Ecology Summary - Lepidopus fitchi

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Main Ref.	Nakamura, I., 1995
Remarks	Benthopelagic on the continental shelf and slope, up to a depth of 400 m or more; generally found over sandy bottoms at a depth between 100 and 250 m. During cold season, it is often seen near the surface at nights when the moon is full. May also be encountered in surge zones and sometimes observed to be beached in large numbers by the shore. A schooling species which feeds on cephalopods, euphausiids and small fishes, including Engraulis mordax and juvenile Merluccius productus.

Main Ref.

Nakamura, I., 1995

Remarks

Benthopelagic on the continental shelf and slope, up to a depth of 400 m or more; generally found over sandy bottoms at a depth between 100 and 250 m. During cold season, it is often seen near the surface at nights when the moon is full. May also be encountered in surge zones and sometimes observed to be beached in large numbers by the shore. A schooling species which feeds on cephalopods, euphausiids and small fishes, including Engraulis mordax and juvenile Merluccius productus.

Aquatic zones / Water bodies

	Marine - Neritic	Marine - Oceanic	Brackishwater	Freshwater
Marine zones / Brackish and freshwater bodies	supra-littoral zone littoral zone sublittoral zone	epipelagic mesopelagic epipelagic abyssopelagic hadopelagic	estuaries/lagoons/brackish seas mangroves marshes/swamps	rivers/streams lakes/ponds caves exclusively in caves

Highighted items on the list are where Lepidopus fitchi may be found.

Habitat

Substrate
Substrate Ref.
Special habitats
Special habitats Ref.

Associations

Ref.
Associations
Associated with
Association remarks
Parasitism

Feeding

Feeding type	mainly animals (troph. 2.8 and up)
Feeding type Ref.	Nakamura, I., 1995
Feeding habit	variable
Feeding habit Ref.	Nakamura, I., 1995

Trophic Level(s)

Estimation method	Original sample		Unfished population		Remark
Estimation method	Troph	s.e.	Troph	s.e.	Remark
From diet composition
From individual food items	4.11	0.59			Trophic level estimated from a number of food items using a randomized resampling routine.
Ref.

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