Goldline Bream (Kapartan)

Introduction

The Goldline Bream, locally known as Kapartan, is scientifically identified as Rhabdosargus sarba. This species belongs to the Sparidae family, which encompasses various sea breams and porgies. It is commonly referred to as the Goldlined Seabream, Silver Bream, Tarwhine, or Yellowfin Bream. The name “sarba” is derived from the Arabic term for this species in the Red Sea of Saudi Arabia. Kapartan is predominantly found in the Indo-Pacific region, ranging from the Red Sea and the eastern coast of Africa to the South China Sea and Japan, extending south to Australia. It is characterized by its deep, compressed body with a silvery-gold hue and distinct golden horizontal stripes along its flanks. This species is commonly found in shallow coastal waters and estuaries, often inhabiting depths between 0 and 60 meters. Juveniles are typically found in estuaries, while adults move to deeper coastal waters.

Concise Addition: Reproduction & Conservation

• Spawning Season: The peak spawning season occurs from spring to summer, with the most intense activity happening in coastal areas.

• Fecundity: Female Goldline Breams can produce between 300,000 and 500,000 eggs per spawning cycle, ensuring a healthy replenishment of the population.

• IUCN Status: Least Concern – There are currently no significant threats to the population of Goldline Bream, though like all fish species, sustainable fishing practices should be observed to prevent overfishing.

Names & Taxonomy

Sourcing & Catching Method

Sourced From: Wild-caught from the Arabian Sea, specifically around the coastlines of Sindh and Balochistan
Fishing Method: Caught using sustainable techniques such as gillnets and hook-and-line
Processing: Cleaned and processed the same day, without any chemical treatments or freezing at sea

Season: Available year-round, though the peak catches are from November to March.

Physical Traits & Texture

• Shape: This fish has an oval-shaped body with silvery scales and a distinct golden stripe running along its lateral line. The striking appearance makes it recognizable and visually appealing on your plate.

• Flesh: The flesh is firm, moist, and mild in flavor, ideal for delicate preparations. The meat flakes apart beautifully when cooked, without being overly soft or too dry.

• Skin: While the skin is thin, it holds together well during cooking, which makes it perfect for grilling or roasting.

• Flavor Profile: Mild, sweet, and slightly oceanic, Goldline Bream offers a pleasant taste that is neither too fishy nor bland, allowing it to absorb spices and seasonings very well.

Size Options

• Small: 200g – 500g (ideal for whole frying or grilling)

• Medium: 500g – 1kg (great for curries, baking, or grilling)

• Large: 1kg+ (perfect for whole-roasting or family-sized servings)

Cutting Options & Approximate Yields

Tips for Selecting Fresh Kapartan

• Eyes: Should be clear and bright, not cloudy

• Skin: Silvery and shiny, with no discoloration or dry patches

• Flesh: Firm and slightly elastic to the touch, not mushy

• Smell: Fresh ocean scent, not sour or overly fishy

Storage Tips

• Refrigeration: Keep below 4°C and consume within 1–2 days

• Freezing: Store in airtight containers for up to 1 month

• Marinated Fish: Can be frozen and cooked directly from the freezer

Nutrition Highlights (Approx. per 100g, raw)

• Calories: ~120–130 kcal

• Protein: ~20g

• Fat: ~3g

• Omega-3: ~0.2g

• Iron: ~1mg

• Vitamin B12: ~2.5µg

🐠 Need Something Similar?

• Red Snapper

• Seabream:

• Goldsilk Bream

• Bridled Bream