Sea Bream
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Other Names
Sparus aurata
French: Dorade
Spanish: Dorada
Italian: Orata
German: Meerbrasse
Danish: Blankesteen
Dutch: Zeebrasem
Norwegian: Havkarusser
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.
Recipes
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Sea Bream Tartare, Cranberry Bean Mousseline, Fig Chutney Juice
Hélène Darroze, Restaurant Hélène Darroze, Paris
Sea Bream with Fennel and Ginger Scales
Jacques Le Divellec, anc. chef propriétaire Le Divellec, Paris, France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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