Prized in Mediterranean cuisine and highly regarded by European chefs, sea bass and sea bream are coveted for their rich, sweet flavor. But production and price volatility has made these two species, sourced increasingly from Mediterranean fish farms, difficult for U.S. chefs to get a handle on over the past three years.
The Mediterranean sea bass and sea bream industry was crushed by over-production in 2008, with the sea bass and sea bream production topping out at 130,900 metric tons and 140,…
