Saddled seabream

The saddled seabream (Oblada melanura), also called the saddle bream or oblade, is a species of fish of the family Sparidae.[1] It is monotypic in the genus Oblada.

Saddled seabream
Scientific classification
Kingdom:
Animalia
Phylum:
Chordata
Class:
Actinopterygii
Order:
Perciformes
Family:
Sparidae
Genus:
Oblada

Cuvier, 1829
Species:
O. melanura
Binomial name
Oblada melanura

Description

It has a fuse-shaped blueish-silver body, with a black spot near the tail. The maximum length record for this species is 38 centimetres (15 in),[2] caught by Mr Martin Pisani (Malta) and maximum recorded weight is 0.93 kilograms (2.1 lb). Commonly specimens are around 20 centimetres (7.9 in). The mouth is relatively small, with lower jaw being little bit in front of the upper jaw. It is very cute.

It is a gregarious fish, spawning in June and July. The saddled seabream is an omnivorous fish, but feeds mainly on small invertebrates. The fish was reported in September 2023 to be attacking older swimmers with warts or moles (https://www.euronews.com/travel/2023/09/05/benidorm-tourists-warned-about-fish-attacks-after-15-people-a-day-injured-by-bites).

Distribution and habitat

It is found over seagrass and rocky bottoms in the Mediterranean Sea, Bay of Biscay, Madeira, Cape Verde, Canary Islands and Strait of Gibraltar to Angola.[2]

It can reach a size of up to 30cm, but more commonly between 5 and 20cm. Often it can be found near the surface, close to the shore.

Fishing

It is an important food fish, often sold fresh at local fish markets. It is caught in fish traps and various nets all year long. Bait in traps are various fresh and/or salted fish and fish chunks.

Saddled seabream can be hooked day and night, but much better during night. It will bait on bread, cheese, paste, fish chunks, mussels, but best results can be achieved using live bait such as live prawns.

When trolling near the shore, it is commonly caught on lures mimicking small Mediterranean sand smelts, various mullets or prawns.

Cuisine

The meat is soft and tender. Smaller specimen are often fried or used for fish soups, while larger specimen can be barbecued, grilled, or prepared as part of mixed fish stews. It can be very tasty, served with olive oil, garlic, parsley and some lemon juice.

References
  1. Oblada melanura (Linnaeus, 1758). Retrieved through: World Register of Marine Species on 11 January 2019.
  2. Froese, Rainer; Pauly, Daniel (eds.) (2010). "Oblada melanura" in FishBase. March 2010 version.
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