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Anguilla japonica Temminck & Schlegel, 1846

Japanese eel
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Native range | All suitable habitat | Point map | Year 2050
This map was computer-generated and has not yet been reviewed.
Anguilla japonica   AquaMaps   Data sources: GBIF OBIS
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Anguilla japonica
Picture by Shao, K.T.

分類 / Names 俗名 | 同種異名 | Catalog of Fishes(, ) | ITIS | CoL | WoRMS | Cloffa

Teleostei > Anguilliformes (Eels and morays) 鰻鱺目 (Eels and morays) > Anguillidae (Freshwater eels) 鰻鱺科 (Freshwater eels)
Etymology: Anguilla: Latin, anguilla, .-ae = eel (Ref. 45335).
More on authors: Temminck & Schlegel.

Environment: milieu / climate zone / depth range / distribution range 生態學

海洋; 淡水; 半鹹淡水 居於水底的; 降海洄游 (Ref. 51243); 深度上下限 1 - 400 m (Ref. 6898). 亞熱帶的; 4°C - 27°C (Ref. 12468); 46°N - 15°N, 105°E - 170°E

分布 國家 | FAO區域 | 生態系 | 發現紀錄 | Point map | 簡介 | Faunafri

Asia: Japan to the East China Sea, Taiwan, Korea, China and northern Philippines. Spawning grounds of this species are presumed to be in the western Mariana Islands, at a salinity front near 15°N and 140°E (Ref. 54488). Most expensive food fish in Japan. Introduced elsewhere.
亞洲: 日本到中國海東部,台灣,韓國,中國與菲律賓北部。 在 15 ° N 與 140 ° E 附近的鹽度前面, 這種的產卵場被推測在西方的馬里亞納群島中。 (參考文獻 54488) 在日本的大多數的貴食用魚。 引入了其他地方。

大小 / 重量 / 年齡

Maturity: Lm ?  range ? - ? cm
Max length : 150 cm TL 雄魚/尚未辨別雌雄; (Ref. 9828); common length : 40.0 cm SL 雄魚/尚未辨別雌雄; (Ref. 35840); 最大體重: 1.9 kg (Ref. 82795)

簡短描述 檢索表 | 型態特徵 | 形態測量圖

脊椎骨: 114 - 118. Plain-colored.
無花紋色彩的。

生物學特性     字彙 (例如 epibenthic)

Spawning occurs in the sea; small eels ascend the rivers in schools; develop and grow in freshwater. The species may crawl over land at night from one place to another (Ref. 5258, 11230). Adults feed on crustaceans, insects and fish (Ref. 5258). Maximum weight given (1889 g) has a maximum length of 100.8 cm TL in Ref. 82795. Utilized fresh, smoked, canned and frozen; eaten steamed, broiled and baked (Ref. 9988). Used in Chinese medicine (Ref. 12166).

在海洋產卵; 小的鰻魚上溯到河成群; 發育而且生長在淡水中。 此魚種可能從一個地方到另外的爬行土地之上在晚上。 (參考文獻 5258,11230) 吃甲殼動物,昆蟲與魚。 (參考文獻 5258) 生鮮使用,煙燻了, 罐裝及冷凍; 清蒸, 火烤而且燒烤。 (參考文獻 9988) 被用於中藥材了。 (參考文獻 12166)

Life cycle and mating behavior Maturities | 繁殖 | Spawnings | Egg(s) | Fecundities | 仔魚

Assuming reproductive mode to be the same as that of Anguilla anguilla.亞洲: 日本到中國海東部,台灣,韓國,中國與菲律賓北部。 在 15 ° N 與 140 ° E 附近的鹽度前面, 這種的產卵場被推測在西方的馬里亞納群島中。 (參考文獻 54488) 在日本的大多數的貴食用魚。 引入了其他地方。

主要參考資料 Upload your references | 參考文獻 | 合作者 | 合作者

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 瀕危狀態 (Ref. 130435)

  瀕危 (EN) (A2bcd); Date assessed: 06 November 2018

CITES

Not Evaluated

CMS (Ref. 116361)

Not Evaluated

對人類具威脅

  無害處的





人類使用

漁業: 高經濟性; 養殖: 商業性
FAO - Aquaculture systems: 產生, 魚種描繪; 漁業: landings, 魚種描繪; Publication: search | FishSource | 周邊海洋

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Trophic ecology
食物相
Diet compositions
Food consumptions
Food rations
捕食者
Ecology
生態學
Population dynamics
Growths
Max. ages / sizes
Length-weight rel.
Length-length rel.
長度-頻率
Mass conversions
Recruitments
Abundances
Life cycle
繁殖
Maturities
Fecundities
Spawnings
Spawning aggregations
Egg(s)
Egg developments
仔魚
稚魚動力學
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腦重體重比
Otoliths
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游泳類型
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Visual pigment(s)
魚的聲音
Diseases / Parasites
Toxicities (LC50s)
Genetics
遺傳學
Electrophoreses
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Human related
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參考文獻

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Estimates based on models

Preferred temperature (Ref. 123201): 2.5 - 23.3, mean 17 °C (based on 432 cells).
Phylogenetic diversity index (Ref. 82804):  PD50 = 0.5000   [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00062 (0.00039 - 0.00099), b=3.18 (3.05 - 3.31), in cm total length, based on LWR estimates for this species & Genus-body shape (Ref. 93245).
營養階層 (Ref. 69278):  3.6   ±0.51 se; based on food items.
Generation time: 15.7 ( na - na) years. Estimated as median ln(3)/K based on 1 growth studies.
回復力 (Ref. 120179):  低的, 最小族群倍增時間4.5 - 14 年 (K=0.07).
Fishing Vulnerability (Ref. 59153):  High to very high vulnerability (71 of 100).
價格種類 (Ref. 80766):   Unknown.
Nutrients (Ref. 124155):  Calcium = 32.7 [19.9, 65.7] mg/100g; Iron = 0.741 [0.434, 1.157] mg/100g; Protein = 19.5 [17.7, 21.4] %; Omega3 = 0.35 [0.19, 0.67] g/100g; Selenium = 55.1 [28.6, 103.5] μg/100g; VitaminA = 8.74 [1.85, 42.36] μg/100g; Zinc = 0.685 [0.498, 0.991] mg/100g (wet weight); based on nutrient studies.