European Seabass


The European seabass is a member of the Moronidae family. The name Dicentrarchus derives from the presence of two dorsal fins. It has silver sides and a white belly. In Greek, the vernacular name of this fish, as well as that of the related Dicentrarchus punctatus, is lavraki (λαβράκι). In Greek cuisine, the fish can be prepared in a variety of ways (e.g. grilled, steamed in parchment) and is often considered a delicacy. Info: European seabass was one of the first types of fish after salmon to be farmed commercially in Europe. The most important farming countries are Greece, Turkey Italy, Spain, Croatia and Egypt.


200/300 gr
300/400 gr
400/600 gr
600/800 gr
800/1000 gr
1000/1500 gr
1500/2000 gr


Our packaging is 3kg, 6kg & 10kg but it can be customized per order according to customer’s specifications.