ITALIAN RECIPES TRADITIONAL AND CREATIVE
The description and the Italian recipes of the sea fish
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.
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.