Bigscale 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.