Silver Bream

The catch-all term Bream refers to many species, often marketed without differentiation except where individual species are fished and well known. Breams are mainly wild caught estuary fish, but are also found in inshore coastal waters. They are available year round, with individual species peaking at different times of the year.

BREAM from estuaries and rivers tend to have darker colourings and a coarser flavour then those from coastal waters. Bream is a popular fish to serve WHOLE (baked, grilled, steamed or deep fried, often with asian flavours), as they are plate-sized and the delicate sweet flesh retains its moisture when cooked on the bone.

When preparing bream, consider the flavours of capers, citrus, garlic, parsley and ginger, which marry well with these species—or perhaps pepperonata can make an innovative addition to a bream dish. Another excellent method is to deep fry the bream whole and serve with a lime, lemongrass, chilli and coriander dressing.