Located in Seattle’s Famous Pike Place Market

Fresh Mediterranean Branzino

Fresh Mediterranean Branzino

Fresh Mediterranean Branzino

Branzino, also known as the Mediterranean Seabass, is the new “in' fish . Branzino is known for its lean white-firm meat. Branzino is a spectacular shiny silver skinned fish and is known for being sweet-flavored, tender, juicy and delicious!

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Minimum order: 2/pound(s)



Fish can be cooked using various cooking methods, such as grilled, baked, broiled, roasted, poached, sautéed and fried.

Grilling: Clean the grill, lightly oil it and preheat before adding the fish. Place the seasoned fish down and don’t move it.

Baking: Preheat oven to 350 degrees F.  Portion and arrange fish steaks or fillets on a well-oiled or buttered baking dish; baste the fish halfway through the cook time.

Broiling: Preheat your broiler. Cut fish into pieces of even thickness, baste (butter, margarine, or oil), sprinkle with corn flake crumbs, and place on a broiling pan. Surface of the fish should 3-4 inches from the broiler. Broil 10-15 minutes until fish flakes easily with a fork—if the fish is opaque, it is half way cooked. It will be a solid color when it is finished.

Pan Frying: Cut fish into serving-sized pieces and season to taste. Dip fish pieces into milk or beaten egg, then roll in flour. Meanwhile, heat oil or butter in a skillet until very hot and then carefully place fish pieces into skillet until golden brown. TIP: don't place too many pieces of fish in the oil as it will reduce the overall temperature too much.

Poaching: Heat seasoned water or fish stock to approximately 180-190 degrees and place the fish in the liquid. Cover the fish entirely and poach until desired doneness—but do not boil the fish.


Refrigerate fresh fish by first scaling, cleaning and gutting it. Place on a tray or in a lidded container and cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer, label and date. Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Whole oily fish, and all fish fillets, steaks and cutlets can be frozen for up to 3 months at -18°C or less.

Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher. Raw fish can be stored in a refrigerator for 2 to 3 days.

Nutritional Facts


Fish is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet . Oil-rich fish, such as trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids.

  • No sugar
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
  • Low in sodium
  • Very high in vitamin B12




Nutrient Unit 1 Value per 100g 1.0 fillet 129.0g 3.0 oz 85.0g
Water g 78.27 100.97 66.53
Energy kcal 97 125 82
Protein g 18.43 23.77 15.67
Total lipid (fat) g 2 2.58 1.7
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Sugars, total g 0 0 0
Calcium, Ca mg 10 13 8
Iron, Fe mg 0.29 0.37 0.25
Magnesium, Mg mg 41 53 35
Phosphorus, P mg 194 250 165
Potassium, K mg 256 330 218
Sodium, Na mg 68 88 58
Zinc, Zn mg 0.4 0.52 0.34
Vitamin C, total ascorbic acid mg 0 0 0
Thiamin mg 0.11 0.142 0.094
Riboflavin mg 0.12 0.155 0.102
Niacin mg 1.6 2.064 1.36
Vitamin B-6 mg 0.4 0.516 0.34
Folate, DFE µg 5 6 4
Vitamin B-12 µg 0.3 0.39 0.26
Vitamin A, RAE µg 46 59 39
Vitamin A, IU IU 154 199 131
Vitamin E (alpha-tocopherol) mg 0.84 1.08 0.71
Vitamin D (D2 + D3) µg 5.6 7.2 4.8
Vitamin D IU 226 292 192
Vitamin K (phylloquinone) µg 0.1 0.1 0.1
Fatty acids, total saturated g 0.511 0.659 0.434
Fatty acids, total monounsaturated g 0.424 0.547 0.36
Fatty acids, total polyunsaturated g 0.743 0.958 0.632
Cholesterol mg 41 53 35
Caffeine mg 0 0 0

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