8. Tanuta (Spondyliosoma cantharus) / Black seabream

LOCAL NAME
Tanudda o Cantara

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CHARACTERISTICS
It is very variable and has a  squat form. It is grey / silver colour generally devoid of dark spots on the body. The adult may have dark bands along the body and vertical or horizontal gold stripes along the sides.

HABITS AND CURIOSITY
The Black seabream prefers rocky bottoms or Posidonia. Swimming in open water, but also near the bottom. It feeds on small invertebrates, mainly crustaceans and worms.

HOW FAR DOWN DO THEY LIVE?
Normally between 10 and 60 meters, but it can be found up to 300 meters deep.

HOW BIG DO THEY GET?
Commonly it is about 45 cm long, but can also reach 60 cm.

DO THEY HAVE A MINIMUM SIZE FOR CAPTURE?
No.

HOW ARE THEY FISHED?
With gillnets, traps and longlines.

WHEN CAN THEY BE FOUND?
Mainly in spring/summer.

NOTES ON SUSTAINABILITY AND ECOLOGY
The IUCN (International Union for Conservation of Nature) considers this species not subject to being endangered.

NUTRITIONAL NOTES  
The Black seabream is a fish with white meat and appreciated, but unfortunately still not in great demand in our markets.

 

BLACK SEABREAM IN THE KITCHEN

BLACK SEABREAM COCKED WITH COARSE SALT
Serves 2
1 large Black seabream
lemon
parsley
Chives
thyme
onion
marjoram
garlic
salt

Method
Clean and wash the fish without scraping the scales. Sprinkle the pan with a layer of about 1 cm of coarse salt. Fill the belly of Tanuta with chopped parsley, chives, thyme, marjoram, garlic, onion and a few thin slices of lemon.
Place the fish in the pan and cover it completelywith coarse salt.
Bake at 180 degrees for about 30 minutes and serve.