Scientific Name: Argyrosomus regius
Known as: “Ombrina Bocca d’Oro” (IT), “Corvina” (ES), “Maigre” (FR), “Kranios” (GR), “Stone Bass” (UAE and UK)

Greek Corvina has an elongated body with a gray-silver color and brown and bronze streaks along its sides. It’s known for its juicy and flavorful white flesh.

Corvina can be baked, grilled, steamed, fried, boiled for soup or prepared as sashimi, sushi and ceviche.