Ingredients
European sea bass
Other Names: Bar, loup de mer (French); branzino, spigola (Italian); hata, suzuki-no-rui (Japanese); havabbor (Norwegian); lavráki (Greek); levrek baligi (Turkish); lubina, robaliza, róbalo (Spanish); qarous (Tunisian); robalo (Portuguese); seebarsch, wolfsbarsch (German). Moronidae.
General Description: The famed European sea bass (Dicentrarchus labrax) are as sought after today as they were in Roman times. They are found in the sea, saltwater lakes, and the lower reaches of rivers in Europe. In Roman times, those from the rivers were preferred; today those from
the sea are considered best, but fish from aquafarms in Norway and Greece are becoming common. They are one of the most prized of all Mediterranean fish and have always been expensive. This handsome and voracious fish is indeed very good eating.
Locale and Season: European sea bass are found throughout the Mediterranean and north to Great Britain, Iceland, and Norway. They are available year-round from
aquafarms and are best in spring and early summer, before they spawn.
Characteristics: European sea bass typically weigh 1 1/2 to 3 pounds and have a silvery skin much like striped bass without the stripes. They have firm, white, mild-flavored flesh
without small bones and hold their shape well.
How to Choose: Line-caught wild sea bass have the best flavor and texture but are rare. The fish are mostly aquafarmed. Choose fish with bright, silvery, shiny skin and clear, bright eyes.
Storage: Store whole sea bass up to 2 days refrigerated; store fillets up to 1 day refrigerated.
Preparation:
Grill, bake, stuff and bake, braise, poach, pan-fry, sauté, steam, or poach whole.
Suggested Recipe: Baked Sea Bass with Potatoes (serves 4): Arrange an overlapping layer of 1 1/2 pounds thinly sliced Yukon gold potatoes in a baking dish coated with olive oil.
Sprinkle with a mixture of finely chopped thyme, garlic, salt, pepper, and extra-virgin olive oil. Repeat to make a second layer. Cover and bake 20 minutes at 400°F. Season a whole (2-pound) sea bass with salt and pepper and rub with olive oil. Lay the fish over the potatoes and sprinkle 2 cups diced fresh tomatoes and 1/4 cup chopped cured black olives around the fish. Bake for 30 minutes or until the fish flakes and the potatoes are soft.
Flavor Affinities: Butter, capers, cured black olives, fennel, ginger, lemon, mayonnaise, olive oil, orange, Pernod, potato,
scallion, sesame, shallot, tarragon, thyme, tomato.
from Quirk Books: www.quirkbooks.com
