It commonly reaches about 35 centimeters (1.15 ft) in length, but may reach 70 centimeters (2.3 ft) and weigh up to about 17 kilograms (37 lb).
Traditionally, gilt-head sea bream were cultured extensively in coastal lagoons and saltwater ponds, until intensive rearing systems were developed during the 1980's. The Italian 'vallicoltura' or the Egyptian 'hosha' are extensive fish rearing systems that act like natural fish traps, taking advantage of the natural trophic migration of juveniles from the sea into coastal lagoons. Gilthead seabream are very suitable species for extensive aquaculture in the Mediterranean, due to their good market price, high survival rate and feeding habits (which are relatively low in the food chain).
|Gilt-Head Sea Bream Fingerlings.|
|Inside fish cage.|
|Main producer countries|
Gilthead seabream is an esteemed food fish, but catches of wild fish have been relatively modest, between 6,100 and 9,600 tonnes in 2000–2009, primarily from the Mediterranean.
Known in Lebanon as Ajaj أجاج, in Egypt as Denis دينيس, in France as Dorade Royal, in Italy as Carina, in Malta as Dorata, in Greece as φαγκρί, in Spain as Dorada and in Turkey as Çipura.