John Myers
The sea bream is also called Dorade or Dorade Royale. It belongs to the family of perch-like fish. The fish got its name because of the sickle-like gold band on the forehead between the eyes and a golden spot on each cheek. The average length of the fish is about 30 cm with a weight of almost 2 kg. Very large specimens reach a length of 70 cm with a weight of 10 kg. Sea bream are bisexual, i. that is, there are no male and female animals. The plump oval body has a dark gray back, silvery to steel blue flanks and a white belly. The sea bream’s mouth has thick lips, molars and incisors. It is a coveted, expensive food fish with firm but not dry flesh.
Origin
Even the goddess Aphrodite was addicted to the beauty of the sea bream and regarded it as sacred. The sea bream is the most typical Mediterranean fish of all. The most important suppliers are Italy, Egypt, Greece and Turkey. As the fish has become increasingly popular, breeding in sea enclosures began a few years ago.
Season
Available all year round. However, it tastes best in the period from July to October. Sea bream are offered whole or filleted, fresh or deep-frozen.
Taste
Gilthead bream have very few bones, their flesh is firm, white and very tasty.
Use
Because of the firm meat, the sea bream is ideal for roasting and grilling, but also for steaming and poaching. As a whole fish, baked in a salt crust, it tastes delicious and is a classic.
Storage
Well chilled and covered, the fish can be stored in the refrigerator for a day or two.
Nutritional value/active ingredients
The meat of the sea bream contains no carbohydrates, has little fat but provides valuable protein. Gilthead bream has a lot of niacin, and it also contains potassium.
Facebook Comments