Also known as the European sea bass, it lives throughout the Mediterranean and the Black Seas; it is found from Norway to the Canary Islands. Loup de Mer or Bronzini, 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. 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.