Standard names are: Black Bream, Yellowfin Bream, Frypan Bream, Pikey Bream, Tarwhine
The catch-all term Bream refers to many species, often marketed without differentiation except where individual species are fished and well known.
There is understandable confusion at market because of misnaming of species ranging from sea perches to true snappers and Emperors (of which Seabream is a member). The common Snapper is actually of the Bream family, but the name Snapper has been retained because of its historical use for the species.
Breams are mainly wild caught estuary fish, but are also found in inshore coastal waters. They are available year round, with individual species peaking at different times of the year.
Breams have a sweet and distinctive taste and are best served with contrasting flavours that are not too overpowering. This makes them best suited to grilling or baking whole, but they can also be cooked in fillet form and fried (either shallow or deep), poached or used in mousseline and quenelles. They are also often used as a â€œplate finfishâ€ in Chinese cuisine because of their oval shape and plate size.
Fillets are soft and pale white. They are well suited to simple panfrying or gentle cooking methods such as steaming and poaching.
Differing status of stocks by State but most considered at least adequate or sustainably fished.