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.
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