Bagrus ubangensis Boulenger 1902

Head smooth above (Ref. 1884, Ref. 2988). Sensory canals on head well developed (Ref. 1884). Snout broadly rounded (Ref. 2988). Palatine band of teeth about as large as band of premaxillary teeth (Ref. 1884, Ref. 2970), which is close to the crescentic band of vomerine teeth (Ref. 2988). Maxillary barbel 2.5-2.6 times longer than head (Ref. 2970), extending beyond root of pelvics (Ref. 2988). Nasal barbel 2 times in head length (Ref. 1884). Internal mandibular barbel 2.2-2.4 times in head length; external mandibular barbel 1-1.1 times in head length (Ref. 2970). Occipital processus very short, widely separated from the interneural bone (Ref. 42909, Ref. 46901). Length of dorsal fin base 1.6-1.8 times in base length of adipose fin (Ref. 2970). Dorsal spine present (Ref. 2988). First dorsal fin ray simple and soft (Ref. 2970). Last ray of dorsal fin above inner ray of pelvic fins (Ref. 2988). Distance between dorsal and adipose fin 2.5-2.6 times in base length of adipose fin; first 5 rays of anal fin simple and soft (Ref. 2970). Upper lobe of caudal fin with filament, less developed in lower lobe (Ref. 46901). Anterior side of pectoral spine not serrated (Ref. 2970), feebly denticulate on inner edge; pectoral spine strong (Ref. 2988). Pelvic fin a little shorter than pectoral fin (Ref. 1884). Some information on the caudal skeleton in Ref. 51975. Coloration: back brownish, belly pale; small black spots on back, sides and partially on the adipose and caudal fin (Ref. 2970). A large blackish spot behind the shoulder may be present (Ref. 2988). The very long maxillary barbels are pale (Ref. 2970).

Dorsal spines (total): 1; Dorsal soft rays (total): 8 - 10; Analsoft rays: 9 - 12

Feeds on mud and small fishes (Ref. 51906). Can not be hooked (Ref. 51906). Mostly caught at night over muddy bottoms (Ref. 4910).

Feeds on mud and small fishes (Ref. 51906). Can not be hooked (Ref. 51906). Mostly caught at night over muddy bottoms (Ref. 4910). Tasty when smoked (Ref. 51906). Lacks taste when raw and should be cooked with abundant red pepper (Ref. 51906).