Gilt-head Bream
Sparus aurata
Products (1)
| Product | Package | Origin |
|---|---|---|
| Gutted, frozen | — | — |
About gilt-head bream
The gilt-head bream (Sparus aurata) is a fish of the sea bream family (Sparidae), found in the Mediterranean Sea and in the eastern Atlantic Ocean from Senegal to the British Isles. It keeps to sandy or vegetated bottoms, from the shallows down to 150 m, and also tolerates the slightly brackish waters of estuaries. The body is deep, the flanks are silvery, and a characteristic golden band between the eyes gives the species its name. The average length is about 35 cm. The flesh is white and firm, with moderate fat content.
Nutritional value
Gilt-head bream is a lean to medium-fat fish valued for its easily digestible protein. It supplies omega-3 fatty acids, B vitamins (especially B12) and vitamin D, as well as phosphorus, potassium and selenium. Its relatively low calorie content makes it suitable for a balanced diet.
Fishing seasonality
The gilt-head bream market relies largely on fish farming, so the product is available all year round at consistent quality. Wild fish are at their fattest and caught in the greatest numbers in late summer and autumn. Fish size and composition vary depending on age and rearing conditions.
Culinary notes
The firm flesh of gilt-head bream holds its shape well when grilled, baked in the oven or pan-fried. The classic method is to cook the whole fish with herbs, lemon and olive oil. It goes well with thyme, rosemary, garlic, dry white wine and Mediterranean vegetables.
