Europeans have long prized branzino, known as Mediterranean seabass, for its white, flaky flesh. Delicious and light, it is ubiquitous throughout the Mediterranean and growing in popularity in America.
With an eye to the increased attention on sustainability, IASA decided to add a line of canned, local Mediterranean fish such as branzino and orata to their traditional products. IASA's commitment to sustainability is evident through their research and development with local fishermen for varieties, which are not on an endangered list.
To make this delicacy, branzino is sustainably farmed, gently grilled, and hand-packed in cans with mild olive oil to preserve the fish's delicate flavor. This recipe reflects the tradition of fishermen grilling line-caught branzino off the cliffs of the Amalfi coast and serving the fillets drenched with olive oil and a squeeze of lemon. Tender and full of flavor, these exquisite fillets should be next to the tuna on your shelves.
Suggestions for use: Serve on a salad of baby greens and cherry tomatoes with capers and one anchovy filet. Substitute branzino fillets for any recipe calling for tuna, like panini, salads, and crostini. Pop a tin in your tote with crackers to take on a boat or a picnic.
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