How to distinguish between the different species of sea bream

Sea bream, prized for its delicate, flavoursome flesh, comes in a variety of species that can vary significantly in taste, texture and nutritional value. This guide will help you recognise the different species of sea bream available on the market and make the best choice to suit your culinary preferences.

1. Red seabream (Sparus aurata)

Gilthead sea bream is undoubtedly the best-known of all sea breams. Recognisable by the golden stripe between its eyes, it is prized for its firm, juicy flesh, which lends itself well to a multitude of culinary preparations. This species is ideal grilled, baked or even in ceviche

2. sea bream (Pagellus bogaraveo)

Less well known than the gilthead bream, it is distinguished by its pinkish colour and fine vertical stripes along its body. Its flesh is slightly softer than that of gilthead bream and it is often preferred for fish broths or soups, where its tender texture is a real asset.

3. Pink seabream (Pagrus pagrus)

Pink bream is easily recognised by its reddish colour and large eyes. It is often smaller than gilthead bream, but has very tasty flesh that is excellent grilled or steamed. It is often used in traditional Mediterranean dishes

4. Blue-spotted Pagre (Pagrus caeruleostictus)

This type of sea bream is notable for its blue spots and lighter overall hue. Its flesh is delicate and slightly fattier, making it an excellent choice for high-temperature cooking such as frying.

5. Dorade Sar (Diplodus sargus)

Also known as black-headed sar, this species is characterised by dark vertical stripes on a silvery body. Its firm, flavoursome flesh makes it an excellent choice for stews and grills.

Conclusion

Distinguishing between these different species of sea bream will help you better appreciate their unique qualities and choose the one best suited to your recipe. Whether you prefer firm meat for grilling or tender meat for gentle cooking, there’s a sea bream for every culinary occasion.