Seattlest: Dishin': Barolo's Branzino Is a Beautiful Thing

Simonian

Tue, 16 Dec 2008 10:19:12 -0800

So is 'branzino' Italian for 'sea bass?' I know Chilean sea bass was a made up name for the patagonian toothfish to make it more marketable. So marketable that it is now in the process of being fished out of existence.

jinny

Tue, 16 Dec 2008 09:44:58 -0800

I avoid Chilean sea bass because most of the fish comes into the US via a black-market trade. While I have never cooked it, I have heard it mentioned on Top Chef a few times that it is a VERY forgiving fish and doesn't take all to much skill to cook correctly.

bilco

Mon, 15 Dec 2008 14:00:02 -0800

By all means - never have 'chilean seabass' - Patagonian toothfish. It is highly overfished (but tasty!)

Audrey

Mon, 15 Dec 2008 13:34:52 -0800

Sounds good, but I tend to avoid sea bass, since it's both overfished and high in mercury.

bilco

Mon, 15 Dec 2008 12:59:34 -0800

Recently had a chance to dine at Barolo for the first time. Zero expectations coming in, but the place was really noisy and we had to wait about 15-20 minutes for our already late table. However, the food and service was wonderful. I've told many folks about it. Rare to be pleasantly surprised, including the price - expensive but not as bad as I expected