When you hear "sea bream broth," it sounds elegant, but in our household, it's a bit more casual.
Whenever I find sea bream bones (or any fish bones, for that matter) after they've been filleted at the market or supermarket, I can't resist buying them.
And I absolutely love roasting them and picking out all the meat.
My children think of sea bream as just the head, so they don't really recognize it as sea bream when served as sashimi.
Since supermarkets often sell only the heads, we call them "sea bream heads" in our house. When the market also sells the tails, we call them "sea bream head and tail" to differentiate.
One day in early spring, a huge one was being sold at the market, and the shop owner strongly recommended I make sea bream rice. He said to just cook it with the rice as is.
However, in our house, we always want to roast it and eat it first.
So, after we've finished eating and the bones are clean, we lightly rinse the remnants and then simmer them.
There's no careful skimming or removing of scum; we just let it be.
Sometimes it becomes hot pot, sometimes sea bream broth ramen. And this time, the next day, it became sea bream broth rice.
With a little dried shrimp and sesame seeds mixed in. It's exquisite.