Black Seabream

Know your product

The scientific name of Black Seabream is Spondyliosoma cantharus. Its body is slightly flat laterally and the head is quite small as well as its mouth. Its dorsal fin is long and thorny, and its coat is gray-blue. Its lean flesh is white and fine, soft and juicy. It’s mainly farmed in the Mediterranean Sea, in the English Channel and the North Sea.

Our range also includes pinched Seabreams, which are caught individually angled. They have a label pinched on their gills to guarantee superior quality and an even more subtle taste.

How to buy

Choose fresh Seabreams in good condition, with a beautiful silvery coat.

how to keep

Keep your Seabreams in the fridge for up to 2 days.

Tips

Seabream can be prepared in many different ways: you can fry, grill, roast, poach, and cook it in the oven or even steam it.

Seasonality

Jan.
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Fé.
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Mars
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Avr.
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Mai
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Juin
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Jui.
yes
Ao.
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Sep.
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Oct.
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Nov.
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Dé.
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Recipe

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