The Difference Between Branzino And Sea Bass

For anyone who's watched "Hell's Kitchen," the word branzino is not unknown. This fish is served whole, grilled, stuffed, fried, or breaded often with a side of roasted vegetables. You've likely heard of sea bass before, too, as it appears on many menus featuring European, American, and other cuisines. Sea bass is served in similar ways to branzino. But is branzino really any different from sea bass? The answer is a resounding — sort of.

You see, branzino is also known by a different name: European sea bass. Branzino are slender, silver-colored fish which look similar to other types of sea bass. However, branzino is just one type of bass; meaning that while all branzinos are sea bass, not all sea bass are branzinos. This fishy name change is important, but it's worth noting that branzino is often treated differently in the kitchen. When you break down what makes branzino special, it's easy to see why restaurants make a point to clarify this specific fish is on their menu.

This fish is found around Europe, especially in the Mediterranean Sea. It can be sustainably farmed or fished wild and is eaten everywhere from Greece to the Americas. Branzino has a mildly sweet flavor profile that makes it one of the most adaptable fish you'll find on any menu. It also has a mildly briny flavor, meaning you can add quite a bit of salt to it before doing any damage.

When it comes to preparation, you can grill it, bake it, or steam it (if you want to reduce the oils you use). Branzino benefits from cooking with strong herbs as the delicate, clean flavor blends well with a variety of tastes. It pairs easily with bold sides and chilis, the kind you might find in Mediterranean and Latin American cuisine. Gordon Ramsay serves his branzino fillets pan-seared with a white wine butter lemon sauce and roasted tomatoes.

Branzino is one of several types of fish you can serve whole for an impressive display at dinner. The fact that it's about the size of a large frying pan makes it easy to cook on a stovetop or in the oven. When cooked whole, it's got a rich, buttery flavor and a flaky texture that's enhanced with a squeeze of lemon. Like many fish, it's high in Omega 3 and other nutrients; making it a great option for pescatarians or people simply in the mood for healthy seafood.

The term "sea bass" (or "seabass") covers a wide range of fish species. These include striped bass, black sea bass, barramundi, Chilean sea bass, and of course, branzino. What all these fish have in common is a big head with a wide mouth, a long body, a scaly exterior, and a flat-edged tail. Beyond those similarities, however, the different species have different flavor profiles, colors, and cooking requirements.

When selecting the right sea bass for your meal, you should keep in mind what you intend to serve it with. For example, striped sea bass has flavorful meat and a moist texture that lends itself well to summer produce and may not need extra butter to stay juicy. Chilean sea bass, on the other hand, is thick and flaky and has a high amount of oil in the meat. It's forgiving if you tend to overcook so it's a great option to bake or grill directly with veggies that prefer high heat. If you're not certain about what to serve with sea bass, there are a few standbys you can always go with. You can grill the fish with some citrus in order to keep it from sticking (all sea bass go well with citrus). A side of rice pilaf or grilled mushrooms tends to pair nicely as well.