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Clupeiformes (Herrings) >
Dorosomatidae (Gizzard shads and sardinellas)
Etymology: Hilsa: Bangladesh and Bengali local name for a fish.
More on author: Cuvier.
Environment: milieu / climate zone / depth range / distribution range
生態学
海; 新鮮な水; 汽水性の; 昇流魚 (Ref. 51243); 深さの範囲 10 - ? m (Ref. 30573). Tropical; 25°N - 18°S, 43°E - 155°E (Ref. 54554)
Indo-West Pacific: probably all coasts of Indian Ocean, from Gulf of Oman and Gulf of Aden south to Durban and Madagascar, across the Bay of Bengal, Gulf of Thailand, Java Sea and north to Hong Kong and east to Papua New Guinea and possibly further (Ref. 188).
Length at first maturity / サイズ / 重さ / 年齢
Maturity: Lm 15.0 range ? - ? cm
Max length : 35.0 cm TL オス/雌雄の選別がない; (Ref. 11228); common length : 16.5 cm SL オス/雌雄の選別がない; (Ref. 188)
背面の脊椎 (合計): 0; 背鰭 (合計): 16-19; 肛門の骨 0; 臀鰭: 17 - 23. Diagnosis: Body fairly deep and compressed, belly with distinct keel of scutes; top of head with numerous fronto-parietal striae; upper jaw with median notch; gillrakers about 100 to 175, those on inner arches distinctly curled; outer row of gill filaments on first arch not more than half length of gillrakers; a series of small triangular scales above axil of pectoral fin; hind part of body scales perforated (Ref. 188). A black spot behind gill cover, usually followed by up to 10 spots along flank (Ref. 188).
Found in coastal waters (Ref. 3107, 30573); marine, pelagic, but entering estuaries and able to tolerate quite low salinities (7 ppt) (Ref. 188). Feeds chiefly on phytoplankton, mainly diatoms, also dinoflagellates, but also copepods, molluscan and crustacean larvae, prawns, amphipods and polychaetes (Ref. 188). Spawns, at least in Godavari estuary, around February (Ref. 188). Marketed fresh, dried, dried-salted and boiled. Made into fish balls.
Life cycle and mating behavior
成熟 | 繁殖 | 放精 | 卵 | 生産力 | 幼生
Whitehead, P.J.P., 1985. FAO Species Catalogue. Vol. 7. Clupeoid fishes of the world (suborder Clupeoidei). An annotated and illustrated catalogue of the herrings, sardines, pilchards, sprats, shads, anchovies and wolf-herrings. FAO Fish. Synop. 125(7/1):1-303. Rome: FAO. (Ref. 188)
Human uses
水産業: 高い商業の; 餌: occasionally
より多くの情報
参考文献水産養殖水産養殖の紹介緊張遺伝子のElectrophoreses遺伝病気行列NutrientsMass conversion
協力者画像Stamps, Coins Misc.音シガテラ（食中毒の名前）速度泳ぐ 型式カマOtoliths脳視覚
用具
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インターネットの情報源
Estimates based on models
Preferred temperature (Ref.
123201): 25.8 - 29.1, mean 28.3 °C (based on 772 cells).
Phylogenetic diversity index (Ref.
82804): PD
50 = 1.0000 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.01047 (0.00655 - 0.01674), b=3.02 (2.89 - 3.15), in cm total length, based on LWR estimates for this species & (Sub)family-body (Ref.
93245).
栄養段階 (Ref.
69278): 2.9 ±0.33 se; based on food items.
Generation time: 1.0 ( na - na) years. Estimated as median ln(3)/K based on 1
growth studies.
回復力 (Ref.
120179): 高い, １５か月以下の倍増期間の最小個体群 (K=1.1).
Fishing Vulnerability (Ref.
59153): Low vulnerability (18 of 100).
Climate Vulnerability (Ref.
125649): High to very high vulnerability (71 of 100).
Nutrients (Ref.
124155): Calcium = 204 [116, 375] mg/100g; Iron = 2.01 [1.12, 3.29] mg/100g; Protein = 19.2 [18.1, 20.2] %; Omega3 = 0.411 [0.231, 0.728] g/100g; Selenium = 61.5 [30.1, 125.8] μg/100g; VitaminA = 9.95 [4.03, 23.19] μg/100g; Zinc = 1.78 [1.25, 2.60] mg/100g (wet weight);
