Red snapper / Pargo
Lutjanus campechanus

Vernacular names:
Es: Pargo gringo
Fr: Vivaneau garance
In: Pacific red snapper

Local names:
Ecuador: Pargo liso, Pargo rojo, Gringo
México: Huachinango, Pargo colorado, Pargo rojo
Perú: Estrella

Commercial names:
Red snapper, Pargo rojo

Simile of international trade:
Lutjanus guttatus, L. Colorado, L. campechanus.

Geographical distribution:
Its distribution goes from 32° 43’ N to 06° 00’ S in the Eastern Pacific Ocean.

Habitat and biology:
It is found in waters of the continental platform (habitat bentonic) in soft bottonms and reefs, up to 80 m of depth. It feeds on fish and crustaceans – as the swimming crab (Euphylax dovii). Wich is used as live bait.

Length:
Its mean length is 50 cm (TL).

Principal ports of landing:
Esmeraldas, Tonchigue, Muisne, Jama, Manta, San Mateo, Puerto López, Santa Rosa, and Anconcito.

Types of fisheries:
Artisanal.

Fishing season:
All year round. There is greater availability during periods of event (ENSO).

Landings:
It does not exist a real estimate, however, the annual unloading average for all the species of the family Lutjanidae is 310 tons.

Types of vessel:
Fiberglass and wood boats.

Importance:
Of the species snappers present in Ecuador, the Pacific red snapper (lutjanus peru) with the Spotted rose snapper (L. guttatus), are the two species used for the for the export market.
The flesh of both species present a firm texture of white color and very good quality.

Processing (fresh and frozen):

Whole:
With head and tail, Gutted.

Fillets:
Fillets skin on and boneless.

Packing:

Whole:
Waxed cardboard boxes, insulated, plastic liner, with gel packs.

Fillets:
Waxed cardboard boxes, insulated, plastic liner, vacuum packed with gel packs.

Yield (%):
Whole 97
Fillets 50 - 53

Chemical composition:
Proximate composition (%)
Moisture: 73.6 – 76.9
Fat: 0.6 – 4.5
Protein: 20.5 – 20.8

 
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