Weever Fish

What Is Greater Weever?

Greater weever (Trachinus draco), also known in Turkish as "çarpan," is a bottom-dwelling fish that lives buried in sandy and muddy seabeds. With its long body and upward-facing 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 these spines or handling them by hand can cause painful stings. Despite this, the fish's flesh is not poisonous, and once the spines are safely removed, it's a prized fish for soups and the table.

Greater Weever's Nutritional Values

Like other lean white bottom-dwelling fish, greater weever contains about 90 kcal of energy and high protein per 100 grams; since verified USDA data specific to this species is limited, values are approximated from a similar profile.

How Is Greater Weever Safely Consumed?

Only the spines of the greater weever are venomous; once these spines are cut off with scissors during cleaning, the flesh can be safely cooked and eaten. Care must be taken not to be stung while catching and cleaning the fish, and medical advice should be followed if a sting occurs.

This information is general; 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. Care must be taken with its spines; it's often preferred already de-spined at purchase.

• Eyes should be bright, flesh should be firm
• The sea smell should be clean
• Care must be taken with its spines

How Is Greater Weever Stored?

Fresh greater weever is stored on ice, in the coldest part of the refrigerator, for 1–2 days; once cleaned, it can be kept in the freezer for months. Care must also be taken during storage if the spines haven't been removed.

Using Greater Weever in the Kitchen

Greater weever is most used in fish soup; it's also used grilled, steamed, and baked once cleaned. Its firm, white flesh adds flavor and texture to soup without falling apart.

How Is Greater Weever Cleaned?

First, the spines on the back and gill area are carefully cut off and discarded with scissors; then the scales are scraped off, the innards are removed, and it's washed thoroughly. Wearing gloves helps prevent being stung.

Frequently Asked Questions

Is greater weever's flesh poisonous?

No; the venom is only in the spines. Once the spines are removed, there's no issue eating the flesh, and it's a tasty fish.

Why is greater weever called "çarpan"?

Because its venomous spines can sting and cause pain, it's popularly known by the name "çarpan" ("the stinger"); this name serves as a reminder to be careful when handling it.

Why is greater weever suited to soup?

Because its firm, white flesh doesn't fall apart when boiled and adds flavor to the broth, it's a prized soup fish once its spines are removed.