Actinopterygii (ray-finned fishes) > Perciformes
(Perch-likes) > Labridae
(Wrasses) > Cheilininae
Etymology: Oxycheilinus: Greek, oxys = sharp + Greek, cheilos = lip.
Environment / Climate / Range
Marine; reef-associated; depth range 2 - 110 m (Ref. 1602). Tropical; 32°N - 21°S
Size / Weight / Age
Maturity: Lm ?  range ? - ? cm
Max length : 15.0 cm TL male/unsexed; (Ref. 4392)
soft rays: 8. Body variable from brown to yellow or green mixed with various color shades or spots. Males develop long filaments on the caudal fin (Ref. 48636). Young with a broad, dark lateral stripe which breaks into dark blotches in adults, the largest above distal pectoral fins. A small dark spot behind eye. Mouth terminal or lower jaw slightly projecting. Caudal fin of terminal males rhomboid, with central rays longest, and dorsalmost caudal-fin ray elongated into a short filament. A small species (reaching about 14 cm) (Ref 9823).
Indo-Pacific: East Africa to the Hawaiian and Marquesan islands, north to southern Japan, south to Vanuatu.
Inhabits outer reef slopes or deep clear lagoons among rubble or clumps of algae; also in seagrass beds (Ref. 1602, 41878, 58302). Often in sheltered estuaries and harbors (Ref. 48636). Benthic and benthopelagic (Ref. 58302).
Westneat, M.W., 1993. Phylogenetic relationships of the tribe Cheilinini (Labridae: Perciformes). Bull. Mar. Sci. 52(1):351-394. (Ref. 7441)
IUCN Red List Status (Ref. 90363)
CITES (Ref. 94142)
Threat to humans
Fisheries: subsistence fisheries; aquarium: commercial
Common namesSynonymsMetabolismPredatorsEcotoxicologyReproductionMaturitySpawningFecundityEggsEgg development
ReferencesAquacultureAquaculture profileStrainsGeneticsAllele frequenciesHeritabilityDiseasesProcessingMass conversion
Estimates of some properties based on models
Phylogenetic diversity index (Ref. 82805
= 0.5020 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.01698 (0.00932 - 0.03095), b=2.84 (2.68 - 3.00), based on LWR estimates for species & Subfamily-body shape (Ref. 93245
Trophic Level (Ref. 69278
): 3.5 ±0.57 se; Based on food items.
Resilience (Ref. 69278
Vulnerability (Ref. 59153
): Low to moderate vulnerability (25 of 100) .