Latin name

Pampus argenteus

Other names

White pomfret, pompano

Identification

Body very large, strongly compressed at the sides, with hard muscles. Caudal peduncle compressed at the sides, very short. Scales very fine, cycloid type, slightly sunken. The skin is thin. The eyes are small. The fatty tissue around the eyes extends forward to the large nostrils. The anterior nostril is round, the posterior nostril has the appearance of a long slit. The mouth is small. The teeth are in 1 row on the jaw, small, flattened. The gill stamens are short, without teeth. 

Features of fish fins

One continuous dorsal fin. The pectoral fin is long and wing-like. Its base is at a 45° angle to the axis of the body. Pelvic fins are absent. The caudal fin consists of rather hard rays, deep-oval in shape. Dorsal rays: 0; dorsal soft rays: 37-43.

Fish colouring

Colour is silvery with a bluish tinge to the back. Dorsal, anal and caudal fins are yellowish with dark edges.

Distribution

Found along the Pacific coast of Japan from central Honshu Island southward, Pacific and Indian Oceans from Japan to the Persian Gulf.

Habitat

Marine, benthopelagic, oceanodromous, subtropical species. Depths from 5 to 110 m.

Size

Length up to 60 cm. Weight up to 4-6 kg (8-13 lb), but specimens under 1 kg (2 lb) are more common. Maximum reported age: 7 years.

Behavior

Juveniles of this species stay in most coastal waters and often enter estuaries. Adults also do not move far from the shore, but migrate along the coastline. They usually stay in schools on muddy bottoms.

Food and feeding habits

They feed mainly on jellyfish and scallops, although they will occasionally eat fish.

Reproduction

Western populations spawn from late winter to late summer with peaks from April to June. 

Fishing

Particularly popular in Kuwait, it is one of the most expensive fish on the market. The Kuwaiti government regularly bans fishing to allow the fish to reproduce.

Relationship with a person

This fish is prized in the Indo-Asia-Pacific region for its flavour. When cooked, its flesh is soft and buttery.