Of course we are talking about Brancin- the Sea Bass from the Piran Bay in the Adriatic Sea. Irena Fonda, a PhD in biology and fish breeding, is passionate about her work in bringing the sea bass back to life. Irena’s father, a deep-sea diver, noticed that the numbers of brancin in this part of the Adriatic, were decreasing rapidly. In response, Irena and her colleagues, developed a sustainable fish farm. Her fish contains high levels of Omega 3 fatty acids, and low amounts of mercury, 15 times lower that in wild ocean bass. But now to the important part- 9 out of 10 Italian chefs chose Fonda Brancin over wild brancin in taste tests.
Here, the filet is served at Dvor Jezersek, the Culinary Center of Slovenia. We will visit Fonda Fish Farm on our food tour, Taste of Slovenia, aboard the solar powered craft, Inti, and later have the opportunity to dine on this fine fish.
Fonda Sea Bass is harvested daily and delivered to restaurants, private homes and fish mongers, packed in its distinctive container, and guaranteed fresh.
Read about Fonda in Carpe Diem http://carpediemclub.wordpress.com/2010/06/24/the-seabass-that-even-angels-would-eat/