The quality of the "farmed fish" though is influenced by plenty factors a good part of which can be controlled by the breeder. For this reason then, it would be extremely useful to "measure" with a quick and cheap sensory test, the changes induced by various factors to evaluate their effects. A useful statistic instrument for this is the so called "triangular test". Sea bass of medium/big size have been used for the test. All the samples have been boiled and oven cooked. The triangular test consisted in submitting to the evaluators all the possible pairs of the same muscular portion and all the possible pairs of cooking liquids obtained from fish belonging to different thesis and a pair from the same thesis. The analysis has been carried out by a panel of 9 untrained tasters, average fish consumers. The 9 tasters involved in the test, found differences statistically significant among all the compared thesis.