Australian Seafood Specalists
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Rays Bream

Characteristics

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

Ray’s Bream is a fish of excellent texture and superb flavour. They are best baked, poached or shallow fried.When cooking Ray’s Bream complement and contrast the flavour and texture with charred red capsicum, couscous and crisp-fried, thin strips of leeks.When choosing a wine to accompany Rays Bream, a young Semillon is perfectly suited.

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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