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Red Bream (Pagellus bogaraveo)

The most common native member of the Sparidae family , reaching a maximum of 60cm, found in the Bay of Biscay northwards.

It differs from the culinarily-superior Sea Bream (French Daurade) by having a more sloping forehead and very large eyes.

However, its flesh is still good and can be poached, stuffed or baked.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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