Seabass Fillets

Seabass Fillets
1 fillet = approx 125g

The European seabass, Dicentrarchus labrax, also known as Morone labrax, is a primarily ocean-going fish that sometimes enters brackish and fresh water. It is also known as the sea dace. As a food fish, it is often marketed as mediterranean seabass, bronzini or branzini ("branzino" is the name of the fish in Northern Italy; in other parts of the country it is called "spigola" or "ragno"). In Spain, it is called "lubina". Debate has been ferocious in Britain in recent years as to the origin of the word "seabass". The traditional word was "bass" but that has changed with the recent popularity of cooking programmes and the expansion of restaurant marketing, both of which have adopted the phrase "seabass". There is, in Britain and the whole of Europe, only one type of bass and thus the expression "seabass" is unnecessary - there being no river-bass or striped bass or any other type of bass. The European seabass is a member of the Moronidae family. The name Dicentrarchus derives from the presence of two dorsal fins. It has silver sides and a white belly. Juvenile fish maintain black spots on the back and sides, a feature that can create confusion with Dicentrarchus punctatus. This fish's operculum is serrated and spined. It can grow to a total length of over 1 m (3.3 ft) and 15 kg of weight.