Australian Seafood Specalists
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Coral Bream

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
White flesh
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Coral Bream has a sweet distinctive taste that should not be accompanied by overpowering flavours. Consider flavours such as capers, citrus, garlic, parsley or ginger and it is best grilled, pan fried or baked whole. A fruit based, less acidic wine is perfect to accompany the sweet taste of the Bream.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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