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Bream
Bream is a freshwater fish of the carp family that lives in rivers, lakes and reservoirs.
The color of bream varies depending on the age of a particular individual. The color of the ground and the composition of the water where the bream lives also have an impact here. For example, young bream are colored grayish-white with a silvery sheen. Middle-aged bream (two-year-olds) acquire a brown or almost black color, in addition, they have a pink tinge under the throat and on the belly (fins are pink). Mature, three - or four-year-old bream become intensely Golden, their scales grow large, the size of a medium-sized coin, and the weight reaches about 5 kg.
Speaking about the influence of the water environment on the color of bream, it should be noted that pond and lake breams are usually darker than river breams.
However, whatever the bream is and wherever it is found, it should be cut and cooked with care, because it is not very picky in food (it feeds not only on plants, silt, worms and larvae, but also on cow excrement that gets into the water) and often contains various parasites in the outer integument and internal tissues. These include primarily flat worms and parasites located in the gills-suckers.
Despite the above-mentioned drawback, bream meat is successfully used in medical and dietary nutrition – because it is enriched with valuable vitamins and has an average fat content (on average from 2.5% to 6%). To view it – in its raw form "pinkish-cream, and white when cooked." At the same time, from the point of view of taste, bream is fragrant, tender, juicy and slightly sweet. The only disadvantage inherent, perhaps, to all representatives of the carp family is a large number of thin bones that literally permeate the flesh.
In cooking, bream is almost never used as boiled, stuffed or steamed fish. However, there are also those who prepare rich broth from it!
Mostly bream are fried, dried, baked in an oven or smoked. Although a special delicacy for connoisseurs of fish products is considered to be bream, canned in tomato!
