Species sheet · The Edible Ocean
Black seabream
The understated sea bream, with grey and silver highlights.
- Grilled in the oven or on the barbecue
- Baked en papillote with herbs
- Pan-seared fillets
- In French
- Dorade grise
- Scientific name
- Spondyliosoma cantharus
- In the water
- A benthopelagic fish of the north-east Atlantic and Mediterranean, from 5 to 300 m, often over rocky or muddy bottoms.
- Season & buying
- Available year-round, with quality peaks in spring and autumn.
- Common length
- ~30 cm
- How to identify it
- High, oval body
Blue-grey back, silvery flanks
Thick lips and terminal mouth
On the plate
White, firm and tasty flesh, slightly fattier than gilt-head bream.
Avoid: Overcooking it: the firm flesh becomes dry and loses its sweetness.
Black sea bream is also called 'canthare' or 'griset' in some French regions.
In Umay recipes
One Umay recipe calls for it.
