Ombrina: Shi Drum

Ombrine are found throughout the Mediterranean. They tend to favor rocky coastal areas, and also the brackish waters of river mouths, though I would now hesitate to eat one caught in such a place. Because of their popularity they are not as common as they once were in Italian markets, and some of what the fishmongers sell as ombrina are actually close relatives caught in the Eastern Atlantic.

In addition to the classic ombrina pictured here, there is the corvina di scoglio, or corvine negra, which is similarly shaped, but smaller and darker.

Ombrina is quite tasty, and can be also substituted for with Sea Bass; it can be sliced and fried, or baked, and will also work well in fish stews. A recipe?

Ombrina All'Acquapazza

To serve 4:
An ombrina weighing about 2 pounds (900 g)
A handful of sundried tomatoes, quartered
3 cloves garlic
A bunch of parsley
4 or 8 slices bread, depending upon their size
Olive oil
Salt
Heated plates

Clean and scale the fish. Put it in a fish pot with two cloves of garlic, parsley, and sundried tomatoes. Add water to cover, cover the pot, bring the water to a boil, and simmer the fish until done, 15-20 minutes.

In the meantime, make bruschetta: Lightly toast your bread, rub the slices with the remaining garlic clove, and season them with a drizzle of olive oil. Divide the fish into 4 portions, arrange them on the plates, with some of the sauce, and serve them with the bruschetta, and the remaining sauce on the side.

Ombrina (sea bass, actually) on About:
Sea Bass Chowder with Potatoes
Sea Bass with Caviar Sauce

How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes