Dorado (Sparus auratus)

Introduction:

The dorado or gilthead seabream, recognisable by the golden stripe across the nose and the golden spots on the cheeks, is a popular food fish because of its white, firm and extremely tasty flesh.

Use/Preparation:

The firm meat is particularly suitable for grilling. But the edible fish is also edible when boiled, baked or fried, as a fillet or whole.

Health:

Dorade is rich in protein and contains important minerals such as calcium, phosphorus and magnesium. In addition, like all sea fish, gilthead seabream is a good source of iodine. If you are histamine intolerant, make sure the fish is fresh (bright red gills and clear eyes).

Alternatives:

Any edible fish that can be tolerated. The sea bass is gastronomically very close to the dorade, as are the mullet or the salmon trout.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	139/582
Fat	6 g
Healthy fatty acids	1,6 g
Carbohydrates	0 g
Sugar	0 g
Protein	19 g
Salt	0 g