Royal sea bream of Tunisia

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Gray or pink, the sea bream is a fish! With an “au” / bream, it is the royal that is designated! Beyond the spelling, know that the sea bream was originally called “chrysophrys aurata” in Greek. “Chrysophrys” means golden eyebrows and “aurata” means golden. This explains why, at home and today, this fish highly appreciated by Tunisians is called “wrata” or “warka” in the Tunisian dialect.

Fished in the Mediterranean, wild or royal sea bream is a fish of the family of the sparids which is distinguished by its silver scales, its black spot on each ear and a golden strip between the eyes, from where its nickname of “beautiful with the eyebrows gold “. Its size is between 50 cm and 70 cm and its weight does not exceed 3 kg.

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It goes without saying that there are several types of sea bream: the royal wild, the royal breeding, the gray sea bream and the rose (pink). But how to find one? Wild seabream can be confused with bream of breeding. The latter has a broader body and a darker color than the seabream. It has a golden line on the head and an orange tint on the gills. The Task is due to the diet richer in Omega 6 than the wild fish.

However, sea bream differs from gray and rose. The gray seabream is distinguished by its gray blue color and grayish-colored scales. It can weigh up to 2 kilos and measures between 20 and 40 cm. On the other hand, the sea bream called also pink, pink is of beige color before being adult. Then, its color turns towards the pink and its fins become red. It measures about 40 cm and can weigh up to 3 kg.

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Wild sea bream is a semi-fat fish. Rich in vitamin E and A, it is a source of vitamin B13 in an amount equivalent to that found in cheese, eggs and meat.

This fish is easy to digest due to its low fat content. In Tunisia, the price per kilo of sea bream is considerably higher than the price per kilo of bream of breeding.

The two fishing seasons are spring (April, May, June) and autumn (September, October, November). The fish are then at the top of their nutritional intakes.

Sea bream in the kitchen

The sea bream is prepared in different ways: oven, pan, steam or couscous.

To cook sea bream in the oven, simply put it in a dish, place a sprig of thyme and cloves of garlic in the belly of the fish, sprinkle with olive oil and salt. Then bake at 180C for 15 to 20 minutes. This fish is also cooked in a frying pan with a drizzle of olive oil over low heat for 20 minutes. If you want to savor a traditional Tunisian dish with sea bream, you will not find better than couscous.

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Although several species are known as sea bream, wild seabream is by far the best. For connoisseurs, it is just the real!

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