Fresh Sea Bream Fillets Skin On

Sea bream filleted and left skin-on, the flesh a pale white with a soft pink cast and the silvery skin still along one edge. The fillets are thick and even, with the fine lines of the muscle running cleanly down them, and they hold their shape when they are cut into smaller pieces.

Pan-fry them skin-side down and let the skin crisp before you turn them, steam the fillets whole with ginger and scallion, or cut them into thick slices for a soup or a hotpot. The flesh is lean and mild, so it takes a strong dressing well — soy and ginger, a tomato broth, or a squeeze of citrus.

• Skin-on sea bream fillets
• Pale white flesh with a pink cast
• Thick, even fillets that hold their shape
• Pan-fry skin-side down, steam or slice for soup

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.