The Mediterranean sea bass is a highly elusive and prized fish. Called “Lavraki” by Greeks, this beloved fish is indigenous to the shores of Greece.
The Lavraki figures prominently in Greek culture and cuisine. Ever since the ancient times, Greek fishermen set off every morning in small fishing boats on the Ionian and Aegean Seas in search of the Lavraki. The knowledge of how to catch this fish has been passed down among the coastal fishers for generations.
The Lavraki is prized for its mysteriousness. It is so notoriously difficult to capture the Lavraki that it has become a thing of legend. When Greek journalists find a fantastic story or score an exclusive scoop, they call it “Lavraki.”
Aside from its elusiveness, the Lavraki is also beloved for its distinct flavor. The Mediterranean sea bass has a sweet and delicate flavor, with moist tender flakes and a buttery texture.
Nowadays, the Lavraki is cultivated and farmed for consumption. The Mediterranean sea bass is now the second biggest in production of farmed fish in Europe, next to salmon. As a result, it is no longer difficult to taste this once-elusive fish.
Thanks to its delicious taste and consistent availability throughout the year, the Lavraki has become one of the most popular Mediterranean fish in North America and Great Britain.
Our Lavraki at Nerai is sustainably raised and sourced in Kefalonia, Greece. The Lavraki is grilled, fileted, and served with oregano, ladolemono, and capers.
Make a reservation at Nerai today and try this traditional Greek delicacy for yourself.