The sail (also known as Sarpa sarpa or sail) is a saltwater fish belonging to the same family of the bream and perch, the Sparidae family. It is the only species of the genus Sarpa. It can reach a maximum length of 50 cm and weighs 3 pounds and is characterized by a very strong teeth (is used to scrape algae from the rocks, which are the main constituent of this fish diet). It should be cooked in the oven or steam such as sea bream or sea bass.
What are the nutritional properties?
100 grams of sails bring about 104 Calories, broken down as follows:
- 69% protein
- 23% lipids,
- 8% carbohydrates
In particular, 100 grams of capstan contain:
- 77.3 g of water
- 18 g of protein
- 2.7 g of lipids
- 62 mg cholesterol
- 2 g ofavailable carbohydrates
- 2 gof soluble sugars
- 540 mg of potassium
- 4.3 mgsu Iron
- 28 mg calcium
- 29 mg magnesium
- 3.3 mg zinc
- 0.6 mg of copper
- traces of vitamin C
When you do not eat the sail?
If allergy is good to abstain from consuming this fish. There are no known interactions of this in today's food with drugs or other substances.
Seasonality of the sail
can fish for sail throughout the year, but since it is a herbivorous fish is better to catch them (and purchase) in the spring, when the sea is cleaner: given its herbivorous diet, in fact, often the meat of this fish has a strong smell of seaweed, a feature that in spring is mitigated by the increased cleanliness of the water.
Possible benefits and drawbacks of the bow
Although the meat of this fish is almost devoid of vitamins and appears not very valuable from the gastronomic point of view, its consumption is still healthy because certainly cool (the sail does not fall among the most common types of fish , and therefore is not found frozen), and with a low environmental impact (as the sail is a fish that is usually caught more by sport fishermen from those professional and so is unlikely in the sales channels of retail supermarket chains). The flavor of this fish is still delicate, and therefore easily adaptable to different recipes.