A flat-bodied freshwater fish with silvery scales, or a type of sea fish.
From Old English 'breme,' possibly from Germanic roots relating to the fish's broad, flat body shape. May be connected to 'brim' due to the fish's width.
Bream in Asian cuisine is a prized fish, and in medieval Europe, bream were stocked in monastery ponds as a protein source—fish farming is thousands of years old, not modern.
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