Mostly cultivated in the Mediterranean area. 2002 data show that Greece is the largest producer (49%), followed by Turkey (15%), Spain (14%) and Italy (6%). In addition, there is also breeding in Israel (3%) and Croatia.

The current farming methods mainly include cage farming, intertidal pond farming and factory farming.

From 2000 to 2003, the price of farmed gilthead seabream collapsed, and the European market price was around 5.5 pounds/kg (350g size). In China, the first-age fish of this fish can weigh about 500g, and it can be sold on the market in 7 or 8 taels. The breeding cost is about 15 yuan/jin, and the market price is generally more than 25 yuan/jin.

The flesh of gilthead sea bream is firm and white. Compared with red sea bream, it has fewer bones and tastes best from July to October. The cooking methods include braised, steamed, grilled fish, etc. Don't bake gilthead sea bream for too long, otherwise the skin will become hard and the taste will not be good.

Characteristics

Silver gray, with a maximum age of 11 years, a body length of up to 70 cm, and a maximum weight of 17.2 kg, but generally no more than 2.5 kg. The jaws have 4 to 6 canine teeth in the front, which gradually become molar-shaped blunt teeth in the back. They have strong bite force and feed on shellfish and seaweed.

They lay eggs in the open sea from October to December every year. Gilthead sea bream eggs are spherical and floating. After absorbing water and swelling, the egg diameter is 0.82 to 0.92 mm, and there is one oil ball. The embryonic development of gilthead sea bream lasts about 45 hours, and the larvae can emerge from the membrane. Young fish migrate to the coast in early spring. Returning to the open sea in late autumn, the adults begin to breed.