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Perforated Scale Sardine

Sardinella albella (Valenciennes 1847)

Diagnostic Description

provided by Fishbase
This species is distinguished by the following characters: body highly compressed, its depth 28.8-33.8% of standard length; interrupted longitudinal striae formation in lateral scales; prepelvic and post-pelvic scutes count 18 + 12-13 (usually 18+12); A 21-23 rays (usually 22); gill rakers 47–64 (Ref. 114969).Description: total number of scutes 29-33; vertical striae on scales not meeting at centre, hind part of scale with a few perforations and somewhat produced posteriorly; a dark spot at dorsal fin origin (Ref. 188). It closely resembles Sardinella fimbriata and S. dayi, which have more lower gill rakers, 54-82 in S. fimbriata and 88-126 in S. dayi; and can be confused with S. gibbosa and S. sindensis, which have more scutes, 31-34; other similar species have more scutes or more gillrakers or overlapping scale striae or no spot at dorsal fin origin or caudal tips black, or a combination of some of these features (Ref. 122366); belly with sharp keel of scutes (Ref. 188, 3259); more than 8 fronto-parietal striae (Ref. 2871, 9391); dorsal fin with 4 unbranched and 14-16 branched rays; pectoral fin with 1 unbranched and 13-16 branched rays; pelvic fin with 1 unbranched and 7 branched rays (Ref. 3259). Lateral line scales 40-45; predorsal scales paired and overlapping (Ref. 2871, 3259). Total number of scutes 29-33; with 17-19 pre-pelvic scutes and 11-15 post-pelvic scutes (Ref. 188, 3259).Colouration: Back blue-green; flanks silver; hind margin of caudal fin dusky (Ref. 3259). A small dark spot at dorsal fin origin (Ref. 188, 2871, 9391).
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Recorder
Crispina B. Binohlan
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Diseases and Parasites

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Anisakis Disease (juvenile). Parasitic infestations (protozoa, worms, etc.)
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Allan Palacio
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Morphology

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Dorsal spines (total): 0; Dorsal soft rays (total): 18 - 20; Analspines: 0; Analsoft rays: 21 - 23
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Crispina B. Binohlan
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Trophic Strategy

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Found in coastal waters. Forms schools. Feeds on zooplankton and phytoplankton.
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Drina Sta. Iglesia
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Biology

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Found in coastal waters (Ref. 30573). Forms schools. Feeds on zooplankton and phytoplankton (Ref. 30573). Marketed fresh, dried, dried-salted, and made into fish balls.
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Crispina B. Binohlan
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Importance

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fisheries: commercial
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分布

provided by The Fish Database of Taiwan
分布於印度-西太平洋區,西起紅海、波斯灣及非洲東部,東至印尼及阿拉夫拉海,北至臺灣,南至巴布新幾內亞。臺灣分布於南部、西部及澎湖海域。
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利用

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本種魚產量並不大,常混於底拖漁獲中,可生鮮、乾製或醃漬出售。主要漁法為流刺網、圍網與拖網。
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描述

provided by The Fish Database of Taiwan
體延長而側扁,腹部略圓,具稜鱗,17-18+ 12-13個。脂性眼瞼發達,幾完全覆蓋住眼睛。口小,前位;上下頜約等長;上頜骨末端達眼前緣下方。鰓蓋光滑;下枝鰓耙數41-68。體被細薄圓鱗,極易脫落;鱗片上之垂直條紋僅有最後1條之中央部位不中斷;鱗片後緣之小孔多於20個以上;背鰭和臀鰭基部有發達之鱗鞘;胸鰭和腹鰭基部具腋鱗1片。背鰭位於體中部前方,具軟條17-18;臀鰭位於體之後半部,具軟條18-19;腹鰭軟條8;尾鰭深叉。體背部青綠色,體側下方和腹部銀白色;鰓蓋末緣無明顯黑斑。背鰭淡黃,前端基部具黑點;尾鰭淡黃,上下葉具黑緣,末端不具大塊黑斑;胸鰭淡黃;餘鰭淡色。
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棲地

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沿近海中上層洄游性中小型魚類,有時會進入河口域、內灣或潟湖區內。群游性。以浮游生物,如矽藻、橈腳類及其它小型無脊椎動物為主要食物。
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Sardinella albella

provided by wikipedia EN

The white sardinella (Sardinella albella), also known as deep-bodied sardine, perforated-scale sardine or short-bodied sardine, is a species of ray-finned fish in the genus Sardinella.[1] It is an important food fish, which can be feed as dried, salted, or fresh forms.

Description

It is distributed throughout the Indo-West Pacific oceans from Madagascar, around India, Sri Lanka, and eastward to Indonesia, Taiwan and south to Papua New Guinea.

It is a small schooling fish found in depth of 20-50m. Maximum length do not exceed 21.5 cm. The fish has 13 to 21 dorsal soft rays and 12 to 23 anal soft rays. There is a dark spot at origin part of dorsal fin. It feeds on small planktons.

See also

References

  1. ^ Froese, Rainer; Pauly, Daniel (eds.) (2014). "Sardinella albella" in FishBase. August 2014 version.
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Sardinella albella: Brief Summary

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The white sardinella (Sardinella albella), also known as deep-bodied sardine, perforated-scale sardine or short-bodied sardine, is a species of ray-finned fish in the genus Sardinella. It is an important food fish, which can be feed as dried, salted, or fresh forms.

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Description

provided by World Register of Marine Species
Forms schools. Marketed fresh, dried, dried-salted, and made into fish balls.

Reference

Froese, R. & D. Pauly (Editors). (2023). FishBase. World Wide Web electronic publication. version (02/2023).

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