When they feel threatened, they flutter their bright red vestigial wings.

The traditional bouillabaisse is prepared with at least three kinds of fish typically red rascasse, sea robin, and European conger.

There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse, sea robin and European conger.

A red fluorescing scorpionfish (Scorpaenopsis papuensis) perched on red fluorescing algae at night in the Solomon Islands.

Small red scorpionfish (Scorpaena noatata) is characterized by mimetic dots also on the fins © Giuseppe Mazza

Small red scorpionfish (Scorpaena noatata) is characterized by mimetic dots also on the fins © Giuseppe Mazza

The scorpion fish is a combination of red, yellow, orange and brown stains that give it a cryptic colouring (camouflage).

It is a fish stew containing at least three varieties of very fresh local fish: typically red rascasse (Scorpaena scrofa); sea robin (fr: grondin); and European conger (fr: congre).

Also in this species, the head is rich in spines, but surely more elongated than that of the red scorpionfish and with a more straight profile.

It was, in fact, mistaken with the Red scorponfish (Scorpaena scrofa) till when the French ichthyologist Jean Cadenat seized 5 specimens, which he described, at Ras Nouadhibou, in Mauritania.

It was, in fact, mistaken with the Red scorponfish (Scorpaena scrofa) till when the French ichthyologist Jean Cadenat seized 5 specimens, which he described, at Ras Nouadhibou, in Mauritania.

Thanks to his “Mediterranean scorpion fish, black rouille, rhubarb, wild celery and mountain flowers”, Antonio Buono clinched victory over the other nine contestants.