Branzino | Mediterranean

Checkout this simple recipe on how to cook this Branzino: Branzino, aka "The King of the mullets" or "European bass," is one of the most popular dishes served in most of Miami's famous restaurants. This white fish presents a light flaky taste, that is mildly sweet albeit not as sweet as snapper.  The meat of the Branzino is very delicate, which helps it fall apart in your mouth with every bite.  Branzino is often served with lemongrass and chili, or with fennel and tomatoes. However, it can be cooked almost every way; baked, broiled, fried, grilled, sauteed or eaten raw. The only thing we DON'T recommend Branzino for is soup. Our Branzino is sourced from the beautiful seas near Turkey.  This Branzino is SKIN ON. FROZEN? The Fish we sell are frozen directly on the boat/farm, which makes them fresher than most "fresh" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets.  Our Branzino is sourced in Turkey, a country lodged between Asia and Europe.  This Branzino is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.