A question about european seabass

Question

is the european seabass (Dicentrarchus labrax) white fleshed or red?

Answer 1

The flesh of European Sea Bass is pink, but when it cooked, it turns white.  Here is more information about this popular seafood:

Bass, European sea

Scientific name:  Dicentrarchus labrax

Market name:  Sea bass

Common names:  European sea bass, Mediterranean sea bass, branzino, bar, loup de mer

The European Sea Bass Story

Sea bass, often marketed by U.S. chefs under the Italian name branzino, is a prized fish in Europe, where it is largely a recreational catch. Small commercial fisheries exist in the Mediterranean. Commercial catches are sold fresh, mainly to local markets. This sea bass, which reaches a maximum size of around 32 inches, is found in the Atlantic along the European coasts, in the Mediterranean and as far south as Senegal.  Demand today is met almost exclusively by aquacultured product. The bass’ ability to thrive in seawater, brackish water and even fresh water makes it a good candidate for farming. Though now classified as Dicentrarchus labrax, branzino has also gone by the scientific name Morone labrax.

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Product Profile

European sea bass meat is pinkish when raw and cooks up opaque white.

The finely textured, flaky meat is lean, with a sweet and mild flavor. Many chefs say the wild-caught bass is more flavorful than the farmed product.