Fort Mill Times

Brad Harvey: Bream are tons of fun and tasty, too

There’s really no better way to get children started in the outdoors than by taking them bream fishing. Whether you choose to go with a rod and reel or a simple cane pole, finding great success with bream doesn’t take much more than a hook, can of worms or tube of crickets, and one of those old, familiar red and white bobbers.

The hardest part of fishing for most youngsters is having the patience to wait for the action, but this is rarely the case with bream. These little rascals, which rarely grow longer than 8 inches, will readily take almost any offering on a hook and are abundant in our local waters.

Be it a simple farm pond or out on Lake Wylie, a fishing trip for bream is guaranteed to put a smile on the face of any child and create memories for both of you.

The other great thing about these fish is they’re incredibly tasty. Most folks are familiar with the most common method of preparing them by pan or deep frying. However, there are tons of ways to enjoy them on the table.

Give these methods a try and you might just find yourself doing a lot more fishing this summer than you had planned. They’re all mighty good!

Bream Creole


3 lbs. of boneless bream filets (catfish works great as well)

4 Tbs. of minced garlic

1 can of diced tomatoes

1 medium chopped onion

24-ounce jar of chunky-style salsa

Worcestershire sauce

Olive oil



Freshly snipped chives

Cayenne pepper

Sauté the onion for three minutes or until soft. Add the garlic and tomatoes and simmer for five more minutes.

Stir in the salsa. Add the Worcestershire sauce, cayenne pepper, salt and pepper (all to taste). Simmer 20 minutes.

Stir the filets into mixture. Cover and continue to simmer for 10 to 15 minutes.

Afterward, stir well to help break down the filets, placing bits of the fish throughout the hearty sauce.

Serve over rice. Garnish with the chives.

Grilled Bream Filets


4-6 cups of bream filets

3 Tbs. of olive oil

1 clover of minced garlic

Grated lemon zest

1 tsp. of chopped thyme

Dash of salt

Dash of pepper

Mix the olive oil, minced garlic, lemon zest, thyme, salt and pepper.

Coat the bream filets in the mixture. Refrigerate for 30 minutes to an hour.

Double wrap the filets in aluminum foil and place on medium/hot grill. Cover and cook for 8 to 10 minutes, turning occasionally.

Summertime Bream Bake


3 Tbs. butter

4 cups of filleted or diced bream

3 Tbs. freshly chopped parsley

2 Tbs. lemon juice

1 full stick butter, melted

10-ounce can cream of celery soup

1/2 soup can of milk

2 tsp. grated onion

1 tsp. dry mustard

1 Tbs. chopped pimento

3 Tbs. Worcestershire sauce

1 chopped green pepper

6-ounce can creamed corn

1 1/2 cups of crushed corn flakes, bread crumbs or crushed crackers

1 cup grated cheddar cheese

Melt the three tablespoons of the butter in a frying pan. Add the bream meat and cook, turning occasionally.

After five minutes, cover with water and simmer for five minutes with a lid covering it. Remove from the heat and drain the pan.

Combine the parsley, lemon juice, melted butter, cream of celery soup, milk, grated onion, dry mustard, pimento, chopped pepper, Worcestershire sauce and creamed corn in a bowl. Mix well, then add the cooked bream.

Place the concoction in a greased casserole dish and top with the cornflakes, bread crumbs or crushed crackers. Cover with the grated cheese.

Cover and place the casserole dish in a preheated 350-degree oven. Bake for 25 minutes. Remove the cover and bake five more minutes or until the cheese has browned.


Brad Harvey is a freelance writer in Clover. Visit his website or follow him on Twitter @BharveyOutdoors.