Home > Magazine Archives > Oct. 31, 2006 Issue > Features
Tastes: In The Kitchen with Sam Gugino: Mediterranean Fish
Sam Gugino
Issue: October 31, 2006
The seafood world is getting smaller by the minute, and today the bounty of the Mediterranean Sea is only as far away as the nearest airport. No longer do you have to jet to the Greek islands for sepia (a relative of squid), to Rome for branzino (sea bass) or to the Côte d'Azur for dorade (sea bream)—seafood from the Mediterranean can now be brought to a restaurant near you.
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