It is the quintessential Mediterranean aquaculture species. With a silverygrey coloration, it has a large black spot overflowing on the top of the operculon and highlighted by a reddish area. Its common name comes from a golden crown between his two eyes.
Sea bream is widely consumed in Mediterranean cuisine. Its fleshis of great finesse. On the barbecue, in a fillet or in the oven, the recipes are innumerable.
The simplest are alsooften the best, the taste qualities of the flesh of this wonderful fish are enough to satisfy the most demanding gourmets.
Sea bream reaches its first commercial size after 12 months of breeding