A relatively small fish which resembles the saddled bream in shape. It is ash-coloured with bright, horizontal, golden-yellow stripes. It is related to the bogue, but has many intestines and its flesh often smells boggy. At times, large saupe are caught in the cleaner waters of the open seas and are more tasty. This fish should be fried, grilled or oven baked with tomatoes, onion and garlic.