Aguglia

The Eagle

The spearfish, or rather Belone belone, is a gregarious fish that reaches 80 centimeters in length, belonging to the "belonidae" family; its body is fusiform with a circular section, and the head is characterized by a long beak similar to that of birds. The back is blue, the sides fade into silver while the belly is vaguely yellowish white; the bone is typically bluish in color.

The spearfish is an animal that is part of the "blue fish" group and therefore boasts an excellent content of omega-type essential fatty acids.

It is a very widespread fish in the Mediterranean sea, therefore easily available even in short supply chains, and despite being cheap it stands out for its excellent nutritional properties; the spearfish has an excellent quantity and protein quality, a low fat content (slightly above 2g / 100g), typically polyunsaturated, and an extremely low energy value, around 80kcal / 100g.

The spearfish is a pelagic fish but in the spring, summer and autumn seasons it is very close to the coastal areas; thanks to the high availability, the aguglia represents a valid alternative compared to frozen and bred fish, surpassing them both from the qualitative and the commercial point of view.

Nutritional values

Nutritional values Atlantic needlefish
Nutritional values Atlantic needlefish, breaded and fried cooked

Recipes

The spearfish can be prepared with all the cooking methods but the most common are the frying, the grill, the pan and the raw. With regard to the latter, it is advisable to accurately assess the hygienic conditions of the product, as the needle is among the fish species potentially at risk of parasitic contamination from Anisakis ; ultimately, it is possible to consume raw needlefish only after thermal abatement (-18 ° C) for 4-5 days. To the fanatics of raw food who irresponsibly refuse to use thermal abatement, I suggest that you fish for the spear or source supplies ONLY from private companies or bodies that guarantee the immediate evisceration of the spearfish caught.