Gilt-head bream

Gilt-head bream
Sparus aurata
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Perciformes
Family:	Sparidae
Genus:	Sparus
Species:	S. aurata
Binomial name
Sparus aurata Linnaeus, 1758
Sparus aurata - Distribution map

The gilt-head (sea) bream (Sparus aurata) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It commonly reaches about 35 centimetres (1.15 ft) in length, but may reach 70 centimetres (2.3 ft) and weigh up to about 17 kilograms (37 lb).

The gilt-head bream is generally considered the best-tasting of the breams and has given the whole family of Sparidae its name.^{[citation needed]}

Biology

The gilt-head bream at Spiaggia de La Pelosa on the north west coast of Sardinia, Italy.

It is typically found at depths of 0–30 metres (0–98 ft), but may occur to 150 metres (490 ft)., seen singly or in small groups near seagrass or over sandy bottoms, but sometimes in estuaries during the spring.

It mainly feeds on shellfish, but also some plant material.

Cuisine

The fish is widely used in Mediterranean cooking, under a variety of names:

In Germany the fish is called Goldbrasse.

In Portugal the fish is referred to as Orata or Dourada (golden in Portuguese; a name also used for other species, e.g. Brachyplatystoma rousseauxii), and is widely available as a fresh fish meal in local restaurants in the Algarve and along costal Portugal.

In Spain it is called the dorada. It is also highly prized and is both commercially fished and raised in fish farms. In north east Spain (Catalonia) the fish is referred to as orada or daurada.

In France it is called daurade or dorade.

In Italy, the fish is called "orata" (meaning golden)

In Croatia it is called ovrata, orada, lovrata or komarča.

Ιn Turkey the fish is referred to as çipura or çupra.

In Greece and Cyprus it is called tsipoúra (τσιπούρα).

In Malta it is called awrata.

In Albania it is called koce.

In Israel it is known as chipura or denisse.

In Serbia it is orada.

In Egypt it is called denees.

References

• Alan Davidson, Mediterranean Seafood, Penguin, 1972. ISBN 0-14-046174-4, pp. 86–108.