"branzino" meaning in English

{
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    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "branzino"
      },
      "expansion": "Italian branzino",
      "name": "bor"
    }
  ],
  "etymology_text": "From Italian branzino.",
  "forms": [
    {
      "form": "branzinos",
      "tags": [
        "plural"
      ]
    },
    {
      "form": "branzini",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "s",
        "2": "branzini"
      },
      "expansion": "branzino (plural branzinos or branzini)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
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          "source": "w"
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          "name": "Pages with 2 entries",
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          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Cooking",
          "orig": "en:Cooking",
          "parents": [
            "Food and drink",
            "All topics",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2007 January 10, “Recipe: Oven-Roasted Branzino With Hazelnut Picada”, in New York Times:",
          "text": "Olive oil 2 slices hearty white bread (about 2 ounces) 20 hazelnuts, shelled, roasted, peeled and chopped 1 clove garlic, minced 1 teaspoon chopped mint leaves 1 teaspoon orange zest 4 whole branzino, scaled and cleaned Salt and freshly ground black pepper 1 lemon, cut into 8¼-inch slices.",
          "type": "quote"
        },
        {
          "ref": "2007 February 18, Monica Corcoran, “Strike Up the Turntable”, in New York Times:",
          "text": "At that very moment on this recent Friday night, though, it was a roasted branzino with glassy eyes that was ogling her.",
          "type": "quote"
        }
      ],
      "glosses": [
        "The European seabass, Dicentrarchus labrax."
      ],
      "id": "en-branzino-en-noun-Sf~LTMl~",
      "links": [
        [
          "cooking",
          "cooking#Noun"
        ],
        [
          "European seabass",
          "European seabass"
        ],
        [
          "Dicentrarchus labrax",
          "Dicentrarchus labrax#Translingual"
        ]
      ],
      "raw_glosses": [
        "(cooking) The European seabass, Dicentrarchus labrax."
      ],
      "topics": [
        "cooking",
        "food",
        "lifestyle"
      ]
    }
  ],
  "word": "branzino"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "branzino"
      },
      "expansion": "Italian branzino",
      "name": "bor"
    }
  ],
  "etymology_text": "From Italian branzino.",
  "forms": [
    {
      "form": "branzinos",
      "tags": [
        "plural"
      ]
    },
    {
      "form": "branzini",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "s",
        "2": "branzini"
      },
      "expansion": "branzino (plural branzinos or branzini)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
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        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
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        "English nouns with irregular plurals",
        "English terms borrowed from Italian",
        "English terms derived from Italian",
        "English terms with quotations",
        "Pages with 2 entries",
        "en:Cooking"
      ],
      "examples": [
        {
          "ref": "2007 January 10, “Recipe: Oven-Roasted Branzino With Hazelnut Picada”, in New York Times:",
          "text": "Olive oil 2 slices hearty white bread (about 2 ounces) 20 hazelnuts, shelled, roasted, peeled and chopped 1 clove garlic, minced 1 teaspoon chopped mint leaves 1 teaspoon orange zest 4 whole branzino, scaled and cleaned Salt and freshly ground black pepper 1 lemon, cut into 8¼-inch slices.",
          "type": "quote"
        },
        {
          "ref": "2007 February 18, Monica Corcoran, “Strike Up the Turntable”, in New York Times:",
          "text": "At that very moment on this recent Friday night, though, it was a roasted branzino with glassy eyes that was ogling her.",
          "type": "quote"
        }
      ],
      "glosses": [
        "The European seabass, Dicentrarchus labrax."
      ],
      "links": [
        [
          "cooking",
          "cooking#Noun"
        ],
        [
          "European seabass",
          "European seabass"
        ],
        [
          "Dicentrarchus labrax",
          "Dicentrarchus labrax#Translingual"
        ]
      ],
      "raw_glosses": [
        "(cooking) The European seabass, Dicentrarchus labrax."
      ],
      "topics": [
        "cooking",
        "food",
        "lifestyle"
      ]
    }
  ],
  "word": "branzino"
}