Bride & Groom MOM Subscribe

Find Local

Fish of the Day

Every few years an obscure fish is plucked from the deep, rechristened, and anointed a star. Consider Chilean sea bass (a.k.a. Patagonian toothfish), black cod (sablefish), and skate (stingray). Now it’s branzino—formerly known as Mediterranean sea bass.

No fewer than a dozen popular restaurants are serving this mild white fish, typically stuffing it with herbs and grilling it whole. BlackSalt chef/owner Jeff Black attributes the trend in part to the sexier name but also to the fact that it’s now farmed for sustainability, which has lowered the wholesale price.

Farm-raised branzino lacks some of the character of wild branzino, but its milder taste seems to have made it more popular with customers than wild-caught ever was.

“Anytime you farm a fish, it’s going to have an impact on the flavor,” says Black. “People will tell you it doesn’t, but that’s not true. Is it so profound that you wouldn’t eat the fish?” The numbers say apparently not.

This appeared in the April, 2009 issue of the Washingtonian.

Kings of the Sea: How Dover Sole and Turbot Became Seafood Royalty

How the Inn at Little Washington Keeps Seafood Pristine

More>> Best Bites Blog | Food & Dining | Restaurant Finder

blog comments powered by Disqus

Most Popular on Washingtonian

9 Businesses You Remember If You Grew Up in Washington

How David Gregory Lost His Job

Photos: What Life Was Like in DC During the Great Depression

Local TV Commercials You Remember If You Grew Up in Washington

Can't-Miss Food Events This Week: Taste of DC, Cap City Oktoberfest

This Insanely Cool Georgetown House Is on Sale for $10 Million

Metro Can Blame Bikeshare for Lost Passengers, but Bikeshare Is Just Going to Get Bigger.

Metro's Ridership Is Still Falling, and Fare Hikes Might Be the Only Way to Keep Its Revenue Up

Where to Find the Best Pizzas Around DC