Sargo - Diplodus Sargus
Latin: Diplodus Sargus
English: Sargo, White Seabream
German: Grosse Geisbrasse
French: Le Sar Commun
Italian: Sarago Maggiore
Spanish: El Sargo Común
Croatian: Šarag, Serag, Crnoprugac, Šarka
About: Sargo or White Seabream is fish of the Sparidae family. In appearance, it is very similar to several other fish species of the same family, but they are easily distinguished due to body and head shapes, proportions, stripes etc.
It has oval, almost egg shaped, flat body, with very strong jaws. Color vary depending mostly on subspecies and age, but it is generally light gray-silver with several black and gray vertical stripes.
Sargo has seven subspecies, which are found on various locations:
- Diplodus Sargus Ascensionis - Ascension Island
- Diplodus Sargus Cadenati - European and West African coasts and off Madeira and the Canary Islands
- Diplodus Sargus Capensis - Agola, South Africa and Mozambique
- Diplodus Sargus Helenae - Saint Helena Island
- Diplodus Sargus Kotschyi - Madagascar and other places in the Indian Ocean
- Diplodus Sargus Lineatus - Cape Verde Islands
- Diplodus Sargus Sargus - Mediterranean and Black Sea
Its maximum length is 47cm and maximum weight around 2.5kg. On average, it is much smaller, around 0.15kg. It spawns in spring. At young age, it can form large schools in relatively shallow waters, while larger specimens are found individually or in small groups.
Habitat: Diplodus Sargus is native to the Eastern Atlantic and Western Indian Oceans. It can be found from shallows to depths up to 100m, but most commonly between 5 and 50m.
It prefers rocky sea bed where it finds shelter and food - small crustaceans, mollusks, some seaweed and even coral.
Fishing period: It can be caught all year long, but much better during warmer months, day or night.
Fishing rigs and tackle: Depending on the fishing position, it can be caught on light and medium longline, rod and reel, during spearfishing (larger specimens are prized game fish), even on handline from boat or from shore.
It can be caught in various nets and fish traps.
As bait, one should use prawns/shrimps, sea snails, chunks of fish, worms, but also paste made from bread/flour and cheese.
Cuisine: White flesh is tender and very tasty, especially when really fresh - frozen is ok, but if possible, eat it fresh.
It can be prepared in many ways and be fantastic - barbequed, pan fried, baked, in soup or in fish stew with other fish ...