Bream or Sweetlips (Diagramma pictum) is sold whole (gilled and gutted), in cutlet, steak and fillet forms. Other breams are generally sold whole (gilled and gutted), only occasionally as fillets, usually already skinned. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. Breams are best steamed, poached, pan-fried, baked, grilled or barbecued. They make excellent stock.
Nutrition Facts |
||
|---|---|---|
| Serving Size: 100 g Calorie 83 | ||
| Amount per serving | ||
| Calories |
83 |
|
| Carbohydrates |
0.5g |
|
| Fat |
0.2 g |
|
| Protein |
19.8 g |
|
| Calcium |
39 mg |
|
| Iron |
0.4 mg |
|
| Phosphorus |
211 mg |
|
| Sodium |
64 mg |
|
| Potassium |
417 mg |
|
| Cholesterol |
37 mg |
|
