Main Ref. | Cohen, D.M., T. Inada, T. Iwamoto and N. Scialabba, 1990 |
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Remarks | Benthopelagic to bathypelagic in about 400 and 1200 m depth. Form large schools at 600 to 900 m depth (Ref. 9988). Feed on a variety of fish and invertebrates, but primarily on pelagic crustaceans such as shrimps, amphipods and cumaceans; cephalopods and lantern fishes constitute a lesser portion of the diet. This species is currently facing overexploitation in the North Atlantic (Ref. 1371). Adults are preyed upon by whales and Greenland halibut (Reinhardtius hippoglossoides); young fish by redfish and other species. Parasites of the species include 5 myxosporidians, 1 monogenean, 3 cestodes, 7 trematodes (like Dolichoenterum sp. and Gonocerca crassa), 3 nematodes and 2 crustaceans (Ref. 5951). |
Marine - Neritic | Marine - Oceanic | Brackishwater | Freshwater | |
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Marine zones / Brackish and freshwater bodies |
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Substrate | |
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Substrate Ref. | |
Special habitats | |
Special habitats Ref. |
Ref. | Wayland, M.T., C. Sommerville and D.I. Gibson, 1999 |
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Associations | parasitism; schooling; |
Associated with | Echinorhynchus gadi; Echinorhynchus sp. (Ref. 65465); |
Association remarks | Individuals from the southern part of the North Atlantic Ridge, in comparison with the northern populations, exhibit a high complexity of schooling behavior within the day and also as a function of season; this is expressed by way of the formation of a considerable number of large schools that were also found to undergo density changes as a result of changes in their shape from spherical to elliptical within a given day (Ref. 13703). |
Parasitism |
Feeding type | mainly animals (troph. 2.8 and up) |
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Feeding type Ref. | Cohen, D.M., T. Inada, T. Iwamoto and N. Scialabba, 1990 |
Feeding habit | hunting macrofauna (predator) |
Feeding habit Ref. |
Estimation method | Original sample | Unfished population | Remark | ||
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Troph | s.e. | Troph | s.e. | ||
From diet composition | |||||
From individual food items | 3.65 | 0.56 | Trophic level estimated from a number of food items using a randomized resampling routine. | ||
Ref. |