White seabream
Firm white-fleshed seabream (Diplodus sargus), suited to roasting.
What it offers and why to use it
Ask for scaling, gutting and bone removal. Flesh yield is much lower than whole-fish weight; adjust cooking to thickness.
Marine-flavoured flesh with texture depending on the cut and cooking.
From shopping to cooking
Choose
Check that form and composition match the recipe; inspect date, pack and ingredient list.
Store
Keep refrigerated at 0–4°C and follow the pack date. Buy what you will cook soon or freeze; keep separate from ready-to-eat food.
Prepare
Cooked preparations: roasting, griddling, coating or sauces according to the cut.
How to make the most of it
Good pairings
Garlic, potatoes, onion, parsley and lemon.
How to substitute it
Different composition changes flavour, texture, allergens and nutrition. Adapt the recipe and check the pack.
Is any information missing? You can report a nutrition or practical correction.
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