Romania · Timiș · Timisoara

Abramis brama ?Alternative name:
Common Bream
Abramis brama

July: High activity. Bream actively hunts and feeds in warmer waters.

Photo Fishing Cooking

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Completely safe for humans. Widely found in freshwater bodies of Europe and Asia. Commonly used in traditional Russian cuisine.

Medium-sized fish with flat body and small scales. Prefers slow currents and silty bottoms. Feeds on benthic organisms and vegetation.

Bottom fishing with bait such as worms, maggots, or dough Feeder fishing in slow or still waters Fishing in early morning and evening hours

Prefers deep areas with silty bottoms. Active during warm seasons. Better caught in cool weather.

1 July 2025 The average bite

2 July 2025 Good bite

3 July 2025 The average bite

4 July 2025 The average bite

5 July 2025 The average bite

6 July 2025 Good bite

7 July 2025 The average bite

Medium-sized scales, easy to remove. Meat is firm, fatty, with distinct taste. Watch out for many bones. Valuable commercial species, tasty meat.

Fillet: Frying, baking, smoking
Head and bones: Rich broths and soups

Fried Bream (Frying)
Crispy crust and juicy meat

1. Clean fish and cut into portions.
2. Coat with flour, salt, and pepper.
3. Fry in vegetable oil until golden brown.

Herb-Roasted Bream (Baking)
Aromatic herbs and tender meat

1. Rub fish with salt, pepper, and herbs.
2. Bake at 180°C (350°F) for 30-40 minutes.
3. Serve with lemon and fresh vegetables.

Bream in Sour Cream Sauce (Stewing)
Mild flavor and tender texture

1. Fry bream fillet until golden.
2. Add onion and sour cream, simmer covered for 15-20 minutes.
3. Serve with potatoes or rice.

Smoked Bream (Smoking)
Rich smoky flavor

1. Marinate fish with salt and spices for 4-6 hours.
2. Smoke using cold or hot smoking for 3-4 hours.
3. Serve as appetizer.