Branzino Grilled Sea Bass in Olive Oil

Delicious and light, this white and slightly sweet seabass is surging in popularity in America as a staple food in the Mediterranean diet. Sustainably farmed Mediterranean sea bass (branzino), cleaned, gently grilled, then hand-packed in a mild olive oil. The grilling step is the distinguishing feature — most tinned sea bass is poached or steamed, so this one carries a subtle smokiness.

TASTING:  delicate, slightly sweet, tender, with a gentle smokiness from the grill rather than a heavy char. 

PAIRING: Grab a glass of Fiano and place the fish over boiled potatoes with shaved fennel and a lemon vinaigrette; flaked into egg fettuccine with cherry tomatoes and parsley; on crostini with a drizzle of olive oil and flaky salt.

INGREDIENTS: Sea Bass (Dicentrarchus labrax), Olive Oil, Salt.

CAUGHT IN: farmed waters off the coast of Campania, Italy.