Branzino is the Italian word for sea bass, which is a prized, white and firm-fleshed fish with a clean, sweet flavor that is excellent as a cold buffet dish. Its firm flesh is usually grilled, roasted, baked or prepared in variety of other ways. Larger sized branzino are usually poached or baked and smaller ones are cooked in parchment (al cartoccio). It is often served cold and often cooked whole, it is delicate in flavor and has few bones

Moreover, branzino refers to a whole Mediterranean sea bass roasted with fresh herbs, filleted tableside and drizzled with olive oil, lemon and fresh parsley. It also refers to striped bass. It is known as spigola in the Neapolitan dialect and also known as branzia, lupo di mare, ragno

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List of books: Branzino