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A family of salt-water fish that encompasses all the Breams, the best of which for culinary purposes is the "Gilt-Head Bream", which the French call "Daurade". This is often available in our better fishmongers, but doesn"t venture north of the Bay of Biscay.

The best native Sparidae, is the "Sea Bream" (called "Red Porgy" in the Western Atlantic). See 'Sea Bream'

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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