Bream

Common Name:

Gilt-head bream, sea bream, daurade, daurade royale, orata

Product Information:

The rosy-colored raw meat turns white when cooked. Bream’s moist flesh has a rich, sweet flavor. The texture is firm but tender.

Cooking Tips:

Daurade is best cooked whole, dressed but with the backbone left in. Because the flesh holds together well, it can be braised and used in stews. It is the fish traditionally featured in bouillabaisse. The fish is excellent poached in wine. It can also be stuffed and baked, grilled or sautéed.

Cooking Methods: