Bream

Carp bream

Sea bream

===Freshwater breamBreams 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.

When preparing bream, consider the flavours of capers, citrus, garlic, parsley and ginger, which marry well with these species.

Chefs preparing Asian-style cuisine can improve the slightly coarser taste of estuarine bream with strong soy sauce and Chinese black rice vinegar.