|
|
Marlin |
| (Paralichthys
woolmani) |
| Family:
PARALICHTHYIDAE |
| |
| Vernacular
names: |
| Es:
Lenguado huarache |
| Fr:
Cardeau huarache |
| In:
Speckled flounder |
| |
| Local
names: |
| Colombia:
Lenguado |
| Ecuador:
Lenguado |
| Mexico:
Lenguado, Huarache |
| Panama:
Lenguado |
| Peru:
Lenguado |
| |
| Comercial
names: |
| Flounder,
Lenguado |
| |
| Simile
of international trade: |
| Paralichthys
dentatus, P. californicus. |
| |
| Geographical
distribution: |
| Its
distribution goes from 32° 43' N to 18°
20' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| It
is found in waters of the continental platform (bentonic
habitat) in soft bottoms and stuarines regions.
In the continental platform, the artisanal fishermen
capture this species from 45 m to 82 m of depth. |
| |
| Lenght: |
| Its
mean length is 56 cm (TL), though they can have
specimens of 85 cm (TL). |
| |
| Principal
ports of landing: |
| Manta,
Ayangue, Anconcito, Santa Rosa y Puerto de Chanduy. |
| |
| Types
of fisheries: |
| Artisanal.
|
| |
| Fishing
season: |
| From
june to november of each year, during the dry season
and when there is influence of cold water. In events
of "ENSO" its catch is reduced significantly. |
| |
| Landings: |
| During
the peak season the artisanal flete of Ayangue can
unload between 17 to 24 tons / month. |
| |
| Types
of vessel: |
| Fiberglass
boats . |
| |
| Fishing
gear: |
|
| |
| Importance: |
Of
the several species of Flounder this is the largest
that exits in Ecuador, its has an artisanal fishery
established. It is an important resource, its
flesh is white and of very good quality, it is
craved local markets as much as internationally.
|
| |
| Use: |
|
| |
| Processing: |
| Portions: |
| Fillet
skinless and boneless. |
| |
| Packing: |
| Fillet: |
| Waxed
cardboard boxes, insulated, plastic liner, placed
in polyethylene bags, with vacuum packed. |
| |
| Yield
(%): |
| Portions:
|
| Fillet
34 - 37 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 78.0, Fat: 0.5; Protein:
20.0 |
| |
| Types
of preparation: |
|
| |
