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Cooking Slate Bream | Painted Sweetlip | Fish Recipes



Cooking Slate Bream:

Buying
Snapper is sold whole (gilled and gutted), in cutlet, steak and fillet forms. Other breams are generally sold whole (gilled and gutted), only occasionally as fillets, usually already skinned. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. Flesh colour varies from the creamy pink of snapper to the pinker flesh of yellowfin bream, tarwhine, and pikey bream all of which may have some dark veins showing. Black bream’s flesh is slightly greyish and frypan bream’s has a yellowish tint.

Storing
Make sure whole fish is scaled, gutted and cleaned thoroughly as soon as possible (completely remove the lining of the abdominal cavity and the white fat along the abdominal wall). Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

Cooking & Serving
Breams are best steamed, poached, pan-fried, baked, grilled or barbecued. They’re a good plate-sized fish cooked whole and the bones (especially of snapper) make excellent stock. Snapper has a more delicate flavour than other breams and a slightly firmer flesh that breaks into large flakes, though larger fish tend to have slightly softer texture. The edible skin can be left on. All breams, including snapper, have a mild, sweet flavour, and are moist and relatively low in oil. Those which live in estuaries and rivers, notably tarwhine and black bream, can have a slightly coarser, muddy or weedy flavour, which can be balanced by cooking with soy sauce, ginger and other Asian spices.

FISH RECIPES

Recipes for Fish from How To Cook Fish

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

 


See Also:
Painted Sweetlip | Slate Bream (Diagramma pictum) Photographs and Information
Catching Slate Bream | Slatey Sweetlip | Painted Sweetlip
Cooking Slate Bream | Painted Sweetlip | Fish Recipes
Commercial Fishing Slate Bream (Diagrama pictum) | Painted Sweetlip

 


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