Bream — most often the gilthead sea bream (Sparus aurata) and its many relatives in the porgy family Sparidae — is a deep-bodied, silver coastal fish prized around the Mediterranean as orata, dorade or daurade. Its firm, white, gently sweet flesh, leaner than salmon but a touch oilier than cod, is a restaurant staple cooked whole — roasted, grilled, salt-baked or filleted — and now one of the most heavily farmed fishes of the Mediterranean.