Comber - Serranus Cabrilla

serranus-cabrilla-comber-2

Latin: Serranus Cabrilla

English: Comber, Cabrilla Seabass

German: Der Sägebarsch

French: Le Serran Commun

Italian: La Perchia

Croatian: Kanjac, Kanj, Zubuša, Giričar

About: Comber is a species of fish in the family Serranidae. It has elongated oval body, with slightly flattened sides. It has relatively large mouth capable of grabbing large bait. Color vary from grey-yellow to grey-reddish with vertical and horizontal stripes and dots.

It's maximum length is around 40cm and weight around 0.5kg. On average, it is much smaller fish with average specimen weighing around 0.08kg. It is solitude fish, sometimes found in loose small groups. It feeds on small fishes, cephalopods and crustaceans - it can easily strip down hooked bait intended for larger fish.

It spawns during late spring and early summer, but this depends on location.

Habitat: It can be found in the Mediterranean and Black Sea and around Atlantic coast from the British Isles to the Cape of Good Hope.

The habitats are rocky or sandy bottoms and Posidonia beds at depths of 0–500 meters, but most commonly it can be found between 30 and 80 m.

serranus-cabrilla-comber-1Fishing period: It can be caught all year long, but most commonly in warmer months early in the morning or late in the afternoon/evening.

Fishing rigs and tackle: Comber is almost never prime target of any fishing trip, but it is commonly caught when fishing on locations where it is present using various baits and gear sizes - it is not very picky fish regarding baits and tackle.

It can be hooked on various baits: very small fish, fish chunks, prawns, worms etc, mostly on rods and handlines with hooks on or just above bottom. When present on location, first fish them out and then wait for bigger fishes.

When trolling, it can be caught on small lures or dried fish skin, although rarely.

Cuisine: Unfortunately, average comber is a small fish with rare larger specimens. But, it has very soft, tender, white flesh with great aroma. Larger specimens should be carefully barbequed and served warm with some lemon, olive oil, garlic etc as delicacy.

Small(er) specimens can be fried or used for fish soup with other small fish.