tag:blogger.com,1999:blog-8671722624456112019.post7763787057778636579..comments2024-01-08T18:47:44.683+00:00Comments on A London Fishmonger: The He-She of the British CoastMChttp://www.blogger.com/profile/04496090626741251386noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8671722624456112019.post-39355325694281114192009-10-11T12:00:38.306+01:002009-10-11T12:00:38.306+01:00A very good point. The farmed fish, when filleted,...A very good point. The farmed fish, when filleted, always appear a little oilier to the touch as you would expect from cultivated fish. The farmed are also a little firmer as they have not undertaken sexually maturity, egg or milt production. A fish puts a huge amount of energy into producing its reproductive organs, massive increases of food intake that goes directly into gamete production. The flesh ultimately suffers and becomes a little looser. This can be seen by the spread of the fillet, or the flaking, when the respective meats are put side by side. Of course the easiest way to tell if your eating farmed or wild is the size. Most eateries will use 4-600g fish as they are a fair bit cheaper than 6-800g. As for taste the farmed is a great product, the only farmed fish (apart from salmon) that we sell, and lends itself well to all dishes that a sea bass would normally be used in. Again the wild bream has a slightly cleaner less oily taste. These differences are not to the extremes of wild bass Vs farmed bass. I am confident no-one has eaten wild Gilthead in a restaurant; many would have eaten farmed sold as wild, a common trick especially in the lower end Italian establishments. If you see a wild gilthead or red bream (dull pink with a big eye) snap them up.A London Fishmongerhttps://www.blogger.com/profile/18086387017523765700noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-41454047235040161182009-10-11T11:36:38.208+01:002009-10-11T11:36:38.208+01:00you don't mention any taste/texture difference...you don't mention any taste/texture differences between wild and farmed gilt head bream. I always look out for wild but enjoyed a farmed bream at The Swan in Chiswick recently. Not sure I could tell the difference unless eating the 2 types side by side.Patrick Carpenterhttp://www.patrickcarpenter.blogspot.com/noreply@blogger.com