The name applied to any of several freshwater or saltwater fish such as the American porgy, the Japanese sea bream and the French daurade. In general, bream can be grilled, baked or fried. See also fish; porgy.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.