Tag Archives: Bream

Catch of the Day, Gilthead Bream (Dorade, Royal Bream)


Cooking fish is clear-cut, if you just follow a few basic rules and you will plate up dishes to contend with the best of restaurants. It is recommended that we eat at least three or more portions of fish a week, as the experts have proved that if you eat more fish you are less likely to suffer from heart disease and cancer.

The fat in fish is omega-3, which seems to keep blood from getting sticky and to reduce the chances of having a stroke.

Maureen and me-self well, we just like fish and seafood for its handiness, simplicity of cooking, taste and if it’s good for us well, that’s a bonus!

Fish and seafood is available to buy fresh, frozen, or cured, your fishmonger or supermarket fish counter should stock a large choice of each of the groups of seafood there are 3 main groups of fish;

White Sea Fish

  • White Fish (wet fish) including Cod, Haddock, Plaice, Whiting, Pollack, Saithe (Coley), Hake, Monkfish, Dover Sole, Lemon Sole, Megrim, Witch, Brill, Turbot, Halibut, Dogfish, Skates, Rays, John Dory, Bass, Ling, Catfish, and Redfish
  • White fish are divided into two types round and flat.
  • Large round white fish such as Cod and Coley are usually sold in steaks, fillets, or cutlets.
  • The small round species such as Whiting and Haddock are usually sold in fillets.
  • With flat fish, the larger species such as Halibut and Turbot are sold whole in fillets and as steaks
  • Smaller flat fish like Plaice and Sole are usually sold whole, trimmed, or filleted.

Oil Rich Fish

  • Including Herring, Mackerel, Pilchard, Sprat, Horse Mackerel, Whitebait, Tuna.
  • Oil-rich fish such as Herring and Mackerel are rich in omega 3 fatty acids, which have been shown to have a lowering effect on blood fats; this decreases the chance of blood vessels clogging up with cholesterol.
  • Oil-rich fish is also a good source of vitamins A and D.

Fresh Water Fish

Including Salmon, Trout, Perch, Bass, Bream, Pike, Arctic Char

Then there are;

Shellfish (Molluscs and Crustaceans)

Including Clams, Cockles, Whelks, Periwinkles, Mussel, Oyster, Lobster, Crab, prawns, Crayfish, Scallops, Sea Urchins, Shrimp, Squid, Octopus, Cuttlefish


Always ask for assistance when selecting your fish and shellfish especially if you are not sure how it should be prepared and cooked your fishmonger should be happy to prepare fresh fish for you in exactly the way you want, if what you want is not available, species of the same type can always be substituted and once again a good fishmonger can help you out.

We should be eating at least two portions of fish a week including one of oily fish. Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly rich in omega 3 fatty acids. But if we want to make sure there are enough fish to eat now, and in the future, we need to start thinking about the choices we make when we choose which fish we eat.

Anyway, enough of all that let’s get to the main point of what we hope will be a weekly or fortnightly part of our blog;

Catch of the Day is; Gilthead Bream (Dorade, Royal Bream)

Of the many breams you can buy, this one is somewhat exceptional; it is named after the little gold spot you will see on its forehead.

In France, it’s the much sought after Dorade and in Greece, the Tsipoura, and it is a high-priced luxury food.

In the UK Gilthead Bream (also known as Royal Bream) can be found all around the shores, but mainly on the south coast of Wales and it feeds mainly on shellfish.

Giltheads are successfully farmed in the Mediterranean, giving year round convenience in steady sizes from 300 grams to 1 kilogram.

With its rose-pink opaque flesh, the recognition of Gilthead Bream continues to become trendy as a rather sweeter tasting alternative to Sea Bass, and it may be cooked the same way as Bass and the other Breams.

Buying

Gilthead Bream is usually sold whole or as fillets, ask your fishmonger to remove the scales for you; you can use instead sea bream, red snapper or sea bass if you can’t find Gilthead bream.

Storing

Put in the refrigerator as soon as you can after buying and use within a 1 day, or you can freeze them for up to three months.

Preparing and Cooking

All bream have a juicy and excellent flesh that is perfect for grilling, baking, poaching, and pan frying.

It is especially appreciated by chefs because it has a succulent, solid flesh and only a few easily removed bones. These characteristics make it suitable not only for a wide range of soups and stews, but as an epicurean dish when served whole, either grilled, pan seared, or baked.

It is by tradition used in Mediterranean dishes such as bouillabaisse and couscous.

Catch of the Day, Black Bream, Porgy, or Sea Bream


The black bream or as its known down in the West country the Porgy or Sea Bream is a splendid looking fish with a bright charcoal grey/silvery skin

Cooking fish is straightforward, if you just keep to a few basic rules you will serve up dishes to vie with the best of restaurants. It is suggested that we eat at least three or more servings of fish a week, since the experts have proved that if you eat more fish you are less likely to suffer from heart disease and cancer. The fat in fish is called omega-3, an essential fatty acid which keeps our blood from getting sticky and so reduces the probability of having a stroke.

Maureen and I well, we just like fish and shellfish for its handiness, ease of cooking, taste and if it’s good for us well, that’s a bonus!

Fish and seafood is available to buy fresh, frozen, or cured, you can buy it whole, filleted or cut into steaks, your fishmonger or supermarket fish counter should stock a large choice of each of the groups of seafood there are 3 main groups of fish;

White Sea Fish

  • White Fish, including Cod, Haddock, Plaice, Whiting, Pollack, Pout (Pouting. Bib), Saithe (Coley), Hake, Monkfish, Dover Sole, Lemon Sole, Megrim, Witch, Brill, Turbot, Halibut, Dogfish, Skates, Rays, John Dory, Bass, Ling, Catfish, and Redfish
  • White fish are divided into two types round and flat.
  • Large round white fish such as Cod and Coley are usually sold in steaks, fillets, or cutlets.
  • The small round species such as Whiting and Haddock are usually sold in fillets.
  • With flat fish, the larger species such as Halibut and Turbot are sold whole in fillets and as steaks
  • Smaller flat fish like Plaice and Sole are usually sold whole, trimmed, or filleted.

Oil Rich Fish

  • Including Herring, Mackerel, Pilchard, Sprat, Horse Mackerel, Whitebait, Tuna.
  • Oil-rich fish such as Herring and Mackerel are rich in omega 3 fatty acids, which have been shown to have a lowering effect on blood fats; this decreases the chance of blood vessels clogging up with cholesterol.
  • Oil-rich fish is also a good source of vitamins A and D.

Fresh Water Fish

Including Salmon, Trout, Perch, Bass, Bream, Pike, Arctic Char

Then there are; Shellfish (Molluscs and Crustaceans)

Including Clams, Cockles, Whelks, Periwinkles, Mussel, Oyster, Lobster, Crab, prawns, Crayfish, Scallops, Sea Urchins, Shrimp, Squid, Octopus, Cuttlefish

You know that you can always ask for help when choosing your fish and shellfish especially if you are not sure how it should be prepared and cooked.

Your fishmonger should be happy to prepare fresh fish for you in exactly the way you want, if what you want is not available, species of the same type can always be substituted and once again a good fishmonger can help you out.

We should be eating at least two servings of fish a week including one of oily fish. Fish and shellfish are excellent sources of a range of vitamins; minerals, and essential fatty acids, furthermore oily fish is especially loaded in omega 3 fatty acids.

However if we would like to make sure there are sufficient fish to eat now, and in the future, we must start thinking about the choices we make when we decide which fish we eat and your local fishmonger can also help with that, a good fishmonger will always know where the product he sells comes from and all the fishmongers, fishermen and chefs I know put sustainability at the top of their to-do list.

Anyway, enough of all that let’s get to the main point of what we hope will be a weekly or fortnightly part of our blog;

Bream, Black, Porgy, or Sea Bream

The black bream or as its known down in the West country the Porgy or Sea Bream is a splendid looking fish with a bright charcoal grey/silvery skin with allusions of pink and gold in colour with a sweet solid flesh the sweetness comes from it’s diet which is for the most part small shellfish.

It is usually available all year round but when caught close to British shores between the summer months of June to September is when it is at its peak, and is mouth-watering tasty when cooked and eaten whole after being stuffed and then baked, or as fillets, when talking with other chef’s a lot of them recommend this fish and think it very undervalued.

Buying Bream, Black, Porgy, or Sea Bream

With its pink opaque flesh, the attractiveness of Black Bream continues to grow it has a slightly sweeter taste to its alternative the Sea Bass, and can be cooked in the same way as Bass and other varieties of Bream.

Usually sold whole or as fillets, ask your fishmonger to remove the scales for you as these are rather tough.

You can substitute sea bream for red snapper or sea bass if you can’t find it and please try to go for Black bream caught with Rod and Line or Gillnet as a more sustainable option.

The Cornish, North Wales and Sussex Sea fisheries committees have the finest supervision for black bream and are at present the most sustainable locations to source from.

Storing Bream, Black, Porgy, or Sea Bream

Put your fish and/or shellfish in the fridge as soon as possible after purchase and use within a day, or freeze for up to three months.

When you bring it back from the fishmonger, unwrap, and rinse under cold water, pat dry with paper towel and place in an airtight container.

Store in the coldest part of the refrigerator for best flavour, texture, and nutritional value, store fresh seafood no longer than two days before use, for best quality, it’s best to use fresh seafood in its fresh state.

If it’s necessary to freeze the fish, freeze it quickly and use it as soon as possible.

Preparing and Cooking Bream, Black, Porgy, or Sea Bream

Prepare and cook as for Sea Bass, we like to cook the fillets in the Spanish way in a moderate oven on a bed of thinly sliced potatoes, onion, and garlic and splashed with white wine and lots of olive oil.

Black Bream Fillets

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