Actinopterygii (ray-finned fishes) > Perciformes
(Perch-likes) > Bembropidae
Etymology: Bembrops: Greek, bembras, -ados = a kind of anchovy m+ Greek, ops = appearance (Ref. 45335); greyae: Named for Marion Grey. More on author: Poll.
Environment: milieu / climate zone / depth range / distribution range
Marine; bathydemersal; depth range 200 - 420 m (Ref. 3656). Deep-water; 10°N - 7°S
Eastern Atlantic: off coasts of Guinea, Gabon, Congo, and Angola.
Size / Weight / Age
Maturity: Lm ?  range ? - ? cm
Max length : 25.0 cm TL male/unsexed; (Ref. 26999)
soft rays: 18. Dark brown to black pigmentation entirely or on most of the membrane of first dorsal fin. Color in alcohol light yellow dorsally, even lighter ventrally. Snout short (1.1-1.2x eye diameter). Scales on lateral and dorsal sides of snout. Upper jaw extending behind anterior margin of eye reaching almost to its mid-line. Lateral line descending adjacent to pectoral fin (Ref 13203).
Occurs in coastal waters (Ref. 6948). Found on soft bottoms of the continental shelf and feeds on fishes (Ref. 3656). Minimum depth range reported from Ref. 26999.
Life cycle and mating behavior
Maturity | Reproduction | Spawning | Eggs | Fecundity | Larvae
Das, M.K. and J.S. Nelson, 1996. Revision of the percophid genus Bembrops (Actinopterygii: Perciformes). Bull. Mar. Sci. 59(1):9-44. (Ref. 13203)
IUCN Red List Status (Ref. 123251)
CITES (Ref. 118484)
Threat to humans
Common namesSynonymsMetabolismPredatorsEcotoxicologyReproductionMaturitySpawningSpawning aggregationFecundityEggsEgg development
ReferencesAquacultureAquaculture profileStrainsGeneticsAllele frequenciesHeritabilityDiseasesProcessingMass conversion
Estimates based on models
Preferred temperature (Ref. 115969
): 11 - 13.8, mean 12.4 °C (based on 6 cells).
Phylogenetic diversity index (Ref. 82805
= 0.5000 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00389 (0.00156 - 0.00968), b=3.08 (2.87 - 3.29), in cm total length, based on LWR estimates for this (Sub)family-body shape (Ref. 93245
Trophic level (Ref. 69278
): 4.2 ±0.73 se; based on food items.
Vulnerability (Ref. 59153
): Low to moderate vulnerability (30 of 100) .