|
|
Striped marlin |
| (Tetrapturus
audax) |
| Family:
XIPHIIDAE (lstiophoridae) |
| |
| Vernacular
names: |
| Es:
Marlín rayado |
| Fr:
Marlin rayé |
| In:
Striped marlin |
| |
| Local
names: |
| Chile:
Marlín, Marlí rayado, Pez aguja, Pez
vela |
| Ecuador:
Gacho, Picudo gacho, Picudo |
| Mexico:
Merlín |
| Panama:
Marlín rayado |
| Peru:
Merlín rayado |
| |
| Comercial
names: |
| Striped
marlín, Marlín, Merlín. |
| |
| Simile
of international trade: |
| Tetrapturus
angustirostris. |
| |
| Geographical
distribution: |
| Its
distribution goes from 32° 43' N to 37°
00' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| Migrant
species, oceanic and epipelagic. It feeds on fish,
cefalopods and crustaceans. |
| |
| Lenght: |
| Common
up to 300 cm (TL); but it can reach to 340 cm (TL). |
| |
| Principal
ports of landing: |
| Esmeraldas,
Manta, San Mateo, Puerto López, Santa Rosa,
Salinas y Anconcito. |
| |
| Types
of fisheries: |
| Artisanal
and sport. |
| |
| Fishing
season: |
| All
year round, mainly in the second semester. |
| |
| Landings: |
| The
annual unloading average is 600 tons (t) in the
artisanal fisheries. there are records of around
1000 t/year. |
| |
| Types
of vessel: |
| Fiberglass
and wood boats |
| |
| Fishing
gear: |
|
| |
| Importance: |
| It
is an important resource within the artisanal fisheries
and the sports fishing. Its flesh is of excellent
quality and has a good demand at local level. |
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| Portions: |
| With
and without skin, boneless. |
| |
| Packing: |
| Portions: |
| When
fresh, in waxed cardboard boxes, insulated; vacuum
packed, with or without gel packs. |
| |
| Yield
(%): |
| Portions:
|
| c/p
78 |
| s/p
70 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 75.5;, Fat: 1.0; Protein:
22.0 |
| |
| Types
of preparation: |
|
| |
