Published Feb 22, 2020 Updated Nov 06, 2024
Branzino Fish
What is Branzino? Branzino is an Italian word, also called European Sea Bass. The fish is native to the waters off the Mediterranean (western Europe). It’s one of the most popular fish in Italy and often served whole and roasted, with olive oil, lemon, capers, olive and parsley. The fish has silver skin, lean and long, with a lot of scales. It weights from 1 – 3 lbs. It has soft and tender white flesh after cooking and prized for its mild, delicate taste and flaky texture. It’s a fish commonly served in fine dining and fancy restaurants in Europe and United States. To learn all about the fish, please check out the PDF by Sustainable Catch Seafood.
Branzino Recipe
This is a Japanese-inspired branzino recipe that you will find in Michelin-star restaurants. In fact, I developed this recipe based on a recent dining experience at n/naka, a 2-star Michelin Japanese restaurant. This recipe is absolutely amazing and I hope you get to try it if you can find Branzino at your fish market.
Whole Branzino Vs Branzino Filet
The fish can be prepared both ways, either whole or filet. I like both; whole fish and fillet are equally delicious and tantalizing. For many Americans, serving whole fish with its head, tail and fish bones are not common. In this case, Branzino filet will be great for a variety of cooking methods: pan-searing, roasting or baking in oven.
How To Clean Branzino
It’s very easy to prepare the whole fish. First, you start off by scaling the fish thoroughly. I like using a Chef’s knife to scrape off the scales. Make sure you scrape the scales in an upward motion to remove them. Make sure you don’t scrape off the silver skin. Next, you can remove the gills by hand. To gut the fish, slice an opening along its belly, all the way from below the gill down to the bottom part of its belly. The fish has a lot of fatty guts inside the stomach cavity. You may pull out the guts by using your hand. You might need a pair of kitchen scissors to help cut off the guts. After gutting the fish, rinse the inside and outside of the fish thoroughly with cold running water. Pat dry with paper towels and the fish is now ready to be cooked whole or cut into Branzino filet.
What To Serve With This Recipe
Serve this dish with other Japanese dishes. For a Japanese meal at home, I recommend the following recipes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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