Swordfish / Pez espada
Xiphias gladius

Vernacular names:
Es: Pez espada
Fr: Espadon
In: Swordfish

Local names:
Colombia: Pez espada
Costa Rica: Pez espada
Chile: Albacora, Pez espada
Ecuador: Pez espada
México: Pez espada
Panamá: Pez espada
Perú: Pez espada

Commercial names:
Pez espada, Swordfish

Simile of international trade:
Cosmopolitan

Geographical distribution:
Its distribution goes from 32° 43' N to 37° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
Species highly migrant, lives in tropical and temperate waters, epipelagic, oceanic though also frequents coastal waters. Very aggressive fish. It feeds on fish, cephalopods and crustaceans.

Length:
Its mean length is 280 cm (TL).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa, Salinas and anconcito.

Types of fisheries:
Artisanal, sport and bycath on longine boats.

Fishing season:
All year round, during the periods with fullmoon.

Landings:
The annual unloading average is 345 tons in the artisanal fisheries.

Types of vessel:
Fiberglass boats.

Importance:
It is an important resource within the artisanal fisheries and in the sports fishing. Its flesh is of excellent quality. 99% of the unloading are marketed in the international trade.

Processing:

H&G:
Head, gutted, tail off, with skin.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, with gel packs.

Yield (%):
H&G 80

Chemical composition:
Proximate composition (%)
Moisture: 80.8
Fat: 4.0
Protein: 18.0

Pompano
Trachinotus carolinus

Mako shark / Tiburón tinto
Isurus oxyrichus

Vernacular names:
Es: Marrajo dientuso
Fr: Taupe bleu
In: Shortin mako

Local names:
Colombia: Atunero, Carite, Dientudo, Mako, Tiburón
Chile: Azulejo, Marrajo, Tiburón azulejo
Ecuador: Tiburón tinto, Tinto
México: Paloma, Tiburón bonito
Perú: Diamante, Mako, Marrajo, Tiburón bonito

Commercial names:
Mako shark

Simile of international trade:
Lamma naus, L. ditropis

Geographical distribution:
Its distribution goes from 32° 43' N to 37° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
They live in temperated waters – warn and tropical, oceanic and coastal, generally in superficial waters. Ovoviviparous; it feed on fish (shoals) and on small sharks; this specie is very active, fast, aggressive and dangerous. Artisanal fishermen of Ecuador, report that once hooked, it can jump in to the vessel.

Length:
Its mean length is 250 cm (TL), though they can be specimens of 400 cm (TL).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa and anconcito.

Types of fisheries:
Artisanal, sport

Fishing season:
All year round, mainly in the second semester.

Landings:
The annual unloading average is 302 tons in the artisanal fisheries.

Types of vessel:
Fiberglass boats.

Importance:
A species very craved in the international market for its flesh as well as for fins.

Processing (fresh and frozen):

H&G:
Headless, gutted, tail off and skin on.

Packing:

H&G:
When fresh in waxed cardboard boxes, insulated, plastic liner, with or without gel packs.

Yield (%):
H&G 97

Chemical composition:
Proximate composition (%)
Moisture: 76.9
Fat: 0.3
Protein: 19.9

Red snapper / Pargo
Lutjanus campechanus

Vernacular names:
Es: Pargo gringo
Fr: Vivaneau garance
In: Pacific red snapper

Local names:
Ecuador: Pargo liso, Pargo rojo, Gringo
México: Huachinango, Pargo colorado, Pargo rojo
Perú: Estrella

Commercial 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 bottonms and reefs, up to 80 m of depth. It feeds on fish and crustaceans – as the swimming crab (Euphylax dovii). Wich is used as live bait.

Length:
Its mean length is 50 cm (TL).

Principal ports of landing:
Esmeraldas, Tonchigue, Muisne, Jama, Manta, San Mateo, Puerto López, Santa Rosa, and Anconcito.

Types of fisheries:
Artisanal.

Fishing season:
All year round. There is greater availability during periods of event (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.

Importance:
Of the species snappers present in Ecuador, the Pacific red snapper (lutjanus peru) with the Spotted rose snapper (L. guttatus), are the two species used for the for the export market.
The flesh of both species present a firm texture of white color and very good quality.

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
Fillets 50 - 53

Chemical composition:
Proximate composition (%)
Moisture: 73.6 – 76.9
Fat: 0.6 – 4.5
Protein: 20.5 – 20.8

Wahoo / Pez sierra
Acanthocybium solandri

Vernacular names:
Es: Peto
Fr: Thazard-batard
In: wahoo

Local names:
Colombia: Peto, Sierra, Sierra canalera, Wahoo
Ecuador: Wahoo, Peje sierra, Pez sierra
México: Peto
Panamá: Peto wahoo, Wahoo
Perú: Wahoo

Commercial names:
Wahoo

Simile of international trade:
Cosmopolitan

Geographical distribution:
Its distribution goes from 32° 43' N to 05° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
Epipelagic species, is found in oceanic waters and in nearby areas away from rocky zones of the coast. It feed on pelagic small fish and squids.

Length:
Its mean length is 130 cm (OL), though they can be specimens of 210 cm (OL). In the Ecuador specimens are captured of 9 to 18 (kg) of weight and in occasions more than 45 (kg).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa, and anconcito.

Types of fisheries:
Artisanal, sport.

Fishing season:
Mainly en the second semester of the year.

Landings:
The annual unloading average is 30 tons in the artisanal fisheries.

Types of vessel:
Fiberglass boats.

Importance:
The Wahoo Is a very craved fish by the artisanal and sports fishermen. Its flesh is firm, of white color and excellent quality.

Processing (fresh):

H&G:
Headless, gutted, tail off, skin on.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, with gel packs.

Yield (%):
H&G 84 - 86

Chemical composition:
Proximate composition (%)
Moisture: 75.4
Fat: 1.7
Protein: 21.4

Grouper
Epinephelus morio, Mycteroperca bonaci

Vernacular names:
Es: Mero brujo
Fr: Mérou genet - queue
In: Broomtail grouper

Local names:
Colombia: Cherna, Mero
Ecuador: Cherna
Guatemala: Cabrilla raya
México: Cabrilla, Garropa jaspeada, Cabrillas gris, Cabrilla pinta, Pintilla
Perú: Mero, Mero cola de retama, Mero cola de escoba, Mero de peña, Mero negro

Commercial names:
Grouper, Cherna, Mero

Simile of international trade:
Mycteroperca rosacea, M. jordani, Epinephelus morio

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 stuarines waters and at the continental platform (in nearby rock areas) from 19 m until 72 m of depth. It feeds on fish and crustaceans.

Length:
Its mean length is 80 cm (TL), though they can be specimens of 150 cm (TL); They have captured specimens of 27 to 32 kg, up to 45 kg.

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa, Anconcito and Puerto Bolívar.

Types of fisheries:
Artisanal and sport.

Fishing season:
All year round.

Landings:
It does not exist a real estimate, however, the annual unloading average for all the species of the family Serranidae is 862 tons.

Types of vessel:
Fiberglass and wood boats.

Importance:
The Broomtail grouper is a very craved fish by the artisanal fishermen that operate with the hand line, it has a very good market price. Within the group of groupers this is the one which presents the most exquisite flesh. The demand is very good in the local market as well as in the international trade.

Processing (fresh and frozen):

Whole:
With head and tail, gutted.

Fillets:
Fillets with or without skin, bonless.

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 (%):
Whole 97
Fillets c/p 48 – 50
s/p 43 - 50

Chemical composition:
Proximate composition (%)
Moisture: 76.2 – 79.5
Fat: 0.5 – 3.0
Protein: 18.4 – 19.6

Escolar
Lepidocymbium flavobrunneum

Vernacular names:
Es: Escolar negro
Fr: Escolier noir
In: Escolar

Local names:
Ecuador: Miramelindo
Perú: Escolar

Commercial names:
Escolar

Simile of international trade:
Ruvettus pretiosus

Geographical distribution:
Its distribution goes from 32° 43' N to 06° 00' S in the Eastern Pacific Ocean.
Habitat and biology:
Mesopelagic, batipelagic and oceanic species. It feeds on crustaceans and squids.

Length:
Its mean length is 120 cm (SL), though they can be specimens of 200 cm (SL).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa, Anconcito and Puerto Bolívar.

Types of fisheries:
Artisanal and bycatch (longiners industrial boats)

Fishing season:
All year round.

Landings:
the annual unloading average is 56 tons in the artisanal fisheries.

Types of vessel:
Fiberglass and wood balandras boats.

Importance:
Its flesh is oily and has purgative properties (gempylotoxin). In Ecuador, the companies that export this product warn of this matter according the recommendations of the Food and Drug Administration (FDA).

Processing (fresh):

H&G:
Headless, gutted; tail and skin on.

Fillets:
Fillets skinless and bonless.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, with gel packs.

Fillets:
Waxed cardboard boxes, insulated, plastic liner, vacuum packed, with gel packs.

Yield (%):
H&G 78 - 80
Fillets 57

Chemical composition:
Proximate composition (%)
Moisture: 73.9
Fat: 4.5
Protein: 18.4

Mahimahi / Dorado
Coryphaena hippurus

Vernacular names:
Es: Dorado común
Fr: Coryphene commune
In: Common dolphinfish

Local names:
Colombia: Delfín, Dorado
Costa Rica: Dorado
Chile: Dorado de alta mar, Palometa
Ecuador: Dorado
México: Delfín, Doradilla, Doradillo, Dorado
Nicaragua: Dorado
Panamá: Delfín, Dorado, Pez dorado
Perú: Dorado, Perico

Commercial names:
Mahi-mahi, Dolphinfish, Dorado

Simile of international trade:
Cosmopolitan

Geographical distribution:
Its distribution goes from 32° 43' N to 37° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
Pelagic specie oceanic and coastal. It feeds on fish, crustaceans and molluscan. Spawns offshore.

Length:
In the artisanal fishing they catch specimens from 42 cm to 180 cm (TL).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa, and Anconcito.

Types of fisheries:
Artisanal, industrial (longiners boats) and sport.

Fishing season:
From december to march every (rainy station). When there is an event of "El Niño South Oscillation" (ENSO) its availability is extended during all year round.

Landings:
The annual unloading average in artisanal fisheries is 12071 tons.

Types of vessel:
Fiberglass and wood boats, balandras (artisanal fleet) that tow anywhere from tree to 12 smaller boats.

Importance:
For the artisanal fishermen, the Mahi-Mahi is the most important resource, for the volumes that are captured and because its fishery is widely known. Taking second place by species in the exports of the white fish. The demand is very good in the local market. Its flesh (crude) is of whitish color tending to pink, of excellent quality. Its skin serves for the leather manufacture, to elaborated portfolios, straps, wallets, purse, keeper of the keys and similar.

Processing (fresh and frozen):

H&G:
Headless and gutted, skin on, tail-off.

Fillets:
Fillets with or without skin, bloodline out, boneless.

Portions (frozen):
Skinless and boneless.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, with gel packs.

Fillets:
When fresh, in waxed cardboard boxes, insulated, plastic liner, with or without gel packs.

Portions:
Cardboard boxes, with or without vacuum packed.

Yield (%):
H&G 75
Fillets 57
Portions 41

Chemical composition:
Proximate composition (%)
Moisture: 76.5 – 77.6
Fat: 0.4 – 0.7
Protein: 18.5 – 20.5

Bigeye thresher / Tiburón rabón
Alopias superciliosus

Vernacular names:
Es: Zorro ojón
Fr: Renard a gros yeux
In: Bigeye thresher

Local names:
Ecuador: Tiburón zorro, Tiburón rabón, Trompa de zorro, Zorro de mar, Gogotero, Rabudo.
México: Pez zorro, Tiburón coludo, Tiburón zorro, Zorra de mar.

Commercial names:
Thresher shark

Simile of international trade:
Alupias vulpinus, A. pelagicus.

Geographical distribution:
Its distribution goes from 32° 43' N to 05° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
It is found in waters of the continental platform around the coast and also in oceanic waters. Epipelagic and epibentic (from the surface to 500 m of depth). Ovoviviparous. It feeds on pelagic and demersal fish.

Length:
Its mean length is 300 cm (TL), though they can be specimens of 460 – 470 cm (TL).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa, Anconcito and Puerto Bolívar.

Types of fisheries:
Artisanal.

Fishing season:
All year round.

Landings:
The annual unloading average in artisanal fisheries is 1505 tons.

Types of vessel:
Fiberglass boats.

Importance:
Because of its unloading volumes is one of the species of shark most important in the artisanal sector. When the prices decrease of the existing offer, the fishermen don't fish this resource. Its flesh is of good quality. It has good demand at local and international level. In the local markets is sold as "marlin".
Processing (fresh and frozen):

H&G:
Headless, gutted, chestless, tail-off and skin on.

Packing:

H&G:
When fresh, in waxed cardboard boxes, insulated, plastic liner, with or without gel packs.

Yield (%):
H&G 78 - 80

Chemical composition:
Proximate composition (%)
Moisture: 84.3
Fat: 0.7
Protein: 14.0

Bigeye tuna / Albacora
Thunnus alalunga

Vernacular names:
Es: Patudo
Fr: Thon obese
In: Bigeye tuna

Local names:
Colombia: Atún
Chile: Atún de ojo grande Bigeye, Patudo, Tuna
Ecuador: Albacora, Atún ojo grande, Bigeye, Patudo, Tuna
México: Atún
Perú: Atún ojo grande, Bigeye, Patudo, Tuna

Commercial names:
Albacore, Bigeye, Tuna, Bigeye tuna

Simile of international trade:
Thunnus thynnus, T. albacares, T. alalunga

Geographical distribution:
Its distribution goes from 32° 43' N to 37° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
Lives in oceanic waters, it is a epipelagic and mesopelagic specie, from the surface to 250 m of depth and in temperatures between 13° C and 29° C. Spawns all year round. It feeds on fish, cephalopods and crustaceans.

Length:
Its means length is 160 cm (TL), in the artisanal fishing, predominates specimens of 27 to 89 kg. though there are records of up to 179 kg.

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Santa Rosa, and Anconcito.

Types of fisheries:
Artisanal, industrial and sport.

Fishing season:
All year round, mainly in the second semesters.

Landings:
The annual unloading average in artisanal fisheries is 7560 tons. For the Tunas of genus Thunnus in the artisanal fisheries.

Types of vessel:
Fiberglass and wood boats, balandras (artisanal fleet), purse seiners and logliners ships (industrial fleet).

Importance:
The bigeye tuna (thunnus obesus) and the yellowfin tuna (T. albacares) constitute 60% of the exports of the fresh fish, taking first place by species in the exports.

Processing (fresh and frozen):

H&G:
Headless and gutted, skin on, tail-off.

Loins:
with or without skin, boneless.

Portions:
Skinless or boneless.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, covered with paper and gel packs.

Loins:
When fresh, in waxed cardboard boxes, insulated, plastic liner, vacuum packed, with gel packs.

Portions:
waxed cardboard boxes, with or without vacuum packed bags.

Yield (%):
H&G 97
Loins 60 - 61
Portions 58

Chemical composition:
Proximate composition (%)
Moisture: 68.7
Fat: 6.0
Protein: 23.6

Indo – Pacific blue marlin / Picudo blanco
Makaira manzana

Vernacular names:
Es: Aguja azul del Indo-Pacifico
Fr: Makaire blue de I'indo-Pacifique
In: Indo-Pacific blue marlin

Local names:
Chile: Pez zuncho, Marlin
Ecuador: Picudo blanco, Picudo rollizo
México: Marlin
Panamá: Merlín azul
Perú: Merlín azul

Commercial names:
Blue marlin, Marlin

Simile of international trade:
Thunnus thynnus, T. albacares, T. alalunga

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 feed on fish, cephalopods and crustaceans.

Length:
Common up to 350 cm (TL); but it can reach to 430 cm (TL).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Santa Rosa, Salinas, and Anconcito.

Types of fisheries:
Artisanal, sport, and as bycath ib the logliners and purseiners boats.

Fishing season:
All year round, mainly in the second semesters.

Landings:
The annual unloading average in artisanal fisheries is 1931 tons. For the Marlins of the genus Makaira in the artisanal fisheries.
 

Types of vessel:
Fiberglass and wood boats.

Importance:
It is an important resource within the artisanal fisheries and the sport fishing. It flesh is of excellent quality and has good demand at local level.

Processing (fresh and frozen):

Portions:
With and without skin, bonless.

Packing:

Portions:
When fresh, in waxed cardboard boxes, insulated, vacuum packed, with or without gel packs.

Yield (%):
Portions c/p 72 – 75
c/p 65 - 68

Chemical composition:
Proximate composition (%)
Moisture: 77.4
Fat: 0.3
Protein: 20.3

Tuna, yellowfin / Atún aleta amarilla
Thunnus albacares

Vernacular names:
Es: Rabil
Fr: Albacore
In: Yellowfin tuna

Local names:
Colombia: Albacora, Atún tropical de aleta amarilla
Costa rica: Atún de aleta amarilla
Chile: Atún de aleta amarilla
Ecuador: Albacora, Atún aleta amarilla, yellowfin, Tuna
México: Atún de aleta amarilla
Nicaragua: Atún de aleta amarilla
Panamá: Atún de aleta amarilla
Perú: Atún, Atún de aleta amarilla, tuno, tuno de aleta amarilla

Commercial names:
Albacore, Yellowfin, Tuna, Yellowfin tuna

Simile of international trade:
Thunnus thynnus, T. obesus, T. alalunga

Geographical distribution:
Its distribution goes from 32° 43' N to 37° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
Lives in oceanic waters, it is a epipelagic specie, from the surface to 100 m of depth and in temperatures between 18° C and 31° C. Spawns all year round. It feeds on fish, cefalopods and crustaceans as the swimming crab (euphylax dovii).

Length:
Its means length is 130 cm (TL), in the artisanal fishing, predominates specimens of up to 67 kg.

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Santa Rosa, and Anconcito.

Types of fisheries:
Artisanal, industrial and sport.

Fishing season:
All year round, mainly in the second semesters.

Landings:
The annual unloading average in artisanal fisheries is 7560 tons. For the Tunas of genus Thunnus in the artisanal fisheries.

Types of vessel:
Fiberglass and wood boats, balandras (artisanal fleet), purse seiners and logliners ships (industrial fleet).

Importance:
The bigeye tuna (thunnus obesus) and the yellowfin tuna (T. albacares) constitute 60% of the exports of the fresh fish, taking first place by species in the exports.

Processing (fresh and frozen):

H&G:
Headless and gutted, skin on, tail-off.

Loins:
with or without skin, boneless.

Portions:
Skinless or boneless.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, covered with paper and gel packs.

Loins:
When fresh, in waxed cardboard boxes, insulated, plastic liner, vacuum packed, with gel packs.

Portions:
waxed cardboard boxes, with or without vacuum packed bags.

Yield (%):
H&G 97
Loins 60 - 61
Portions 58

Chemical composition:
Proximate composition (%)
Moisture: 70 – 71.0
Fat: 1.0 – 4.6
Protein: 23.3

Pink brotula / Corvina de roca
Brotula clarkae

Vernacular names:
Es: Brotula rosada
Fr: Brotula rosee
In: Pink brotula

Local names:
Colombia: Merluza, Congrio, Corvina de altura
Costa Rica: Brotula, congrio
Ecuador: Corvina de roca, Culiflojo, Corvina lenguado, Bio, Corvina colorada
México: Delfín, Doradilla, Doradillo, Dorado
Perú: Brotula, Congrio con escamas, Congrio colorado, Congrio de peña, Congrio rosado

Commercial names:
Cusk eels, brotule, Brotulas, King clip.

Simile of international trade:
Genypterus chilensis, G. maculates, G. blacodes.

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 (bentonic habitat) in soft bottoms, from 60 m to 105 m of depth. It feeds on fish.

Length:
Its mean length is 70 cm (TL), though they can be specimens of 105 cm (TL).

Principal ports of landing:
Esmeraldas, Tonchigue, Muisne, El Matal, San Mateo, Puerto López, Santa Rosa, and Anconcito.

Types of fisheries:
Artisanal and bycatch of the trawl on shrimp boats.

Fishing season:
All year round.

Landings:
The annual unloading average is 1077 tons.

Types of vessel:
Fiberglass and wood boats, balandras (artisanal fleet).

Importance:
The pink brotula, is very important resource within the artisanal fisheries, it has a very good price. The demand is very good in the local market as well as in the international trade. Its flesh is while and very exquisite, its swimming bladder ("buche") is also used. Its skin servers for the leather manufacture, to elaborated portfolios, straps, wallets, purse, keepers of the keys and similar.

Processing (fresh and frozen):

H&G:
Headless and gutted, skin on.

Fillets:
Fillets skinless and boneless. When frozen is glazed individually.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, with gel packs.

Fillets:
When fresh, in waxed cardboard boxes, insulated, plastic liner, individually tubular plastic packed, with or without gel packs.

Yield (%):
H&G 75
Fillets 54 - 56

Chemical composition:
Proximate composition (%)
Moisture: 78.3
Fat: 0.8
Protein: 19.9

Carita
Selene peruviana

Vernacular names:
Es: Jorobado espejo
Fr: Musso pacifique
In: Pacific moonfish

Local names:
Colombia: Espejuelo
Costa Rica: Espejo, Palometa
Ecuador: Carita, Carita celosa
El Salvador: Plateado
México: Caballito, Chapeca, Chancleta, Chavelita, Jorobado, Papelillo, Pez luna
Panamá: Caraja, Catarnica, Tablete
Perú: Espejo, Jorobadito, Pampanito, Pámpano, Reloj

Commercial names:
Moonfish

Simile of international trade:
Selene oerstedii, S. brevoortii

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, of pelagic and demersal – habitat, forming school on the bottom, from 10 m to 80 m of depth. It feeds on fish and crustaceans.

Length:
Its mean length is 24 cm (OL).

Principal ports of landing:
Esmeraldas, Los Arenales de Crucita, Manta, Machalilla, San Pedro and Santa Rosa.

Types of fisheries:
Artisanal and industrial.

Fishing season:
All year round.

Landings:
There are no records.

Types of vessel:
Fiberglass and wood boats, tawl boats and purse seiners.

Importance:
In occasions considerable volumes are caught with purse seine and botton trawl nets. It is consumed locally, flesh if of good quality, also it is used for the elaboration of fish meal.
Currently constitutes as part of the group of species that are being exported in small quantities.

Processing (fresh and frozen):

Whole:
Gutted, tail and skin-on.

Packing:

Whole:
Placed in polyethylene bags.

For the export market:

Frozen:

Individually quick frozen (IQF):
Whole, individually frozen.

Blocks:
Whole, Frozen in blocks.

Packing:

IQF:
Cardboards boxes, plastic liner, with or without vacuum packed bags.

Blocks:
Cardboards boxes, Block plastic liner.

Yield (%):
Whole 99
IQF 99
Blocks 99

Chemical composition:
Proximate composition (%)
Moisture: n.d. / n.a.
Fat: n.d. / n.a.
Protein: n.d. / n.a.

Pámpano
Peprilus medius

Vernacular names:
Es: Palometa cometrapo
Fr: Stromaté du Pacifique
In: Pacific harvestfish
Usa: Pacific harvestfish

Local names:
Colombia: Palometa, Pámpano, Trancanil
Costa Rica: Salema, Zulema
Ecuador: Pámpano, Gallinazo
México: Palometa
Panamá: Pajarita, Pajarita del golfo, Pámpano
Perú: Camiseta, Campanito, Cometrapo, Palometa, Pampanito

Commercial names:
Butterfish

Simile of international trade:
Peprilus ovatus, P. simillimus, P. triacanthus, Stromateus spp.

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, from 12 m of depth, of bentonic and pelagic – coastal habitat.

Length:
Its maximum length 25 70 cm (SL).

Principal ports of landing:
Arenales de crucita, Manta, Machalilla, San Pedro, Anconcito, Engabao, General Villamil Playas y Puerto Bolívar.

Types of fisheries:
Artisanal and industrial.