1. •The Mediterranean Sea covers an
approximate area of 2.5 million km2 (965,000
sq mi).
•Its average depth is 1,500m (4,920 ft); the
deepest recorded point is 5,267m (about
3.27 miles) in the Calypso Deep in the Ionian
Sea.
•The coastline extends for 46,000km (28,600
miles).
2. Despite of only 0.8 percent of the world’s ocean area, the
Mediterranean contains 18 percent of all described
marine species, of which 25 to 30 percent are found no
where else in the world.
The area is home to 21 species of marine mammals, 750
species of fish, 5 species of sea turtles and over 360
species of breeding birds. A total of 10,000 to 12,000
marine species have been recorded in the Mediterranean
Sea and it represents a vast feeding ground and
spawning ground for many fish species. Eastern Atlantic
bluefin tuna spawn in the Mediterranean with several
locations.
3. The under-exploited species
Called ‘poor man’s fish’, ‘reject fish’ or, ‘forgotten
fish’ they belong to the family known in Italian
as pesce azzurro (‘blue fish’), they do not
deserve such terms, being superior in both
nutritional quality and flavour and having an
excellent quality-price ratio.
Pesce azzurro has greater beneficial properties
than other more well-known fish and it is an
ideal component of a healthy diet.
The main types of ‘blue’ fish – anchovies, sardines,
tuna and mackerel – are well known, while
other lesser-known but equally good species are
also plentiful in our seas The valorization of
these types allows other species to repopulate.
These ‘under-exploited’ species are found in
abundance in Italian seas but they are not sufficiently
used from a commercial point of view.
4. Anchovy
Scientific name: Engraulis encrasicolus
calabrian name:
Nutrition Facts
It is rich in omega-3, the polyunsaturated
fats that reduce the level of “bad”
cholesterol in the blood: it contains 0.79 g
per 100 g of edible portion. It is also rich
in vitamin B12, essential for the health of
our cells, and in vitamin B3, important for
our energy metabolism.
Average values per 100 g of edible portion:
• Water 76.9 g
• Proteins 19.8 g
• Fats 2.0 g
• Cholesterol 51.5 mg
• Total minerals 1.4 g
• Phosphorus 196 mg
• Iron 2.8 mg
• Calcium 148 mg
100 g anchovies = 97 kcal
In winter, it lives in the open sea at a depth
of 100 to 200 m. In summer, it approaches
the coast to lay its eggs, up to 40,000 each
famale. Drift net fishing is the oldest
method used for catching anchovies, while
the most widespread today involves the use
of surrounding nets. In summer, lamparas,
or large lamp lights, are used to attract the
fish towards the boat. As soon as the
anchovies are caught, they are laid out in
special containers and covered with ice. The
minimum capture size permitted by law is 9
cm.
At the market and in the kitchen
Very cheap, anchovies can be marinated in
lemon or vinegar for a couple of hours,
boiled for a few minutes, fried, or oven
baked. They are also very popular with the
food packaging industry.
Recipes:
• Did you know that…
the ancient Romans used fish offal to
produce garum, a sauce that may be
considered an early ancestor of the modern
day anchovy sauce.
5. Sardine
Scientific name: Sardina pilchardus
Calabrian name:
Nutrition Facts
The adult sardine is considered a semi-oily
fish, while the whitebait is considered
lean. The sardine’s fat content also
changes depending on the season, as it is
leaner in winter and spring. Being
extremely high in omega-3 (up to 38% of
its total fatty acids), it leads the charts of
healthy fish.
Average values per 100 g of edible portion:
• Water 73.4 g
• Proteins 18.7 g
• Fats 5.8 g
• Cholesterol 60.5 mg
• Total minerals 1.6 g
• Vitamin A 20 mg
• Phosphorus 220 mg
• Potassium 255 mg
• Iron 1.3 mg
• Selenium 58 µg
• 100 g sardine = 127 kcal
The sardine is a migratory and gregarious fish. In
the Mediterranean, it lives in deep waters for the
autumn and winter, and rises towards the coast
during the warmer months for the purposes of
reproduction.
The sardine is typical of the
Mediterranean, although it also lives in the cold
waters of the northern seas. It is found all year
round.
At the market and in the kitchen
Sardines are generally inexpensive, usually sold at
one third of the price of anchovies. It is important
to remove the scales, rubbing them off under
running water. Sardines are sold fresh and
preserved in oil, and indeed are of primary
importance for the packaging industry.
Recipes:
Did you know that…
the sardines found in the Adriatic are fattier due
to the greater amount of food at their disposal.
They are also greener, while those found in the
Tyrrhenian Sea tend more towards light blue.
6. Mackerel
Scientific name: Scomber Scombrus
Calabrian name:
Nutrition Facts
Mackerel is considered an oily fish.
It is high in vitamins and mineral salts, and is rich in
omega-3 (28% to 32% of its fatty acids). There
are no contraindications to eating tinned
mackerel, except that the presence of oil
increases its calorie content.
Average values per 100 g of edible portion:
• Water 72.5 g
• Proteins 20.60 g
• Fats 5.9 g
• Cholesterol 65 mg
• Total minerals 1.2 g
• Vitamin A 45 µg
• Phosphorus 264 mg
• Potassium 360 mg
• Iron 1.2 mg
100 g mackerel = 135 kcal
Very widespread in the Mediterranean, it is a
gregarious fish. In spring it feeds on fish and
cephalopods. During the reproductive season,
from May to July, it fasts, after which it feeds on
small fish, especially sardines and bristling
Less expensive than the anchovy and only just
more expensive than the sardine, it is fished
intensively.
The mackerel is caught above all at night, using
surrounding nets and lampara lamp lights. The
best fishing period is in spring, when the
mackerel swims in large groups near the surface,
especially off the coasts of Sicily and Calabria.
The minimum capture size permitted by law is
18 cm.
At the market and in the kitchen
Like anchovies and sardines, it is very popular
with the packaging industry. Being an oily fish, it
is particularly suitable for grilling and stewing, or
even just boiling. A word of warning: it must be
very fresh!
Recipes:
Did you know that…
mackerel has no scales and can live up to 17
years!
7. Swordfish
Scientific name: Xiphias gladius
Calabrian name:
• Nutrition Facts
Swordfish is high in protein and
low in cholesterol and fats. Its
fatty acid composition includes
24% of omega-3. Swordfish is
also an excellent source of
vitamins B12 and B6, niacine
and selenium.
• Average values per 100 g of
edible portion:
• • Water 78.2 g
• Proteins 19.4 g
• Fats 1.6 g
• Cholesterol 50.1 mg
• Total minerals 1.2 g
• Vitamin A 57.8 µg
• Total ash content 1.23 g
• Phosphorus 196 mg
• Iron 0.7 mg
• Calcium 149 mg
• 100 g swordfish = 92 kcal
It can grow to 4 m in length and 500 kg in weight. The
sword, so characteristic of this fish, is simply its upper jaw,
which can reach 1/3 of the entire fish’s length. Its edges are
sharp and are used to protect the fish and procure food.
The swordfish is a solitary fish, a great and fast migrator that
lives isolated or in pairs . It is plentiful in Sicily, Calabria and
the Straits of Messina.
It approaches the coast between June and August, during
the reproductive season, but can reach depths of up to 800
m.In the past the swordfish was caught using spears or
harpoons from special boats known as “spatara”. Today, it is
fished primarily using surface longlines, drifting longlines
baited with squid, and surrounding nets. Present all year
round, the best fishing period is from May to October. The
minimum capture size permitted by law is 140 cm.
At the market and in the kitchen
Swordfish meat is excellent. Ever considered a noble fish, it
is sold fresh, generally in slices, but can also be preserved
and frozen.
Recipes:
Did you know that…
when fishermen come across a pair of swordfish, the
harpooner will try to hit the female first as this renders
catching the male, famous for its faithfulness, much easier.
8. Tuna
Scientific name: Thunnus thynnus
Calabrian name:
Nutrition Facts
The chemical-nutritional composition of
tuna varies according to size, reproductive
cycle and nutritional condition. They
accumulate primarily in the abdominal
section, which is particularly popular for its
organoleptic properties. In tuna, the omega-
3 fatty acids make up 28% to 34% of the
total fatty acids.
Average values per 100 g of edible portion:
. Water 69 g
. Proteins 23.2 g
. Fats 6.4 g
. Cholesterol 60.2 mg
. Total minerals 1.10 g
. Vitamin A 0.3 mg
. Phosphorus 240 mg
. Iron 1.9 mg
. Potassium 440 mg
. Calcium 38 mg
• 100 g tuna = 150 kcal
Very fast swimmers, reaching up to 100 km per hour,
they can reach the extraordinary weight of 750 kg,
while their length varies from 90 cm to 3 m.
It lives in migratory groups, and approaches the coast
in spring for the purposes of reproduction. Following
the reproductive season it lingers along the coast on
the hunt for food before moving to greater depths in
the open sea.
The fishing quotas permitted by law for tuna fishing
differ according to the fishing system adopted:
longlines, surrounding nets, set or drifting tunny-
fishing nets, and recreational fishing methods. The
minimum capture size permitted by law is 70 cm or
6.4 kg.
At the market and in the kitchen
Tuna is a warm-blooded fish. This gives its meat its
bright red colouring, which also denotes freshness.
Its eggs are used to prepare a delicious salted tuna
roe dish known as “bottarga”. Tuna is sold fresh,
preserved in oil and pickled.
Recipes:
Did you know that…
tuna is known as “red tuna” due to its intense
swimming activities, which require its meat to be
supplied by numerous blood vessels that give it its
typical colouring.
9. Horse mackerel
Scientific name: Trachurus trachurus
Calabrian mane:
Nutritionfacts
Horse mackerel is still under exploited,
even though much fished by the Italian
fishing industry. It is high in proteins and
omega-3 fatty acids, which represent 33%
of its total fatty acids.
• Average values per 100 g of edible
portion:
• . Water 77.4 g
. Proteins 19.8 g
. Fats 2 g
. Cholesterol 64.4 mg
. Total minerals 1.3 g
. Phosphorus 224 mg
• 100 g horse mackerel = 97 kcal
It lives in schools at a depth from 50 to 500 m.
It feeds on small fish and crustaceans and is a
voracious predator. It reproduces throughout
the year, especially in summer
Horse mackerel is very common. It is caught
with sardines and anchovies, especially using
surrounding nets, at night, when the fish are
attracted by the lampara’s lamp light. It is
fished all year round, but especially during the
summer months.
The minimum capture size permitted by law is
15 cm.
At the market and in the kitchen
Horse mackerel is decidedly undervalued on
many markets.
Horse mackerel needs simple preparations,
such as boiling, and to grilling and oven baking.
It must be carefully boned.
Recipes:
• Did you know that…
horse mackerel is extremely voracious, and
attacks anything that moves. Its young, on the
other hand, tend to hide among the tentacles
of large jelly fish to protect themselves against
predators.
10. Mediterranean sand eel
Scientific name: Gymnammodytes cicerelus
Calabrian name:
• Nutrition Facts
This small fish contains
32.68% of fats (it is
considered a lean fish) and
67.32% of proteins.
Average values per 100 g of
edible portion:
. Proteins 16,8 g
. Fats 2,6 g
. Iron 2,8 mg
. Calcium 22 mg
. Phosphorus 321 mg
. Magnesium 40 mg
. Potassium 437 mg
• 100 g Mediterranean sand
eel = 100 kcal
It lives primarily on sandy sea floors. It takes shelter
under the sand, especially at night and in rough
seas, and is very widespread in the
Mediterranean, especially in Calabria, Sicily and
Liguria, but only in certain stretches of sea. It is rare in
the Adriatic. The most common methods for catching
the Mediterranean sand eel are seine fishing (from land
or boat) and trolling fishing with a very close-mesh net.
At the market and in the kitchen
The Mediterranean sand eel is delicious, and very
popular with the packaging industry.
It does not require particular cleaning procedures. It
may be lightly floured and fried, or even
steamed, stewed or oven baked as a flan.
Like all “pesce azzurro”, it contains omega-3, an
important fatty acid that helps reduce “bad”
cholesterol. It is generally consumed fresh, but its meat
can also be treated and preserved.
Recipes:
Did you know that…
the Mediterranean sand eel reaches sexual maturity
when the female measures 8.5 cm and the male
measures 9.
11. Garfish
Scientific name: Belone belone
Calabrian name:
• Nutrition Facts
It contains fats similar to vegetable
fats, i.e. polyunsaturated fatty acids, and
in particular omega-3, which constitutes
30% of the garfish’s total fatty
acids, reducing the level of “bad”
cholesterol in the blood. Its meat is
particularly tasty.
• Average values per 100 g of edible
portion:
• . Water 76.8 g
. Proteins g 19.7 g
. Fats 2.0 g
. Cholesterol 72.3 mg
. Total ash content 1.3 g
. Phosphorus 200 mg
. Iron 2,0 mg
• 100 g garfish = 97 kcal
This elegant and tireless migrator may be found
in particular around the Straits of Messina. It
lives in schools in the open sea, and approaches
the coast during the reproductive
season, between spring and autumn, feeding
on small fish.
The garfish is caught especially at night, using
trolling lines and lamparas. Another popular
fishing method involves the use of the
“agugliara”, a surrounding net also used at night
together with a lamp light.
The best time of year for fishing garfish is from
April to October. It is popular belief that their
arrival brings bad weather. The minimum
capture size permitted by law is 25 cm.
At the market and in the kitchen
It is sold fresh and frozen. Its excellent white
meat is especially appreciated by
connoisseurs, and is always inexpensive. It is
particularly tasty grilled and oven baked.
Recipes:
Did you know that…
the garfish can jump great heights above water
when it is chased by predatory Atlantic bonitos.
12. The name Mediterranean derives from the Latin
mediterraneanus, meaning "inland" or "in the middle of the
earth". 23 nations border the Mediterranean sea and for
centuries it has been not only a trade route but also the
primary source of food for millions of people.
13. How to protect our sea and our tables
Being an important transit route for
commercial ships and a closed area,
the Mediterranean can not dispose
of the pollutants it accumulates more
and more abundantly.
About a quarter of the world's oil
passes through the international
traffic in the Mediterranean.
Not only oil tankers accidents are
the main danger. The bad costume
to clean ships in the sea represents a
great danger for the fragile
ecosystem.
Every year 600,000 tons of crude oil
are deliberately released into the sea
from shipping activities. In the
Mediterranean, this practice is
prohibited , but the controls are
difficult and need a strengthened
regional cooperation.
14. Urbanisation and tourism
The 150 million people living along the Mediterranean coast produce 3.8 billion cubic metres
of wastewater each year and 2.5 million cubic metres are produced by the 220 million tourists
visiting the region every year.
Pollution
The land-locked waters of the Mediterranean have a very low renewal rate (80 to 90
years), and so are extremely sensitive to pollution.
80% of the urban sewage produced is discharged untreated. Added to that the agricultural
runoffs containing pesticides, nitrates and phosphates contaminate the Mediterranean Sea.
15. From overfishing to smart fishing……
In the Mediterranean Sea many species of fish
are in danger of extinction. The heating of the
water caused the arrival of tropical species from
the Red Sea, e.g. the parrot fish .
But the fishing itself is a danger for the
environnment.
Around 1.5 million tonnes of fish are caught in
the Mediterranean each year using destructive
and illegal methods, including bottom trawlers,
dynamite, long lines, and drift nets.
Use of drift nets are also responsible for the
accidental deaths and for incidental catches of
cetaceans and marine turtles.
In addition to that, 83% of all blue-fin tuna and
swordfish caught in the Mediterranean sea are
undersized.
16. In 1995 in Barcelona was signed by
all the coastal countries of the
Convention on the Protection of
the Marine Environment and the
Coastal Region of the
Mediterranean, but without great
results. In 2005 the European Union
introduced more stringent
measures for the protection of the
marine environment. In 2007 the
Commission launched the "Horizon
2020", which goal is to eliminate
by 2020 the main causes of
pollution.
17. After years, at least the Seahorse is coming back
near Calabria. It means the habitat is more suitable,
The sea horse is best known for the remarkable fact
that the male is the one that carries the eggs before
they hatch. The female seahorse lays her eggs (
between 8 and 600 eggs, depending on the
species), into the male's brooding pouch where they
remain until they hatch within around 3 weeks.
The seahorse is a highly endangered animal mainly
due to habitat loss and over-hunting. The seahorse
is a popular ingredient in medicine (mainly in the far
east).
The year of the
(sea)horse: Experts at
Manchester protest
warn species faces
extinction due to
Chinese medicine
30 Jan 2014 - 01:54PM
