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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
Ecología
marino; oceanodromo (Ref. 51243); rango de profundidad 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.
Tamaño / Peso / Age
Maturity: Lm ? range ? - ? cm
Max length : 113 cm TL macho / no sexado; (Ref. 116934); peso máximo publicado: 8.0 kg (Ref. 116934)
Short description
Claves de identificación | Morfología | Morfometría
Espinas dorsales (total) : 19 - 21; Radios blandos dorsales (total) : 15 - 19; Radios blandos anales: 16 - 20; Vértebra: 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).
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)
IUCN Red List Status (Ref. 130435)
Threat to humans
Harmless
Human uses
Pesquerías: muy comercial; Acuicultura: comercial; pesca deportiva: si
Herramientas
Special reports
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Fuentes de Internet
Estimates based on models
Preferred temperature (Ref.
123201): 13 - 24.5, mean 19.2 °C (based on 181 cells).
Phylogenetic diversity index (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).
Nivel 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.
Resiliencia (Ref.
120179): Medio, población duplicada en un tiempo mínimo de 1.4-4.4 años (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.
