DORADE, a mouthwatering fish from the Mediterranean Sea, has captured the imaginations of European cooks for centuries. Little wonder. Dorade is a small fish with tender white flesh, shimmering silver skin and, when grilled or braised, a rich, succulent, meaty flavor, similar to that of pompano or red snapper.
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 centimeters (1.15 ft) in length, but may reach 70 centimeters (2.3 ft) and weigh up to about 17 kilograms (37 lb). The gilt-head bream is generally considered the best-tasting of the breams and has given the whole family of Sparidae its name
Culinary travelers have met varieties of Dorade under many names. In the United States, it is marketed as Dorade, but here and in other English-speaking countries, it has also often been called Sea Bass, Sea Bream or Red Drum. In Spain, it is called Dorado or Dorada; in Portugal, Orata or Dourada (golden in Portuguese) , and in Italy, Orata (meaning golden). And in France, one variety of the fish is known as Dorade or Dorade Gris, a major ingredient — many would say essential — in Provence’s classic bouillabaisse