FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LABRUS, LABRE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a European sea fish also called wrasse. It is remarkable for its brilliant coloring, but it is tasteless and limp in texture. It is served fried or may be used as an ingredient of bouillabaisse.