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The description and the Italian recipes of the sea fish 



The sea bass (branzino or spigola): description and Italian names 

(Dicentrarchus labrax)

The European seabass is a member of the Mopronidae family. The name Dicentrarchus derives from the presence of two dorsal fins. It has silver sides and a white belly. It can grow to a total length of over 3.3 ft (1 mt) and LBS 33 (15 kg) of weight. Its habitats include estuaries, 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 sea

Due its white and delicate meat, cooking resistant , can be cooked in foil or baked in salt crust.

For cleansing when cooked: 

remove the dorsal bones, 

then cut the flank 

and remove the central bone.

When fresh the scales must be glittering, and the meat white and thick, while the gills pink; eventually blood traces must be shiny red.



The Italian sea bass step-by-step photographed recipes proposed by Italian Homemade Cooking


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