Sea Bream
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Other Names
Sparus aurata
French: Dorade
Spanish: Dorada
Italian: Orata
German: Meerbrasse
Danish: Blankesteen
Dutch: Zeebrasem
Norwegian: Havkarusser
Description
The body of the sea bream is oval, and narrow. The skin of the sea bream is covered with fairly large scales. It lives on sandy bottoms in shallow waters (up to 30 metres or 100 feet in depth). In the summer, it ventures into ports and brackish ponds.
Usual size: 20 to 50 cm (8 to 20")
The gilthead seabream has a golden crescent like a crown between its eyes. The flesh is excellent: firm, moist and fine-grained.
Culinary file
- Scale and clean the sea bream, remove the gills; wash and dry it; bake, roast or gril.
- Roasted with fennel
- As sashimi
- Roger Vergé serves it roasted with bay, with orange and lemon "melted" in olive oil
Recipes
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Raymond Blanc, Le Manoir aux Quat' Saisons, United Kingdom
Sea Bream with Fennel and Ginger Scales
Jacques Le Divellec


©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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