Premium Dorade / Sea Bream (ডোরাড / সি ব্রিম)
The Dorade, also known as Gilt-head Sea Bream, is a prize of the Mediterranean and Atlantic coasts. Highly regarded by chefs worldwide, it is famous for its shimmering silver scales and the "golden" mark between its eyes. It offers a clean, meaty texture that is more substantial than sea bass but more delicate than snapper.
Product Specifications
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Variety: Gilt-head Sea Bream (Sparus aurata).
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Format: Whole Fish (typically Gutted and Scaled) or Fillets.
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Size: Usually ranges from 400g to 800g per fish (ideal for single-serving or sharing).
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Meat Profile: White, juicy, and medium-firm with a small flake.
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Flavor: Sweet, mild, and buttery with a very low "fishy" scent.
Key Features
| Feature |
Details |
| Gourmet Skin |
The skin is thin and becomes exceptionally crispy and delicious when pan-seared or grilled. |
| Versatile Bone Structure |
Has a sturdy central spine, making it relatively easy to fillet or eat whole. |
| High Oil Content |
Contains just enough healthy fats to keep the meat moist even under high heat. |
| Elegant Presentation |
Often served whole in Mediterranean restaurants due to its beautiful shape and silver color. |
Nutritional Value (per 100g)
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Protein: 19g – 21g.
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Calories: ~115 kcal.
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Omega-3s: Rich in heart-healthy unsaturated fats.
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Vitamins: High in Vitamin B6, B12, and E.
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Minerals: Excellent source of Magnesium and Potassium.
Top Culinary Uses
Pro Tip: Because the flavor is so delicate, avoid heavy spice marinades. Use fresh herbs, citrus, and high-quality oils to let the fish shine.
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Salt-Crusted Dorade: Baking the whole fish in a mound of sea salt creates a natural oven that keeps the meat incredibly succulent.
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Grilled with Herbs: Stuff the cavity with lemon, rosemary, and thyme; grill until the skin is charred and crispy.
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Pan-Seared Fillets: Cook skin-side down in a hot pan with butter for a restaurant-quality finish.
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Mediterranean Style: Roasted with cherry tomatoes, olives, capers, and a drizzle of extra virgin olive oil.
Handling & Storage
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Preparation: If cooking whole, make 2–3 shallow slashes on the sides to ensure even cooking and better flavor absorption.
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Thawing: Thaw slowly in the refrigerator for 8–12 hours to maintain the delicate texture of the flakes.
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