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gc Jul 29, 2004 10:59 AM

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. jpr54_1 RE: gc Apr 1, 2013 07:28 AM

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

    3 Replies
    1. re: jpr54_1
      jpr54_1 RE: jpr54_1 Apr 1, 2013 03:36 PM

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

      meyer lemon juice and rind
      vidalia onion
      olive oil

      1. re: jpr54_1
        mcf RE: jpr54_1 Apr 1, 2013 03:53 PM

        And????... how was it?

        1. re: mcf
          jpr54_1 RE: mcf Apr 2, 2013 05:11 AM

          it was delicious-l will make it again

    2. f
      ferret RE: gc Apr 1, 2013 07:34 AM

      It's "Branzino."

      4 Replies
      1. re: ferret
        jpr54_1 RE: ferret Apr 1, 2013 08:02 AM

        my mistake

        1. re: ferret
          thimes RE: ferret Apr 1, 2013 09:23 AM

          one branzino
          two branzini

          1. re: thimes
            jpr54_1 RE: thimes Apr 1, 2013 09:26 AM

            that makes sense-
            I speak French and Yiddish

          2. re: ferret
            greygarious RE: ferret Apr 1, 2013 03:07 PM

            Bronzini is an accepted spelling for the plural form of this fish: http://en.wikipedia.org/wiki/Bronzini...

          3. mcf RE: gc Apr 1, 2013 08:46 AM

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

            2 Replies
            1. re: mcf
              jpr54_1 RE: mcf Apr 1, 2013 09:04 AM

              how do u make it?

              1. re: jpr54_1
                mcf RE: jpr54_1 Apr 1, 2013 09:18 AM

                I don't, I order it in restaurants though, it's very good. Here are some suggestions online: https://www.google.com/search?q=pan+r...

            2. r
              rosehip RE: gc Apr 2, 2013 11:09 AM

              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. Perilagu Khan RE: gc Apr 2, 2013 02:01 PM

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

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