|
|
Spotted grouper |
| (Ephinephelus
analogus) |
| Family:
SERRANIDAE |
| |
| Vernacular
names: |
| Es:
Mero moteado |
| Fr:
Mérou cabrilla |
| In:
Spotted grouper |
| |
| Local
names: |
| Colombia:
Cabrilla pinta, Mero |
| Costa
Rica: Mero |
| Ecuador:
Mero, cabrilla |
| El
Salvador: Cabrilla, Pargo tigre |
| Guatemala:
Cabrilla pinta, Pinta |
| Mexico:
Cabrilla, Cabrilla pinta, Pinta |
| Panama:
Cabrilla, Merete |
| Peru:
Mero cabrilla, Mero moteado, Murique moteado. |
| |
| Comercial
names: |
| Grouper,
Mero. |
| |
| Simile
of international trade: |
| Epinephelus
labriformis, E. niphobles. |
| |
| 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 from 30 m to 120 m of depth. It
feeds on fish and crustaceans as the swimming crab
(Euphylax dovii) . |
| |
| Lenght: |
| Its
mean length is 40 cm (TL), though they can be specimens
of 75 cm (TL). |
| |
| Principal
ports of landing: |
| Esmeraldas,
Manta y Santa Rosa. |
| |
| Types
of fisheries: |
| Artisanal. |
| |
| Fishing
season: |
| All
year round. |
| |
| Landings: |
| The
annual unloading average is from 18 to 20 tons in
the artisanal fisheries. |
| |
| Types
of vessel: |
| Fiberglass
and wood boats |
| |
| Fishing
gear: |
|
| |
| Importance: |
| The
Spotted grouper is very appreciated for its flesh
the same is with the Broomtail grouper, it has a
very good market price. It is found in small quantilies.
|
| |
| Use: |
 |
| |
| Processing
(fresh): |
| Whole: |
| With
head and tail, gutted. |
| |
| Fillets: |
| Fillets
skinless and boneless. |
| |
| Packing: |
| Whole: |
| Waxed
cardboard boxes, insulated, plastic liner, with
gel packs. |
| |
| Fillets: |
| Waxed
cardboard boxes, insulated, plastic liner, vacuum
packed, with or without gel packs. |
| |
| Yield
(%): |
|
Entire: 97 |
| Fillet: s/p 42 - 45 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 76.2 - 79.5; Fat: 0.5
- 3.0; Protein: 18.4 - 19.6 |
| |
| Types
of preparation: |
|
| |
