Also known as the Loup de Mer (“the wolf of the sea”) or Branzino, it lives throughout the Mediterranean and the Black Seas; it is found from Norway to the Canary Islands. European Sea Bass prefers areas close to where streams enter the ocean and is caught inshore where it hugs the beaches close to the surf-line. Slow-growing and not common, commercial fishing is limited. Catches of Sea Bass are small, only about 5,000 tons per year, mostly in the Mediterranean. European Sea Bass is considered a staple fish with consistent quality, because it is farmed. The pale pink meat can be cooked using almost any method, including baking, broiling, and boiling. The flavor is sweet, mild and the texture is moist. Farm-raised in open-ocean net pens in the Mediterranean, often in Greece. It takes an average of 20 months to grow a European Sea Bass to market size. The fish are fed a nutritious, GMO-free feed composed of fishmeal and fish oil derived from wild caught fish from certified fisheries.