Green/silver, fusiform body and dark spot edged in white at the base of the tail.
HABITS AND CURIOSITY
It is a species with gregarious and coastal habits. Swimming in open water in large groups, it prefers rocky areas and does not mind the swimming in seagrass meadows. It feeds on algae, small fish and invertebrates.
A CHE PROFONDITÀ VIVE?
Commonly up to 10 meters, but can be up to 20 meters deep.
HOW BIG DO THEY GET?
The common sizes are about 20 cm in length, but can reach up to 30 cm.
DO THEY HAVE A MINIMUM SIZE FOR CAPTURE?
HOW ARE THEY FISHED?
WHEN CAN THEY BE FOUND?
Mainly in spring/summer.
NOTES ON SUSTAINABILITY AND ECOLOGY
According to the IUCN’s the Saddled seabream is not at risk of extinction. It also has a moderate vulnerability to fishing pressure and its consumption is therefore advisable.
The Saddled seabream has delicate meats, white and firm, similar to the bream and seabream. Rich in minerals, such as calcium and phosphorus and has a good protein and is low in fat.
Nutritional values per 100 grams
Protein 19.0 g
Fat 3.7 g
Carbohydrates 2.0 g
Water 77 gr
Percentage distribution of calories
7.70 kcal from carbohydrates (6.58%)
33,30 Kcal from fat (28,46%)
76 Kcal from Protein (64,96%)
SADDLED SEABREAM IN THE KITCHEN
SADDLED SEABREAM IN ‘CRAZY WATER’ (STEAMED)
2 fresh saddled seabream
white wine, 1 finger measurement
1 piece of fresh chilli
extra virgin olive oil
In a pan lightly fry the garlic, the sliced onion, chopped parsley,
the tomatoes, thyme, red pepper and olives with a tablespoon of oil.
Add the fish and cook for 2 minutes, then turn it on the other side gently
and cook for another 2 minutes.
Deglaze with white wine and then add 2 cups of water.
Cover with a lid and finish cooking, adding salt if necessary.