Classification / Names
Common names | Synonyms | Catalog of Fishes (gen., sp.) | ITIS | CoL | WoRMS | Cloffa
Actinopterygii (ray-finned fishes) > Clupeiformes
(Herrings) > Clupeidae
(Herrings, shads, sardines, menhadens) > Ehiravinae
Etymology: Clupeoides: Latin, clupea = sardine, derived from Clupeus = shield; + Greek, oides = similar (Ref. 45335).
Environment / Climate / Range
Freshwater; pelagic. Tropical; 4°S - 8°S
Size / Weight / Age
Maturity: Lm ?  range ? - ? cm
Max length : 8.0 cm SL male/unsexed; (Ref. 2847)
soft rays: 16 - 27. Body moderately elongate, belly sharply keeled, with (9) 10 or 11 (12) + (7) 8 or 9 (10) scutes. Snout blunt, pre-maxillae short and toothless, but prominent teeth in lower jaw; second supra-maxilla short, about half length of maxilla blade. Pectoral axillary scale small, less than 1/3 length of fin. A silver stripe along flank, tapering anteriorly.
Asia and Oceania: Papua New Guinea (Strickland and Fly Rivers) and Indonesia (Digul River in Irian Jaya); possibly more widespread.
Occurs in rivers with sand and mud bottoms (Ref. 2847). Feeds on small insect larvae and zooplankton (Ref. 2847).
Whitehead, P.J.P., 1985. FAO Species Catalogue. Vol. 7. Clupeoid fishes of the world (suborder Clupeioidei). 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)
IUCN Red List Status (Ref. 90363)
CITES (Ref. 94142)
Threat to humans
Fisheries: subsistence fisheries
ReferencesAquacultureAquaculture profileStrainsGeneticsAllele frequenciesHeritabilityDiseasesProcessingMass conversion
CollaboratorsPicturesStamps, CoinsSoundsCiguateraSpeedSwim. typeGill areaOtolithsBrainsVision
Estimates of some properties based on models
Phylogenetic diversity index (Ref. 82805
= 0.5625 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00933 (0.00394 - 0.02210), b=3.05 (2.84 - 3.26), based on LWR estimates for this Subfamily-body shape (Ref. 93245
Trophic Level (Ref. 69278
): 3.3 ±0.43 se; Based on food items.
Resilience (Ref. 69278
Vulnerability (Ref. 59153
): Low vulnerability (10 of 100) .