Fish Guide
Fresh Sea Bass in Saranda: What to Know Before You Buy
Sea bass — branzino in Italian, levrek in Albanian — is the premium fish of the Ionian. Leaner and slightly more delicate than sea bream, marginally more expensive, and one of the best fish you can put on a grill.
What Ionian sea bass looks like
Wild Ionian sea bass is not the fat, pale, soft fish from Mediterranean aquaculture farms. It is leaner with silver-grey skin, firm white flesh and a clean, subtle flavour. The wild version is easily distinguishable from farmed: more elongated body, more silver skin, firmer flesh.
Current prices (2026)
| Size | Weight | Price at Ardit | Restaurant equivalent |
|---|---|---|---|
| Single portion | 300-400g | 200-380 ALL | 15-20 euro/plate |
| Large (2 portions) | 600-800g | 420-720 ALL | 22-28 euro/plate |
| Family size | 1.2-1.8 kg | 840-1620 ALL | Not typically offered |
Best season
Available year-round but peaks May through October. Summer Ionian sea bass tends to be leaner and cleaner-tasting. Ask when you arrive — we'll tell you if it's a good or poor day for bass.
For the grill
Score the skin three times on each side, rub with olive oil and coarse salt, grill over medium-high heat. 4-5 minutes each side for a 500g fish. The skin chars beautifully and flesh stays moist. Lemon, good olive oil — that's the meal.
Rruga Idriz Alidhima 230, Sarande - Open every day 8:30 AM to 10 PM