|
|
Bigscale goatfish |
| (Pseudopenaeus
grandisquamis) |
| Family:
MULLIDAE |
| |
| Vernacular
names: |
| Es:
Salmonete gringuito |
| Fr:
Rouget - barbet trille |
| In:
Bigscale goatfish |
| |
| Local
names: |
| Colombia:
Camotillo |
| Costa
Rica: Salmonete |
| Chile:
Ravera |
| Ecuador:
Chivito, Camotillo, Colorado, Chivo, Gringuito,
Salmonete, Trilla |
| El
Salvador: Salmonete |
| Mexico:
Barbón, Chivato, Chivillo, Chivo, Pargo Chivato,
Ratón, Salmonete |
| Nicaragua:
Salmonete |
| Panama:
Barbita, Salmonete |
| Peru:
Barbón, Camarón, Chivo, Rojo, Salmonete,
San Pedro rojo, Señorita |
| |
| Comercial
names: |
| Salmonete,
Goatfish |
| |
| Simile
of international trade: |
| Mullus
surmuletus. |
| |
| Geographical
distribution: |
| Its
distribution goes from 32° 43' N to 37°
00' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| It
is found in waters of the cotinental platform, from
12 m to 68 m of depth, habitat bentonic (sand and
mud bottoms). |
| |
| Lenght: |
| Its
mean length is 25 cm (TL), though they can have
specimens of 30 cm (TL). |
| |
| Principal
ports of landing: |
|
Manta, San Mateo, Santa Rosa, Anconcito, Engabao,
General Villamil Playas y Puerto Bolívar. |
| |
| Types
of fisheries: |
| Artisanal
and as bycacth on the trawl boats. |
| |
| Fishing
season: |
| Possibly
all year round, with greater frequency during the
second semester. |
| |
| Landings: |
| In
the artisanal fishing the annual unloading average
is 12 tons. |
| |
| Types
of vessel: |
| Fiberglass
and wood boats |
| |
| Fishing
gear: |
|
| |
| Importance: |
| In
Europe, the Rock mullet (Mullus surmuletus) is very
appreciated, minly in France and Spain. In Ecuador,
there are these species of Bigscale goatfish belonging
to the same family Mullidae, being: (Pseudupeneus
grandisquamis), (Upeneus xanthogrammus), and (Mulloides
dentatus). They are marketed fresh, the flesh is
white and soft. Currently constitutes part of the
group of species that are being exported in small
quantities. |
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| H&G: |
| Headless,
gutted, tail off; with skin. |
| |
| Packing
: |
| H&G: |
| Waxed
cardboard boxes, insulated, plastic liner, with
gel packs. |
| |
| Yield
(%): |
| H&G:
80 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 72.7 - 77.0; Fat: 0.3
- 3.8; Protein: 18.7 - 21.0 |
| |
| Types
of preparation: |
|
| |
