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 steamed. 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.