Euthynnus affinis (Cantor, 1849)
Kawakawa

Catalog of Fishes (gen., sp.) | ITIS | CoL
Classification

Actinopterygii | Perciformes | Scombridae | Scombrinae
Synonyms

Thynnus affinis, Euthunnus affinis affinis, Euthunnus alleteratus affinis,
Common names

Thonine orientale, Bacoreta oriental, Dwarf bonito,

Picture by Field, R.

Main reference
Collette, B.B. and C.E. Nauen. 1983. (Ref. 168)
Other references | Biblio | Coordinator : Collette, Bruce B. | Collaborators
Size / Weight / Age
Max length : 100.0 cm FL male/unsexed; (Ref. 168); common length : 60.0 cm FL male/unsexed; (Ref. 168); max. published weight: 14.0 kg (Ref. 30874)
Length at first maturity
Lm ?, range 40 - 65 cm
Environment
Pelagic-neritic; oceanodromous (Ref. 51243); marine; depth range 0 - 200 m (Ref. 54439)
Climate / Range
Tropical; 18°C - 29°C (Ref. 168); 35°N - 25°S, 40°E - 137°W (Ref. 54439)
Distribution
Indo-West Pacific: in warm waters including oceanic islands and archipelagos. A few stray specimens have been collected in the Eastern Central Pacific. Highly migratory species, Annex I of the 1982 Convention on the Law of the Sea (Ref. 26139).
Countries | FAO areas | Ecosystems | Occurrences | Introductions
Short description
Dorsal spines (total): 1114; Anal spines: 0; Anal soft rays: 13 - 14; Vertebrae: 39. Swim bladder absent. No trace of vertebral protuberances. Anterior spines of first dorsal fin much higher than those mid-way. Interpelvic process small and bifid. Body naked except for corselet and lateral line. Posterior portion of the back with a pattern of broken oblique stripes.
Biology
Glossary (e.g. epibenthic)
Occurs in open waters but always remains close to the shoreline. The young may enter bays and harbors. Forms multi-species schools by size with other scombrid species comprising from 100 to over 5,000 individuals. A highly opportunistic predator feeding indiscriminately on small fishes, especially on clupeoids and atherinids; also on squids, crustaceans and zooplankton (Ref. 9684). Generally marketed canned and frozen; also utilized dried, salted, smoked (Ref. 9684) and fresh (Ref. 9987).

 

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