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• Product Information

  As with European sea bass, bream is increasingly supplied by aquaculture operations, mostly in the Mediterranean. 

  Bream are fish usually associated with tropical and sub-tropical waters. They seem to be becoming more and more common in British waters
  

  It gets the “gilt-head” name from the golden stripe between its eyes. The Romans reportedly called the bream “Aurata,” the gilded one

• Cooking Guide

  Cooking Guide

  		Sea Bream can be eaten as Sashimi when super fresh but if you are not familiar with preparing and serving raw fish we advise you to cook it in the many number of ways described here, otherwise enjoy it "au naturale".
  		This is generally not a fish that is blended or blitzed even when cooked unless making a fish stock or sauce. The flavour is very soft and subtle and will be lost if mixed with strong tasting ingredients.
  		Bream comes into its own when pan fried or seared in butter. Most people like a crispy skin so cook it in a hot pan or skillet skin side down. When it caramelises the skin will not stick to the pan and it can be basted using a spoon to finish off the cooking.
  		Sea Bream is often microwaved either in a light sauce or in a Microwave steamer bag, and its so quick and easy depending on recipes it can take between 5-8 minutes. Usually a good idea to remove the skin either before cooking or before eating.
  		Grilled Sea Bream is again a great way to cook this fish. If you like crispy skin then grill it skin side up first. You can always use tin foil to make it easier to turn the fish over to finish it off. A high heat for a short time is pretty good. Heat the grill to very hot. Grill the fish for 8-10 minutes, turning once, until the skin is lightly charred and the flesh is just starting to turn opaque.
  		Many recipes suggest baking Sea Bream and this is a superb method of cooking. Make sure you cook in a hot oven around 100 degrees C (Gas 6) Quite often you can pre-cook potatoes, tomatoes and vegetables then add whole Bass for the last 20 or 25 minutes.
  		The Sea Bream Much like a Bass is delicate so this method does not bring much to the party, but you may find the odd recipe that calls for it, but I suspect it will be an odd recipe.
  		Steamed Sea Bream is a very popular method of cooking the fish, make sure that its steamed covered so the juices remain in the cooking process, It wont take long.
  		We will supply Sea Bass completely fresh, loose wrapped on the vans, or you can order it Vacuum sealed which will give it longer life and make it easier and less smelly to store. Keep it chilled or freeze it it will be fine for a few days fresh, but use your nose and your brains for best results.

• Nutrition Data

  Nutrition Facts
  For a Serving Size of 100 grams (100g)
  Calories143.1	Calories from Fat 47.8 (33.4%)
  	% Daily Value *
  Total Fat5.3g	-
  Saturated fat 1.1g	-
  Cholesterol50mg	-
  Sodium71.3mg	3%
  Potassium403.8mg	-
  Carbohydrates1g	-
  Net carbs 0.4g	-
  Fiber 0.6g	3%
  Protein23.4g

• Recipe Ideas

  JERK GRILLED SEA BREAM

  Ingredients -

  4 sea bream fillets

  3 tbsp Asda Jerk Seasoning

  3 tbsp sunflower oil, plus extra for greasing

  Fresh pineapple, peeled and cut into fingers

  1 tbsp lime juice

  1 tbsp clear honey

  Salad, to serve

  Grilled cherry vine tomatoes, to serve

  
  

  Method -

  
  

  1)Slash the skin on each of the fillets. Mix the seasoning with the oil and rub over the fish.

  2)Grease the grill tray and lay the fish skin-side down. Grill for 10 minutes on a medium heat, turning once, until cooked through.

  3)Meanwhile, brush the pineapple with the lime juice and honey. Grill for 2-3 minutes.

  4)Serve with the fish, plus salad and tomatoes.

  
  

  *ASDA -Good Living