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🌊 Marine Least Concern 🍽️ Edible 🌡️ Tropical

Hardenberg's anchovy

Stolephorus bengalensis Dutt & Babu Rao, 1959
Max Length
5.9 cm
Max Weight
-
Lifespan
-
Trophic Level
3.2
Depth
-
Climate
Tropical
Resilience
High
Vulnerability
10.00/100
Typical Length
-
Depth Zone
pelagic

📖 Overview

Hardenberg's anchovy (Stolephorus bengalensis), first described by Dutt & Babu Rao, 1959 is a small fish in the family Engraulidae (order Clupeiformes). Adults typically reach 5.90 cm in maximum length. It inhabits marine coastal and open-ocean environments. It occurs in Tropical waters. It is broadly omnivorous, taking invertebrates, plant matter, and detritus. On the IUCN Red List, it is classified as Least Concern.The species is important as a food fish and considered a sustainable seafood option under current management. As a member of the Engraulidae, it shares life-history and morphological traits with its relatives in the group.

Scientific Name
Stolephorus bengalensis
Authority
Dutt & Babu Rao, 1959
Habitat
Marine
Climate
Tropical
IUCN Status
LC
Max Length
5.9 cm
Trophic Level
3.2
Resilience
High
Vulnerability
10.00/100
Salinity
30–40 ppt

🐟 Physical Description

This species is distinguished by the following characters: gill rakers on upper limb of 1st gill arch, 16-19 (modally 18), on lower limb 23-27 (25), total 40-45 (44); gill rakers on upper limb of 2nd gill arch 11-15 (13), on lower limb 21-25 (23), total 33-39 (36); gill rakers on upper limb of 3rd gill arch 10-12 (11), on lower limb 13-15 (13), total 23-27; gill rakers on upper limb of 4th gill arch 7-9 (8), on lower limb 10-12 (11), total 17-21 (19); prepelvic scutes 5-7 (6); total vertebrae 40-41 (40); long maxilla, its posterior tip just reaching or slightly short of posterior margin of opercle; with predorsal scutes; pelvic scute no spine; body scales are deciduous; posterior border of preopercle is concave, indented; paired dark patch on parietal area with little following pigmentation; distinct double pigment lines present along dorsum posterior to dorsal fin; no black spots below eye and on lower-jaw tip; anal-fin base long, 19.0-21.3% (20.2%) of SL; maximum orbit diameter 7.3-8.6% (8.1%) of SL; third dorsal-fin ray is long, 18.5-19.9% (19.0%) of SL; pelvic fin is rather long, 9.4-11.0% (10.2%) of SL, its posterior tip not reaching to vertical through dorsal-fin origin when depressed in specimens greater than 5.0 cm SL; distance between posterior ends of supramaxilla and maxilla 5.3-6.6% (5.8%) of SL .Cross section: compressed.

🌀 Behaviour

Behavioural data for Hardenberg's anchovy is currently being reviewed.

🦐 Diet

aquatic invertebrates
small fish
algae
detritus

🥚 Reproduction

🐣 Oviparous 📦 Batch Spawner
Spawning Season
spring-summer
Spawn Location
Pelagic
Fertilization
External

🌍 Habitat & Distribution

Marine; pelagic-neritic. Tropical Indian Ocean: from Pakistan to the Bay of Bengal.

🌿 Ecology

Zone Preferences
🌊 Marine 🐟 Pelagic
Trophic Level
3.2±0.4

📐 Morphometrics

Length–Weight Relationship: W = 0.00501 × L3.14 (TL)
Max TL
5.9cm

🌡️ Water Parameters & Tolerance

Salinity Range
30–40ppt

🛡️ Conservation Assessment

IUCN Category
Least Concern
Assessment Date
2020

📊 Population Risk & Fisheries

Population Resilience
High
Minimum doubling time
Fishing Vulnerability
10.00/100
Low vulnerability
Trophic Level
3.2
Predator
Climate Zone
Tropical
Described By
Dutt & Babu Rao, 1959

🍽️ Edibility & Flavour

⚡ Nutrition

Detailed nutritional data for Hardenberg's anchovy is currently being compiled from USDA FoodData Central.

🔬 Mercury Safety

Mercury data for Hardenberg's anchovy 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
✓ Sustainable Choice

🔬 Full Nutritional Profile

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

Proximate Composition
Energy180 kcal
Moisture68 %
Protein22 %
Total Fat8 %
Ash1.4 %
Fatty Acids (g)
Saturated Fat1.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat3.2 g
Omega-3 Total2 g
EPA0.6 g
DHA1.1 g
Omega-6 Total0.6 g
Key Minerals & Vitamins
Calcium15 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus235 mg
Potassium380 mg
Sodium55 mg
Zinc0.5 mg
Selenium35 µg
Vitamin D550 IU
Vitamin B3 (Niacin)8 mg
Vitamin B123.2 µg

📊 Population Dynamics

Year Region Index Notes
- - -

👥 Community & Contribute

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