Sea bass, often marketed by U.S. chefs under the Italian name branzino, is a prized fish in Europe, where it is largely a recreational catch, Though now classified as Dicentrarchus labrax, branzino has also gone by the scientific name Morone labrax. The bass’s ability to thrive in seawater, brackish water and even fresh water makes it a good candidate for farming. though They are slow growing and long living fish. Sea bass meat is pinkish when raw and cooks up opaque white. The finely textured, flaky meat is lean, with a sweet and mild flavor.
