The Wrasse, which is also widely known as the Peacock Wrasse, the Green Wrasse, or the Brown Wrasse, is one of the most colourful and common fish of the regional seas. It belongs to the large family of Labridae, which also includes the rainbow wrasse and the parrotfish. Its name is derived from its fleshy and large lips, which represent its most characteristic feature. The body is oval and covered with large cycloid scales.

There is a wide variety of species and colours, with the most common being as follows. The Peacock Wrasse is the most common species; males have a flamboyant yellow-green colour with red and blue spots, while females are greyish. The Green Wrasse has an elongated body and an intense emerald-green colour with white spots, which allows it to blend into the seaweed. The Brown Wrasse has a dark brown or black colour and lives in deeper rocky spots. All these fish exhibit strong sexual dimorphism. The males are true works of art, with iridescent colours and complex patterns on their heads, while the females have camouflage colours in brown or olive to hide among the rocks.

This is a purely coastal benthic species. It lives in shallow waters, usually between 1 and 50 metres deep. It loves rich seabeds, including areas with dense vegetation and Posidonia seagrass meadows, as well as rocky bottoms with stones and crevices. It is a diurnal fish. At night, it exhibits a unique behaviour, sleeping deeply while lying on its side among the rocks or wrapped in seaweed.

The animal is a carnivorous fish. It possesses strong teeth that protrude slightly and pharyngeal teeth in the throat, which it uses to break the shells of its prey. It feeds mainly on benthic invertebrates such as sea urchins, small crabs, shrimp, and snails.

Fisheries & Economic Value

It is easily caught using coastal methods, such as handlines, traps, and trammel nets. It is the most commonly caught fish by children in harbours. It has low commercial value and is rarely sold in large markets. However, it is a hidden treasure in gastronomy. Although it has many bones and its meat is soft, the Wrasse is considered a key ingredient in the perfect traditional fish soup. Its flavour is incredibly rich, giving the broth a unique, delicious richness and density while thickening the soup. Large individuals are also eaten fried.