed production, particularly in Europe and the Mediterranean, is a major supply source, with sustainability programs addressing farming practices and environmental impact.