How Is Branzino Different From Sea Bass?

Branzino and sea bass are popular choices on menus everywhere, but a lot of people, even the most well-versed foodies, are in the dark when it comes to knowing what the difference is between the two. Many believe that branzino and sea bass are just two different names for the same fish, and as much as that is mostly true, the details can be a bit confusing.

In a way, branzino and sea bass are the same thing. They both belong to the same family, Serranidae, but while branzino is a type of sea bass, not all types of sea bass are branzino. Branzino is the Italian name for sea bass, and it specifically refers to a type of bass found in the waters around Europe. It is most commonly found in the Mediterranean, the Black Sea, and in the waters off the coast of Africa.

Sea bass, on the other hand, is a broad term that refers to a wide range of marine fish from bass to grouper. They are both a white fish with a light and flaky texture and a mild flavor that leans toward the sweeter side. Additionally, they are both high in omega-3 fatty acids, making them not only a delicious meal but a healthy one to boot.

There are more than 470 types of fish in the Serranidae family, including all types of bass and grouper. Among bass, there is a huge variety ranging from black sea bass, striped bass, and Asian sea bass, which is also known as barramundi; to the inaptly named Chilean sea bass which isn't a bass fish at all. Because this family of fish includes so many varieties, they can look reach a range of sizes and have very different appearances, going from basic silver to multi-colored, and feature stripes or patterns, depending on the fish.

There are several reasons sea bass is so common on menus, including the fact that it tends to have larger bones that are easier to remove from other types of fish with smaller, more delicate bones; and the mild flavor is very versatile, allowing chefs to get creative with flavors, seasonings and ingredients used when preparing it. The wide variety of ways it can be prepared is an added bonus for chefs and foodies, from giving it a beautiful sear on the grill or breading it with some crispy panko crumbs for a home-cooked dish of comfort food.

Branzino, the plural of which is branzini, goes by several names: Italian sea bass, loup de mer (the French name), and Mediterranean sea bass (named for the waters in which it is harvested). While it is a type of sea bass (which by all means shouldn't be confused with the famous Italian painter and poet, Il Bronzino!), this variety is consistent in its appearance with a gray coloring that fades to a white underbelly.

It is a prized choice among chefs, as seafood connoisseurs love its light and flaky texture and its buttery flavor. The taste isn't overwhelming fishy, which makes it a versatile fish that pairs well with a variety of other flavors and the fact that it isn't overly bony only adds to its popularity.

Although branzino is mainly native to European and African waters, it is also farmed in North America, making it a world-wide culinary sensation. Many chefs still, however, like to keep to recipes consistent with its Italian roots and serve this fish with more of a European flair, such as roasting it whole with a delicate brushing of olive oil and a refreshing accompaniment of lemon. Other popular options include grilling branzino (insider tip: it is way easier than you think to grill the perfect fish!) or lightly frying it, but regardless of your preferred cooking method, the result is always the same: a delicious seafood meal that is healthy, delicious, and sophisticated.