[RegulatorCountry]

Had to look up branzino. European sea bass. I’ve had Chilean sea bass, I’m not exactly a stranger to fine dining, but that’s a new one on me.

[Liz]

I've seen master chefs cook and serve branzino in a salt crust to keep it juicy.

Salt-crusted branzino.

I had Chilean Sea Bass in Barolo Sauce at La Cirque. Soon after
Chilean sea bass became a protected product and no longer marketed.

[JimRed]

Had to look up branzino. European sea bass.

Whassa matta wid AMERICAN Sea Bass? Oh, that's right; the wrecks and rocks are paved with them, but they're "threatened"!