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Jul 29, 2004 10:59 AM


  • g

Saw this on a menu last week in CT, had never seen it before. Is this a previously unheralded fish, a newly discovered fish, or a renamed-to-be-more-appetizing fish (like "Chilean sea bass")?

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  1. I bought a small whole one this morning at Whole Foods?
    any suggestions for preparing?

    3 Replies
    1. re: jpr54_1

      I made the fish for dinner tonite-
      modified recipe from Jerusalem

      meyer lemon juice and rind
      vidalia onion
      olive oil

        1. re: mcf

          it was delicious-l will make it again

          1. re: thimes

            that makes sense-
            I speak French and Yiddish

          2. re: ferret

            Bronzini is an accepted spelling for the plural form of this fish:

          3. It's a small sea bass. Very good roasted whole.

            2 Replies
              1. re: jpr54_1

                I don't, I order it in restaurants though, it's very good. Here are some suggestions online:

            1. Branzino (plural branzini) - small mediterrean sea bass. We make it "al sale." Put some rosemary & garlic inside the whole, cleaned fish. CAREFULLY close the belly (I put a strip of tin foil just inside the opening of the belly) to prevent salt getting. Cover it completely in very coarse sea salt - it's "sale grosso" in Italian, and much bigger crystals than what is typically sold in the US as "coarse" sea salt. Then roast it. I'm terrible at giving temp & duration instructions, but I'm guessing ~400 degrees for ~half hour or so. I just usually cook "until done." Fillet it, and dress with some lemon juice & good olive oil.

              1. Well, regardless of how you spell it, the name of the fish is appetizing. Unlike, let's say, swai.