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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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sea bass Dicentrarchus labrax and D. punctatus, remains one of the most prized fishes of Europe as it was in the times of classical Rome. Pliny (1st century ad) stated that specimens taken in rivers, which these fish penetrate some way upstream, were preferred; but nowadays those taken from the sea are counted best.

A silvery fish, with a maximum length of 1 m (40"), the sea bass has a range which extends from the Black Sea through the Mediterranean and in the E. Atlantic from Senegal up to the south coast of England (D. punctatus) or as far as Norway (D. labrax). It is a favourite fish for anglers, especially on the south coast of Ireland.