Description

Caught from the saline-rich waters of the Persian Gulf, this Bream variant features dense, white meat and few bones. It’s often enjoyed whole, grilled or roasted, accompanied by rice and yogurt-based sides.

In Gulf Arab homes, it’s seasoned with turmeric, cumin, and dried limes for a classic Gulf stew. Iranian chefs sometimes wrap it in grape leaves or stuff it with barberries and herbs.

The texture is clean and almost buttery, perfect for slow roasting or steaming in foil with olive oil and za’atar.

It’s high in iodine and selenium, supporting thyroid health and immune function.

Persian Gulf Bream is about balance — a reliable fish that delivers subtlety, structure, and regional flair.