|
|
Pacific red snapper |
| (Lutjanus
peru) |
| Family:
LUTIANIDAE |
| |
| Vernacular
names: |
| Es:
Pargo gringo |
| Fr:
Vivaneau garance |
| In:
Pacific red snapper |
| |
| Local
names: |
| Ecuador:
Pargo liso, Pargo rojo, Gringo |
| Mexico:
Huachinango, Pargo colorado, Pargo rojo |
| Peru:
Estrella |
| |
| Comercial
names: |
| Red
snapper, Pargo rojo. |
| |
| Simile
of international trade: |
| Lutjanus
guttatus, L. colorado, L. campechanus. |
| |
| Geographical
distribution: |
| Its
distribution goes from 32° 43' N to 06°
00' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| It
is found in waters of the continental platform (habitat
bentonic) in soft bottoms and reefs, up to 80 m
of depth. It feeds on fish and crustaceans - as
the swimming crab (Euphylax dovii), which is used
as live bait. |
| |
| Lenght: |
| Its
mean length is 50 cm (TL). |
| |
| Principal
ports of landing: |
| Esmeraldas,
Tonchigüe, Muisne, Jama, Manta, San Mateo,
Puerto López, Santa Rosa y Anconcito. |
| |
| Types
of fisheries: |
| Artisanal. |
| |
| Fishing
season: |
| All
year round. There is greater availability during
periods of events (ENSO). |
| |
| Landings: |
| It
does not exist a real estimate, however, the annual
unloading average for all the species of the family
Lutjanidae is 310 tons. |
| |
| Types
of vessel: |
| Fiberglass
and wood boats |
| |
| Fishing
gear: |
|
| |
| Importance: |
| Of
the 10 species of snappers present in Ecuador, the
Pacific red snapper (Lutjanus peru) with the Spotted
rose snapper (L. guttatus), are the two species
presents a firm texture of white color and of very
good quality. |
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| Whole: |
| With
head and tail, gutted. |
| |
| Fillets: |
| Fillets
skin on and boneless. |
| |
| Packing: |
| Whole: |
| Waxed
cardboard boxes, insulated, plastic liner, with
gel packs. |
| |
| Fillets:
|
| Waxed
cardboard boxes, insulated plastic liner, vacuum
packed, with gel packs. |
| |
| Yield
(%): |
| Whole:
97 |
| Filet
c/p: 50 - 53 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 73.6 - 76.9; Fat: 0.6
- 4.5; Protein: 20.5 - 20.8 |
| |
| Types
of preparation: |
|
| |
