3. Boga (Boops boops) / Bogue

LOCAL NAME
Boga

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CHARACTERISTICS
Slender shape. It is grey on the back and silver on the sides. It has large eyes, rounded snout and prominent dark lateral line along the sides.

HABITS AND CURIOSITY
The bogue has gregarious habits. It usually swims in open water and near the bottom, but at night it approaches the surface. It is omnivorous and feeds mainly on plankton.

HOW FAR DOWN DO THEY LIVE?
Commonly it lives between 5 and 30 meters deep, but you can find it also up to 300 metersi.

HOW BIG DO THEY GET?
It normally reaches the maximum size of 25 cm, but it can reach 36 cm.

DO THEY HAVE A MINIMUM SIZE FOR CAPTURE?
No.

HOW ARE THEY FISHED?
It is mainly fished with bottom trawls and seines, but also with fishing nets.

WHEN CAN THEY BE FOUND?

All year round.

NOTES ON SUSTAINABILITY AND ECOLOGY
The IUCN (International Union for Conservation of Nature) considers this species not subject to being endangered. Its biological characteristics (ability to generate abundant and short-lived progeny) makes it also particularly resilient to fishing pressure.

NUTRITIONAL NOTE
The bogue has discrete meat, but unfortunately little appreciated.It is a lean fish with a good protein and iron content even higher than red meat.

Nutritional values ​​per 100 grams
87 kcal
Protein 18.3 g
Fat 1.2 g
Carbohydrates 0.8 g
Water 79.3 g

Percentage distribution of calories
3 Kcal from carbohydrates (3.45%)
10.8 kcal from fat (12.41%)
73,20 Kcal from proteins (84,14%)

 

BOGUE IN THE KITCHEN
((Recipe recommended by the RISTORANTE FRATELLITOLA – Piazza Tola 23, Sassari)

TACCONE WITH ONIONS AND FRIED BOGUE
Ingredients for 4 people
300g taccone (durum wheat semolina)
1,200 kg of bogues
500 grams of fine flour
extra virgin olive oil
4 spring onions
salt

Method
Clean the bogues, gut and slice.Wash fillets obtained in cold running water and dry them. In a pan, pour four tablespoons of oil and the onions cut into long thin strips. Stew lightly with half a glass of water. Then pat the fillets in flour and fry in hot oil. Take and drain once golden. Boil salted water and throw in the pasta. Drain the pasta and toss in the pan with the onion stew. Slightly pepper the pasta and serve portions of taccone  over the fried hot hot bogues.