Last updated: 18 November, 2024 @ 12:04
***Controversial statement incoming*** Black bream is a superior fish to the sea bass. There, we’ve said it.
Underneath its shimmering metallic looking suit the flesh of the black bream is beautifully firm and strikingly white.
It’s also the ideal fish for those beginning their seafood cooking journey, and can be grilled, baked, and pan-fried whole.
Black bream recipes
One of our favourite of the many black bream recipes is en papillote, or ‘in a bag’.
Well, not exactly in a bag, but in a baking sheet parcel with some garlic, lemon, rosemary and a splash of white wine.
The smell that rises from that little parcel when it’s removed from the oven to be carefully prised open really is something special.
Another favourite black bream recipe is grilled black bream with cumin, lemon and sea salt, from Mitch Tonks, fish – the complete fish and seafood companion.
Preparation
Black bream is also easy to prepare, scale, trim, gut and cook. Another bonus with the black bream is that it’s an inexpensive fish – as inexplicably, it’s not particularly popular.
Sourcing black bream
We’re lucky being based in Poole, Dorset, as black bream can be found in good numbers in Poole Bay. Indeed, it is commonly caught by day-trippers heading out of Poole Quay for a spot of fishing.
If you’re elsewhere in the country and chance upon a black bream on your fishmonger’s slab, then be sure to give it a go. You won’t be disappointed. Just make sure you don’t confuse it with a Gilthead bream, a fish that is often farmed and not quite as good.
Seasonality
Avoid eating black bream from April to early July (spawning season).
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.
The black bream project
As this fascinating footage from the black bream project shows, black bream go to incredible lengths to ensure their eggs hatch. Therefore, to honour the black bream’s enormous efforts, try to avoid from April through to early July.