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Common name - Black bream or porgy or seabream
Scientific name - Spondyliosoma cantharus
Average rating
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Visit Fishonline for the full range of options available for this species.
Consumer Information
Seabream are a group of compact, medium-sized fishes known as Sparidae. The Black Bream or porgy and the Red or Blackspot Bream are commonly found in northern European seas and are commercially fished. However, the bulk of the Seabream in the UK market comes from imports of Mediterranean farmed Gilthead bream. Of the two wild-caught species Black Bream is the more sustainable. Avoid eating immature Black Bream (less than 23cm) caught prior to and during their spawning season (April & May in UK inshore waters ), thus allowing them chance to spawn or reproduce. Red Seabream have a low resilience to fishing due to being hermaphroditic (sex-changing) and slow growing. Stocks range from fully exploited to severely depleted. Avoid eating Red Seabream. If buying farmed Bream look for organically grown fish as its production involves lower stocking densities, less chemicals and the use of sustainable feed. Sea Bream has firm white meat and is similar in taste and texture to Bass. Usually baked, steamed or pan-fried whole.
Summary
Black bream stocks currently appear to be in a Healthy state, however there is a lack of stock assessment and adequate management for the species. As trawling for Black bream can disturb the spawning process and destroy nests and eggs, choose Black bream caught with Rod and Line or Gillnet as a sustainable option. Black bream caught in Cornwall, North Western & North Wales and Sussex Sea fisheries districts are the best choice in terms of locality as these are the most adequately managed.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.