Dorada and Mojarra are different fish, but they're close enough in the kitchen to stand in for one another.
Sparidae
Gilthead sea bream is recognizable by its golden spot between its eyes. It has firm white flesh with a sweet, delicate flavor and is farmed extensively across the Mediterranean. In Spain it is called dorada, in France daurade royale, in Portugal dourada. It is typically cooked whole — baked in salt, grilled over charcoal, or roasted with vegetables — and is a fixture of Mediterranean restaurant menus.
Full guide →Cichlidae
Tilapia is the world's most farmed fish and one of the most widely consumed, particularly in Latin America and the US. In Mexico it is known as mojarra and is eaten fried whole, in ceviches, and in soups. Its white flesh is mild, boneless, and versatile. It is inexpensive and adapts well to a wide range of flavors, making it a staple in everyday cooking across the Americas.
Full guide →Both are mild, white, versatile farmed fish — tilapia is softer and more neutral in flavor, sea bream has more character and is better suited to whole cooking.
| Country | Dorada | Mojarra |
|---|---|---|
| 🇺🇸United States | Sea bream | Tilapia |
| 🇬🇧United Kingdom | Sea bream | Tilapia |
| 🇫🇷France | Daurade | Tilapia |
| 🇪🇸Spain | Dorada | Tilapia |
| 🇦🇷Argentina | Dorada | Tilapia |
| 🇲🇽Mexico | Dorada | Mojarra |
| 🇵🇹Portugal | Dourada | Tilápia |
| 🇧🇷Brazil | Dourada | Tilápia |
| 🇮🇹Italy | Orata | Tilapia |
| 🇩🇪Germany | Dorade royale | Tilapia |
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