Bravo Branzino! Seafood Trends from Harvest of the Sea

Talk about making a splash! Led by diners’ demand for healthier yet flavorful dining choices, branzino is rapidly becoming a staple in dining establishments worldwide. Also known as European or, in some areas, Mediterranean bass, loup de mer, robalo, lubina, spigola and other monikers. It is a staple throughout Mediterranean countries , and its appearance on menus ranging from casual to fine dining has soared more than 510 percent in the last decade and increased 50 percent in the last four years alone. And no wonder.

Branzino is a mild white fish known for its delicate taste reminiscent of the pristine waters of the Aegean Sea, where the premium quality fish are sustainably farm-raised. Long a favorite in traditional Italian cooking, branzino has made its way into the heart of American, French, Asian and other ethnic fare for its ability to stand alone as an entrée or appetizer—whether grilled, roasted, sautéed or seared. (Its skin is such that it can be seared until crisp and crunchy.) Conversely, its sweet taste is flavorful enough to hold its own in a wide variety of sauces and seasonings—from tomato and garlic to lemon and oil. It also pairs well with beef and other meats for those yearning for a combination of land and sea. And, its mild flavor and easy preparation even makes it appealing to those who don’t normally enjoy fish.