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Description and biology
The average size of an athérine is between 15 and 18âeuros¯cm, rarely exceeding 20âeuros¯cm.
Its body is elongated and silvery, with a shiny lateral stripe, upper mouth and large eyes. The lifespan of the atherin or joà "l is around 4âeuros¯years.
This small fish congregates in dense schools and tends to live close to the surface and on the coast, sometimes even in lagoons and estuaries, and even in freshwater thanks to its adaptability. Some species migrate slightly depending on the season.
Geographical distribution
- Mediterranean Sea, Black Sea, Northeast Atlantic, Caspian Sea.
- Found as far as the Breton coast and in many rivers, canals and lakes.
Habitat
The atherina or joà "l frequents shallow coastal areas (often <3âeuros¯m, up to 50âeuros¯m). It can also be found in lagoons, estuaries, brackish and fresh waters. It is a small euryhaline fish (which tolerates wide variations in salinity).
Diet
It feeds mainly on plankton, small crustaceans, insect larvae and fry.
Fishing for atherina
Fishing for atherin is mostly done with a fine rod, using small natural or artificial baits, or with a scale/net from the docks. The technique of jigging with a simple line consisting of a small float, a micro-hook and a discreet leader is effective for targeting small fish of this type. It can also be fished with a machine gun rig with small hooks, enabling you to catch several atherins in a single cast in dense schools.
The most effective baits for targeting joels are bloodworms, small crustaceans, homemade pasta, or simple little pieces of bread.
Another alternative is the "balance" or "net" technique. A small square net or "scale" is placed on the bottom and quickly lifted when the school feeds on it. This method works well from docks, dykes or pontoons.
Athérine should be sought close to the surface and in well-oxygenated waters. Playful, accessible and productive, it's a typical Mediterranean seaside relaxing fishery, gourmet and suitable for all. Traditionally enjoyed âeuros¯: mange-tout, jols, fried... It is eaten whole, often fried or dried. It is also often used as live bait to target larger fish.
The atherina or joël is a small fish abundant on the Mediterranean and Atlantic coasts, easy to observe near the shore, appreciated fried or dried, and precious for the biodiversity of the environments it frequents.
