Common names:
Fringescale sardinella, Laolao, Lao-lao
Occurrence:
native
Salinity:
brackish
Abundance:
|
Ref:
Importance:
commercial
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Ref:
Aquaculture:
|
Ref:
Regulations:
|
Ref:
Uses:
no uses
Comments:
Recorded from Estancia, Iloilo (Ref. 115926). Enters river mouths (Ref. 94476). Marketed fresh, as dried 'tuyo', or as salted or smoked 'tinapa' (Ref. 2858). Kench-cured 'balbakuwa', a heavy salting of fish, is cooked fried, grilled, boiled, or sauted (Ref. 2858). Also Ref. 393.
National Checklist:
Country Information:
https://www.cia.gov/library/publications/resources/the-world-factbook/geos/rp.html
National Fisheries Authority:
Occurrences:
OccurrencesPoint map
Main Ref:
Herre, A.W.C.T., 1953
National Database:
Teleostei (teleosts) > Clupeiformes (Herrings) > Dorosomatidae (Gizzard shads and sardinellas)
Etymology: Sardinella:Latin and Greek, sarda = sardine; name related to the island of Sardinia; diminutive (Ref. 45335). More on author: Valenciennes.
Environment: milieu / climate zone / depth range / distribution range
Ecology
Marine; brackish; pelagic-neritic; depth range 0 - 50 m (Ref. 188). Tropical; 30°N - 11°S, 47°E - 153°E (Ref. 188)
Distribution
Countries | FAO areas | Ecosystems | Occurrences | Fatal error: Uncaught mysqli_sql_exception: Table 'fbapp.scientificname' doesn't exist in /var/www/html/includes/speciessummary.lib.php:2366
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