The Greater Amberjack, the tastiest blue fish in Ibiza

The most appreciated and famous fish of the Ibiza coast are white. Among them we find the grouper, the dentex, the red scorpionfish or the common scorpionfish, to give some examples. There is a blue fish, however, that competes with them in prestige: the Greater Amberjack, which in Ibiza is known as cirvia or cirviola, depending on the size, or also as verderol. In Spanish it is called Servia and in French sériole.

Its scientific name is Seriola dumerili, it is large in size (weighs between 300 grams and 85 kilos) and constitutes one of the most appreciated species in Japanese restaurants, where it is known as lemon fish. Its silky texture and mild flavor are an incentive to eat it raw. In Ibiza, however, it represents one of the bites that are often served grilled, either alone or with other seafood on a barbecue, or as part of seafood stews.

In Ibiza many amateur fishermen enjoy intensely trolling it, with the llaüt in motion, as it is a very vigorous and battle-taking fish. When it itches, it shows well. Physically it stands out for the greenish blue coloration of the back and the yellow stripe that goes from the mouth to the dorsal, treading on the eye. Its name, lemon fish, comes from this curious nuance. The tail, like all the fish of the Carangidae family, is shaped like a vee and its body is extraordinarily aerodynamic, with great swimming power. As we said, it is a tremendously fighting species, which makes depth changes when it is in danger.

The servia inhabits rocky or sandy areas, from 20 to 350 meters deep. While in winter it looks for very deep waters, in spring and summer, which is the breeding season, it approaches the coast. Females reach maturity between 3 and 5 years of age, when they reach a measurement of about 110 centimeters. Males are adults between 2 and 5 years old and grow to over 115 centimeters. Their favorite food is cuttlefish and squid, but they also eat bogas and horse mackerel.

A real delicacy, with meat so tasty and delicate that it does not require condiments. In Ibiza’s homes it is usually prepared grilled, seasoned with a mince of garlic and parsley, lemon juice and olive oil.

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