East Atlantic Peacock Wrasse - Symphodus Tinca
Latin: Symphodus Tinca
English: East Atlantic Peacock Wrasse
Italian: Tordo Pavone
Croatian: Lumbrak, Lenac, Tucavica, Podujka
About: East Atlantic Peacock Wrasse is a fish in the family Labridae. It has a flattened, elongated body, with large fleshy mouth. There are differences between adult males and females - the males are larger and more colorful with blue-green color, while the females are gray-olive in color. Between immature males and mature females there are almost no differences in color. Dorsal fin is very long and reaches almost to the tail. The tail is triangular and without notches.
It grows up to 44 cm in length and about 0.75 kg in weight. On average, it is much smaller fish, with average weight of around 70g.
It spawns in second half of Spring, but this varies from location to location. During spawning season, adult male gathers together a larger number of females that lay eggs in its nest, which he then fertilizes.
Habitat: East Atlantic Peacock Wrasse is commonly found in the Eastern Atlantic from Spain to Morocco and in the Mediterranean and Black Sea.
It lives at depths between 1 and 50 meters, but commonly between 5 and 10 meters on rocky bottoms covered with algae and other vegetation that provides it with a shelter and food - worms, prawns, shrimps, small urchins etc.
Fishing period: It can be caught all year long, but more often during Summer and Autumn.
Fishing rigs and tackle: This rather small fish requires light rigs and it is rarely prime target of any fishing trip.
It is often caught in shallows using small hooks baited with prawns, shrimps, mussels, worms, bread, paste and similar bates. Larger specimens can be caught during spearfishing.
Warning: even if you hit it with an arrow, there is a great chance that your arrow will hit the rock behind the target - that is where pneumatic speargun with power controls come handy :)
Also, it can be caught in nets and fish traps.
Cuisine: This fish is one of the most underestimated fishes in East Atlantic and Mediterranean regarding its taste and aroma.
Meat is soft, tender, with fantastic aroma and low in fats. Unfortunately, larger specimens are rare. It can be fried (especially smaller specimens), barbequed (gently!), prepared as part of fish stew etc.