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💧 Freshwater Critically Endangered 🍽️ Edible 🌡️ Tropical

Bandula barb

Pethia bandula Kottelat & Pethiyagoda, 1991
Max Length
4.1 cm
Max Weight
-
Lifespan
-
Trophic Level
2.7
Depth
-
Climate
Tropical
Resilience
High
Vulnerability
10.00/100
Typical Length
-
Depth Zone
-

📖 Overview

Inhabits small, rocky stream flowing through rice field and rubber plantation . Found under leaves and among emersed vegetation in shallow water (

Scientific Name
Pethia bandula
Authority
Kottelat & Pethiyagoda, 1991
Habitat
Freshwater
Climate
Tropical
IUCN Status
CR
Max Length
4.1 cm
Trophic Level
2.7
Resilience
High
Vulnerability
10.00/100
Salinity
0–0.5 ppt

🔬 Taxonomy

🐟 Physical Description

Physical description for Bandula barb is currently being compiled.

🌀 Behaviour

Behavioural data for Bandula barb is currently being reviewed.

🦐 Diet

aquatic invertebrates
small fish
algae
detritus

🥚 Reproduction

🐣 Oviparous
Spawning Season
spring
Spawn Location
Substrate
Fertilization
External

🌍 Habitat & Distribution

Freshwater; benthopelagic. Tropical; 8°N - 7°N known only from a small, unnamed stream flowing through Minimaru Coloniya in Pallegama Estate near Galapitamada, Sri Lanka.

🌿 Ecology

Zone Preferences
💧 Freshwater
Trophic Level
2.7±0.2

📐 Morphometrics

Length–Weight Relationship: W = 0.01585 × L2.94 (TL)
Max TL
4.1cm

🌡️ Water Parameters & Tolerance

Salinity Range
0–0.5ppt

🛡️ Conservation Assessment

IUCN Category
Critically Endangered
Assessment Date
2019

📊 Population Risk & Fisheries

Population Resilience
High
Minimum doubling time
Fishing Vulnerability
10.00/100
Low vulnerability
Trophic Level
2.7
Omnivore / Planktivore
Climate Zone
Tropical
Described By
Kottelat & Pethiyagoda, 1991

🍽️ Edibility & Flavour

"Pethia Bandula 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

Detailed nutritional data for Bandula barb is currently being compiled from USDA FoodData Central.

🔬 Mercury Safety

Mercury data for Bandula barb 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

🔬 Full Nutritional Profile

Per 100g - Raw, per 100g - Source: USDA FoodData Central templates (generic fish average)

Proximate Composition
Energy125 kcal
Moisture75 %
Protein20 %
Total Fat4 %
Ash1.3 %
Fatty Acids (g)
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.5 g
Omega-3 Total1 g
EPA0.3 g
DHA0.5 g
Omega-6 Total0.3 g
Key Minerals & Vitamins
Calcium20 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus220 mg
Potassium380 mg
Sodium55 mg
Zinc0.5 mg
Selenium32 µg
Vitamin B122 µg

📊 Population Dynamics

Year Region Index Notes
- - -

🌐 Names & Taxonomy

Scientific Synonyms

Scientific Name Author Year Status
Puntius bandula Kottelat & Pethiyagoda 1991 Synonym

🦠 Common Diseases

The following diseases are known to affect Bandula barb.

🗺️ Global Occurrence Map

Occurrence records from the Global Biodiversity Information Facility (GBIF) - 1 records indexed .

Occurrence density from GBIF View GBIF records ↗

👥 Community & Contribute

Aquareap Community Observations
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