Actinopterygii (ray-finned fishes) > Ophidiiformes
(Cusk eels) > Carapidae
(Pearlfishes) > Carapinae
Etymology: Echiodon: Greek, echieys, eos = a little viper + Greek, odous = teeth (Ref. 45335).
Environment / Climate / Range
Marine; bathydemersal; depth range 52 - 403 m (Ref. 10704). Deep-water; 65°N - 50°N, 23°W - 10°E
Size / Weight / Age
Maturity: Lm ?  range ? - ? cm
Max length : 30.0 cm TL male/unsexed; (Ref. 4741)
soft rays: 47 - 49. Eel-like, shallow body depth; 1 to several symphyseal fangs on dentary and premaxilla; lacking cardiform teeth, pelvic fins, and swim bladder rocker bone; a patch of ridges posteriorly on the ventral surface of the swim bladder (Ref. 34024). Pigmented eye diameter greater than 16% head length (Ref. 34024). Pre-dorsal bone present; maxilla extends well behind orbit; precaudal vertebrae 25-29 (Ref. 232). Reddish with silvery abdomen, operculum and iris; dark markings on head and median edges (Ref. 232).
Northeast Atlantic: coasts of southern Norway, western Denmark, and around British Isles. Reported from Iceland (Ref. 12462). Misidentified as a Carapus in literature.
Common species. Free-living, fairly deep. Assumed to feed on small invertebrates and fish (Ref. 34024). Feed on small bottom animals (Ref. 35388).
Life cycle and mating behavior
Maturity | Reproduction | Spawning | Eggs | Fecundity | Larvae
Nielsen, J.G., D.M. Cohen, D.F. Markle and C.R. Robins, 1999. Ophidiiform fishes of the world (Order Ophidiiformes). An annotated and illustrated catalogue of pearlfishes, cusk-eels, brotulas and other ophidiiform fishes known to date. FAO Fish. Synop. 125(18):178p. Rome: FAO. (Ref. 34024)
IUCN Red List Status (Ref. 96402)
CITES (Ref. 94142)
Threat to humans
Fisheries: of no interest
ReferencesAquacultureAquaculture profileStrainsGeneticsAllele frequenciesHeritabilityDiseasesProcessingMass conversion
Estimates of some properties based on models
Phylogenetic diversity index (Ref. 82805
= 0.5001 [Uniqueness, from 0.5 = low to 2.0 = high].
Trophic Level (Ref. 69278
): 4.0 ±0.65 se; Based on food items.
Resilience (Ref. 69278
Vulnerability (Ref. 59153
): Low vulnerability (21 of 100) .