The gilthead sea bream lives in areas with a sandy or sometimes rocky bottom, provided with vegetation. It does not descend deeper than 30-40 meters. Euryhaline fish withstanding large variations in salinity: it thrives in the mouths of rivers, in brackish ponds and in lagoons with reduced salinity. She is very sensitive to cold. Sudden cooling can kill many. She protects herself by descending to greater depths.
Our farmed sea bream is the result of a meticulous and responsible production process. Raised in sustainable marine farms, this sea bream benefits from a balanced diet, an environment adapted to its needs and attentive monitoring. This attention to detail translates into firm, delicate flesh, rich in flavor.
Uses:
Grilled seabream: Chefs often grill seabream to enhance its natural flavor and to create a crispy exterior. The mild, slightly sweet flavor of organic farmed seabream pairs well with a variety of herbs and spices, such as lemon, garlic, and thyme.
Poached seabream: Poaching is a gentle cooking method that helps retain the delicate flavor and texture of organic farmed seabream.
Raw seabream: Sushi and sashimi chefs may use organic farmed seabream in their dishes, as the fish's mild flavor and firm texture make it an excellent choice for raw preparations.
Seafood stews and soups: Chefs may use organic farmed seabream in seafood stews and soups, such as bouillabaisse or cioppino, to add a rich, savory flavor and a firm texture to the dish.
Packing:
Available in different calibers and weight.
Bring the flavours of the sea to your table with our wide range of seafood, from quality-certified fresh salmon to our shelled, flash-frozen raw lobster. Taste the difference in prawns of various origins, discover our king crab, or take endless culinary inspiration from our live shellfish products to our black diamond caviar.
Find a Classic Fine Foods near you.
