#black bream

[i-give-you-a-fish]

Mayhaps could I obtain a watery creature ? Thank you kindly 🙏

– @whalesharkling

You get a Black Bream

Acanthopagrus butcheri

[collieyak-blog]

Love these little Aussie Battlers

[iheartthefly]

Warming up Winter

Fishing in winter, for many, is simply non-existent. Especially with the vast majority of Tasmanian trout waters closed. Even the thought of wetting a line sends some of the hairiest humans into hibernation. I mean, why would you want to leave the warmth of your cosy abode, drive forever dodging nocturnal monsters on frosty roads, only to be confronted by bitterly cold winds, drizzling rain and a…

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[jimsfishingblog]

Black Bream Beauties

Baked Black Bream stuffed with herbs

Location: The Shambles Bank and Portland Area  |  Species: Black Bream

A stunning day on the boat off of Portland. Black Bream to 2lb 6oz were caught on Ragworm using simple rigs just dropped off the side of the boat. Black Bream give excellent sport and a great fight. I have heard there are some nice catches coming off the beach at Ferrybridge so a trip before the summer is out will be planned soon. The receipe below is very simple, Black Bream taste amazing (I would also say better than Bass).

Serves 4 (or depends how many Bream you catch)   |   Ready in 40 minutes

Ingredients

Whole Black Bream, scaled and gutted (if scaling them yourself, watch out for the dorsal fin spines, they hurt)

A few sprigs rosmary

A few sprigs thyme

2 lemons

Olive oil

150g green beans

150g mangetout

2 garlic cloves

200g spinach

Get cooking!

Heat the oven to 230C/fan 210C/gas 8. Score the fish in 2cm intervals on both sides and rub a little salt and pepper all over the flesh. Stuff the gut cavity of each fish with a sprig of rosemary and thyme. Scatter the lemon slices and a few sprigs of herbs on a roasting tray and drizzle with olive oil. Put the fish on top and scatter the remaining herbs over. Drizzle the fish with a little more olive oil and season again. 

Bake for about 15 minutes until the fish is just cooked through and the flesh comes away easily from the bone.

Meanwhile, blanch the green beans in boiling, salted water for 2 minutes. Tip in the mangetout, bring back to the boil and cook for another couple of minutes. Drain, rinse under cold, running water and drain again.

Just before serving, heat 3 tbsp oil in a large frying pan, add the garlic and cook for a minute. Tip in the mangetout and beans to reheat. Stir in the spinach, a large handful at a time, until just wilted and season. Serve with the bream.