6. Perchia e sciarrano (Serranus) / Comber – Painted comber

LOCAL NAME
Sarraina e Bascketta

Download flag

6_Perchia2

CHARACTERISTICS
The comber has a reddish color on the sides and back. The sides have light vertical bands, while two or three lines run through its reddish cheeks. Instead the Painted comber has a gray / purple colour that becomes blue at the belly. The sides have dark vertical bands, while the head shows crosslinked marks.

HABITS AND CURIOSITY
Both species prefer rocky areas. The Painted comber also regularly attends the seagrass meadows. It is less appreciated than the comber which can also be found in sandy environments. They have solitary and territorial habits and feed on small fish, worms, small crustaceans and molluscs.

HOW FAR DOWN DO THEY LIVE?
The comber is found commonly between 5 and 90 meters and the Painted comber, up to 30 meters.

HOW BIG DO THEY GET?
The comber can reach 40 cm. The Painted comber can reach 36 cm sea.

DO THEY HAVE A MINIMUM SIZE FOR CAPTURE?
No.

HOW ARE THEY FISHED?
Trawls, traps, nets and longlines.

WHEN CAN THEY BE FOUND?
All year round.

NOTES ON SUSTAINABILITY AND ECOLOGY
The Comber and Painted comber, unlike the grouper (their relative), have good capacity for regeneration and are therefore particularly resilient to fishing pressure. They are very common among the catches of fishing creels and may therefore be a good resource for artisanal fishermen.

NUTRITIONAL NOTES
The Comber and Painted comber have a high nutritional value. They have a good level of protein and omega 3 and are very digestible due to reduced amounts of fat.

Nutritional values ​​per 100 grams
82 kcal

 

COMBER IN THE KITCHEN

CURLS OF COMBER
Ingredients for 4 people
800 g of comber (or about 400 grams of fillets)
3 tomatoes
1 tablespoon of chopped onion
garlic
Oregano
parsley
basil
salt
chili pepper
4 tablespoons of extra virgin olive oil
4 tablespoons of dry white wine

Method
Clean, flake and fillet the fish. Chop the tomatoes, chop the garlic, parsley, basil, a little onion and the chili pepper. Combine one part of the mixture in a pan with oil.  Brown and add the fillets of comber and cook for 2-3 minutes, blending with the white wine. Combine the remaining tomatoes, oregano and chopped basil, salt and pepper and cook until the sauce has thickened.
When cooked, sprinkle with the chopped herbs and serve.