Kaip atpažinti European horse mackerel

Norėdami atpažinti European horse mackerel (Trachurus trachurus), atkreipkite dėmesį į šiuos pagrindinius požymius.

Fizinės ypatybės

Kūno forma

elongated

Spalva

Dorsal side typically bluish-green to grey, fading to silvery-white on the flanks and belly. A distinct black spot is usually present on the upper margin of the operculum (gill cover).

Žvynų tipas

cycloid

Burnos padėtis

terminal

Skiriamieji požymiai

Prominent, keeled scutes along the entire lateral line, particularly noticeable posteriorly., Two dorsal fins, the first spiny and the second soft-rayed., A small, detached finlet often present behind the second dorsal and anal fins (though less pronounced than in true mackerels)., Large eyes relative to head size.

Nugaros pelekas

Two dorsal fins: the first with 8-9 spines, the second with 1 spine and 28-33 soft rays. The first dorsal fin is noticeably higher than the second.

Uodegos pelekas

Deeply forked caudal fin.

Krūtinės pelekas

Long and falcate (sickle-shaped), extending beyond the origin of the second dorsal fin.

Skiriamieji pelekai

Anal fin similar in shape to the second dorsal fin, with 3 spines (the first two often detached) and 24-29 soft rays. Pelvic fins are small and located thoracically.

Atpažinimo patarimai

1. 1

   Lateral Line Scutes

   The most definitive feature is the complete lateral line armed with a series of large, bony scutes (modified scales). These are particularly prominent and keeled towards the caudal peduncle. This distinguishes it from true mackerels (Scomber spp.) which lack these scutes.

2. 2

   Opercular Spot

   Look for a distinct black spot on the upper part of the operculum (gill cover).

3. 3

   Dorsal Fins

   Two distinct dorsal fins, with the first spiny dorsal fin being taller than the second soft-rayed dorsal fin.

4. 4

   Body Shape

   Elongated and fusiform (spindle-shaped) body, but slightly compressed laterally, giving it a more 'horse-like' appearance compared to the more rounded true mackerels.

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