Bream Delivery or Pickup

It's time to push aside salmon and tuna, those darlings of the pescatarian diet. Now it's the humble sea bream's turn to have its moment in the spotlight. Wildly under-rated, bream is an often-overlooked culinary treasure; however, once you turn your eye to sea bream, you'll be shocked at the number of elementary, yet delicious, recipes that exist for this fish. Whether filleted or served whole, the understated bream is incredibly versatile and is an utter treat for your palette.

Found all over the world's oceans, sea bream can live quite happily in wildly different water temperatures. Because they spawn in a wide variety of locales, countries across the globe dine on sea bream. There are quite a few different seam bream varieties, including Black, Red, Black Banded, Pink, Yellowfin, White, Porgy, Threadfin, Gilthead, and Ray's Bream, along with Pagre, and Dentex.

Despite these many variations of sea bream, the sizes for these fish tend to range anywhere from 10.58 oz to 2.2 lbs, but often average out at 1 lb across the species. This compact sizing makes sea bream an excellent candidate to be served whole. Sea bream consists of a mellow, white meat, and these fish are regarded as one of the best white meat fish to consume. The Gilthead, also commonly called the Royal Bream, is very popular.

In the Greek myths, the Gilthead Bream, with its resplendent silver scales that glitter with gold and pink, was held sacred by the goddess of love and beauty, Aphrodite. In these modern times, this superb fish is farmed in the Mediterranean, which provides consumers with year-round availability to delight in this fish.

The popularity of sea bream is beginning to grow. With its pinkish opaque flesh, sea bream is proving itself to be a sweeter-tasting alternative to fish like sea bass, while still being able to be cooked in a similar manner to bass. If you fill your cart with sea bream that weighs more than 1 lb, you can treat yourself to rather large fillets.

With a very small flake, lean flesh, and a light, delicate flavor, these fillets can be grilled, steamed, poached, or pan-fried. When combined with the gentle and subtle flavors of the Mediterranean, you'll be able to bring your dinner to new heights. Here are some tips on how to cook your sea bream.

Sea bream with garlic and rosemary is a delectable meal that lets you roast the whole dish right in the oven. With your fillets laid out on parchment paper, scatter roasted garlic cloves over them. After that, take some dried chili and crumble on top as well, followed by a light smattering of rosemary leaves. Top that with a sprinkle of sea salt, white wine, a drizzle of olive oil, before placing your sea bream in the oven. Cook the fish for 8-10 minutes at 430°F, and the result will be one lip-smacking meal.

You can also try your hand at pan searing your sea bream. Always wait for the oil in your pan to become hot before adding the fish to your skillet. Once it's ready, cook your sea bream with the skin side down in order to achieve a rich, crispy texture. Cooking time per fillet can vary depending on thickness, so you will need to pay close attention. A fully cooked fish will appear to be opaque, and its meat should be flaky, while still remaining moist. Bear in mind that you should always season fish prior to cooking it. This will bright out the best flavors in your dish.