Farmed Sea Bream Gutted & Scaled

The body of the sea bream is oval, and narrow. The skin of the sea bream is covered with fairly large scales and easily recognizable with the golden flash under its eyes and cheeks. It is a very delicate fish with a flavored flesh. Sea bream can be cooked in every way.

Product Features: Gutted/Headless


  • 400g-600g (it means you will receive between 5 and 7 pieces)
  • 600-800g (it means you will receive between 3 and 5 pieces)

Storage:  To keep it fresh

Origin: Turkey

French Name: Dorade Royale d’Elevage vidé et écaillé (Sparus aurata)

Packing: Iced box

From: 849.00 $

Category Tag

                                         GILTHEAD SEA BREAM WITH SCALLIONS AND GINGER

                                                                                                                                                                  Time: 35 mins

                                                                                                                                                                       Serve: 2


                                                                                          1 1/2 lb sea bream (gut and scales removed)                                                     1 tablespoon fresh ginger (about 1 inch long)
                                                                                          2 tablespoons sunflower oil                                                                                 1 garlic clove
                                                                                          2 scallions                                                                                                              1 piece red chili pepper (1 inch long)
                                                                                          1 teaspoon sugar


                                                                                                                      12 teaspoon peppercorn                                                                                         12 teaspoon red chili pepper (seeded and chopped)
                                                                                         1 12 teaspoons fish sauce                                                                                        1 pinch salt
                                                                                          1 tablespoon lemon juice                                                                                          1 tablespoon lime juice
                                                                                          1 tablespoon fish sauce                                                                                             12 tablespoon sugar
                                                                                                                       12 teaspoon red chili pepper, diced                                                                          1 garlic clove, diced
  1. Make dipping sauce first. Mix all ingredients and set aside.
  2. Preheat oven for broiling (480 F, 250 C).
  3. For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
  4. Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
  5. Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
  6. Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
  7. Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
  8. Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
  9. While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
  10. Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
  11. Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.