The Blackmouth Catshark (Galeus Melastomus) 

The Blackmouth Catshark, scientifically known as Galeus Melastomus, is a small, deep-sea shark belonging to the family Scyliorhinidae, commonly known as Catsharks. It is primarily found in the Eastern Atlantic Ocean, ranging from Norway to Senegal, as well as the Mediterranean and Black Sea. Despite its name, this shark is not a threat to humans and is actually quite harmless.

As they are a deep sea species, the Mediterranium fishing boat normally catches Blackmouth Catsharks when fishing for Denia red prawns. These small sharks likely also happily feed on the prized prawns.

Appearance and Physical Characteristics

The Blackmouth Catshark is a small-sized shark, typically measuring between 40 to 60 centimeters in length. (Larger sharks, around 80 cm, can be found in the Atlantic Ocean.) Its body is slender and elongated, with a flattened head. It has large, dark eyes with vertical pupils and a wide mouth containing numerous small, sharp teeth. The shark’s upper body is typically a blotchy grey-brown color, while the belly is lighter in color. As its name would imply, the interior of its mouth is black.

Habitat and Distribution

These fascinating sharks are primarily found in the northeastern Atlantic Ocean and the Mediterranean Sea. They inhabit depths ranging from 200 to 1,200 meters, making them a deep-sea dwelling species. Due to their preference for deeper waters, they are rarely encountered by humans.

Feeding Habits

The Blackmouth Catshark is a nocturnal predator, actively foraging for food during the night. Its diet mainly consists of small bony fish, crustaceans, and cephalopods. They use their sharp teeth to seize and devour their prey, taking advantage of their slender body shape to maneuver through the water with agility.

Reproduction and Life Cycle

Blackmouth Catsharks are oviparous, meaning that females lay eggs that hatch outside of their bodies. They may have multiple eggs developing in each oviduct at the same time, unlike other members of their genus. Once hatched, the young sharks are thought to be independent and must fend for themselves.

Conservation Status

The Blackmouth Catshark is currently listed as a species of “Least Concern” on the International Union for Conservation of Nature (IUCN) Red List.

Similar Species

There is a lot of confusion when it comes to the small, slender sharks that can be found in the Mediterranean Sea. Here in Denia, these small sharks are generally called “moxa”, but I’ve seen people refer to it as “mussola/musola” even though that is a totally different species. Some also refer to them as “cazón”, thinking that “cazón” is the Spanish name for the same species known as “moxa” or “mussola” in Valenciano.

In reality, these names refer to 3 different species of sharks.

Moxa or Pintarroja Bocanegra es Cazón is Galeus melastomus. Cazón is really Galeorhinus galeus. Mussola is actually Mustelus mustelus. Mussola is found closer to land and is bigger than the blackmouth catshark.

Other names for Galeus melastomus

Today’s shark, Galeus melastomus, is generally called “moxa” here in Denia, but some will call it “mussola”. You may also find it as “cazón” on certain local menus. That is probably because there is a lot of confusion about these little-known species.

In Spanish, Wikipedia calls it pintarroja bocanegra, olayo, or bolayo.

In Catalán, Wikipedia calls it moixina, gata moixa, bocanegra o pristiu. (I’ve also seen it referred to as moixa.)

Recipes using the Blackmouth Catshark

The Blackmouth Catshark is actually delicious! This delicacy is ideal for those who avoid fish due to tiny bones, as it only contains a thicker and easily removable spine. The sharks are pre-peeled on the fishing boat before selling them, so you will generally see them sold clean and peeled as pictured above.

There are several common ways to eat them. They can be easily cooked by filleting them and grilling them with a little oil. You can also cut them crosswise into small pieces and fry them, battered or not, in olive oil. In southern Spain it is common to deep fry them “en adobo”, marinated in vinegar before frying.

For those who prefer stews, it is also excellent stewed with a garlic and almond sauce with potatoes or dry bread.

On the fishing boat, they are often dried before cooking as an appetizer with a little olive oil.