Eastern Atlantic Scorpion (Scorpaena scrofa) – Profile | Facts

eastern Atlantic scorpion scorpaena scrofa fish
(Last Updated On: April 13, 2021)

Eastern Atlantic scorpion fish, scientific name scorpaena scrofa is large-scale scorpionfish, which is a poisonous marine species of fish in a Scarpenidae family.


Scorpio’s largest East Atlantic bitch fish collection is from brick-red to light pink and has dark spots on its body. It has a poisonous spine, gaining a maximum weight of about 3kg (6.6 lb). It can grow to a maximum length of 50 cm (20 inches) but is usually closer to 30 cm (12 inches).

Eastern Atlantic scorpion fish or scorpaena scrofa has 12 dorsal spines, 9 dorsal soft rays, 3 anal spines, and 5 soft rays. It often has a dark spot on the spinous dorsal spines between its sixth and 11th. It has a long supraorbital tent.


Eastern Atlantic scorpion fish or scorpaena scrofa is found in the Mediterranean. It is found in the vicinity of the British Isles in the East Atlantic Ocean, where it is rare in Senegal, the Canary Islands, and Cape Verde in the south.

East Atlantic: British Isles (rare) including Senegal, Madeira, Canary Islands, and Cape Verde. Also across the Mediterranean, excluding the Black Sea. The species in South Africa seemed to be similar to the populations in the northeast Atlantic.



Eastern Atlantic scorpion fish or scorpaena scrofa lives in depressed and marine areas and have rocky, sandy, or clay-bottomed bushy environments of 20-500 m depth (66–1,640 ft). By day it is old and living in caves. Come out hunting at night.


Eastern Atlantic scorpion fish, or scorpaena scrofa is a subspecies, solitary and non-migratory fish. It is also fed to predators, other fish, as well as crustaceans and mollusks. One of these fishes is the marine leap Pontobedella muricata as host.

Seamlessness on rocky, sandy, or raw bottles and feeds on sedentary fish, crustaceans, and mollusks.

As food

Eastern Atlantic scorpion fish or scorpaena scrofa is a traditional anti-inflammatory component in the marsai boilabais. It is also widely used in Japanese food.

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