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What is the sea cicada?
The sea cicada, also known as magnosella or batti batti - in English locust lobster, lesser slipper lobster, small European lobster - is one of the finest salt water decapods in the world.
Of the family Scyllaridae and Genus Scyllarus, the sea cicada "properly so called" belongs to the species arctus ; nevertheless it is often confused with another allied creature - although of a clearly superior size - belonging to the same biological genus but to the latus species (vulgarly called large sea cicada or magnosa).
The sea cicada has an extremely characteristic shape, quite different from that of most known shellfish. Tozza, with flat antennas and of maximum size on average more considerable than shrimp, prawns and prawns, is also devoid of claws and is more like lobster - with which it vaguely shares the color of the carapace - than lobster, with crabs, granciporro and granseola. Note : the sea cicada reaches a maximum size usually of about 15-16 cm, while the large cicada ( S. latus ) reaches up to 45 cm per 2 kg of weight.
Did you know that ...
Many call the caterpillar a sea cicada; however, this is a rather "gross" error. The canocchia is in fact much smaller, clearer, with totally different body appendages and belongs to a different biological subclass. Sea cicada and canocchia could be defined only as "distant relatives".
Of the first fundamental group, the sea cicada is a low-energy food and supplies above all proteins with high biological value, vitamins - many water-soluble of group B and the liposoluble A - and mineral salts - for example iron and phosphorus. Being a peach product it is also rich in two biologically active polyunsaturated semi essential fatty acids omega 3 eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), vitamin D and iodine - the latter, a prerogative of sea creatures. Cholesterol abounds.
Sea cicada lends itself to most diets; it is relevant to the diet against overweight while, as far as clinical nutrition is concerned, it may have specific restrictions - for example in the diet against hypercholesterolemia, phenylketonuria, hyperuricemia, etc.
The sea cicada is cooked mostly boiled, in boiling water or better by steam; some like it raw in carpaccio. It is seasoned with a little extra virgin olive oil or melted butter. It is logically excellent also in sauces for first courses or without carapace and sautéed in a pan, or grilled or baked. Like all crustaceans, it also wants an eye on conservation; its meat is so susceptible to degradation - even non-enzymatic, harmless to health but unpleasant due to the release of certain nitrogen compounds (for example ammonia) - which many buyers claim to find it still alive.
The sea cicada has a very shy behavior and moves slowly. It lives mostly hidden inside cracks and crevices, under large boulders, and tends to go out mainly at night or exceptionally in the period of reproduction. Colonizes the Mediterranean Sea and the North Atlantic Ocean. It is mainly threatened during the reproduction period, when it meets in packs for mating. Its presence is constantly decreasing, given the particular sensitivity to intensive harvesting and pollution. On a professional level, it is captured mainly with the pots, while it only occasionally ends up in nets. Withdrawal by means of spearfishing is prohibited. The activity of poaching is carried out mainly in immersion but by means of self-breathing, at night, with the aid of underwater torches.
Nutritional Properties
Nutritional properties of the sea cicada
WARNING! Detailed information on the chemical profile of the food is not available; however, it is reasonable to believe that its nutritional properties are similar to those of other crustaceans.
Sea cicada is a product of fishing that falls within the first fundamental group of foods. It does not fall into the category of poor fish, far from it. It is extremely valuable and expensive. Like other sea fishing products, it has a good percentage of omega-3 polyunsaturated fatty acids, essential biologically active seeds, vitamin D (calciferol) and iodine.
Despite the excellent protein concentration, the sea cicada has a low energy intake, a nutritional characteristic mainly due to the modest total lipid concentration. The calories would therefore be supplied largely by peptides, followed by low concentrations of lipids and almost irrelevant carbohydrates. Proteins have a high biological value - they contain all the essential amino acids compared to the human model. Fatty acids are predominantly unsaturated and, as anticipated, probably characterized by an excellent level of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); any traces of carbohydrates should be soluble.
The sea cicada does not contain fibers, while the quantity of cholesterol is very relevant. Lactose and gluten are completely absent, the concentration of purines is abundant. The histamine, absent in the fresh product, can quickly increase in the badly preserved crustacean. It is also a significant source of amino acid phenylalanine.
Sea cicada is probably rich in water-soluble B vitamins, such as thiamine (vit B1), riboflavin (vit B2), niacin (vit PP), pantothenic acid (vi B5), pyridoxine (vit B6) and cobalamin (vit B12). It should also have good levels of fat-soluble calciferol vitamin (vit D). It is reasonable to believe that the levels of phosphorus, potassium, iron, zinc and iodine are equally appreciable.
The sea cicada should not be subject to accumulation of mercury and methyl mercury; it is therefore not essential to avoid adult specimens. The presence of algal toxins is not to be excluded, even if at the respective latitudes they do not generally constitute a problem. The presence of Anisakis simplex in its meat is not reported.
Diet
Sea cicada in the diet
Sea cicada is a food suitable for most diets. Quite digestible despite the high concentration of proteins, excessive portions may still be inadequate for those with digestive complications such as dyspepsia, gastritis, gastroesophageal reflux disease, gastric ulcer or duodenal ulcer.
The sea cicada is suitable for slimming diets, which must be low-calorie and normolipidic. Being rather thin, in the kitchen it can be prepared using little extra virgin olive oil also in nutritional therapy against obesity.
The abundance of high biological value proteins makes the sea cicada ideal in the diet of malnourished, weakened or with an increased need for essential amino acids. This type of food is advisable in the case of very high intensity sports activity, especially in the disciplines of strength or with a very important muscular hypertrophied component, and for all particularly prolonged aerobic disciplines. It is also suitable for breastfeeding, pathological and third age intestinal malabsorption - in which eating disorders and decreased intestinal absorption tend to create a protein deficit.
EPA and DHA, semi essential but biologically active polyunsaturated omega 3, are very important for: the constitution of cell membranes, the development of the nervous system and the eyes - in the fetus and in children, the prevention and treatment of some metabolic pathologies - hypertriglyceridemia, arterial hypertension, etc. - maintenance of cognitive functions in old age, reduction of depressive symptoms - in certain conditions - etc.
Sea cicada, like other crustaceans, is on the other hand very rich in cholesterol; this makes it inadequate for the nutritional therapy of hypercholesterolemia.
Due to the absence of gluten and lactose, the sea cicada is pertinent in the diet for celiac disease and for intolerance to milk sugar. The abundance of purines makes it undesirable, in considerable portions, in the nutritional regimen for hyperuricemia, above all of a serious nature - with gouty attacks - and in that of calculosis or renal urinary lithiasis. Well preserved, it has no contraindication for histamine intolerance; however, due to its extreme limited shelf life, in cases of greater sensitivity to this molecule it is good to be careful that it is extremely fresh. The massive presence of phenylalanine precludes a significant use in the diet against phenylketonuria.
The B vitamins have a mainly coenzymatic function; this is why sea cicada can be considered a good source of nutrients that support the cellular functions of all tissues. Vitamin D, on the other hand, is crucial for bone metabolism and the immune system. Note : we remind you that dietary sources of vitamin D are very rare. Phosphorus, which is hardly lacking in diet, is one of the main constituents of bone (hydroxyapatite) and nervous tissue (phospholipids). Zinc constitutes enzymes, nucleic acids and proteins of various kinds. Iron is an essential constituent of hemoglobin, which is in turn necessary for the transport of gases by red blood cells; the deficiency, more frequent in pregnant women, vegans and marathon runners, can induce the onset of iron deficiency anemia. Potassium, of which foods of animal origin are not considered primary nutritional sources, is an alkalizing mineral responsible for neuromuscular transmission, which can also hinder the negative effects of excess sodium in therapy against sodium sensitive hypertension. Finally, iodine is necessary for the proper functioning of the thyroid gland - responsible for the regulation of cellular metabolism after the secretion of hormones T3 and T4.
The cooked sea cicada is allowed in the diet during pregnancy.
The average portion of sea cicada meat - as a dish - is 100-150 g.
Kitchen
How to cook sea cicada?
The sea cicada is excellent raw, carpaccio or tartare, seasoned with a drizzle of extra virgin olive oil - or with melted butter - salt, ground black pepper and fresh aromatic herbs such as oregano, marjoram and thyme.
It is also excellent cooked, after all the heat transmission systems. Boiled in water or better by steam - also in the mixed Catalan of crustaceans - it preserves all its organoleptic and gustatory characteristics. Deprived of the raw carapace and sautéed in a pan, it can make an excellent sauce for first courses; alternatively, it is also a perfect ingredient for filling filled pasta. It also works well in risottos.
Split in half, possibly dirty with breadcrumbs - with garlic and fresh parsley - it can be roasted both on the grill and in the oven; it is always recommended not to overdo the cooking time, or the risk is to let it dry too much. It is undoubtedly not recommended to cook it fried.
The sea cicada must be bought fresh; regardless of ethics, it would be ideal that she was still alive. Buying it dead, after having ascertained a perfect state of preservation - you should not feel the slightest hint of ammonia - if the consumption is programmed for the following days, it becomes advisable to freeze it - better after lowering the temperature.
Description
Description of the sea cicada
The sea cicada ( Scyllarus arctus ) has a squat body, with carinated capotorace, enlarged anteriorly and provided with three rows of tubercles converging anteriorly.
Did you know that ...
The sea cicada is considered by divers as a harmless creature. However, despite being devoid of claws, she can "pinch", or rather "pinch", hands repeatedly bending - movement that generally allows her to escape quickly. Not for nothing is it also called beat beat; dry, this movement is so powerful that it makes a similar sound like castanets.
The antennas are dilated and flattened into two lobulated laminae and edged in front of a hairy fringe; among these are the two small antennules. All legs, without claws, end with a pointed nail; those of the first pair are shorter and sturdier. The general color is brown-brown with vermilion spots, especially on the abdomen where branched lines are present. It reaches a maximum of 15-16 cm for a few hundred grams. Note : the Scyllarus latus instead, reaches 45 cm in length and 2 kg in weight.
Biology
Basics of biology of sea cicada
The sea cicada proper is a sea crustacean of the Decapoda biological order, the Scyllaridae family, the genus Scyllarus and the arctus species. A second similar species is Scyllarus latus.
Sea cicadas largely colonize the Mediterranean Sea and the Central-North Atlantic Ocean. They are absent in the northern Adriatic Sea. The Scyllarus arctus prefers bathymetrics between 5 and 50 m, while Scyllarus latus from 10 up to 100 m.
They have a solitary attitude and come together only to reproduce in the early summer season. Active at night, their burrows rarely come out and only to pass from one crevice to the other. Once fully formed, they can be preyed upon, but almost only at a young age, by groupers and conger eels.
Sea cicadas have a precarious reproductive cycle and are susceptible to pollution. These characteristics, combined with the relentless extraction of past years, have inexorably affected the population density. Today it is a protected species.
In professional fishing they can be undermined by means of traps, while catching with nets is occasional. Underwater fishing is prohibited, even in apnea. The activity of poaching, which unfortunately continues to thrive due to too little stringent measures, is based almost exclusively on the sampling in immersion with self-breathing (cylinders) at night, thanks to the aid of a torch.
