GILTHEAD BREAM

What is gilthead bream?

Gilthead bream is a marine fish that belongs to the Sparidae family. It is mainly found in the Mediterranean Sea and the eastern Atlantic Ocean. Its name comes from the golden stripe it has between its eyes. It can be found both in the wild and in aquaculture, with the latter being the most common nowadays.

Nutritional properties of gilthead bream

Gilthead bream is a white fish, so its fat content is low. Here is a summary of its benefits:

• Low in fat: ideal for low-calorie diets.
• Rich in high-quality proteins.
• Source of vitamins: especially from the B group (B3, B6, B12) and D.
• Provides minerals: such as phosphorus, potassium, magnesium, and selenium.
• Omega-3 fatty acids, although in smaller quantities than oily fish.

Main producing countries

Although gilthead bream exists in the wild, nowadays most of it is produced through aquaculture, especially in Mediterranean areas. The main producing countries are:

• Turkey
• Greece
• Spain
• Italy
• France
• Croatia

Varieties

There are not many proper varieties of gilthead bream, as it is a specific species (Sparus aurata), but there are differences according to its origin:

Wild gilthead bream: more expensive, naturally grown, firmer texture, and more intense flavor.
Farmed gilthead bream: more accessible, controlled growth, uniform size, milder flavor.

Sometimes, it is also differentiated according to the fishing or breeding area (Mediterranean, Atlantic, etc.), which can influence flavor and texture.

 Ways of consumption

Gilthead bream is very versatile in the kitchen. Here are some of the most popular ways to prepare it:

Salt-baked: a typical technique that enhances its flavor without the need for sauces.
Baked: with vegetables, potatoes, and lemon.
Grilled: filleted or whole, ideal with a bit of garlic and parsley.
Grilled: very common in summer, perfect for barbecue.
In ceviche or carpaccio: if it is very fresh and of good quality.
In stews or casseroles: especially in coastal areas of the Mediterranean.