Sea Bream (Dorada) Fillet
Approximately 17 vacuum sealed packs, 4 fillets per pack (about 20 lbs.)
Sea bream is a small fish with gleaming silver skin and delicate but meaty white flesh. A favorite of European cooks, sea bream is called Dorada in Spain, Orata in Italy, and Dourade in France. These fish have been farm raised in marine hutches in deep waters to avoid harm to other species.
Store frozen meats in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
In Spain, sea bream fillets are most often cooked in the oven or on a grill, seasoned with salt. They can also be steamed in parchment, or sautéed, which results in delicious, crisp skin. To sauté, start the fillets skin-side side in a hot skillet with a little bit of olive oil. Cook about 2-3 minutes, until the flesh turns opaque about two-thirds of the way up the sides. Flip the fillets and cook about 1 minute more. To achieve a bit of crust, you can dredge the fish in flour before frying. Season the flour simply with salt & pepper or your favorite spice blend. For an easy pan sauce, remove the fillets from the pan once they are cooked and keep warm while you deglaze the pan with a little white wine and whisk in some butter. Finish with chopped parsley or cilantro.