Home
Contact us
Ecuador Links
Content
Swordfish
Mako
Thresher
Bigeye Tuna
Pacific Red Snapper
Striped Marlin
Spotted Grouper
Bigscale Goatfish
Mahi Mahi
White Shrimp
Yellowfin Tuna
Wahoo
Albacore
Bigeye
Thresher shark
Blue Marlin
Flounder
Grouper
Hake
Marlin
Seabass
Yellowfin
Conc
Creolefish
Jumbo Squid
Longtail Stingray
Smalltail Shark
Striped mullet
Horsemackel
   

 
  Reports
 
 
 
 
seabass

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:
 

 

 
     
 

Lomas de Urdesa Av. Brisas y Olmos Condominio CM2 Guayaquil-Ecuador
Phone: 593-4-2386644 Fax: 593-4-2882169
B2B Ecuador S.A.

Any Suggestions regarding this site send an e-mail to
info@b2becuador.net
www.b2becuador.net
www.isabellefishery.com