- Gilt-head bream
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Gilt-head bream 
Sparus aurata 
Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Perciformes Family: Sparidae Genus: Sparus Species: S. aurata Binomial name Sparus aurata
Linnaeus, 1758
Sparus aurata - Distribution map The gilt-head (sea) bream (Sparus aurata) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It commonly reaches about 35 centimetres (1.15 ft) in length, but may reach 70 centimetres (2.3 ft) and weigh up to about 17 kilograms (37 lb).[1]
The gilt-head bream is generally considered the best-tasting of the breams and has given the whole family of Sparidae its name.[citation needed]
In Portugal the fish is referred to as "Orata" or "Dourada" (golden in Portuguese; a name also used for other species, e.g. Brachyplatystoma rousseauxii), and is widely available as a fresh fish meal in local restaurants in the Algarve and along costal Portugal. It is called the "dorada" in neighboring Spain, where it is also highly prized and is both commercially fished and raised in fish farms. In north east Spain (Catalonia) the fish is referred to as "orada" or "daurada". In France is called "daurade". In Italy, the fish is called "orata" (meaning golden) as well as in Croatia as "ovrata", "orada", "lovrata" or "komarča". Ιn Turkey the fish is referred to as "çipura" or "çupra". In Greece and Cyprus as "tsipoúra" (τσιπούρα). In Malta it is called "awrata". In Albania it is called "koce". In Israel it is known as "Chipura" or "Denisse". In Serbia as "Orada". In Egypt it is called "Denees".
Biology
It is typically found to at depths of 0–30 metres (0–98 ft), but may occur to 150 metres (490 ft).[1] Typically seen singly or in small group near seagrass or over sandy bottoms, but sometimes in estuaries during the spring.[1] Mainly feeds on shellfish, but also some plant material.[1]
Cuisine
The orata is often prepared in Mediterranean cooking.
References
- Alan Davidson, Mediterranean Seafood, Penguin, 1972. ISBN 0-14-046174-4, pp. 86–108.
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