Wild sea bream is sourced in limited amounts from warm waters of the Atlantic off west Africa. Raw meat is rosy and turns snow-white after cooking. It is succulent and has a rich, slightly sweet flavour. Daurade’s texture is firm and tender.
The fish has a relatively low fat density – for this reason it is often recommended for individuals on a diet. Sea bream is high in vitamins B3, B6 and B12, as well as phosphorus. Its consumption positively impacts the immune system, and also reduces the risk of cardiovascular disorders and cancer.
Daurade is suitable for grilling, broiling, baking, and sautéing. Most importantly, it should not be overcooked, an undercooked fish is the lesser of two evils. Sea bream tastes wonderful when grilled with herbs in foil or poached in white wine.