Branzino - Rastelli Seafood

1 BranzinoA silver-skinned fish, Branzino goes by many names, including European Sea Bass, Spigola, Loup de Mer, R balo, and Lubina. It s consumed all over Italy and is called by many different regional names there. Along with sea bream, Branzino is one of Italy s most popular fish, thanks to its optimal white flesh, it is lean, firm, aromatic and bakes well. There are various ways of cooking Sea Bass or Branzino , but roasting it is optimal, whether in the oven or on the grill. The fish live primarily in oceans although sometimes are found in brackish or fresh water. Its habitats include lagoons, coastal waters and rivers. It is found in the waters in and around Europe, including the eastern Atlantic Ocean (from Norway to Senegal), the Mediterranean Sea and the Black fish ranges in size from one and a half to three pounds and has a firm, white, delicate-flavored flesh and few small bones.

2 It is the focus of conservation efforts in the United Kingdom and in the Republic of Ireland because of pressure from commercial fishing. In Italy, the Sea Bass is intensively bred in salt Name BranzinoScientific Name Dicentrarchus labraxCommon Name European Sea Bass, BronziniWH. Branzino nutritional informationServing Size: Per ServingCalories 267 Calories From Fat % Daily Value* Water Fat 16g 25% Saturated Fat 2g 10%Cholesterol 38mg 13%Protein 62%Iron 2%Sodium 321mg 13%Omega-3 nutritional informationServing Size: Per ServingCalories 110 Calories From Fat % Daily Value* Water Fat 4% Saturated Fat .5g 3%Cholesterol 45mg 16%Protein 35%Iron 2%Sodium 75mg 3%Omega-3 *Percent Daily Values are based on a 2,000 calorie diet.

3 Your daily values may be higher or lower depending on your calorie taste of freshRastelli Seafood LLC, Egg Harbor City, NJBRANZINO SERVING SUGGESTIONTwo 1-1/2 lb. Whole Branzino , cleaned1 tbsp. kosher saltFresh cracked tricolor peppercorns2 tbsp. olive oilPinch of fresh thyme1 whole lemon1/4 C finely diced celery1/4 C finely diced cucumber1/4 C fresh finely chopped Italian parsley1 tbsp. finely chopped green onions2 tbsp. capers, drained2 tbsp. sliced, pitted, brine-cured green olivesFresh arugula leavesPrEParation: Preheat oven to 400 degrees. Rub whole fish with 1 tbsp. olive oil inside and out. Add lemon wedges to stomach cavity and season with salt and pepper. Place in oven to bake for 20-25 minutes. To make salsa, assemble remaining ingredients in a medium size bowl and toss gently.

4 Chill. When fish is done, place over a bed of fresh arugula leaves and peel skin away. Top fish with chilled salsa and serve. Yields 2 servings medallions and plate, top one medallion with cucumber salsa, then repeat with the two remaining pieces and serve. Yields 4 Branzino WitH mEditErranEan salsaEstimatEd cost to ProducE$_____ PEr PortionTo check whether a fish is fresh, it is a good idea to check the color of their gills, which must bright, not dull. The fish s eyes must be bright and clear, not cloudy. Scales should be intact and clean, and the fish itself must be firm. If the fish body is limp when held by the head, that fish is not fresh enough. It is advisable to purchase Sea Bass that are raised in Italy, as they are superior in to prepare fresh Did you The cleaning of Sea Bass begins by cutting away the fins and then scaling the fish thoroughly so that the skin, particularly delicate, is not ruined.

5 After that, the fish must be cleaned either through its gills or by slicing an opening along its belly and removing the guts. After gutting the fish, it must be washed both on the inside and the outside in detail and then patted then must be wrapped with a suitable film and taken to the refrigerator. If a Sea Bass is particularly fresh, it can last about 48 hours. If frozen, a piece can last approximately 90 days. Rastelli Seafood sells whole, scale and gutted and fillets so we have all your needs covered.