Ecology of Sillago schomburgkii
 
Main Ref. Hyndes, G.A., M.E. Platell and I.C. Potter, 1997
Remarks Yellowfin whiting congregate in sandy hollows and move in schools over sand flats with the tide. They are timid fish, and bury themselves in the muddy or sandy substrate when alarmed (Ref. 6390). In Western Australia, adults prefer more open, firm sandy banks and beach areas all year, whereas in South Australia adults share the juvenile habitat during winter, moving onto the sandbanks and into deeper water during summer (Ref. 6390). Yellowfin whiting typically spend their entire life in waters less than 5 m in depth (Ref. 27657). These shallow, nearshore areas also provide nursery habitats for this species (Ref. 27657). Feed mainly on polychaetes and bivalves, which is extracted from the sediment using their downward-protruding mouth (Ref. 53687).

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 Sillago schomburgkii may be found.

Habitat

Substrate Benthic; Soft Bottom: sand; Hard Bottom;
Substrate Ref.
Special habitats Beds: sea grass;
Special habitats Ref.

Associations

Ref.
Associations
Associated with
Association remarks
Parasitism

Feeding

Feeding type mainly animals (troph. 2.8 and up)
Feeding type Ref. Hyndes, G.A., M.E. Platell and I.C. Potter, 1997
Feeding habit hunting macrofauna (predator)
Feeding habit Ref. Hyndes, G.A., M.E. Platell and I.C. Potter, 1997
Trophic Level(s)
Estimation method Original sample Unfished population Remark
Troph s.e. Troph s.e.
From diet composition 3.22 0.24 3.28 0.51 Troph of juv./adults from 1 study.
From individual food items 3.04 0.40 Trophic level estimated from a number of food items using a randomized resampling routine.
Ref. Hyndes, G.A., M.E. Platell and I.C. Potter, 1997
(e.g. 346)
(e.g. oophagy)
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