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The flesh of this fish is white, with a light and quite pleasant taste. . Because the flavor is quite light, I recommend poaching or steaming this fish, skin-on or skin-off. It should be eaten with a lightly flavored sauce or dip. This fish makes an excellent fish stock. Testing Gutting immediately after capture will increase shelf life. The lining of the abdominal cavity and the white fat along the abdominal wall should be removed completely. Sea bream are usually sold whole (or gilled and gutted).Sea breams have a sweet and distinctive taste and are best served with contrasting flavours that are not too overpowering. This makes them best suited to grilling or baking whole, but they can also be cooked in fillet form and fried (either shallow or deep), poached . They are also often used as a “plate finfish” in Indian and side dish in Arabian Gulf cuisine because of their oval shape and plate size and best for appetite .When preparing Sea bream, consider the flavours of capers, citrus, garlic, parsley and ginger, which marry well with these species—or perhaps pepperonata can make an innovative addition to a Sea bream dish. Another excellent method is to deep fry the Sea bream whole and serve with a lime, lemongrass, chilli and coriander dressing.Chefs preparing Asian-style cuisine can improve the slightly coarser taste of estuarine Sea bream with strong soy sauce and Chinese cooking vinegar.
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