Sharpsnout Seabream - Diplodus Puntazzo
Latin: Diplodus Puntazzo
English: Sharpsnout Seabream
French: Le Sar à Museau Pointu
Italian: Spizzo, Sarago Pizzuto
Croatian: Pic, Šiljac, Špic, Karoc
About: Sharpsnout Seabream is fish of the Sparidae family. It has high, oval body, with pointy, sharp snout - hence the name in the most of the languages.
It is gray-silver fish with several vertical black stripes. Maximum length is around 60 cm and maximum weight is up to 2.5kg. But, on average it has around 150g.
It feeds on seaweeds, worms, mollusks, prawns and shrimps; it rarely feeds on small fish, but it will gladly accept bait in the form of fish chunks.
It can be found in small schools, often mixed with other similar Sparidae fishes.
It spawns at the end of summer and in the autumn, depending on location.
Habitat: Sharpsnout Seabream is very common in the Mediterranean Sea and in the Atlantic Ocean (from Gibraltar to the coasts off Sierra Leone). It is rarely seen in the Black Sea.
It can be found in coastal waters on rocky or sandy bottoms, often covered with at least some seaweed. Although it was caught up to 150m, it is most common between 0 and 30m. It doesn't mind brackish waters and is often found even in the surf zone.
Fishing period: It can be caught year long, but much better during warmer months, better during daylight.
Fishing rigs and tackle: Due to small average size, it can be caught on light rigs using rods and reels or handlines, from boats or from shores. Also, it is often caught in fish traps. Larger specimens are nice catch for any recreational diver.
It is commonly caught with other similar fishes using bait like prawns, mussels, paste, cheese, fish guts, fish chunks etc. Also, he actually really likes boiled red meet cut in small cubes - if you are going to use such bait, be sure to store such meat with cheese or some fish chunks - more smells will attract more fish species and increase the chance of successful fishing.
Generally, it is not very picky about offered bait, but it will not be the first fish to grab it, especially if there are other 'hoggish' species :o)
Cuisine: It has white, tender and very tasty flesh. It is great in fish stews, barbequed, baked etc. Smaller specimens are often fried.