Gilt-head bream
  • Gilt-head bream
  • Gilt-head bream
  • Gilt-head bream
Gilt-head bream
Gilt-head bream
Gilt-head bream

Gilt-head bream

6.90€
Tax included

Each whole piece weighs between 400–600 g, and you can pick how you’d like it delivered.

Gilt-head bream is a traditional white fish in Spanish cuisine. It gets its name from the band of colour across its eyes. It’s a species par excellence of marine aquaculture. Farmed gilt-head bream differs from wild seabream through its duller colouration and a higher level of fat in the meat. It’s often used for everyday cooking.

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2 Items
2 Items x 6.90€ / Item = 13.80€

The minimum purchase order quantity for the product is 2.

  • Description
    • Description

    Gilt-head bream (Sparus aurata) from fish farms differ from wild varieties through their duller colouring and oily meat, due to a diet based on feed and the sedentary lifestyle they are subject to.

    The most traditional way of cooking gilt-head bream is “a la sal”. To do so, the fish is laid on a bed of coarse salt and covered entirely in this salt. It’s then roasted and served, with a ritual made of lifting the layer of salt the skin attaches to, although the loins will be clean and ready to serve. It’s also suitable for cooking on the grill, or roasted in the oven drizzled with olive oil and salt.

  • Technical specifications
    • Ficha Técnica

    Name: Farmed gilthead seabream (Sparus aurata)

    FAO 3-alpha code: SBG

    Catch or farming area: FAO-37

    Sub-area: To be specified at time of delivery

    Production method: Farming

    Store between: 0-4°C

    IMPORTANT: The net quantity and expiry date of the product shall be specified at the time of delivery.

Gilt-head bream (Sparus aurata) from fish farms differ from wild varieties through their duller colouring and oily meat, due to a diet based on feed and the sedentary lifestyle they are subject to.

The most traditional way of cooking gilt-head bream is “a la sal”. To do so, the fish is laid on a bed of coarse salt and covered entirely in this salt. It’s then roasted and served, with a ritual made of lifting the layer of salt the skin attaches to, although the loins will be clean and ready to serve. It’s also suitable for cooking on the grill, or roasted in the oven drizzled with olive oil and salt.

Name: Farmed gilthead seabream (Sparus aurata)

FAO 3-alpha code: SBG

Catch or farming area: FAO-37

Sub-area: To be specified at time of delivery

Production method: Farming

Store between: 0-4°C

IMPORTANT: The net quantity and expiry date of the product shall be specified at the time of delivery.

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