|
|
Hake |
| (Merluccius
gayi) |
| Family:
MERLUCCIIDAE |
| |
| Vernacular
names: |
| Es:
Merluza maltona |
| Fr:
Merlu du Chili |
| In:
South Pacific hake |
| |
| Local
names: |
| Ecuador:
Merluza, Tuza |
| Peru:
Huaycuya, Merlango, Merluza, Peje palo, Pescada,
Pescadilla |
| |
| Comercial
names: |
| Hake,
Merluza, Chilean hake. |
| |
| Simile
of international trade: |
| Merluccius
hubbsi, M. products, M. merluccius. |
| |
| Geographical
distribution: |
| Its
distribution goes from 00° 01' S to 18°
20' S in the Eastern Pacific Ocean. |
| |
| Habitat
and biology: |
| Demersal
specie, that lives in shallow waters of the continental
platform and also on the banks up to 500 m of depth.
In the Gulf of Guayaquil (Ecuador) when there is
influence of the cold current of Humboldt or the
phenomenon of "La Niña", it can
be found in less than 50 m of depth, being captured
by the nets of the trawl on shrimp boats (it is
discarded). |
| |
| Lenght: |
| Its
mean length is 42 cm (TL), though they can have
specimens of 79 cm (TL). |
| |
| Principal
ports of landing: |
| Anconcito,
Santa Rosa y Manta. |
| |
| Types
of fisheries: |
| Occasionally
there is a small artisanal fishery the annual unloading
of Hake average is 45 tons (t). It has been estimated
a present biomass in the Gulf of Guayaquil of 18
046 (t). |
| |
| Fishing
season: |
| Probably
all year round. |
| |
| Landings: |
| In
the artisanal fishing the annual unloading of Hake
average is 45 tons (t). It has been estimated a
present biomass in the Gulf of Guayaquil of 18 046
(t). |
| |
| Types
of vessel: |
| Fiberglass
and wood boats . |
| |
| Fishing
gear: |
|
| |
| Importance: |
In
Ecuador, it is a specie that it is increasing
the level of direct human consumption, its fillets
are sold as Pink brotula, Flounder, Weakfish and
Tilapia. Because of the important of volumes within
the platform and continental bank, very well it
can be taken advantage, at local level (greater
conaumption ) and for the export to the Andean
market to countries as Colombia. Its flesh is
of white color, and of good taste. It has the
parasite (Mixosporidium kudoa peruvianus), that
does not cause any damage to humans, but that
affects the texture of the muscle, makes is soft
In
the local Ecuadorian market.
|
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| Fillet: |
| Fillets
skinless and boneless. |
| |
| Packing: |
| Fillet: |
| Placed
in polyethylene bags. |
| |
| Yield
(%): |
| Portions:
|
| Fillet
26 - 33 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 81.0; Fat: 0.20; Protein:
17.52 |
| |
| Types
of preparation: |
|
| |
