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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.

For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2006.

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