Seabream

Seabream is a common name for a variety of marine fish species of the family Sparidae. The family includes over 125 species across 37 genera, many of which are commonly known as 'bream'. Some of the most well-known species include the gilthead seabream (Sparus aurata), the black seabream (Spondyliosoma cantharus), and the red seabream (Pagrus major).

Description

Seabream are characterized by their oval-shaped bodies, long dorsal fins, and a small mouth. The color of their scales can vary greatly between species, ranging from silver and grey to red, black, and gold. They are typically found in temperate and tropical waters around the world, with a particular abundance in the Mediterranean Sea and the Atlantic Ocean.

Diet

Seabream are omnivorous, feeding on a diet of small fish, invertebrates, and various types of seaweed and algae. Their small mouths and specialized teeth make them adept at picking food items from crevices and cracks in rocks and coral.

Commercial Importance

Many species of seabream are of significant commercial importance for fishing and aquaculture. The gilthead seabream, in particular, is widely farmed in the Mediterranean and is a popular choice for seafood dishes in many European countries.

Conservation Status

While some species of seabream are abundant, others are threatened by overfishing and habitat loss. The IUCN has listed several species as 'Near Threatened' or 'Vulnerable'. Conservation efforts are ongoing to protect these species and their habitats.

Culinary Use

Seabream is highly valued for its firm, white flesh and mild, sweet flavor. It is often used in Mediterranean cuisine, particularly in dishes from Greece, Italy, and Spain. It can be grilled, baked, or fried and is often served with a variety of accompaniments such as lemon, olive oil, and fresh herbs.