|
|
Seabass |
| (Cynoscion
stolzmanni) |
| Family:
SCIAENIDAE |
| |
| Vernacular
names: |
| Es:
Corvina de Stolzmann |
| Fr:
Acoupa de Stolzmann |
| In:
Stolzmann's weakfish |
| |
| Local
names: |
| Colombia:
Corvina, Pelada |
| Costa
Rica: Corvina coliamarilla |
| Ecuador:
Corbina plateada, Corvina, Corvina de escama |
| Mexico:
Corvina |
| Panama:
Corvina peloma |
| Peru:
Ayanque, Ayanque cola de rombo, Cachema, Corvina,
Corvinilla, Guavina. |
| |
| Comercial
names: |
| Seabass,
Weakfish, Corvina plateada. |
| |
| Simile
of international trade: |
| Cynoscion
regalis, C. squamipinnis, C. phoxocephalus. |
| |
| Geographical
distribution: |
| Its
distribution goes from 16° 10' N to 06°
00' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| Demersal
specie, is found in waters of the continental platform,
stuaries and lagoons. It feeds on fish and shrimp. |
| |
| Lenght: |
| Its
mean length is 60 cm (TL), though they can be specimens
of 90 cm (TL). |
| |
| Principal
ports of landing: |
| Esmeraldas,
Manta, Santa Rosa, Anconcito, Engabao, General Villamil
Playas y Puerto Bolivar. |
| |
| Types
of fisheries: |
| Artisanal
and sport. |
| |
| Fishing
season: |
| All
year round. |
| |
| Landings: |
| The
annual unloading average for the weakfish of the
genus Cynoscion is 2 482 tons in the artisanal fisheries.
|
| |
| Types
of vessel: |
| Fiberglass
and wood boats |
| |
| Fishing
gear: |
|
| |
| Importance: |
| In
some coastal populations, the artisanal fishermen
devoted large part of the year to catch species
of weakfish of the genus Cynoscion. Its flesh is
of excellent quality, with as the which are prepared
many typical plates between the ceviche. The demand
is very good in the local market, it is exported
in moderate quantities. |
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| H&G: |
| Headless
and gutted, skin on.. |
| |
| Fillets: |
| Fillets
skinless and boneless. |
| |
| Packing: |
| H&G: |
| Waxed
cardboard boxes, insulated, plastic liner, with
gel packs. |
| |
| Fillet: |
| When
fresh, in waxed cardboard boxes, insulated, plastic
liner, vacuum packed, with or without gel packs. |
| |
| Yield
(%): |
| Fillet:
47 - 50 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 78.1 ; Fat: 3.6 ; Protein:
16.7 |
| |
| Types
of preparation: |
|
| |
