Sea Bream
Recipies with sea bream
|
Blaff - Poached White Fish with Lime | Easy | 61.8 | Chardonnay | Saveurs du Monde |
|
Dorado (or other fish) cooked in a salt crust | Easy | 0 | Chardonnay | Saveurs du Monde |
|
Grilled Dorado, Barbados-Style | Easy | 130.8 | Chardonnay | Saveurs du Monde |
|
Japanese-Style Fish Broths and Clear Soups | Easy | 46.9 | Sauvignon | Saveurs du Monde |
|
Mahi Mahi (Dorado) Caprice | Easy | 140.3 | Chardonnay | Saveurs du Monde |
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Small history
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
