Pomfret Bigscale Pomfret - Taractichthys longipinnis; Golden Pomfret - Xenobrama microlepi

Pomfret

Do not confuse these with rays. Ray’s breams are fishes of excellent texture and superb flavour. They are best baked, poached or shallow fried.

Complement and contrast the flavour and texture of Ray’s bream with charred red capsicum, couscous and crisp-fried, thin strips of leeks.

Alternatively, stuff whole fish with chopped prawns, mussels, cooked rice and fresh winter tarragon, and bake. Remember to score the thickest part of the flesh before cooking.

Stuart Prosser from Prosser’s on the Beach in Hobart prepares “Ray’s bream on fennel and celeriac brandade with fried capers” (p. 311).

Taste

FlavourOilinessMoisture
Medium Low to Medium Medium

Wines

A finely structured Verdelho will complement Stuart Prosser’s dish. A young Semillon is also suited to Ray’s Bream.

Nutrition Information (average quantity per 100g)

Energy 428 (102 calories) Fat (total) 1.2 g Alpha‐linolenic acid 15 mg
Protein 20.8 g Saturated fat 31% of total fat Docosahexaenoic acid 197 mg
Cholesterol 24 mg Monounsaturated fat 38% of total fat Eicosapentaenoic acid 23 mg
Sodium na Polyunsaturated fat 31% of total fat