Bream Black Bream - Acanthopagrus butcheri; Frypan Bream - Argyrops spinifer; Pikey Bream - Acanthopagrus berda; Tarwhine Bream - Rhabdosargus sarba; Yellowfin Bream - Acanthopagrus australis

Bream

Gutting immediately after capture will increase shelf life.

The lining of the abdominal cavity and the white fat along the abdominal wall should be removed completely.

The “sea bream” fillets seen in retailers’ displays do not always come from the Australian species, but are more commonly cut from morwong or are frozen, imported fillets. “Seabream” is the correct marketing name for some members of the emperor family (Gymnocranius spp). Bream are usually sold whole (or gilled and gutted).

Breams have a sweet and distinctive taste and are best served with contrasting flavours that are not too overpowering. This makes them best suited to grilling or baking whole, but they can also be cooked in fillet form and fried (either shallow or deep), poached or used in mousseline and quenelles. They are also often used as a “plate finfish” in Chinese cuisine because of their oval shape and plate size.

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.

Chefs preparing Asian-style cuisine can improve the slightly coarser taste of estuarine bream with strong soy sauce and Chinese cooking vinegar.

Taste

FlavourOilinessMoisture

Mild

Flavour sweet and distinctive

Bream from estuaries have a coarser flavour and are prone to developing tainted flesh if not bled and gutted soon after capture.

Low Moist

Wines

Because breams are distinctively sweet, a fruit driven, less acidic style of wine is a suitable accompaniment for many bream dishes such as whole grilled bream. Try a Riesling from the Barossa Valley or a Semillon from the Hunter Valley.

Nutrition Information (average quantity per 100g)

Energy 440 (105 Calories) Fat (total) 0.7 g Alpha‐linolenic acid 40 mg
Protein 19.3 g Saturated fat 40% of total fat Docosahexaenoic acid 87 mg
Cholesterol

27 mg

Monounsaturated fat 24% of total fat Eicosapentaenoic acid 23 mg
Sodium 84* mg Polyunsaturated fat 36% of total fat