Branzino (AKA European sea bass) meat is pinkish when raw and cooks up opaque white. The finely textured, flaky meat is lean, with a sweet and mild flavor.
Since branzino has a relatively low fat content, it is best steamed, baked or sautéed, as these preparations let the delicate flavor come through. Mediterranean cooks grill branzino, but this is tricky as the flesh can dry out easily. [SeafoodSource.com]
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