Gilt-head Seabream

The gilt-head bream (Sparus aurata), also referred to as the gilthead, gilt-head seabream, or silver seabream, is a species of marine ray-finned fish belonging to the family Sparidae, commonly known as seabreams or porgies. This species is prevalent in the Eastern Atlantic and the Mediterranean Sea and is highly valued both as a food source and in aquaculture.

Initially formally described by Carl Linnaeus in 1758 in his 10th edition of Systema Naturae, the gilt-head bream was originally noted in locations such as the Mediterranean and 🇻🇪 Venezuela. However, the 🇻🇪 Venezuelan specimen was later identified as Calamus. Sparus aurata is the sole species in the monospecific genus Sparus, which is categorized within the family Sparidae and the order Spariformes, as per the 5th edition of Fishes of the World. While some authorities classify this genus within the subfamily Sparinae, the mentioned edition of Fishes of the World does not recognize subfamilies within the Sparidae.

The genus name Sparus is derived from "sparos," an ancient Greek term for this species, and the specific name "aurata" translates to "gold," referring to the distinctive gold band located on the intraorbital region of the bream's head.

The gilt-head bream is noted for its robust body and large, deep head, with relatively small eyes positioned high. Its anatomical features include a long-based dorsal fin supported by 11 strong spines and 13 or 14 soft rays, and a shorter anal fin with three spines and 11 or 12 soft rays. The jaws house large, robust teeth, including pointed canine-like teeth at the front and several rows of blunt, rounded teeth hereditarily. Its coloration is marked by a blue-grey back, silvery sides, a distinct dark spot behind the eye, a red margin on the operculum, and a golden band on the head. Typically, this species reaches a total length of 70 cm (28 in), with a more common standard length of 35 cm (14 in) and a maximum recorded weight of 17.2 kg (38 lb).

The habitat range of the gilt-head bream extends from Great Britain and Ireland to possibly 🇸🇳 Senegal, including the Canary Islands, although populations in Madeira are primarily aquaculture escapees. The species inhabits sandy substrates and seagrass beds, within a depth range of 1 to 150 meters (3 to 492 ft), with juveniles preferring shallower environments. As a euryhaline species, the bream can thrive in brackish waters.

Feeding predominantly on shellfish, the gilt-head bream also consumes some plant material. Pertinently, it is a protandrous sequential hermaphrodite, starting its life as male before some individuals transition to female. The genome of the gilt-head bream was published in 2018, highlighting a rapid evolution of ovary-biased genes likely attributed to its unique reproductive mode.

Esteemed as a culinary delicacy, particularly in Southern Europe due to its mild, sweet flavor and delicate texture, the wild capture of gilthead seabream has remained moderate, with annual catches between 6,100 and 9,600 metric tons during 2000–2009. Traditional cultivation in coastal lagoons and ponds has been augmented by intensive aquaculture systems developed in the 1980s. This shift has led to a significant increase in production, with reported yields soaring to 140,000 metric tons by 2010, predominantly centered in the Mediterranean and Portugal regions. 🇹🇷 Turkey leads global production, followed by Greece.

However, a notable challenge for aquaculture is the occurrence of skeletal abnormalities, often due to high larval rearing densities. Furthermore, gilt-head bream in aquaculture are susceptible to parasitic infections, notably from Enterospora nucleophila. Despite these issues, the species remains the most esteemed seabream for consumption, cherished for its culinary qualities.