Translation of sea bream in Spanish:

sea bream

pargo, n.


  • 1

    pargo masculine
    • While the fish was perfectly cooked and beautifully moist, the ragout was so pungently fishy that it overwhelmed the more delicate sea bream.
    • Despite their name, sea bream do not particularly resemble their freshwater name-sakes.
    • For example, tarakihi is called sea bream or morwong and silver warehou, gemfish.
    • I had the pan-flared fillet of sea bream with a crispy edge and a moist interior.
    • For our starters we opted for oak smoked salmon with chives, and sea bream.
    • A good fillet of sea bream was rather overwhelmed by a quilt of very salty black olive paste and the grilled eel in a herb crust was also a little heavy-handed.
    • This means that dishes such as sea bream with orange and chilli, or teryaki stir-fry, are increasingly available.
    • The shop also has a wide range of seafood including tiger prawns, mussels, sea bream and breaded crab claws.
    • Seen by many as harbingers of climate change, octopus, sea bream, sunfish, turtles, and other marine creatures associated with warmer waters are turning up with increasing regularity.
    • The roasted sea bream came on the bone and was served with roasted red pepper and lightly spiced chorizo for €23.50.
    • Angela's sea bream was large enough to have fed us both and a small party of friends, ditto my lobster linguine.
    • Thousands more trout, sea bass, sea bream and cod that lived and died in captivity were also eaten.
    • Be won over by his pressed terrine of corn-fed chicken, scallops, risotto, sea bream with linguine and fishcakes with a chive beurre blanc.
    • In a separate section, the report reveals that farmed halibut, sea bass and sea bream can suffer from severe cataracts when reared intensively, causing blindness and corneal bleeding.
    • Here, I have combined it with breadcrumbs and parsley to make a delicious crust for grilled fish such as whiting, lemon sole or sea bream.
    • The setting is spectacular, and the largely old-fashioned cooking (battered sea bream with tartare sauce, sticky toffee pudding etc) is enhanced by an excellent wine list.
    • The dorades (which I have found are the equivalent of sea bream, of the porgy family) were on sale, and I bought two for a grand total of 7 euros.