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The description and the Italian recipes of the sea fish 



  The gilt-head sea bream (orata or cagnina): description and Italian names 

(Sparus aurata)

The gilt-head (sea) bream Sparus aurata  is a fish of the bream family Sparidae found in the Mediterranean sea  and the eastern coastal regions of the North Atlantic Ocean . It grows to about  27,55 in (70 cm) in length and  LBS  35 (16 Kg ) in weight, but it also common to find it from hatchery. It is distinguished from other fishes in the family of Sparidae for a golden strip on its head and a large black spot on the gill cover. Snout is more than twice as long as the eye diameter. The back colour is light grey, the flanks are silvering with alternated brown and yellowish strips.  

Fished in Mediterranean , and in Atlantic ocean. Its breeding is very widespread in Italy, so it is easy to find the product all the year long. Instead the wild fish is rather expensive.

It is suitable for many preparations: baked, in foil, grilled (without scaling). The meat is white and thick. 

For cleansing when cooked: remove the dorsal bones, then cut the flank and remove the central bone. When fresh the scales must be glittering, and the meat pinkish and thick. It must be eviscerated before cooking or storing in refrigerator or freezer.

The Italian gilt-head seabream

step-by-step photographed recipes proposed by Italian Homemade Cooking



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