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🌊 Marine 🍽️ Edible 🌡️ Tropical

Concourse anchovy

Stolephorus concursus Hata & Motomura, 2021
Max Length
8.5 cm
Max Weight
-
Lifespan
-
Trophic Level
3.3
Depth
-
Climate
Tropical
Resilience
High
Vulnerability
12.00/100
Typical Length
-
Depth Zone
pelagic

📖 Overview

Concourse anchovy (Stolephorus concursus), first described by Hata & Motomura, 2021 is a small fish in the family Engraulidae (order Clupeiformes). Adults typically reach 8.50 cm in maximum length. It inhabits marine coastal and open-ocean environments. It occurs in Tropical waters. It feeds on a mix of small fish and invertebrates as a mid-level predator. The species is important as a food fish. As a member of the Engraulidae, it shares life-history and morphological traits with its relatives in the group.

Scientific Name
Stolephorus concursus
Authority
Hata & Motomura, 2021
Habitat
Marine
Climate
Tropical
Max Length
8.5 cm
Trophic Level
3.3
Resilience
High
Vulnerability
12.00/100
Salinity
30–40 ppt

🐟 Physical Description

This species is distinguished by the following set of characters: long maxilla, 22.5–25.2% SL (mean 23.7%), its posterior tip slightly short of or extending beyond posterior margin of opercle; no predorsal scute; pelvic scute without spine; gill rakers on first gill arch, 16-18 (modally 17) in upper series, 21-23 (23) in lower series, total 38-41 (39); gill rakers on second gill arch, 11-13 (12) in upper series, 19-22 (20) in lower series, total 30-34 (32); gill rakers on third gill arch, 9-10 (9) in upper series, 10-12 (12) in lower series, total 19-22 (21); gill rakers on fourth gill arch, 7-9 (8) in upper series, 9-11 (10) in lower, total 16-19 (18); gill rakers 4-6 (5) on hind face of third gill arch; prepelvic scutes 3-6 (6); transverse scales 8-9 (8); pseudobranchial filaments 19-25 (22); pelvic fin when depressed extending posteriorly beyond vertical through dorsal-fin origin; snout long, 4.8-5.4% SL (mean 5.0%); pectoral fin, 16.5-18.1% SL (17.0%); pelvic fin long, 9.5-10.6%SL (10.1%); head large, 26.4-28.5% SL (27.4%); lower jaw long, 19.1-20.7% SL (19.9%). Colouration: with paired dark patches on parietal and occipital regions without a following pair of dark lines; numerous black spots on suborbital area, snout, and lower-jaw tip .Cross section: compressed.

🌀 Behaviour

Behavioural data for Concourse 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 Central Pacific: Fiji and Tonga.

🌿 Ecology

Zone Preferences
🌊 Marine 🐟 Pelagic
Trophic Level
3.3±0.4

📐 Morphometrics

Length–Weight Relationship: W = 0.00501 × L3.14 (TL)
Max TL
8.5cm

🌡️ Water Parameters & Tolerance

Salinity Range
30–40ppt

📊 Population Risk & Fisheries

Population Resilience
High
Minimum doubling time
Fishing Vulnerability
12.00/100
Low vulnerability
Trophic Level
3.3
Predator
Climate Zone
Tropical
Described By
Hata & Motomura, 2021

🍽️ Edibility & Flavour

⚡ Nutrition

Detailed nutritional data for Concourse anchovy is currently being compiled from USDA FoodData Central.

🔬 Mercury Safety

Mercury data for Concourse 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

🔬 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

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