Weever Fish

What Is the Greater Weever?

The greater weever (Trachinus draco), also known in Turkish as the “striker,” is a bottom-dwelling fish that lives buried in sandy and muddy seabeds. With its long body, upturned mouth, and eyes, it hides in the sand and waits for prey.

Its most important feature is that the spines on its dorsal fin and gill covers are venomous; stepping on or handling them can cause painful stings. The fish’s flesh, however, is not venomous, and after the spines are safely removed it is a valued fish for soups and the table.

Greater Weever Nutrition Facts

Like lean white bottom-dwelling fish, the greater weever provides approximately 90 kcal per 100 g and is high in protein. Because verified USDA data specific to this species is limited, these values are approximate and based on a similar profile.

How to Eat Greater Weever Safely

Only the greater weever’s spines are venomous; after they are cut off with scissors during cleaning, the flesh can be safely cooked and eaten. Take care to avoid punctures when catching and cleaning the fish; if stung, follow medical advice.

This is general information; the greater weever is a food, not a substitute for medical treatment.

How to Choose Greater Weever

Fresh greater weever has bright eyes, firm flesh, and a clean sea smell. Take care around its spines; when buying it, it is generally preferable to choose fish with the spines already removed.

• The eyes should be bright, and the flesh firm.
• It should smell clean and fresh, like the sea.
• Take care around the spines.

How to Store Greater Weever

Keep fresh greater weever on ice in the coldest part of the refrigerator for 1–2 days; it can be cleaned and kept in the freezer for months. Take care when storing it if the spines have not been removed.

How to Use Greater Weever in the Kitchen

Greater weever is used most often in fish soup, and also grilled, steamed, or baked after cleaning. Its firm white flesh holds together and adds flavor and texture to soup.

How Do You Clean Greater Weever?

Carefully cut off and discard the spines on the back and around the gills with scissors; then scrape off the scales, remove the internal organs, and rinse the fish thoroughly. Wearing gloves helps prevent punctures.

Frequently Asked Questions

Is greater weever flesh venomous?

No. The venom is only in the spines. Once they have been removed, the flesh can be eaten and is considered flavorful.

Why is the weever fish called the “striker”?

It is known locally as the “striker” because its venomous spines can puncture the skin and cause pain; the name is a reminder to handle it carefully.

Why is greater weever good for soup?

Its firm white flesh holds together when simmered and adds flavor to the broth, making it a valued fish for soup once its spines have been removed.