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🌊 Marine 🍽️ Edible 🌡️ Temperate

St. Paul's fingerfin

Nemadactylus monodactylus Carmichael, 1819
🍽️ Seafood Guide 👩‍🍳 Recipes ← All Species
Max Length
60 cm
Max Weight
—
Lifespan
—
Trophic Level
3.5
Depth
—
Climate
Temperate
Resilience
Low
Vulnerability
54.00/100
Typical Length
—
Depth Zone
—

📖 Overview

St. Paul's fingerfin (Nemadactylus monodactylus) is a ray-finned fish of the family Cheilodactylidae. It inhabits marine (saltwater) waters. This species can reach a maximum total length of 60 cm. With a trophic level of 3.5, it is a low-level carnivore, feeding on invertebrates and small organisms. Commercially fished and consumed as food.

Scientific Name
Nemadactylus monodactylus
Authority
Carmichael, 1819
Habitat
Marine
Climate
Temperate
Max Length
60 cm
Trophic Level
3.5
Resilience
Low
Vulnerability
54.00/100
Salinity
30–40 ppt

🐟 Physical Description

Physical description for St. Paul's fingerfin is currently being compiled.

🌀 Behaviour

Behavioural data for St. Paul's fingerfin is currently being reviewed.

🦐 Diet

Diet information for St. Paul's fingerfin is currently being compiled.

🥚 Reproduction

Reproduction data for St. Paul's fingerfin is currently being compiled.

🌍 Habitat & Distribution

Marine; benthopelagic. Temperate; 11°S - 39°S, 42°E - 78°E west coast of South Africa and off Australia and New Zealand.

🌿 Ecology

Zone Preferences
🌊 Marine
Trophic Level
3.5±0.41
Food Items

benthic and pelagic organisms

📐 Morphometrics

Length–Weight Relationship: W = 0.01175 × L3.04 (TL)
Max TL
60cm

🌡️ Water Parameters & Tolerance

Salinity Range
30–40ppt

📊 Population Risk & Fisheries

Population Resilience
Low
Minimum doubling time
Fishing Vulnerability
54.00/100
Moderate-High vulnerability
Trophic Level
3.5
Predator
Climate Zone
Temperate
Described By
Carmichael, 1819

🍽️ Edibility & Flavour

"Nemadactylus Monodactylus is an edible species."

✗ Not for Raw
✓ Fresh Indicators
  • Clear, bright eyes — cloudy eyes indicate age
  • Firm flesh that springs back when pressed
  • Fresh ocean smell, never strong or ammonia-like
  • Bright red or pink gills, not grey or brown
  • Shiny, moist skin with scales tightly attached
✗ Avoid If
  • Cloudy or sunken eyes
  • Strong fishy or ammonia odour
  • Soft, mushy flesh that doesn't spring back
  • Discoloured or dry flesh
Best Cooking Methods
Baking Grilling Pan-frying

⚡ Nutrition

Per 100g cooked — Source: USDA FoodData Central

Nutrient Amount
Protein 18 g
Omega-3 (total) 602 mg

🔬 Mercury Safety

Mercury data for St. Paul's fingerfin has not yet been assigned. Please consult FDA/EPA guidance for general seafood safety advice.

🌿 Sustainability

Best Choice
Healthy stocks, low impact
Good Alternative
Well-managed, minor concerns
Use Caution
Check sourcing and season
Avoid
Overfished or high impact

👥 Community & Contribute

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🍽️
Seafood Guide
St. Paul's fingerfin: Edibility, Nutrition & Safety
👩‍🍳
Recipes
St. Paul's fingerfin Recipes