Price On RequestMainly sold whole (gilled and gutted) and occasionally in fillet form (usually skinned).fresh bream will have lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for greyish-white, firm, lustrous, moist flesh, with dark veins, but without any brown markings or oozing water and with a pleasant fresh sea smell. When storing make sure whole fish is scaled, gutted and cleaned thoroughly as soon as possible. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18 C.Black Sea Bream has a mild, sweet flavour, low oiliness and moist, soft-medium flesh. Can have a coarser flavour than other Bream, due to its estuarine habitat.Cooking Tips:Steam, poach, pan-fry, bake, grill, barbecue. A good plate-sized fish cooked whole, flesh also works well in mousseline.Goes well with:Capers, chilli, coriander, garlic, lemon, lemongrass, lime, parsley. Soy sauce, Chinese cooking , ginger and Asian spices can help balance the slightly muddy or coarse taste some Bream develop due to their estuarine habitat.
JMJ Exports