Sparus auratus 

Sea bream

Greek name: Τσιπούρα
Scientific Name: Sparus auratus
Market Name: Bream
French Name: Dorade
German Name: Goldbrassen
Italian Name: Orata
Japanese Name: N/A
Spanish Name: Dorada
Common Name: Gilt-head bream, sea bream, daurade, daurade royale, orata

a fresh, farmed sea bream fish on ice with lemon and herbs on top

Cooking methods


Cooking tip

Sea bream is a great choice for a light supper. This fish is best when baked, fried, grilled or steamed. Garlic, rosemary and white wine enhance its amazing flavor. When baked, it should be wrapped up in foil and parchment paper to make sure the fish is steamed while it cooks.

Weight classifications

200-300 (gr.)
300-400 (gr.)
400-600 (gr.)
600-800 (gr.)
800-1000 (gr.)
1000+ (gr.)

Available forms

Fresh, chilled on ice
Gutted and scaled/ fillet

Nutrition values per 100gr

Blue arrow showing downwards

Sea bream is an excellent source of high quality protein and full of highly beneficial N-3 polyunsaturated fatty acids. It provides a considerable amount of folic acid, vitamins B9 and B12, calcium, iron, phosphorus, magnesium and potassium.

This high-valued species is the favored sea bream, prized in Mediterranean cuisine and highly appreciated by European chefs. It gets the “gilt-head” name from the golden stripe between its eyes. The Romans called it ”Aurata”, the gilded one. In Ancient Greece this fish was dedicated to goddess Aphrodite because of its delicacy.

a fresh farmed sea bream fish


Health claim

Since October 2010, the European Food Safety Authority (EFSA Journal 2010; 8(10): 1796: pages 29-30) gave a positive opinion on the submitted health claim indicating the following: The consultation of cultured sea bass and sea bream twice a week, as a rich source of highly unsaturated omega 3 fatty acids (EPA, DHA) and as part of healthy lifestyle has been proven to assist in the maintenance of normal cardiac function, maintenance of normal blood pressure and maintenance of normal (fasting) blood triglycerides and blood LDL- cholesterol concentrations.