Latin Name:
Dicentrarchus labrax

Common Names:
European Seabass, Loup d Mer, Branzino

Sustainability:
See below

Seasonality:
Year-round

Region:
Southeastern Mediterranaen

Taste and Texture:
Flaky and moist white meat

Levantina refers to the eastern part of the Mediterranean, where the island of Cyprus is located and the fish are raised. It’s where the sun appeared to rise for ancient observers in Italy and Greece, and where myth says that Aphrodite, Greek goddess of beauty and love, arose from the sea foam and walked into the lives of mortals. Levantina European Sea Bass are raised in an area with pure waters and strong currents. The techniques used to produce this superior fish are the product of decades of learning, and the farm is widely regarded as the most progressive in the Mediterranean. Levantina European Sea Bass is a sashimi grade fish that serves well for cooked fillet and whole plate presentations, as well as crudo, tartare, and sushi.

Sustainability Statements