[spaghetti]

Labrus turdus (tordo in my language) and Labrus Bergylta (marvizzo) are different species but you can use them both for the sauce recipes. The marvizzo (Bergylta) tastes better and has an average much larger size.
Over here it's rated as a "poor" fish, only good for soup or for pasta sauces. But you know, I love soups and sauces, so that when I see one that's big enough I have no hesitation to sling my steel shaft on it and bring it to the kitchen.