Horizontal distribution of Peruvian anchoveta related to oceanographic conditions in the period 1986-2000

Authors

  • Marceliano Segura Zamudio Instituto del Mar del Perú

Keywords:

Peruvian anchovy, distribution, oceanography

Abstract

An analysis of the anchovy distribution using Geographic Information System techniques was made. The data were obtained from hydroacoustic summer evaluation cruises for Peruvian pelagic fishes, carried out from 1986 to 2000. The anchovy horizontal distribution was analysed related to oceanographic parameters like sea surface temperature, sea surface salinity and sea surface chlorophyll a concentrations. The results indicated that the anchovy horizontal distribution is associated to surface oceanographic characteristics as ranges of temperature, salinity and chlorophyll a; but it seems that the main parameter of distribution is the salinity.

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References

CASTILLO, J., M. BARBIERI y A. GONZALES. 1996. Relationship between sea surface temperature, salinity and pelagic fish distribution off northern Chile. ICES Journal of Marine Science, 53: 139 - 146.

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FOOTE, K. 1995. Report on visit to The Peruvian Marine Institute. A review of results of acoustic cruises. Internal Report. 25 pp. Proyecto FAOMIPE. November 1995.

MASSÉ, J., C. KOUTISIKOPOULOS y W. PATTY. 1996. The structure and spatial distribution of pelagic fish schools in multispecies clusters: an acoustic study. ICES Journal of Marine Science 53: 155-160.

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SIMARD, Y., D. MARCOTTE y G. BOURGAULT. 1993. Exploration of geostatistical methods for mapping and stimating acoustic biomass of pelagic fish in the Gulf of St. Lawrence: size of echo-integration unit and auxiliary environment variables. Aquatic Living Resources 6:185-199.

Published

2000-12-29

How to Cite

Segura Zamudio, M. (2000). Horizontal distribution of Peruvian anchoveta related to oceanographic conditions in the period 1986-2000. Boletin Instituto Del Mar Del Perú, 19(1-2), 55–81. Retrieved from https://revistas.imarpe.gob.pe/index.php/boletin/article/view/162

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