Details:

Personal Author:
Naughton, Steven P. ; Saloman, Carl H.
Naughton, Steven P. ; Saloman, Carl H. Less -
Corporate Authors:
Panama City Laboratory ; Southeast Fisheries Center (U.S.)
Panama City Laboratory ; Southeast Fisheries Center (U.S.) Less -
NOAA Program & Office:
NMFS (National Marine Fisheries Service) ; SEFSC (Southeast Fisheries Science Center)
NMFS (National Marine Fisheries Service) ; SEFSC (Southeast Fisheries Science Center) Less -
Description:
Stomachs of 2,377 gag caught by hook aM line from April 1979 through October 1981 from Nortb Carolina, south Florida, west central Florida, and northwest Florida were examined. Data were analyzed for variations between area, size of fish, and season by using percentage volume and percentage frequency. of occurrence. About 59% of the stomachs were empty. The percent volume of fish ranged from 95.1% in northwest Florida to 99.8% in south Florida. Twenty-five families of fish were represented in the diet. Six families were oominant: Clupeidae, Sparidae, Carangidae, Sciaenidae, Mugilidae, and Haemulidae. The dominant fish species were Sardinella aurita, Iagodon rhomboides, and Decqpterus punctatus. Invertebrates never exceeded 5% of the total volume or 12% in occurrence in any area. Relatively minor differences in diet among size classes and among seasons were noted; however, between areas the diet varied considerably.
Content Notes:
Steven P. Naughton and Carl H. Saloman.

"May 1985."

Also available online in PDF format via the NOAA Central Library.

Includes bibliographical references (pages 6-7).


Keywords:
[+]
Fisheries Food Gag (Fish) Research
Series:
NOAA technical memorandum NMFS-SEFC ; 160
Document Type:
Technical Memorandum
Place as Subject:
Florida ; Mexico, Gulf of
Florida ; Mexico, Gulf of Less -
Rights Information:
Public Domain
Compliance:
Library
Main Document Checksum:
[+]
urn:sha256:21f7fe17371eac85f233fedd11ae6385b269d7d2955bc1bf6323aeb7595b1518
Download URL:
https://repository.library.noaa.gov/view/noaa/9139/noaa_9139_DS1.pdf
File Type:

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