Common Bream Fillet
Abramis brama
Products (1)
| Product | Package | Origin |
|---|---|---|
| Fillet, chilled | 1 kg | Lithuania |
About common bream
The common bream (Abramis brama) is a freshwater fish of the carp family, living in slow-flowing rivers, lakes and ponds throughout Europe. It has a deep, laterally compressed body, a silvery-grey back and greyish-yellow flanks. Bream prefer soft bottoms, where they feed on invertebrates and plant matter. As a fillet, the fish is supplied without the head, backbone and abdominal cavity — ready portions of white, mild-tasting meat.
Nutritional value
Common bream fillet is an example of a lean, protein-rich fish: it is high in complete protein and contains B vitamins, phosphorus, potassium and selenium. Its fat content is low, but it includes unsaturated omega-3 fatty acids. It is a filling, easily digestible product for everyday meals.
Fishing seasonality
Bream are at their fattest and tastiest in autumn and early winter, when they have built up fat reserves. In spring, before spawning, the meat becomes leaner. Bream grow to different sizes, so fillet thickness and weight vary naturally.
Culinary notes
The fillet format is particularly practical in the kitchen — the even thickness ensures uniform cooking, while the portions of even thickness are suitable for oven-baking, braising, smoking or steaming; some of the fine bones typical of bream may remain. Bream meat absorbs seasonings well and pairs with lemon, dill, onion and sour cream. Traditionally, smoked bream is especially prized.
