Common Bream

Common bream is a freshwater fish of the carp family, commonly found in rivers, lakes, and ponds across central and eastern Europe. It is considered a less prized fish due to its many small bones, yet it still has a place in the kitchen. The flesh is white, relatively fatty, and has a typical freshwater flavour. It is most often prepared fried or baked, and scoring the flesh densely with a knife helps to soften the bones. In some regions it is used for stock or fish soup. With proper preparation and seasoning, bream can make a tasty and nutritious meal with a delicate fishy aroma.