Ray's Bream
Brama Brama
A white flesh fish, excellent for eating.
Ray's Bream are generally found in offshore waters and occur sporadically.
The are a common bycatch when fishing for Groper and Bluenose and are often caught in the Bay of Plenty and Cook Strait regions. They are a mid water fish.
Key Information
Family
Ray’s Bream belong to the Bramidae family (pomfrets).
Physical attributes
They have a dark blue or grey body above with bright silver sides and firm scales. The species body is oval with a short, high head, large eyes and slanted mouth.
The flesh is white.
Sustainability
Ray's Bream is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
Geographical location
Ray’s Bream are generally found in offshore waters and occur sporadically. They are common by-catch when fishing for Groper and Bluenose and often caught in the Bay of Plenty and Cook Strait regions.
Market Names
- New Zealand: Ray’s Bream, Bream, Pomfert
- Commonwealth of Independent States: Obyknovennyi morskoy leshch
- The Netherlands: Braam, Oude wijf
- France: Grande castagnole
- Germany: Brachsenmakrele
- Italy: Pesce castagna
- Japan: Shimagatsuo, Echiopia
- Spain: Japuta
Locations Caught
Profile
Average weight
1-2 kg
Average length
40-50 cm
TACC i
980 tonne
Talley's catch
<100 tonne
Nutritional information
Average quantity per 100g
Energy
411 kJ
Protein
21.1 g
Fat, total
1.5 g
Carbohydrate
0.2 g
Seasonal availability
Flavour and cooking
Ray's Bream have a white flesh that is great for eating. It is suitable for most cooking methods including poaching, barbecued, baked and fried.
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