Pagellus AcarneThe pagellus acarne, also known as the red seabream, is a species of fish in the family Sparidae. It is found in the eastern Atlantic Ocean and the Mediterranean Sea. It can grow to a length of 60 cm (24 in) and a maximum weight of 3 kg (6.6 lb). The pagellus acarne is an important food fish and is also caught for sport.
The pagellus acarne has a deep, compressed body with a small head and a pointed snout. The mouth is small and the teeth are in bands on the jaws. There are three pairs of long, thin barbels on the chin. The gill openings are below the level of the eyes. The dorsal fin has 11-12 spines and 13-15 soft rays, while the anal fin has 3 spines and 10-12 soft rays. The pectoral fins are long and reach the base of the pelvic fins. This fish is pale grey to silver in colour, with a reddish tinge on the head. The dorsal, caudal and anal fins have dark edges. The pagellus acarne is found in the eastern Atlantic Ocean from Norway to Senegal, including the Azores, Madeira and the Canary Islands. It is also found in the Mediterranean Sea.
This species is a demersal fish which occurs on rocky coasts, in sheltered bays and in estuaries. It is found at depths of 0-200 m (0-656 ft). The pagellus acarne is an important food fish. It is caught using a variety of methods including trawling, seine netting, gill netting and line fishing. It is marketed fresh, frozen and canned. The pagellus acarne is also popular as a game fish and is caught using a variety of methods including spinning, bait fishing and fly fishing. It is considered to be a good sport fish due to its fighting ability when hooked.
The pagellus acarne is an important commercial fish and is caught for human consumption. It is also popular as a game fish. The IUCN has classified the pagellus acarne as being of "least concern" in its Red List of Threatened Species. This is because it has a wide range and is not threatened by any known factors.
Producing pagellus acarne is a complex process that involves multiple steps. The first step is to collect the necessary raw materials, which include pagellus fish, salt, and water. Next, the pagellus fish are cleaned and gutted, and then they are placed in a brine solution for 24 hours. After that, the fish are removed from the brine and placed in a container of fresh water, where they are allowed to soak for another 24 hours. After that, the pagellus acarne is ready to be smoked.
Global pagellus acarne production
Pagellus acarne is a popular fish in many parts of the world. It is known for its mild flavor and firm texture. Fish is also a good source of protein and omega-3 fatty acids.
Pagellus acarne is native to the Mediterranean Sea but is now found in many other parts of the world. It is a popular choice for aquaculture and is farmed in many countries. The global production of pagellus acarne was estimated to be about 33,000 metric tons in 2016.
The majority of pagellus acarne that is caught is used for human consumption. It is often sold fresh, frozen, or canned. This fish can be cooked in many different ways and is a popular ingredient in many recipes.
Despite its popularity, pagellus acarne is considered to be an overfished species. This means that more fish are being caught than can be replaced by natural reproduction. Overfishing can lead to population decline and ultimately, extinction.
There are many ways to help prevent overfishing. One is to choose sustainably caught fish when possible. You can also support organizations that are working to end overfishing and protect our oceans.