Sea Bream

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The bream is a fish with white, tender and slightly dry meat. This is a typical Mediterranean fish that is found in the Mediterranean and much less frequently in the Black Sea. It inhabits places overgrown with seagrass and sandy bottoms up to 30 meters deep. It feeds on small invertebrates.

The body of bream is high, oval and laterally flattened. It reaches a length of 70 cm and a weight of up to 16 kg, but such specimens are rare. The eyes are small, the abdomen is almost flat.

The color of the bream is silver-gray. The name sea bream is Greek and has passed naturally into the Bulgarian language, because the main quantities of fish on our market come from the Aegean shores.

Only about two decades ago, the price of bream was very expensive due to limited catches and marketing. At the end of the 80s of the last century, however, technology was developed for the cultivation of sea bream in specialized farms, which together with the increase in catches lowered the prices.

Composition of sea bream

100 g fresh sea bream contain 105 kcal, 19 g of protein, 0.6 g of omega-3 fatty acids, 3 g of fat and 1 g of saturated fat, 52 mg of cholesterol.

Selection and storage of sea bream

The commercial network offers mainly sea bream weighing up to 400 g, chilled or smoked. Fresh bream must have light and shiny skin, red gills and shiny scales. The eyes of the fish should not be cloudy, but clear and crisp - a rule that applies to all types of fish.

It is recommended to cook the bream immediately after buying fresh fish. The price per kilogram of bream varies around BGN 16-18.

Cooking sea bream

The meat of sea bream is white, firm and juicy, which allows cooking in a variety of ways. The combination of sea bream with olive oil is an indispensable classic, but the spread preserves the freshness of freshly caught bream. A very successful way to prepare sea bream is to bake in a crust of sea salt.

The fishy smell of sea bream is not too strong, which allows the use of various spices. Naturally traditional are black pepper and lemon, but you can use bay leaf, fresh rosemary, sumac.

The Greeks themselves grilled the fish smeared with lemon juice, olive oil, thyme or oregano. The Spaniards, on the other hand, prefer sea bream in combination with hot peppers and garlic.

Sea bream can be steamed, baked in foil or parchment, marinated. Before baking whole, it can be grooved on both sides to ensure even baking. You can grill the bream, but be careful not to overcook and thus dry the fish. In this respect, bream is a very delicate fish because its meat is drier in general.

Before cooking, the sea bream must be cleaned from the entrails and washed thoroughly. We will present you a very interesting recipe for sea bream with spices on salt.

Necessary products: 2 sea bream, 1 tomato, celery stalk, 2 carrots, 1 tomato, black pepper, lemon juice, a handful of sea salt.

Method of preparation: The tray in which the fish will be baked is covered with baking foil. Pour the sea salt, and on it the cleaned and dried fish. Make several incisions on the surface of the fish, placing half a slice of tomato in each incision.

Sprinkle with devesil and black pepper. Carrots are cut and spread on top. Add the chopped celery. Finally, the fish is drizzled with lemon juice and olive oil and baked in a preheated oven.

Benefits of sea bream

Besides being very tasty, bream is also a useful fish. It is rich in iron and important vitamins. It is suitable for people who follow a diet and for young children who need quality protein. The omega-3 fatty acids contained in sea bream are extremely healthy fats that protect the body from a wide range of health problems.

Omega-3 fatty acids are extremely important for the human body. Consumption of fish at least once a week provides the body with important vitamins and substances that are valuable for good health.