The Mediterranean Moray, also known in some areas as the Moray Eel or simply the Moray, is one of the most recognisable and misunderstood fish in regional waters. It has a long, snake-like body without scales or paired fins, including pectoral or pelvic fins. The dorsal fin starts exactly behind the head and merges with the tail. The skin is thick, smooth, and covered with protective mucus. Its colour is striking while featuring dark brown or black with irregular yellow or white spots in a marbled pattern that provides perfect camouflage among the rocks.

The most characteristic feature consists of its head. Although relatively small, it possesses a huge mouth that reaches behind the eyes. The jaws are armed with long, pointed, and very sharp teeth that tilt inward, making the escape of prey impossible.

The Secret Weapon: Pharyngeal Jaws

Scientific research has revealed that the Mediterranean Moray possesses a unique feeding mechanism similar to that of the creature in the movie Alien. In addition to the normal jaws, it has a second set of jaws in its throat known as pharyngeal jaws. When it catches prey with its mouth, the pharyngeal jaws lunge forward to grab the victim and pull it deep into the oesophagus.

It is a benthic species that lives in rocky areas, reefs, and shipwrecks. It prefers shallow and medium depths, usually from the surface down to 100 metres. It is a strictly territorial fish. It spends the day hidden in narrow holes and rock crevices, leaving only its head visible.

Risks: Bite and Blood

Although the Mediterranean Moray is not aggressive by nature and attacks only if it feels threatened or trapped, its bite is extremely dangerous. Due to the teeth and bacteria in its mouth, the wound is deep, painful, and prone to serious infection.

Like the European Conger, the blood of the Mediterranean Moray contains a heat-labile ichthyotoxin that is dangerous if consumed raw or if it comes into contact with open wounds. The toxin is destroyed by cooking above 75 degrees Celsius.

Fisheries & Economic Value

It is caught with set nets, longlines, traps, and handlines. For underwater fishers, it is an easy target but requires caution, as it reacts violently and can attack if not struck decisively. Although the meat is white, fatty, and extremely delicious, it has low commercial value. This is due to its fearsome appearance, numerous bones, and difficult preparation, which requires skinning because of its tough skin. It is ideal for soup, grilled, or fried.