DISCOVER OUR FULL RANGE OF PREMIUM SPANISH FISH

All of our fish have something special in common: superior freshness and quality, and an endorsement from the Crianza de Nuestros Mares seal. At Avramar, we provide a premium service as well as premium products.

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SPANISH SEA BREAM

Scientific Name: Sparus aurata
Known as: “Orata” (IT), “Dorada” (ES), “Dorade”/”Daurade” (FR, DE, NL, USA, CAN), “Dourada” (PT), “Tsipoura” (GR)

Spanish Sea Bream is a highly valued species in the Mediterranean and is known for its juiciness and flavor in any culinary preparation. Its oval shape and silvery skin make it one of the most attractive white fish.

Sea Bream contains an abundance of nutrients, is high in protein and low in calories. Prepare Sea Bream baked or salted, or enjoyed raw as sushi or ceviche.

SPANISH SEA BASS

Scientific Name: Dicentrarchus labrax
Known as: “Branzino” (IT, USA), “Lubina” (ES), “Bar” (FR), “Robalo” (PT), “Spigola” (IT), “Sea Bass” (UK, CAN), “Loup de Mer” (FR, CAN), “Wolfsbarsch” (DE), “Zeebars” (NL), “Lavraki” (GR)

Spanish Sea Bass is very popular in Mediterranean cuisine and is often featured in traditional white fish dishes. It’s high in beneficial Omega-3s, calcium and protein, while it is low in calories. This makes it a healthy choice for everyone in the family.

Sea Bass can be prepared baked, grilled or steamed to bring out an incomparable flavor, or can be served raw as refreshing ceviche or sashimi.

CORVINA REX

Scientific Name: Argyrosomus regius
Known as: “Ombrina Bocca d’Oro” (IT), “Corvina” (ES, PT), “Maigre” (FR), “Kranios” (GR), “Stone Bass or Meagre” (USA, UK)

Avramar has been the leading producer of Corvina for more than 15 years. Our Corvina Rex brand elevates this species and it is loved and recognized throughout Spain.

Corvina Rex is rich in vitamin B12, Omega-3 fatty acids, phosphorus, protein, potassium and other essential micronutrients. This makes it an ideal fish to include in a healthy, balanced diet.

Corvina Rex can be prepared in endless ways, including baked, grilled, as sashimi, in adobo, ceviche, stewed and in rice dishes.