Available whole and as fillets. Look for fish with firm and lustrous skin or scales, flesh that springs back when touched, bright red gills and undamaged bodies, with a pleasant, fresh sea smell.
Clean, scale and gut whole fish. For fillets and prepared fish, store on a plate covered with a plastic bag or store in an airtight container for 2-3 days in the refrigerator.
Tips & Tricks:
Leave the skin on when cooking fillets. It's edible and good to eat.
Threadfin bream has fine-textured flesh and a sweet, delicate flavour. The best methods of cookery for whole fish are steaming, baking or barbecuing - wrapped in foil or banana leaves.