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Mahimahi / Dorado  Coryphaena hippurus comprar en Guayaquil
Comprar Mahimahi / Dorado Coryphaena hippurus
Mahimahi / Dorado Coryphaena hippurus

Mahimahi / Dorado Coryphaena hippurus

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Ecuador, Guayaquil
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Especificaciones técnicas
  • Tipo de pezMarítima
Descripción

Vernacular names:
Es: Dorado común
Fr: Coryphene commune
In: Common dolphinfish

Local names:
Colombia: Delfín, Dorado
Costa Rica: Dorado
Chile: Dorado de alta mar, Palometa
Ecuador: Dorado
México: Delfín, Doradilla, Doradillo, Dorado
Nicaragua: Dorado
Panamá: Delfín, Dorado, Pez dorado
Perú: Dorado, Perico

Commercial names:
Mahi-mahi, Dolphinfish, Dorado

Simile of international trade:
Cosmopolitan

Geographical distribution:
Its distribution goes from 32° 43' N to 37° 00' S in the Eastern Pacific Ocean.

Habitat and biology:
Pelagic specie oceanic and coastal. It feeds on fish, crustaceans and molluscan. Spawns offshore.

Length:
In the artisanal fishing they catch specimens from 42 cm to 180 cm (TL).

Principal ports of landing:
Esmeraldas, Manta, San Mateo, Puerto López, Santa Rosa, and Anconcito.

Types of fisheries:
Artisanal, industrial (longiners boats) and sport.

Fishing season:
From december to march every (rainy station). When there is an event of "El Niño South Oscillation" (ENSO) its availability is extended during all year round.

Landings:
The annual unloading average in artisanal fisheries is 12071 tons.

Types of vessel:
Fiberglass and wood boats, balandras (artisanal fleet) that tow anywhere from tree to 12 smaller boats.

Importance:
For the artisanal fishermen, the Mahi-Mahi is the most important resource, for the volumes that are captured and because its fishery is widely known. Taking second place by species in the exports of the white fish. The demand is very good in the local market. Its flesh (crude) is of whitish color tending to pink, of excellent quality. Its skin serves for the leather manufacture, to elaborated portfolios, straps, wallets, purse, keeper of the keys and similar.

Processing (fresh and frozen):

H&G:
Headless and gutted, skin on, tail-off.

Fillets:
Fillets with or without skin, bloodline out, boneless.

Portions (frozen):
Skinless and boneless.

Packing:

H&G:
Waxed cardboard boxes, insulated, plastic liner, with gel packs.

Fillets:
When fresh, in waxed cardboard boxes, insulated, plastic liner, with or without gel packs.

Portions:
Cardboard boxes, with or without vacuum packed.

Yield (%):
H&G 75
Fillets 57
Portions 41

Chemical composition:
Proximate composition (%)
Moisture: 76.5 - 77.6
Fat: 0.4 - 0.7
Protein: 18.5 - 20.5
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Mahimahi / Dorado Coryphaena hippurus
Mahimahi / Dorado  Coryphaena hippurus
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