THE GILT-HEAD BREAM, SPARUS AURATA
Is common in the Mediterranean Sea and present along the Eastern Atlantic coasts from Great Britain to Senegal. Also found but rare in the Black Sea, this fish has a succulent, white flesh that is ideal for grilling, baking, braising, and frying either whole or as fillets. Although viewed as an exotic fish in some parts of the world, it is a prized dish that is regularly served in many culinary establishments around the world. Considered one of the best-tasting breams the Sparus aurata is primarily plant-fed and raised on shellfish.