Bream

[boots12]

Has anyone any tips for cooking this fish, recipe's please. As this is the first time trying bream, i wiil be cooking it inside the house. I have cooked the usual trout/salmon outside,

 

[ilan]

Think if its a river bream you need to be carfull and season well as they can taste muddy sea bream are a lot better .

 

[boots12]

Just to show how much i know of fish i only thought there was one type, sea bream

 

[dommyracer]

I find the bbc.co.uk/food website very helpful for recipes.

They have a recipe finder, you type in the ingredient (s) and it lists a load of recipes.

Have a look !

 

[ady05]

pan fried sea bream stuffed with capers (un-salted) anchovies wild garlic and lemon wedges
never tried it but sounds good

 

[Lee_shanahan]

If its River bream and it tastes muddy the best way to take the taste of mud away is if you have just caught it, keep it alive and place it in clean fresh water with no mud in i.e. an old bath tub, allow to swim around for 2 to 4 days and then kill it, this should take the taste of dirt away.

 

[Longstrider]

I think the only recipe that works for freshwater bream is the same one as I was given for Wrasse. This involves only four things... the fish, a large pan, some water and a brick..

 

[Feygan]

If its River bream and it tastes muddy the best way to take the taste of mud away is if you have just caught it, keep it alive and place it in clean fresh water with no mud in i.e. an old bath tub, allow to swim around for 2 to 4 days and then kill it, this should take the taste of dirt away.

A handy tip though I saw HFW try the same kind of thing with a fish (cant place what type right now) and even after placing in a full setup with a contant supply of new fresh runnin water for 4 days it still had the muddy taste to it, so it might simply be one of the aspects of river fish.

 

[Moonraker]

Try this:

Baked Bream
1 bream 2lbs (1k) or thereabouts - gutted and scaled
Olive oil
1 onion - peeled and chopped
2 cloves garlic - peeled and crushed
4 very ripe tomatoes or 1 tin italian tomatoes
1 tbspn tomato puree
2 tspns sugar
12 black olives - pitted and halved
pepper - fresh black
squeeze of lemon juice
handful fresh chopped parsley

Heat your oven to Gas Mark 6,400 F or 200C

Wash and dry the fish.

Heat some olive oil and soften the garlic and onion. Add the tomatoes, puree and sugar and simmer for about 5 minutes.

Oil an ovenproof dish and spread half the tomato mixture on the bottom - lay the fish on top.

Season with pepper and lemon juice and then arrange the olives on top - cover with the other half of the tomato mixture - add the chopped parsley evenly over the whole dish.

Bake in the oven for about 30 minutes until the fish is cooked through.

source: http://www.find-a-seafood-recipe.com/freshwater-fish-recipes.html

I have to warn you that Bream have many little bones which make them fiddly to eat

Check out the web site as there are some good recipes for other freshwater fish

Also after some recent incidents, you should check the local bylaws regarding taking freshwater fish to eat. Sadly the situation is far from clear. And do avoid waters which may be polluted etc.

 

[nobby]

I thought that the standard recipe for river fish, excepting perch, pike, trout and salmon was to cut a piece of corrugated card to the inside diameter of your cooking point and place three small to medium stones in the pot.
Put in enough water to be just below the top of the stones and a sprig of favourite herb. Lay prepared fish and vegetables on the cardboard and place carefully on the stones. Bring to a rolling boil and steam gently until flesh separates and is an even colour all through.
Remove gently from the pot, throw away the fish and eat the cardbaord and vegetables with salt and pepper to taste.

:0)

 

[AJB]

A handy tip though I saw HFW try the same kind of thing with a fish (cant place what type right now) and even after placing in a full setup with a contant supply of new fresh runnin water for 4 days it still had the muddy taste to it, so it might simply be one of the aspects of river fish.

It was a Grass Carp, hooked out of the local gentry’s ornamental pool. The story hook was that, if he could make it into suitably posh nosh for said nob’s cohorts, he would have free reign to fish the pond. God I’ve seen that series too many times!

As to the taste – I’ve never experienced it, but my grandfather described most fresh water fish of that ilk as “cotton wool with pins in”

AJB

 

[Apac]

seems abit harsh lol. who go to the bother of bathing it just put it back or put it out of its misurry.. plus if u have a fish in your bath you mite start to become a bit muddy urself