levantina european sea bass

LEVANTINA EUROPEAN SEA BASS | LOUP DE MER | BRANZIno

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• CERTIFIED SUSTAINABLE BY FRIEND OF THE SEA
• ALL-NATURAL FEED
• NO ANTIBIOTICS
• NO GMO INGREDIENTS IN THE FEED
• NO HORMONES
• NO GROWTH PROMOTERS


SPECIES:
Dicentrarchus Labrax

COMMON NAMES:
European Sea Bass, Loup de Mer, Branzino

SEASONALITY/AVAILABILITY:
Year Round

REGION:
Southeastern Mediterranean

TASTE AND TEXTURE:
Flaky and moist white meat

PRODUCT SIZING;
 > Whole Round 14-21 oz (400-600 gram) 
 > Whole Round 21-28 oz (600-800 gram) 
 > Whole Round 28-35 oz (800-1000 gram) 
 > Whole Round 35-52 oz (1000-1500 gram)

PREPARATION:
Levantina European Sea Bass is a sashimi grade fish that serves well for cooked fillet and whole plate presentations, as well as crudo, tartare, and sushi.

LOCH ETIVE
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about levantina european sea bass

Levantina refers to the eastern part of the Mediterranean, where the island of Cyprus is located and the fish are raised. It’s where the sun appeared to rise for ancient observers in Italy and Greece, and where myth says that Aphrodite, Greek goddess of beauty and love, arose from the sea foam and walked into the lives of mortals. Levantina European Sea Bass are raised in an area with pure waters and strong currents. The techniques used to produce this superior fish are the product of decades of learning, and the farm is widely regarded as the most progressive in the Mediterranean.

SUSTAINABILITY

STOCKING DENSITY
Levantina Sea Bass have plenty of room to grow. Average stocking density below 12 kg per cubic meter (about 98.5% water to 1.5% fish)

INDEPENDENT FAMILY-OWNED FARM
Independent family owned farm - A native to the area, farm owner Antonis Kimonides employs local community, and family members.

24/7 MONITORING
In addition to video monitoring, divers are on site to perform daily cage inspections and monitor fish welfare. The ocean floor is tested multiple times a year to ensure the long term health of the surrounding environment.

NO CHEMICAL ANTI-FOULANTS ON THE NETS
The nets are cleaned naturally by wind and rain and left to dry in the sun

certified by the following organization

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