Farm Fresh Sea Bream
A lean white fish with a coarse texture and delicate flavor not dissimilar to Bass. Bream is part of a large family of fish found in temperate and tropical waters all over the world. Sea Bream has a lot of small bones, so when selecting, it is best to buy larger sizes because they have a better meat to bone ratio, making the bones easier to remove. Also known as Porgy. To check the fish is ready, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.
Usually available in sizes from 300g–1kg, these are great fish to consider cooking and serving whole.
Sea bream are also farmed in the Mediterranean Sea. And whilst both black and gilthead bream mainly live in warm waters, they can also be found in colder waters such as those of the English Channel.
he bulk of the sea bream sold in the UK comes from Mediterranean farmed gilthead bream.
- 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
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( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Cholesterol Sodium Potassium Carbohydrates Net carbs Fiber Protein
- Recipe Ideas
JERK GRILLED SEA BREAM