| Market Names |
Dorade, Bream |
| Where Caught |
Cyprus |
| How Caught |
Aquacultured |
Dorade
Dorade (Sparus auratus) is a culinary staple of the Mediterranean and a prized fish in Europe. It may be prepared and served as a whole fish or a fillet and is traditionally used in bouillabaisse. This firm, white fish is indigenous to the Mediterranean and the European Atlantic Coast from the British Isles to Cape Verde and the Canary Islands. It is also known as Gilt-Head Bream due to the golden stripe between its eyes. The name the Romans reportedly called Dorade, “Aurata,” means the gilded one.
Dorade is a protandrous hermaphrodite, starting its life as male before changing into a female around 2 or 3 years. It is a member of the Porgy family, Sparidae, and is a popular species for aquaculture. The wild fishery for Dorade is limited and almost all Dorade available in the market is aquacultured. The fish considered sacred by the Greek goddess Aphrodite, Seattle Fish Company of New Mexico’s Dorade is sourced from a farm in the goddess’s mythological birthplace, Cyprus.
Our Dorade is raised without the use of antibiotics or hormones and is fed an all-natural feed containing no GMOs, colorants or land animal byproducts. It is raised with low stocking densities, with a maximum of 12kg per cubic meter in ocean cages. The cages are monitored by cameras 24 hours a day and daily checks are made by divers to inspect the cages and fish welfare. One issue with aquaculture is the impact it has on the surrounding environment. The farm works to protect the health of the surrounding environment by testing the nutrient impact on the ocean floor every six months and the farms are located in an area of good currents and water exchange. Learn more about Dorade from CleanFish.
| Sources | |
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Species NameSparus auratus |
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SourceOur Dorade is raised in the waters of Cyprus. |
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SeasonalityDorade is available year round. |
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Fishing MethodOur Dorade is farm-raised in an ocean cage using low stocking densities and without the use of antibiotics, hormones, GMOs, colorants, and land animal byproducts. |
| Features | |
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FlavorThe meat is moist, firm and tender with a rich, sweet flavor. Some compare the flavor to Pompano or Red Snapper. |
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AppearanceThis silvery-gray fish has a large black spot on each side behind the head and a golden band between the eyes. The flesh is pinkish-rose when raw and white when cooked. |
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FormFresh Dorade is most typically shipped whole round. Seattle Fish Company of New Mexico custom processes these beautiful fish into skin-on and skinless fillet and portions to meet your requirements. |
| Uses | |
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PreparationDorade works well poached, baked, grilled, sautéed, broiled, or grilled. Due to the how well the flesh holds together it can be braised and used in stews. |
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SubstitutionBlack Sea Bass, Branzini and Red Snapper may substitute for Dorade. |
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HandlingDorade should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Dorade fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice. |
| Market | |
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Sizes and CutsFresh Dorade is sold by the each, case, fillet or pound: |
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Pricing ScaleDue to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, availability and current pricing information. |
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Shelf LifeFresh Dorade which has been handled and stored properly should retain optimum quality for 6-7 days. Currently there is no commercially available frozen Dorade as all production is absorbed in the fresh market. |