|
|
Bigeye tuna |
| (Thunnus
obesus) |
| Family:
SCOMBRIDAE |
| |
| Vernacular
names: |
| Es:
Patudo |
| Fr:
Thon obèse |
| In:
Bigeye tuna |
| |
| Local
names: |
| Colombia:
Atún |
| Chile:
Atún de ojo grande |
| Ecuador:
Albacora, Atún ojo grande, Bigeye, Patudo,
Tuna |
| Mexico:
Atún |
| Peru:
Atún ojo grande, Bigeye, Patudo |
| |
| Comercial
names: |
| Albacore,
Bigeye, Tuna, Bigeye tuna. |
| |
| Simile
of international trade: |
| Tunnus
thynnus, T. albacares, T. alalunga. |
| |
| Geographical
distribution: |
| Its
distribution goes from 32° 43' N to 37°
00' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| Lives
in oceanic waters, it is a epipelagic and mesopelagic
specie, from the surface to 250 m of depth and in
temperatures between 13°C and 29°C. Spawns
all year round. It feeds on fish, cefalopods and
crustaceans. |
| |
| Lenght: |
| Its
mean length is 160 cm (TL), in the artisanal fishing,
predominates specimens of 27 to 89 hg, though there
are records of up to 179 kg. |
| |
| Principal
ports of landing: |
| Esmeraldas,
Manta, San Mateo, Santa Rosa y Anconcito. |
| |
| Types
of fisheries: |
| Artisanal,
industrial and sport. |
| |
| Fishing
season: |
| All
year round, mainly in the second semester. |
| |
| Landings: |
| The
annual unloading average is 7560 tons, for the Tunas
of the genus Thunnus in the artisanal fisheries.
|
| |
| Types
of vessel: |
| Fiberglass
and boats, balandras (artisanal fleet), purse seiners
and longliners and longliners ships (industrial
fleer). |
| |
| Fishing
gear: |
|
| |
| Importance: |
| The
Bigeye tuna (Thunnus obesus) and the Yellowfin tuna
(T. albacares) constitute 60% of the exports of
the fresh fish, taking first place by species in
the exports. |
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| H&G: |
| Headless
and gutted, skin on, tail - off. |
| |
| Loins: |
| With
or without skin, boneless. |
| |
| Portions
(frozen): |
| Skinless
or boneless. |
| |
| Packing: |
| H&G: |
| Waxed
cardboard boxes, insulated, plastic liner, convered
with paper and gel packs. |
| |
| Loins:
|
| When
fresh, in waxed cardboard boxes, insulated, plastic
liner, vacuum packed, with gel packs. |
| |
| Portions: |
| Cardboard
boxes, with or without vacuum packed bags. |
| |
| Yield
(%): |
| H&G:
97 |
| Loins:
60 - 61 |
| Portions:
58 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 68.7; Fat: 6.0; Protein:
23.6 |
| |
| Types
of preparation: |
|
| |
