More information

Golden bream is also known as Golden Pargo. It is a white, semi-fatty fish that lives in saltwater. It usually feeds on worms, fish, mollusks, and crustaceans, although it also eats algae. They are usually found in shallow depths and sandy bottoms. It is a coastal species and is very sensitive to cold temperatures. The name golden bream comes from the golden stripe behind its eyes. It is a diurnal fish with an oval body. The head is large in size. Its color, on the back, is bluish green and its belly is silver. Its pectoral fins are usually pointed and quite long. Properties and Benefits Golden bream contains potassium and phosphorus, and in smaller amounts, sodium and magnesium. It is also an important source of vitamins A, B, B3, B12, and E. Being a white fish, it contains very little fat. It is perfect for low-calorie diets. Golden bream is rich in fatty acids, which are good for preventing cardiovascular diseases. Thanks to all the minerals it contains, golden bream helps strengthen our bones and nervous system. It is a very digestible fish. Nutritional value per 100g Calories: 77 kcal Proteins: 17g Fats: 1g Calcium: 30mg Potassium: 446mg Phosphorus: 244mg Conservation and Tips The best way to preserve it is in the refrigerator. Once bought, wrap it in a damp cloth and keep moistening it as it dries. Recipe and Uses in the Kitchen The most common way to cook golden bream is baked, salted, or grilled, but you can also make delicious stews with potatoes and seafood. First, cook the mussels and clams. Reserve the juice from cooking for later. Make a sofrito with julienned onion, 2 cloves of garlic, and a red pepper. Peel and cut the potatoes and add them to the sofrito. Pour in 1 liter of fish broth and let it cook for approximately 15 minutes. Then add the golden bream, cut the large fillets so they don't fall apart. Let it cook for 5 minutes. Add the mussels, clams, and the reserved juice. Cook for 2 more minutes and it's ready. When serving, you can sprinkle paprika and chopped parsley on top.