Malarmat
| Malarmat | ||||||||||||
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Malarmat ( Peristedion cataphractum ) |
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| Systematics | ||||||||||||
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| Scientific name | ||||||||||||
| Peristedion cataphractum | ||||||||||||
| ( Linnaeus , 1758) |
The Malarmat ( Peristedion cataphractum even tanks Hahn , Eng. Armored Searobin ) comes in the Atlantic to Angola and from the British Isles Mediterranean before.
In Brehms Tierleben (3rd edition, new imprint 1900) its appearance is described as follows:
"The body is elongated, almost downright octagonal in cross-section [...]. Several threads of beard hang down from the lower jaw [...]. The armor consists of shields that are arranged in 8 rows and rise to form 8 combed quills In the first dorsal fin there are 7 thin and flexible rays, which continue as bristles over the skin; in the second one counts 17 or 18, in the medium-length pectoral fins, in front of which there are 2 free spiked rays, 10, in the ventral fins 1 and 5 Rays, in the anal fin 18, in the caudal fin 11. The color of the upper side is red, [...] which turns gold on the sides and silver on the abdomen; the pelvic fins are red, the dorsal fins brownish-violet, the anal fins white The length is 30 cm. "
With its rostrum (which consists of the protruding pair of nasals), the Malarmat digs in the mud in search of prey. Just like its relative, the gurnard , it can stand or walk on the sea floor on the two free fin rays that lie in front of the pectoral fins . The adult animals prefer to stay at depths of approx. 100–700 m. The information here varies depending on the source. They only approach the coast during the spawning season. The young first grow up close to the coast before they migrate to deeper waters.
The Malarmat is also fished and used as food fish:
"On the coasts of Provence and in Spain one should fish the shellfish all year round and hold it in high esteem for its excellent meat. The preparation is peculiar because the shell resists any kitchen knife; our Malarmat is if it is to be boiled, first scalded and then flaked or, if it is to be fried, gutted through the mouth opening, filled again with butter and now placed in the pan and fried until the flakes loosen. (From Brehm's animal life ; 3rd edition, 1900)
annotation
- ↑ hence the scientific name περιστήδιον "the outstanding", Lacėpède 1801.
Web links
- Malarmat on Fishbase.org (English)