Introduction
This beautiful fish is very famous in seafood restaurants for its nice flat shape that is ideal for grill and BBQ. A low-budget alternative to Pomfret, Seabream – Safaid Dandia is abundant in Pakistan and has stable supply and prices throughout the year. SeaBream – safaid dandia is one of those fish that are ideal for Whole cutting.
Flavor Profile
Sea Bream is highly sought after because of its mild flavor. With its pinkish opaque flesh, the popularity of Sea Bream continues to grow as a slightly sweeter-tasting alternative to other costly fish and can be cooked in versatile methods.
Nomenclature
English Name: Yellowfin Seabream, Sea Bream
Local Name: Dandia, Kissi & Kartan
Scientific Name: Acanthopagrus arabicus
Habitat
Seabream is a Sea fish that mainly lives in shallow coastal waters.
Catching Method
Seabream is caught using Gillnets, Hook lines, and Bottom Trawls.
Physical Attributes
Seabream has Scales on the body. It has an Anal fin with 3 spines and 8–9 soft rays, molariform teeth are present in both jaws, 4½ scale rows between the 5th dorsal spine and lateral line and the interorbital area is scale-less.
Color
Silvery pale grey above and whitish silver below, visible streaks along longitudinal rows of body scales, dorsal fin greyish to hyaline and upper margin blackish, fin rays in terminal lower caudal fin lobe yellowish, pectoral fins whitish hyaline with a conspicuous diffuse dark blotch at the origin of the lateral line.
Size
On average, Sea bream size range is 150 gram to 600 gram per fish. However, Other sizes are also occasionally available.
Cutting Preferences
Seabream is preferred for Whole and Gutted and Headless and Gutted.
Approx. Cutting Yields
Whole: 100 %
Gutted: 70 %
Headless and Gutted: 65 %
Slices: 65 %
Boneless: 33 %
Cooking Preferences
Seabream is preferred to Grill, BBQ & Fry.
Health Benefits
Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health
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