分類 / 名前
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Acropomatiformes (Oceanic basses) >
Malakichthyidae (Temperate ocean-basses)
Etymology: Malakichthys: Greek, malakia = softness + Greek, ichthys = fish (Ref. 45335).
Eponymy: Dr Yohiro (also spelt Yojiro) Wakiya was superintendent of the Korean Government Fisheries Experiment Station. He was honoured in the gudgeon’s trinomial for his help in the preparation of Mori’s paper. He collected the seabass holotype. (Ref. 128868), visit book page.
More on authors: Jordan & Hubbs.
環境:環境 / 気候帯 / 深さの範囲 / 分布範囲
生態学
海 pelagic-neritic; 深さの範囲 ? - 200 m (Ref. 11230). Temperate
Northwest Pacific: southern Japan, the East China Sea and around Taiwan.
サイズ / 重さ / 年齢
成熟: Lm ?  range ? - ? cm
Max length : 15.0 cm TL オス/雌雄の選別がない; (Ref. 637)
背面の脊椎 (合計) : 9 - 10; 背鰭 (合計) : 10; 肛門の骨: 3; 臀鰭: 8 - 9; 脊つい: 10 - 15. This species has the following characters: chin with a pair of distinct spines; proximal-middle radial of first anal-fin pterygiophore slender with no hollow; well developed lateral wing; 13 (rarely 12) pectoral-fin rays; A III, 9 (rarely 8); longest anal-fin ray is shorter than half of base of anal fin; body depth 34-41% LS; lateral line scales 48-51; gill rakers 22-24 on lower arm (Ref. 76883). Body uniformly brownish-silver dorsally, white ventrally (Ref. 559).
Body shape (shape guide): elongated; Cross section: compressed.
Feeds on small crustaceans and fishes, among others (Ref. 559). Caught in depths of less than 150 m (Ref. 637).
ライフサイクルと交尾行動
成熟 | 繁殖 | 放精 | 卵 | 生産力 | 幼生
Masuda, H., K. Amaoka, C. Araga, T. Uyeno and T. Yoshino, 1984. The fishes of the Japanese Archipelago. Vol. 1. Tokai University Press, Tokyo, Japan. 437 p. (text). (Ref. 559)
IUCNのレッドリストの状況は (Ref. 130435: Version 2025-2 (Global))
人間の用途
用具
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インターネットの情報源
モデルに基づく推定値
好ましい温度 (参照
123201): 11.9 - 22.2, mean 18.5 °C (based on 126 cells).
系統多様性指数 (参照
82804): PD
50 = 0.5039 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00468 (0.00181 - 0.01207), b=3.12 (2.89 - 3.35), in cm total length, based on LWR estimates for this (Sub)family-body shape (Ref.
93245).
栄養段階 (参照
69278): 4.0 ±0.66 se; based on food items.
漁業の脆弱性 (Ref.
59153): Low vulnerability (10 of 100).
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