Okhotsk atka mackerel

Okhotsk atka mackerel
	П. Азонус в танке
Научная классификация
Домен:	Эукариота
Королевство:	Животное
Филум:	Chordata
Сорт:	Actinopterygii
Заказ:	Запасной фактор
Семья:	Hexagrammidae
Род:	Плеврограмма
Разновидность:	П. Азонус
Binomial name
	Pleurogrammus azonus; D. S. Jordan & Metz, 1913
Synonyms
	Stellistius katsukii Jordan & Tanaka, 1927;

Атка -скумбрия Okhotsk ( Pleurogrammus azonus ), также известная как арабеска , -это скумбрия, похожий на скумбрии в семействе Hexagrammidae . ^{[ 2 ]} Он обычно известен как Хокке в Японии и Имионсу на корейском языке. Первичная популяция рыбы находится у моря Охотска .

История

Согласно Legend, это было обнаружено Ничиджи . ^{[ Цитация необходима ]}

Распределение и среда обитания

Скурка из Охотса Атка находится в северо -западной части Тихого океана, происходящего в Примирском Краи в России, море Охотски на восток к островам Курил на юг к префектуре Ибараки и Цусима в Японии и желтом море . Это океаноодромисная , рыба обнаруженная на глубине от поверхности до 240 м (790 футов). ^{[ 1 ]}

Таксономия

The Okhotsk atka mackerel was first formally described in 1913 by the American ichthyologists David Starr Jordan and Charles William Metz with its type locality given as Nampo in North Korea.^[3] This species is occasionally considered synonymous with the Atka mackerel, P. monopterygius (Nelson 1994). However, it is probably a separate species.^[4] This fish was also documented as Stellistius katsukii but the older name Pleurogrammus azonus takes precedence.^{[citation needed]}

Biology

The juvenile Okhotsk atka mackerel gather in large schools close the surface but the adults are benthic. The females lay egg masses within crevices or in gravel along rocky coasts at depths of less than 20 m (66 ft), these are guarded by the males.^[1]

Fisheries

The Okhotsk atka mackerel is an important fish, and approximately 100,000 tons of the species were harvested each year throughout the late 20th century.^[5]

As food

Known in Japanese cuisine as hokke and in Korean cuisine as imyeonsu (임연수), the fish can be fresh, dried, or frozen, and can be served raw, boiled, grilled or fried.^{[citation needed]}

Notes

^ Jump up to: ^a ^b ^c Froese, Rainer; Pauly, Daniel (eds.). "Pleurogrammus azonus". FishBase. August 2022 version.
^ "Pleurogrammus azonus". Integrated Taxonomic Information System. Retrieved 12 March 2012.
^ Eschmeyer, William N.; Fricke, Ron & van der Laan, Richard (eds.). "Species in the genus Pleurorammus". Catalog of Fishes. California Academy of Sciences. Retrieved 13 December 2022.
^ * Crow, Karen D., Ziyusei Kanamoto, and Giacomo Bernardi. "Molecular phylogeny of the hexagrammid fishes using a multi-locus approach". Molecular Phylogenetics and Evolution 32 (2004) 986–997
^ Jump up to: ^a ^b Pleurogrammus azonus (Jordan & Metz, 1913) FAO, Species Fact Sheet. Retrieved 12 March 2012.

References

Froese, Rainer; Pauly, Daniel (eds.). "Pleurogrammus azonus". FishBase. March 2012 version.
Nelson, J.S., 1994. Fishes of the World. Wiley, New York.
Shinohara, G. and K. Amaoka, 1994. Stellistius katsukii Jordan & Tanaka, 1927, a junior synonym of Pleurogrammus azonus Jordan & Metz, 1913 (Scorpaeniformes: Hexagrammidae). Jap. J. Ichthyol. 40(4):487-490.

[Fishbase-1] Jump up to: ^a ^b ^c Froese, Rainer; Pauly, Daniel (eds.). "Pleurogrammus azonus". FishBase. August 2022 version.

[itis-2] "Pleurogrammus azonus". Integrated Taxonomic Information System. Retrieved 12 March 2012.

[CofF-3] Eschmeyer, William N.; Fricke, Ron & van der Laan, Richard (eds.). "Species in the genus Pleurorammus". Catalog of Fishes. California Academy of Sciences. Retrieved 13 December 2022.

[4] * Crow, Karen D., Ziyusei Kanamoto, and Giacomo Bernardi. "Molecular phylogeny of the hexagrammid fishes using a multi-locus approach". Molecular Phylogenetics and Evolution 32 (2004) 986–997

[fao-5] Jump up to: ^a ^b Pleurogrammus azonus (Jordan & Metz, 1913) FAO, Species Fact Sheet. Retrieved 12 March 2012.

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