What Is Branzino?

Branzino is a type of fish that is popular in Mediterranean cuisine. Its scientific name is Dicentrarchus labrax. Branzino has a delicate, white, flaky flesh and a mild, slightly sweet flavor. It is often considered a premium fish and is prized for its culinary versatility.

Branzino can be prepared in various ways, including grilling, baking, roasting, or pan-searing. It is commonly seasoned with herbs such as rosemary, thyme, and lemon to enhance its natural flavors. The fish is often served whole, and its skin becomes crispy when cooked, adding to the overall texture and taste.

In addition to its taste and texture, branzino is valued for being a good source of protein and omega-3 fatty acids, which are beneficial for heart health. The popularity of branzino has grown outside of the Mediterranean region, and it is now widely available in many parts of the world.

Talk about a popular fish these days; branzino (sometimes spelled bronzino) can be found on more and more restaurant menus and is showing up in many of my favorite fish markets and supermarkets. We find it served as a whole fish with the head on or as fillets in restaurants but sold mainly as a whole fish in markets.

A Fish Of Many Names

The classified name for branzino is Dicentrarchus labrax. Can you imagine seeing that name on a menu or having the waiter say to you "today's special is whole roasted Dicentrarchus labrax"? No thanks!

I have seen it called European sea bass and Mediterranean sea bass, but this same fish is called something different depending on where you live. For example, if you are dining in France, you may see it called loup de mer or bar commum on the menu.

In Spain, you'll see it called róbalo or lubina. In Greece, lavráki. In Turkey, levrek. In Germany, Europäischer Wolfsbarsch. A lot of names for the same fish.

Italy has different names depending on what part of the country you are visiting. For example, this fish is called branzino in northern Italy, but in Tuscany, they call it ragno. In the peninsular Italy, you'll see spigola and pesce lupo in other parts of the country.

In Spain, I counted 16 different common names for Dicentrarchus labrax and a total of 158 names on this website including 狼鱸 in China.

Where Does It Come From?

Branzino, also known as European sea bass, is native to the waters of the eastern Atlantic Ocean and the Mediterranean Sea. Its natural habitat extends from the southern part of Norway to Senegal along the European coast, as well as throughout the Mediterranean, including the Adriatic and Aegean Seas.

This fish species is highly valued in Mediterranean cuisine, and it has been a staple in the culinary traditions of countries such as Italy, Greece, Spain, and France. In addition to its native range, branzino has been introduced to other parts of the world for aquaculture and is now farmed in various regions to meet the demand for this popular seafood.

When you see branzino in markets or on restaurant menus, it could be sourced from its native range in the Atlantic and Mediterranean or from aquaculture operations in other parts of the world. The farmed branzino is often raised in controlled environments to ensure the fish's quality and sustainability.

How to Buy Branzino

When buying branzino, whether at a fish market or a grocery store, consider the following tips to ensure you're getting a fresh and high-quality fish:

Whole or Fillets?

Whole Fish: If you prefer to prepare the branzino yourself, look for whole fish with clear, bright eyes, shiny skin, and a fresh sea-like scent. The eyes should be clear and not cloudy.
Fillets: If you prefer convenience, you can also buy branzino fillets. Look for fillets that are moist, firm, and have a fresh aroma.

Freshness Signs

Eyes and Skin: Clear eyes and shiny, metallic skin are indicators of freshness.
Smell: Fresh branzino should have a mild, ocean-like smell. If it smells overly fishy, it may not be as fresh.
Color: Whole Fish, the skin should have a vibrant color. The gills should be bright red. Fillets, the flesh of the fillets should be translucent and have a pinkish tint. Avoid fillets with a dull or discolored appearance.
Texture: Whole Fish, press the flesh gently with your finger. It should be firm and bounce back. Fillets, check the texture of the fillets. They should be firm, moist, and not slimy.

Ask Questions: Don't hesitate to ask the fishmonger or store staff about the origin of the branzino, when it was caught, and any other relevant information. This can help you gauge the freshness.

Sustainability: Consider choosing branzino that is sustainably sourced. Look for certifications like MSC (Marine Stewardship Council) or other eco-labels that indicate responsible fishing practices.

Frozen Options: If fresh fish is not available, you can also consider high-quality frozen options. Frozen fish can be a good alternative, especially if it's frozen shortly after being caught to preserve freshness.

Remember to store and transport your branzino properly to maintain its quality. Once you have your branzino, you can prepare it using various cooking methods, such as grilling, baking, or pan-searing, depending on your preference.

I wanted to pan-fry the fillets, so I asked Andy, my fish guy, to fillet them for me. I often ask him to give me the leftover head and carcass to make my fish stock. If I'm only buying one fish, I'll freeze the head and carcass in a zip-lock bag until I have enough for stock.

How to Cook Branzino

There are many ways to cook this versatile and delicious fish. I have roasted and grilled it whole, but for boneless fillets, I like to lightly coat them in flour, season, and pan-fry them in butter and/or oil.

Although similar to pan-frying flounder or fluke, you'll most likely find your seafood market leaves the skin on this fish which is fine.

Rather than season the fillets individually, we like to season the flour in which we will dredge the fish. You can season with just salt & pepper to taste, use a seafood commercial brand, or make up your own unique seafood blend using your favorite herbs and spices.

We enjoy a commercial product called Fisherman's Wharf by Urban Accents with salt, black pepper, dehydrated garlic, white onion, lemon peel, parsley, green peppercorn, green onion, and a little soybean oil. Salt & pepper will do, or come up with your own combination of fresh or dried herbs.

Taste?

Branzino has a delicate and mild flavor with a slightly sweet undertone. The flesh is white, flaky, and tender, making it a popular choice for those who enjoy a light-tasting fish. The taste is often described as clean and fresh, reminiscent of the sea.

The mildness of branzino allows it to take on the flavors of herbs, spices, and other seasonings used in its preparation. Commonly, it is seasoned with herbs like rosemary, thyme, and parsley, as well as with lemon and olive oil, which complement its natural taste without overpowering it.

The texture of branzino is also noteworthy. When cooked, the skin can become crispy, providing a nice contrast to the moist and flaky flesh. Overall, branzino is praised for its versatility in cooking and its ability to appeal to a wide range of palates due to its subtle and agreeable flavor profile.

Substitutions?

If you're looking to substitute branzino in a recipe, there are several other types of fish that you can consider, depending on your preferences and regional availability. Here are some options:

Striped Bass: Striped bass has a mild and slightly sweet flavor, similar to branzino. It has a firm texture and can be cooked in various ways.
Sea Bream: Another Mediterranean fish, sea bream, has a comparable taste and texture to branzino. It is often used in similar recipes.
Red Snapper: Red snapper has a slightly sweet and nutty flavor with a firm texture. It works well in recipes that call for branzino, especially when grilling or baking.
Flounder: Flounder has a delicate, mild flavor and a flaky texture. It is a versatile fish that can be used in various cooking methods.
Bronzini (American Sea Bass): While not exactly the same as European sea bass (branzino), the American sea bass, also known as bronzini or black sea bass, has a mild flavor and firm texture that makes it a reasonable substitute.
Arctic Char: Arctic char has a mild, salmon-like flavor and a slightly firmer texture. It can be a good alternative for branzino in certain recipes.
Trout: Rainbow trout or brook trout can be substituted for branzino in recipes that involve grilling, baking, or pan-searing. Trout has a mild flavor and tender flesh.

When substituting fish, it's essential to consider the cooking method and the overall flavor profile of the dish. Keep in mind that while these substitutes share some similarities with branzino, each fish has its own unique characteristics. Adjust seasonings and cooking times accordingly to ensure a delicious result.

📖 Recipe

Print Recipe

How to Pan Fry Branzino

Also Called Mediterranean Sea Bass

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: branzino, pan fry

Servings: 2 people

Ingredients

2 fillets branzino
flour for dredging
seasoning to taste, like Fisherman's Wharf seasoning
1½ tablespoons butter
1 lemon quartered, for garnish

Instructions

Add some flour to a shallow pan.
Heat a nonstick frying pan over medium heat until hot. I prefer nonstick pans when cooking fish because it helps prevent sticking, although there are good tips for keeping fish from sticking in any pan you use.
While the pan is getting hot, it's time to dredge the fillets in the seasoned flour, remembering to shake off any extra flour.
When the pan is hot, add the butter being careful not to let it brown or burn.
As soon as the butter is melted, add the branzino fillets to the pan skin side down. Cook for 2-3 minutes until the skin browns and crisps.
It's essential you don't "play" with the fish or try moving it around the pan until the skin browns or the fillets may fall apart. They are ready to flip when they move in the pan with a little shake.
Carefully turn the fish over with a large spatula and continue cooking until done.
  How long will this take? It depends on the thickness of the filet, the type of pan you are using, and the heat you are cooking at. Medium on my gas stove will be different than your gas or electric stove. This is just something you get comfortable with the more you cook.
  It shouldn't be more than 2 - 3 minutes, but you can check by using a knife to make sure the fish is opaque and starts to flake. 
* Remove the fish from the pan and plate. We served our branzino over grits and topped with a quarter slice of lemon.

Notes

I like using a metal pie pan, and season it with your favorite commercial seasoning or your own special blend.  I think it's important to dredge the fish in the flour just before adding it to a hot buttered pan. If you don't, the flour starts to clump and get messy. It's also important when dredging to shake off any extra flour before adding to the pan for the same reasons.