This highly prized sea bream is often marketed by the name Daurade or Orata. The name is derived from the small gold stripe between its eyes. The Greek goddess Aphrodite called it "Aurata", or Gilded One. The are found in the Mediterranean in the wild but commercial harvests are small and the majority of product found outside of local markets are farm raised. farmed product is of exceptional quality and consistent sizing; usually between 400-600 grams whole.

The rosy colored raw meat turns white when cooked. Te Bream's moist flesh has a rich, sweet flavor. The texture is firm but tender. Daurade is best cooked whole, dressed. Because the fish also holds together well it can be used in stews. In France it is traditionally featured in bouillabaisse. The fish is excellent poached in wine. It can also be grilled, stuffed and baked or sautéed.