Bream

Bream is a freshwater fish species, Abramis brama, distributed across Europe and parts of Asia and a member of the carp family (Cyprinidae). It is a deep-bodied shoaling fish of lakes and slow rivers. The flesh is bony, insipid and soft, which limits its culinary reputation, though it is still appreciated in some regional cuisines. Bream is marketed fresh or frozen and eaten steamed, grilled, fried and baked. In Greece, roe from bream is used to make a type of caviar, a traditional preparation that gives the fish added commercial value beyond its modest flesh.