Harengula clupeola, False herring : fisheries, bait

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Harengula clupeola (Cuvier, 1829)

False herring
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Native range | All suitable habitat | Point map | Year 2050
This map was computer-generated and has not yet been reviewed.
Harengula clupeola   AquaMaps   Data sources: GBIF OBIS
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Image of Harengula clupeola (False herring)
Harengula clupeola
画像によって Carvalho Filho, A.

分類 / Names 共通名の | 類義語 | Catalog of Fishes(部類, ) | ITIS | CoL | WoRMS | Cloffa

> Clupeiformes (Herrings) > Dorosomatidae (Gizzard shads and sardinellas)
Etymology: Harengula: Old English haring, hering = mackerel, the fish Clupea harengus (Ref. 45335).
More on author: Cuvier.

Environment: milieu / climate zone / 深さの範囲 / distribution range 生態学

; 汽水性の 関連する礁; 深さの範囲 0 - 50 m (Ref. 188). Subtropical; 31°N - 7°S, 99°W - 47°W (Ref. 188)

分布 国々 | 国連食糧農業機関の区域 | エコシステム | 事件 | 目的のマップ | 導入 | Faunafri

Western Atlantic: Gulf of Mexico and southeastern Florida to northern Brazil, including the Bahamas, the entire Caribbean and the West Indies.

Length at first maturity / サイズ / 重さ / 年齢

成熟: Lm ?, range 7 - ? cm
Max length : 22.5 cm TL オス/雌雄の選別がない; (Ref. 126891); common length : 10.0 cm SL オス/雌雄の選別がない; (Ref. 188); 最大公表体重: 109.00 g (Ref. 126891)

簡単な記述 検索表 | 形態学 | 形態計測学

背面の脊椎 (合計) : 0; 背鰭 (合計) : 15 - 21; 肛門の骨: 0; 臀鰭: 12 - 23. Tooth-plate on tongue and tooth plate behind it (basihyal and basibranchials tooth plates) broad, their width about 3 to 5 times in their combined length, the basibranchial tooth plate with a distinct bulge in front. Scales fairly strongly attached, not easily lost. No dark pigment on dorsal fin tip (Ref. 188). Silvery, with a dark greenish back. Diffuse yellow or pale orange spot at edge of opercle. Body slender, lower profile not strongly curved (Ref. 7251).
Body shape (shape guide): fusiform / normal; Cross section: compressed.

生物学     用語集 (例 epibenthic)

Occurs in coastal waters, estuaries and lagoons, tolerating low salinities. Can tolerate a broad range of salinity levels (Ref. 26938). Forms schools, small individuals often along sandy beaches. Its flesh has an unpleasant odor. Utilized as fishmeal (Ref. 5217).

Life cycle and mating behavior 成熟 | 繁殖 | 放精 | | 生産力 | 幼生

主な参考文献 Upload your references | 参考文献 | コーディネーター | 協力者

Whitehead, P.J.P., 1985. FAO Species Catalogue. Vol. 7. Clupeoid fishes of the world (suborder Clupeoidei). An annotated and illustrated catalogue of the herrings, sardines, pilchards, sprats, shads, anchovies and wolf-herrings. FAO Fish. Synop. 125(7/1):1-303. Rome: FAO. (Ref. 188)

IUCNのレッドリストの状況は (Ref. 130435: Version 2025-1)

  軽度懸念 (LC) ; Date assessed: 23 August 2012

CITES

Not Evaluated

CMS (Ref. 116361)

Not Evaluated

人間に対する脅威

  Harmless





Human uses

水産業: 少数商業の; 餌: usually
FAO - Publication: search | FishSource | 私達の周りの海

より多くの情報

養殖生態
Food items (preys)
餌の構成
摂食量
Food rations
捕食動物
生態学
生態学
Home ranges
Population dynamics
成長のパラメーター
Max. ages / sizes
Length-weight rel.
Length-length rel.
体長組成
Mass conversion
補充
豊度
Life cycle
繁殖
成熟
Maturity/Gills rel.
生産力
放精
Spawning aggregations

卵の開発
幼生
幼生の動力
Anatomy
カマ
Brain
Otolith
Physiology
Body composition
Nutrients
酸素消費
水泳形態
泳ぐ速さ
Visual pigments
Fish sound
Diseases & Parasites
Toxicity (LC50s)
遺伝子の
ゲノム
遺伝子の
Heterozygosity
遺伝
Human related
Aquaculture systems
水産養殖の紹介
緊張
Ciguatera cases
Stamps, coins, misc.
Outreach
協力者
参考文献
参考文献

用具

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インターネットの情報源

Estimates based on models

Preferred temperature (参照 123201): 24.3 - 28, mean 26.8 °C (based on 230 cells).
Phylogenetic diversity index (参照 82804):  PD50 = 0.5625   [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00871 (0.00777 - 0.00976), b=3.07 (3.04 - 3.10), in cm total length, based on LWR estimates for this species (Ref. 93245).
栄養段階 (参照 69278):  3.3   ±0.3 se; based on diet studies.
Generation time: 2.6 ( na - na) years. Estimated as median ln(3)/K based on 1 growth studies.
回復力 (参照 120179):  高い, 15か月以下の倍増期間の最小個体群 (Preliminary K or Fecundity.).
Fishing Vulnerability (Ref. 59153):  Low to moderate vulnerability (28 of 100). 🛈
価格帯 (Ref. 80766):   Low.
Nutrients (Ref. 124155):  Calcium = 64.6 [30.1, 127.7] mg/100g; Iron = 1.01 [0.50, 1.87] mg/100g; Protein = 20.1 [18.8, 21.4] %; Omega3 = 0.39 [0.21, 0.71] g/100g; Selenium = 14.5 [6.7, 31.4] μg/100g; VitaminA = 65.7 [20.2, 208.6] μg/100g; Zinc = 1.1 [0.7, 1.8] mg/100g (wet weight);