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GREEK SEA BREAM

Scientific Name: Sparus aurata
Known as: “Orata” (IT), “Dorada” (ES), “Dorade”/”Daurade” (FR, DE, NL, USA, CAN), “Sea Bream” (UK, CAN), “Dourada” (PT), “Tsipoura” (GR)

Greek Sea Bream is the most popular Mediterranean fish in Europe. Its scientific name, ‘aurata’, derives from the gold bar marking between its eyes. This silver fish is full-flavored with firm white flesh.

Sea Bream is a highly versatile fish that can be prepared either whole or as fillets and served baked, grilled, fried, or steamed – or even used to prepare sashimi, sushi and ceviche.

GREEK SEA BASS

Scientific Name: Dicentrarchus labrax
Known as: “Branzino” (IT, USA), “Lubina” (ES), “Bar” (FR), “Robalo” (PT), “Spigola” (IT), “Sea Bass” (UK, CAN), “Loup de Mer” (FR, CAN), “Wolfsbarsch” (DE), “Zeebars” (NL), “Lavraki” (GR)

Greek Sea Bass is the most popular Mediterranean fish in the UK and USA. With an elongated, hydrodynamic body, silvery color, and moist and tender white flesh, Sea Bass is considered to be one of the most delicious of all Mediterranean fish.

This highly versatile fish can be served whole or as fillets and prepared baked, grilled, fried, steamed, boiled for soup, or even as sashimi, sushi and ceviche.

GREEK CORVINA

Scientific Name: Argyrosomus regius
Known as: “Ombrina Bocca d’Oro” (IT), “Corvina” (ES), “Maigre” (FR), “Kranios” (GR), “Stone Bass” (UAE and UK)

Greek Corvina has an elongated body with a gray-silver color and brown and bronze streaks along its sides. It’s known for its juicy and flavorful white flesh.

Corvina can be baked, grilled, steamed, fried, boiled for soup or prepared as sashimi, sushi and ceviche.

GREEK PAGRUS

Scientific Name: Pagrus major
Known as: “Pagro maggiore” (IT), “Pargo” (ES), “Dorade Rose” (FR)

Greek Pagrus is among the most popular Mediterranean fish known for its attractive and eye catching red tone color, very white and firm flesh and excellent taste.

It’s an impressively versatile fish that can be served whole or as fillets and prepared baked, grilled, fried, boiled for soup, or even as sashimi, sushi and ceviche.