Once again we want to talk about one of the most emblematic fish of Spanish gastronomy. This time it is the turn of the sea bream.
The sea bream is another animal that demonstrates the richness of the Mediterranean. This fish is specially known in Spain, if you want to know more about it, we tell you about it.
The sea bream as an animal
The sea bream has the scientific name of sparus aurata. “Aurata” refers to the golden stripe above the eyes, hence its name in Spanish. On the other hand, the word “sparus” refers to its family.
The sea bream belongs to the same animal family as the sea bream and the panga, the sparidae or Sparidae. These fish are morphologically characterized by having a crest full of spines and narrow sides.
Sparidae are also characterized by being sequential hermaphrodites, i.e. a specific type of hermaphrodite that can change gender once during its lifetime. The gilthead sea bream, in particular, is born with male sex and after 3 years of life it usually changes and becomes female.
In gastronomy
Sea bream is a semi-fatty fish that is usually prepared in simple methods, traditionally baked in the oven. It falls into the category of white fish and therefore has a milder flavor. This makes its meat perfect for the youngest members of the family.
This fish is especially consumed in Spain but countries such as Greece and Turkey are also among the top consumers of sea bream.
Some of the most popular recipes are the following:
- Sea bream in salt.
- Baked.
- Baked with potatoes.
- Baked with potatoes.
If you want to know more about the fish and seafood that make up our gastronomy take a look at our blog. There you will find more articles like this one.
