Bream is one of Australia’s most commonly caught fish, found in estuaries, rivers, and coastal waters along much of the eastern and southern coastline. The fillets are white, mild in flavour, and relatively fine-textured, making them well suited to a range of cooking methods.
Bream fillets work well pan-fried with a squeeze of lemon, baked whole, grilled, or steamed with Asian-style aromatics. The flesh is delicate enough that it benefits from gentle handling and relatively quick cooking. Skin-on fillets crisp up nicely in a hot pan.
Bream holds a special place in Australian fishing culture — it is one of the most targeted species by recreational anglers, particularly in New South Wales and Queensland. Both farmed and wild-caught bream are available at fishmongers and supermarkets.
How it's made
Nutrition (per 100g)
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FSANZ
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