4. Tordo pavone (Symphodus tinca) / East atlantic peacock wrasse

LOCAL NAME
Ruccari

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4_tordo-pavone

CHARACTERISTICS
It has a brightly colored plumage and a black patch on its  V-shaped snout. Dark spot at the base of the tail which is more or less evident, and three longitudinal dark stripes along the sides.

HABITS AND CURIOSITY
The East atlantic peacock wrasse is associated with a rocky and sandy bottom, it prefers the presence of algae and it is common to  see them among the seagrass meadows. It feeds on small organisms that aspires to great gulps. It eats sea urchin, brittle stars and bivalves.

HOW FAR DOWN DO THEY LIVE?
Commonly lives between 1 and 20 meters deep, but you can find it up to 50 meters.

HOW BIG DO THEY GET?
Normally the maximum size is 30 cm, but can reach 35 cm.

DO THEY HAVE A MINIMUM SIZE FOR CAPTURE?
No.

HOW ARE THEY FISHED?
Mainly with gill nets and fish traps.

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. It seems that the state of the Mediterranean stock is stable and does not suffer any particular threats.

NUTRITIONAL NOTES
The meat is not very popular, but are excellent for the preparation of fish soup.

 

THE EAST ATLANTIC PEACOCK WRASSE IN THE  KITCHEN

EAST ATLANTIC PEACOCK WRASSE WITH BAKED POTATOES
Ingredients for 4 people

4 East atlantic peacock wrasse weighing 300 gr
400 grams of potatoes
2 sweet Tropea onions
salt
30 grams of extra virgin olive oil
a handful of almonds
a tablespoon of fennel seeds
black pepper
2 cloves of garlic
a bunch of parsley
300 ml of fish broth
100 gr of bread crumbs
50 grams of white wine
100 grams of bruschetta with cherry tomatoes

Method
Clean and wash the fish. In a pan put the potatoes cut into slices but not too thin and brown them with a little water, salt, pepper and a teaspoon of oil for 10 minutes. Put aside. Prepare the stuffing for the fish.  Mince the garlic, bruschetta, parsley and almonds. Add 70 grams of bread crumbs and 50 ml of broth, adding if it is too dry and fill the belly of the fish. Prepare a baking tray with baking paper. Place a layer of potatoes, season with fennel seeds, lay the fish and drizzle with the remaining bread crumbs, salt and pepper, thinly sliced ​​onions and oil. Bake at 180 degrees for 30 minutes, adding the wine halfway through cooking.