The gilthead seabream, Sparus aurata, belongs to the Sparidae family, along with sars, pagels, and dentés. The gilthead seabream’s range extends from the Black Sea to the north of the British Isles, passing through the Mediterranean and also the waters off Senegal.
The gilthead seabream is easily recognizable by the golden stripe between its eyes.
This species is caught using pelagic trawls, bottom trawls, and lines by recreational anglers; however, the majority of the fish sold comes from farms in the Mediterranean Sea.
Gilthead seabream are fish that tolerate wide variations in salinity; juveniles often live in brackish waters found in lagoons or basins (such as the Thau Lagoon or the Arcachon Basin). Adults prefer sandy bottoms with rocks and seaweed.
It is a protandric hermaphrodite species, meaning it is male at first and then becomes female around the age of 3. Reproduction occurs from November to December in the Mediterranean and in April and May in the Bay of Biscay.
A flagship species of the Mediterranean, the gilthead seabream is highly prized for its flesh and can be prepared raw or cooked. However, if you consume it raw, we recommend following hygiene guidelines to avoid any risk of parasitic infection.
Mr.Goodfish recommends wild gilthead seabream with a minimum size of 33 cm for those caught in the Mediterranean Sea.
Feel free to consult the species profile.
