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Takifugu chrysops Red-eyed puffer

Takifugu chrysops is commonly referred to as Red-eyed puffer. Difficulty in the aquarium: Not suitable for home aquaria!. Toxicity: Toxic.


Profilbild Urheber Izuzuki Diver, Satoshi Yamamoto, Japan

Foto: Hayama, Izu Marine Park, Japan

Nachtfoto in 5 Metern Wasertiefe Juli 2017
Courtesy of the author Izuzuki Diver, Satoshi Yamamoto, Japan . Please visit www.izuzuki.com for more information.

Uploaded by AndiV.

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lexID:
12913 
AphiaID:
278415 
Scientific:
Takifugu chrysops 
German:
Kugelfisch 
English:
Red-eyed Puffer 
Category:
Rozdymki 
Family tree:
Animalia (Kingdom) > Chordata (Phylum) > Actinopterygii (Class) > Tetraodontiformes (Order) > Tetraodontidae (Family) > Takifugu (Genus) > chrysops (Species) 
Initial determination:
(Hilgendorf, ), 1879 
Occurrence:
Endemic species, Japan, Northwest Pacific 
Sea depth:
2 - 30 Meter 
Size:
up to 7.87" (20 cm) 
Temperature:
13,6 °F - 20,7 °F (13,6°C - 20,7°C) 
Food:
Clams, Crustaceans, Fish (little fishes), Invertebrates 
Difficulty:
Not suitable for home aquaria! 
Offspring:
Not available as offspring 
Toxicity:
Toxic 
CITES:
Not evaluated 
Red List:
Least concern (LC)  
Related species at
Catalog of Life
:
 
Author:
Publisher:
Meerwasser-Lexikon.de
Created:
Last edit:
2020-03-29 20:26:21 

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Info

Synonyms:
Fugu chrysops (Hilgendorf, 1879)
Tetrodon chrysops (Hilgendorf, 1879)

Puffer fish can produce toxins such as tetrodotoxin and saxitoxin and accumulate them in the skin, gonads and liver.
The toxin tetrodotoxin, which is contained in the fugu, is 1000 times more toxic than cyanide and there is no antidote serum, death then occurs by respiratory paralysis
The degree of toxicity varies depending on the species, but also on the geographical area and season.

We recommend that you never prepare puffer fish yourself, as the risk of fatal poisoning is far too great.
If you still absolutely want to eat puffer fish meat (fugu), then the fish should only be slaughtered by a Japanese special chef with a license and several years of training.
Only the training of these special chefs can guarantee the correct slaughter, complete removal and proper disposal of all toxic parts of the fish.


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