Wild Pomfret (Ray's Bream) Fillets (New Zealand), boneless, skinless, 350g, price/pack, frozen
A white flesh fish, a very delicate flavour, excellent for eating, great value for money. It is excellent pan fried, baked or sautéed.
Physical attributes
They have a dark blue or grey body above with bright silver sides and firm scales. The species body is oval with a short, high head, large eyes and slanted mouth. The flesh is white.
Sustainability
Ray's Bream is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
Geographical location
Ray’s Bream are generally found in offshore waters and occur sporadically. They are common by-catch when fishing for Groper and Bluenose and often caught in the Bay of Plenty and Cook Strait regions.
Also known as Atlantic pomfret, Brama Brama, Brachsenmakrele (Germany), Pesce castagna (Italy).
Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Suggested wines: A simple white bordeaux will hit the spot, stick to subtle, elegant styles of white, go for lighter European whites, especially more delicate takes on Sauvignon Blanc.
Restaurant Style Pan Fried Garlic Ray's Bream Masala
