•The Mediterranean Sea covers an approximate area of 2.5 million km2 (965,000 sq mi). •Its average depth is 1,500m (4,920 ft); the deepest recorded point is 5,267m (about 3.27 miles) in the Calypso Deep in the Ionian Sea. •The coastline extends for 46,000km (28,600 miles).

Despite of only 0.8 percent of the world’s ocean area, the Mediterranean contains 18 percent of all described marine species, of which 25 to 30 percent are found no where else in the world.The area is home to 21 species of marine mammals, 750 species of fish, 5 species of sea turtles and over 360 species of breeding birds. A total of 10,000 to 12,000 marine species have been recorded in the Mediterranean Sea and it represents a vast feeding ground and spawning ground for many fish species. Eastern Atlantic bluefin tuna spawn in the Mediterranean with several locations.

The under-exploited species Called ‘poor man’s fish’, ‘reject fish’ or,

‘forgotten fish’ they belong to the family known in Italian as pesce azzurro (‘blue fish’), they do not deserve such terms, being superior in both nutritional quality and flavour and having an excellent quality-price ratio.

Pesce azzurro has greater beneficial properties than other more well-known fish and it is an ideal component of a healthy diet.

The main types of ‘blue’ fish – anchovies, sardines, tuna and mackerel – are well known, while other lesser-known but equally good species are also plentiful in our seas The valorization of these types allows other species to repopulate. These ‘under-exploited’ species are found in abundance in Italian seas but they are not sufficiently used from a commercial point of view.

AnchovyScientific name: Engraulis encrasicolus

calabrian name:

Nutrition FactsIt is rich in omega-3, the polyunsaturated fats that reduce the level of “bad” cholesterol in the blood: it contains 0.79 g per 100 g of edible portion. It is also rich in vitamin B12, essential for the health of our cells, and in vitamin B3, important for our energy metabolism.

Average values per 100 g of edible portion: • Water 76.9 g

• Proteins 19.8 g• Fats 2.0 g• Cholesterol 51.5 mg• Total minerals 1.4 g• Phosphorus 196 mg• Iron 2.8 mg• Calcium 148 mg

100 g anchovies = 97 kcal

In winter, it lives in the open sea at a depth of 100 to 200 m. In summer, it approaches the coast to lay its eggs, up to 40,000 each famale. Drift net fishing is the oldest method used for catching anchovies, while the most widespread today involves the use of surrounding nets. In summer, lamparas, or large lamp lights, are used to attract the fish towards the boat. As soon as the anchovies are caught, they are laid out in special containers and covered with ice. The minimum capture size permitted by law is 9 cm.

At the market and in the kitchen Very cheap, anchovies can be marinated in

lemon or vinegar for a couple of hours, boiled for a few minutes, fried, or oven baked. They are also very popular with the food packaging industry.

Recipes:• Did you know that…

the ancient Romans used fish offal to produce garum, a sauce that may be considered an early ancestor of the modern day anchovy sauce.

SardineScientific name: Sardina pilchardus

Calabrian name:

Nutrition FactsThe adult sardine is considered a semi-oily fish, while the whitebait is considered lean. The sardine’s fat content also changes depending on the season, as it is leaner in winter and spring. Being extremely high in omega-3 (up to 38% of its total fatty acids), it leads the charts of healthy fish.

Average values per 100 g of edible portion: • Water 73.4 g

• Proteins 18.7 g• Fats 5.8 g• Cholesterol 60.5 mg• Total minerals 1.6 g• Vitamin A 20 mg• Phosphorus 220 mg• Potassium 255 mg• Iron 1.3 mg• Selenium 58 µg

• 100 g sardine = 127 kcal

The sardine is a migratory and gregarious fish. In the Mediterranean, it lives in deep waters for the autumn and winter, and rises towards the coast during the warmer months for the purposes of reproduction.The sardine is typical of the Mediterranean, although it also lives in the cold waters of the northern seas. It is found all year round.

At the market and in the kitchenSardines are generally inexpensive, usually sold at one third of the price of anchovies. It is important to remove the scales, rubbing them off under running water. Sardines are sold fresh and preserved in oil, and indeed are of primary importance for the packaging industry.

Recipes: Did you know that…

the sardines found in the Adriatic are fattier due to the greater amount of food at their disposal. They are also greener, while those found in the Tyrrhenian Sea tend more towards light blue.

MackerelScientific name: Scomber Scombrus

Calabrian name:

Nutrition FactsMackerel is considered an oily fish.

It is high in vitamins and mineral salts, and is rich in omega-3 (28% to 32% of its fatty acids). There are no contraindications to eating tinned mackerel, except that the presence of oil increases its calorie content.

Average values per 100 g of edible portion: • Water 72.5 g

• Proteins 20.60 g• Fats 5.9 g• Cholesterol 65 mg• Total minerals 1.2 g• Vitamin A 45 µg• Phosphorus 264 mg• Potassium 360 mg• Iron 1.2 mg

100 g mackerel = 135 kcal

Very widespread in the Mediterranean, it is a gregarious fish. In spring it feeds on fish and cephalopods. During the reproductive season, from May to July, it fasts, after which it feeds on small fish, especially sardines and bristling Less expensive than the anchovy and only just more expensive than the sardine, it is fished intensively.The mackerel is caught above all at night, using surrounding nets and lampara lamp lights. The best fishing period is in spring, when the mackerel swims in large groups near the surface, especially off the coasts of Sicily and Calabria.The minimum capture size permitted by law is 18 cm.

At the market and in the kitchenLike anchovies and sardines, it is very popular with the packaging industry. Being an oily fish, it is particularly suitable for grilling and stewing, or even just boiling. A word of warning: it must be very fresh!

Recipes: Did you know that…

mackerel has no scales and can live up to 17 years!

SwordfishScientific name: Xiphias gladius

Calabrian name:

• Nutrition FactsSwordfish is high in protein and low in cholesterol and fats. Its fatty acid composition includes 24% of omega-3. Swordfish is also an excellent source of vitamins B12 and B6, niacine and selenium.

• Average values per 100 g of edible portion:

• • Water 78.2 g• Proteins 19.4 g• Fats 1.6 g• Cholesterol 50.1 mg• Total minerals 1.2 g• Vitamin A 57.8 µg• Total ash content 1.23 g• Phosphorus 196 mg• Iron 0.7 mg• Calcium 149 mg

• 100 g swordfish = 92 kcal

It can grow to 4 m in length and 500 kg in weight. The sword, so characteristic of this fish, is simply its upper jaw, which can reach 1/3 of the entire fish’s length. Its edges are sharp and are used to protect the fish and procure food.The swordfish is a solitary fish, a great and fast migrator that lives isolated or in pairs . It is plentiful in Sicily, Calabria and the Straits of Messina.It approaches the coast between June and August, during the reproductive season, but can reach depths of up to 800 m.In the past the swordfish was caught using spears or harpoons from special boats known as “spatara”. Today, it is fished primarily using surface longlines, drifting longlines baited with squid, and surrounding nets. Present all year round, the best fishing period is from May to October. The minimum capture size permitted by law is 140 cm.

At the market and in the kitchenSwordfish meat is excellent. Ever considered a noble fish, it is sold fresh, generally in slices, but can also be preserved and frozen.

Recipes:

Did you know that…when fishermen come across a pair of swordfish, the harpooner will try to hit the female first as this renders catching the male, famous for its faithfulness, much easier.

TunaScientific name: Thunnus thynnus

Calabrian name:Nutrition Facts

The chemical-nutritional composition of tuna varies according to size, reproductive cycle and nutritional condition. They accumulate primarily in the abdominal section, which is particularly popular for its organoleptic properties. In tuna, the omega-3 fatty acids make up 28% to 34% of the total fatty acids.

Average values per 100 g of edible portion: . Water 69 g

. Proteins 23.2 g

. Fats 6.4 g

. Cholesterol 60.2 mg

. Total minerals 1.10 g

. Vitamin A 0.3 mg

. Phosphorus 240 mg

. Iron 1.9 mg

. Potassium 440 mg

. Calcium 38 mg• 100 g tuna = 150 kcal

Very fast swimmers, reaching up to 100 km per hour, they can reach the extraordinary weight of 750 kg, while their length varies from 90 cm to 3 m. It lives in migratory groups, and approaches the coast in spring for the purposes of reproduction. Following the reproductive season it lingers along the coast on the hunt for food before moving to greater depths in the open sea.The fishing quotas permitted by law for tuna fishing differ according to the fishing system adopted: longlines, surrounding nets, set or drifting tunny-fishing nets, and recreational fishing methods. The minimum capture size permitted by law is 70 cm or 6.4 kg.

At the market and in the kitchenTuna is a warm-blooded fish. This gives its meat its bright red colouring, which also denotes freshness.Its eggs are used to prepare a delicious salted tuna roe dish known as “bottarga”. Tuna is sold fresh, preserved in oil and pickled.

Recipes: Did you know that…

tuna is known as “red tuna” due to its intense swimming activities, which require its meat to be supplied by numerous blood vessels that give it its typical colouring.

Horse mackerelScientific name: Trachurus trachurus

Calabrian mane:

Nutritionfacts

Horse mackerel is still under exploited, even though much fished by the Italian fishing industry. It is high in proteins and omega-3 fatty acids, which represent 33% of its total fatty acids.

• Average values per 100 g of edible portion:• . Water 77.4 g

. Proteins 19.8 g

. Fats 2 g

. Cholesterol 64.4 mg

. Total minerals 1.3 g

. Phosphorus 224 mg• 100 g horse mackerel = 97 kcal

It lives in schools at a depth from 50 to 500 m. It feeds on small fish and crustaceans and is a voracious predator. It reproduces throughout the year, especially in summerHorse mackerel is very common. It is caught with sardines and anchovies, especially using surrounding nets, at night, when the fish are attracted by the lampara’s lamp light. It is fished all year round, but especially during the summer months.The minimum capture size permitted by law is 15 cm.

At the market and in the kitchenHorse mackerel is decidedly undervalued on many markets. Horse mackerel needs simple preparations, such as boiling, and to grilling and oven baking. It must be carefully boned.

Recipes:• Did you know that…

horse mackerel is extremely voracious, and attacks anything that moves. Its young, on the other hand, tend to hide among the tentacles of large jelly fish to protect themselves against predators.

Mediterranean sand eelScientific name: Gymnammodytes cicerelus

Calabrian name:

• Nutrition FactsThis small fish contains 32.68% of fats (it is considered a lean fish) and 67.32% of proteins.Average values per 100 g of edible portion:. Proteins 16,8 g. Fats 2,6 g. Iron 2,8 mg. Calcium 22 mg. Phosphorus 321 mg. Magnesium 40 mg. Potassium 437 mg

• 100 g Mediterranean sand eel = 100 kcal

It lives primarily on sandy sea floors. It takes shelter under the sand, especially at night and in rough seas, and is very widespread in the Mediterranean, especially in Calabria, Sicily and Liguria, but only in certain stretches of sea. It is rare in the Adriatic. The most common methods for catching the Mediterranean sand eel are seine fishing (from land or boat) and trolling fishing with a very close-mesh net.

At the market and in the kitchenThe Mediterranean sand eel is delicious, and very popular with the packaging industry.It does not require particular cleaning procedures. It may be lightly floured and fried, or even steamed, stewed or oven baked as a flan.Like all “pesce azzurro”, it contains omega-3, an important fatty acid that helps reduce “bad” cholesterol. It is generally consumed fresh, but its meat can also be treated and preserved.

Recipes: Did you know that…

the Mediterranean sand eel reaches sexual maturity when the female measures 8.5 cm and the male measures 9.

GarfishScientific name: Belone belone

Calabrian name:

• Nutrition FactsIt contains fats similar to vegetable fats, i.e. polyunsaturated fatty acids, and in particular omega-3, which constitutes 30% of the garfish’s total fatty acids, reducing the level of “bad” cholesterol in the blood. Its meat is particularly tasty.

• Average values per 100 g of edible portion:

• . Water 76.8 g. Proteins g 19.7 g. Fats 2.0 g. Cholesterol 72.3 mg. Total ash content 1.3 g. Phosphorus 200 mg. Iron 2,0 mg

• 100 g garfish = 97 kcal

This elegant and tireless migrator may be found in particular around the Straits of Messina. It lives in schools in the open sea, and approaches the coast during the reproductive season, between spring and autumn, feeding on small fish.The garfish is caught especially at night, using trolling lines and lamparas. Another popular fishing method involves the use of the “agugliara”, a surrounding net also used at night together with a lamp light.The best time of year for fishing garfish is from April to October. It is popular belief that their arrival brings bad weather. The minimum capture size permitted by law is 25 cm.

At the market and in the kitchen It is sold fresh and frozen. Its excellent white meat is especially appreciated by connoisseurs, and is always inexpensive. It is particularly tasty grilled and oven baked.

Recipes: Did you know that…

the garfish can jump great heights above water when it is chased by predatory Atlantic bonitos.

The name Mediterranean derives from the Latin mediterraneanus, meaning "inland" or "in the middle of the earth". 23 nations border the Mediterranean sea and for centuries it has been not only a trade route but also the primary source of food for millions of people.

How to protect our sea and our tables

Being an important transit route for commercial ships and a closed area, the Mediterranean can not dispose of the pollutants it accumulates more and more abundantly.

About a quarter of the world's oil passes through the international traffic in the Mediterranean.

Not only oil tankers accidents are the main danger. The bad costume to clean ships in the sea represents a great danger for the fragile ecosystem. Every year 600,000 tons of crude oil are deliberately released into the sea from shipping activities. In the Mediterranean, this practice is prohibited , but the controls are difficult and need a strengthened regional cooperation.

Urbanisation and tourism The 150 million people living along the Mediterranean coast produce 3.8 billion cubic metres of wastewater each year and 2.5 million cubic metres are produced by the 220 million tourists visiting the region every year. PollutionThe land-locked waters of the Mediterranean have a very low renewal rate (80 to 90 years), and so are extremely sensitive to pollution.80% of the urban sewage produced is discharged untreated. Added to that the agricultural runoffs containing pesticides, nitrates and phosphates contaminate the Mediterranean Sea.

From overfishing to smart fishing…… In the Mediterranean Sea many species of fish

are in danger of extinction. The heating of the water caused the arrival of tropical species from the Red Sea, e.g. the parrot fish .

But the fishing itself is a danger for the environnment.

Around 1.5 million tonnes of fish are caught in the Mediterranean each year using destructive and illegal methods, including bottom trawlers, dynamite, long lines, and drift nets.

Use of drift nets are also responsible for the accidental deaths and for incidental catches of cetaceans and marine turtles.

In addition to that, 83% of all blue-fin tuna and swordfish caught in the Mediterranean sea are undersized.

In 1995 in Barcelona was signed by all the coastal countries of the Convention on the Protection of the Marine Environment and the Coastal Region of the Mediterranean, but without great results. In 2005 the European Union introduced more stringent measures for the protection of the marine environment. In 2007 the Commission launched the "Horizon 2020", which goal is to eliminate by 2020 the main causes of pollution.

After years, at least the Seahorse is coming back near Calabria. It means the habitat is more suitable,

The sea horse is best known for the remarkable fact that the male is the one that carries the eggs before they hatch. The female seahorse lays her eggs ( between 8 and 600 eggs, depending on the species), into the male's brooding pouch where they remain until they hatch within around 3 weeks.

The seahorse is a highly endangered animal mainly due to habitat loss and over-hunting. The seahorse is a popular ingredient in medicine (mainly in the far east).

The year of the (sea)horse: Experts at Manchester protest warn species faces extinction due to Chinese medicine30 Jan 2014 - 01:54PM

Rosaria Pulice, Aurora Conforti and II D a.s. 2013/14