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Scombriformes (Mackerels) >
Scombridae (Mackerels, tunas, bonitos) > Scombrinae
Etymology: Scomberomorus: Latin, scomber = mackerel + Greek, moros = silly, stupid (Ref. 45335).
More on author: Cuvier.
Environment: milieu / climate zone / depth range / distribution range
Ecologia
marinhas; oceanódromo (Ref. 51243); intervalo de profundidade 0 - 200 m (Ref. 54883). Temperate; 45°N - 18°N, 108°E - 143°E (Ref. 54883)
Northwest Pacific: confined to the subtropical and temperate waters of China, the Yellow Sea and Sea of Japan north to Vladivostok, former USSR. Often confused with Scomberomorus munroi.
Tamanho / Peso / Idade
Maturity: Lm ? range ? - ? cm
Max length : 113 cm TL macho/indeterminado; (Ref. 116934); peso máx. publicado: 8.0 kg (Ref. 116934)
Descrição suscinta
Chaves de identificação | Morfologia | Morfometria
Espinhos dorsais (total) : 19 - 21; Raios dorsais (total) : 15 - 19; Raios anais : 16 - 20; Vértebras: 48 - 50. Interpelvic process small and bifid. Lateral line gradually curving down toward caudal peduncle. The only species in the genus with a straight intestine. Swim bladder absent. Body covered with small scales. Anterior quarter of first dorsal fin and a narrow distal margin of the rest of the dorsal fin black. Sides with seven or more rows of longitudinal spots on the sides; some spots connected together.
Found near shore (including semi-enclosed sea areas) (Ref. 11230). Undergoes a spawning migration in spring (March to June) and a feeding migration in fall (September to November) in the Inland Sea of Japan. Feeds on small fishes. Another major fishing gear that is used are set nets. This species is the most important Scomberomorus species in Japan which is cultured and released for fishery. Marketed fresh and especially tasty in winter. Eaten pan-fried, broiled and baked (Ref. 9988).
Ciclo de vida ou comportamento de acasalamento
Maturities | Reprodução | Spawnings | Egg(s) | Fecundities | Larvas
Collette, B.B. and C.E. Nauen, 1983. FAO Species Catalogue. Vol. 2. Scombrids of the world. An annotated and illustrated catalogue of tunas, mackerels, bonitos and related species known to date. Rome: FAO. FAO Fish. Synop. 125(2):137 p. (Ref. 168)
Status na Lista Vermelha da UICN (Ref. 130435)
Ameaça para os humanos
Harmless
Uso pelos humanos
Pescarias: altamente comercial; Aquacultura: espécies comerciais; peixe esportivo: sim
Ferramentas
Relatórios especiais
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Fontes da internet
Estimates based on models
Preferred temperature (Ref.
123201): 13 - 24.5, mean 19.2 °C (based on 181 cells).
Índice de diversidade filogenética (Ref.
82804): PD
50 = 0.5000 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00288 (0.00155 - 0.00538), b=3.15 (2.97 - 3.33), in cm total length, based on LWR estimates for this species & (Sub)family-body (Ref.
93245).
Nível Trófico (Ref.
69278): 4.5 ±0.8 se; based on diet studies.
Generation time: 2.1 ( na - na) years. Estimated as median ln(3)/K based on 2
growth studies.
Resiliência (Ref.
120179): médio(a), tempo mínimo de duplicação da população 1,4 - 4,4 anos (K=0.7; Fec>100,000).
Prior r = 0.57, 95% CL = 0.37 - 0.85, Based on 1 data-limited stock assessment.
Fishing Vulnerability (Ref.
59153): Low to moderate vulnerability (34 of 100).
Climate Vulnerability (Ref.
125649): High vulnerability (58 of 100).
Nutrients (Ref.
124155): Calcium = 13.3 [4.9, 52.9] mg/100g; Iron = 0.325 [0.125, 0.917] mg/100g; Protein = 20.6 [19.1, 22.0] %; Omega3 = 0.47 [0.25, 0.94] g/100g; Selenium = 21.4 [6.2, 103.2] μg/100g; VitaminA = 8.35 [1.43, 54.86] μg/100g; Zinc = 0.31 [0.19, 0.53] mg/100g (wet weight); based on
nutrient studies.
