FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
UMBRINE (UMBRA, OMBRINE, OMBRE DE MER)
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV
is a Mediterranean fish which is sometimes sold for bass. It resembles the perch and its weight reaches 30 to 32 pounds. The flesh is very delicate and was greatly prized by the Romans. It is prepared like bass.
