Dorade (Sea Bream)
There are 200 different varieties of this saltwater fish. The
dorade, also called sea bream, can be found in the coastal waters
of the Mediterranean, the Atlantic as well as off the coast of
Australia and New Zealand.
The dorade has a large head, an oval body and rounded
flanks.
The delicate white flesh of the dorade is succulent and juicy, and
is suitable for a wide variety of dishes. The dorade is equally
delicious in sashimi, ceviche or simply smoked. Dorade caviar is
also highly prized.
You will find fresh whole dorade in your METRO fishmonger’s display.
- It is important to scale the dorade as soon as possible. As the scales are abundant and sticky, we suggest that you leave this task to your METRO fish expert.
- The dorade has a lot of bones that should be removed with care in order to keep the flesh intact.
- Any technique can be used to prepare dorade; it can be fried, roasted, poached, grilled, oven-baked or steamed.
- The dorade can be substituted for snapper, sole or sea bass in any recipe.
Click here for cooking methods and more tips and suggestions !
Different varieties of dorade are available year-round at your local METRO fish counter.
The dorade is a lean fish, which makes it very easy to
digest. We recommend poaching, steaming or cooking in
parchment to preserve the low fat in the fish.
Like most fish, the dorade is an excellent source of high quality
protein and provides a considerable amount of folic acid, vitamins
B9 and B12, calcium, phosphorus, iron, magnesium and potassium.
Fresh fish should be eaten as soon as possible after purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh dorade
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2 to 3 days
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4 to 6 months
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Cooked dorade
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1 to 2 days
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