I Have a Bream

Since Midsummer Day the only resolution I have kept faithfully has been the one about visiting an independent fishmonger once a week.

Over the last fortnight I have tried various types of bream, a fish new to me. Black headed bream was good, meaty and easy to eat with no nasty fine bones.

Next came Gilt head bream, known in the south of France as daurade. The gilt head was another class up, creamy, beautifully flavoured and obligingly easy to fillet.
Both types of fish are good value, wth an excellent meat-to-bone ratio.

I have an affection for the bream family. They are one of the fish that appear frequently in Psarotavernas (fish restaurants) in Greece. I understand that they are having some success in farming bream there. If the supply increases this can only be a good thing.

We had them plainly grilled. Try slashing the flesh around the thickest part of the sides and marinading for an hour or so in a little olive oil and the juice of a lemon or two.

They would be wonderful barbecued.