Marlin-spike | DE L'EAU À LA BOUCHE

Illustration couleur d'un grenadier du grand banc.

Grande tête, museau pointu et de très grands yeux, adaptés aux conditions de faible luminosité des profondeurs.

Corps allongé qui s’affine fortement jusqu’à une queue en forme de fouet.

De couleur gris-brun avec un ventre bleu foncé avec une bande argentée le long de la ligne latérale.

Nageoire dorsale haute et triangulaire, avec une longue épine dentelée.

Nom

Marlin-spike
Nezumia bairdii

Type

Bottom fish

Autres appellations

Nom en cuisine

Marlin-spike

État de la ressource

Not determined

Saison de consommation

Fresh in summer and fall.

SIZE : Jusqu’à 40 cm.

LIFE EXPECTANCY : Jusqu’à 11 ans.

LIFE CYCLE : The marlin-spike is a sexually reproductive species.
Males and females release their reproductive cells into the water column during the breeding season, which takes place in summer and autumn.

Photographie d'un grenadier du grand banc sur une surface blanche avec une règle au-dessus. Le poisson mesure 14 cm.

The marlin-spike is a small fish with an elongated body.
Credit : Claude Nozères, photo taken in 2010.

Voir l’image en plein écran

Between the water column and the bottom, up to 2295 m deep.

The marlin-spike is usually found at temperatures between -2 ° C and 16 ° C.

PREYS :

Plankton
Small crustaceans
Marine worms

PREDATORS :

Halibuts
Swordfishs
Belugas

No commercial fishing.

The marlin-spike is often an incidental catch by trawlers in deep-sea fishing (shrimp fishing).

Although the marlin-spike is not targeted by the fishing industry and its area of distribution is extensive, the status of its populations remains poorly understood. Further research is needed to assess its vulnerability to over-exploitation and other threats.

BENEFITS :
This oily fish is rich in Omega-3 and is a source of protein, iron, and sodium. It has a low lipid content.

LET’S COOK :
Delicate flesh with few bones. Its taste is similar to that of cod, although more subtle.

OUR CULINARY ADVICE :

When purchasing, the skin must be shiny and the eyes bright.
Best to use gentle cooking methods, such as steaming or poaching.
Slow cooking is also appropriate, for example in a stew.
The marlin-spike can also be eaten raw, in tartar or ceviche, with a little lemon juice and aromatic herbs.