Ray’s Bream

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

ray’s bream named after the famous English naturalist John Ray (1627–1705), a deep-bodied fish which does not belong to the same family as the various kinds of sea bream, but which has a general resemblance to them and may be cooked in similar ways. The flesh is delicious.

This is a brown-grey fish of relatively deep waters, found in many seas including the central and western parts of the Mediterranean. Of a solitary lifestyle, it is not common in the markets anywhere but seems to be least uncommon in Spain, where its name is japuta. Maximum length 70 cm (28").