English name: Red Seabream
Latin name: Pagrus major
Country of origin: Greece
Catch method: Farmed fish
Recommended storage temperature : 0-2°C
The Japanese sea bream has a low-lying small mouth with strong lips and a large head with a steep frontal profile. This fish, originally from Asia, where it is very popular, has also started to be bred on the European continent for its highly valued delicate and high-quality meat.
Pink meat contains less fat than royal seabream.
Smaller fish are suitable for frying or baking whole. Larger pieces of around 1kg and more are better filleted. Thanks to their slightly fatter meat, sea bream are very popular on the grill.
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