1. What Is Branzino?
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Species: Dicentrarchus labrax (European sea bass).
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Origin: Native to the Mediterranean and eastern Atlantic.
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Common Names: Branzino (Italian), loup de mer (French), robalo (Spanish/Portuguese).
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Farmed vs. Wild: Most branzino in stores is sustainably farmed, often from Greece, Turkey, or Italy.
2. Why It’s a Great Product to Sell
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Delicate Texture: Firm, flaky, and tender.
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Mild Flavor: Not overly “fishy” — perfect for new seafood eaters.
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Versatile: Takes well to many cooking methods (grilled, baked, pan-seared).
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Portion-Friendly: Boneless fillets are ideal for single servings and upscale meals.
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High in Nutrients: Rich in omega-3 fatty acids, lean protein, and vitamin D.