Cilus, is a monospecific genus of marine ray-finned fish belonging to the family Sciaenidae, the croakers and drums. Its only species is Cilus gilberti, the corvina or corvina drum, which is found mostly tropical to temperate coastal waters of the southeastern Pacific along Central and South America. The corvina is highly prized in South America as a food fish.[2]
| Cilus | |
|---|---|
 | |
| Corvina | |
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Acanthuriformes |
| Family: | Sciaenidae |
| Genus: | Cilus Delfin, 1900 |
| Species: | C. gilberti |
| Binomial name | |
| Cilus gilberti (C. C. Abbott, 1899) | |
| Synonyms[2] | |
| |
Taxonomy
Cilus was first proposed as a monospecific genus in 1900 by the Chilean ichthyologist Federico Teobaldo Delfin when he described Cilus montti, which had a type localities given as Talcahuano, San Vicente and Concepción, Chile, as its only species. It was later established that Delfin's species was a synonym of Charles C. Abbott's Sciaena gilberti which Abbott had described in 1899 from Callao in Peru.[3][4] This taxon belongs to the family Sciaenidae in the order Acanthuriformes.[5]
Etymology
Cilus is derived from cilonus which means "one with a long and narrow head", an allusion to the long and compressed head of this species. The fish was given the species name gilberti by Charles Conrad Abbott, in honour of “friend and instructor” Charles Henry Gilbert.[6]
Description
The corvina is similar in appearance to its relatives the weakfish and spotted seatrout. Its body is blue-grey on top, silvery overall with small scales, and is elongated and somewhat compressed in shape.[7] It has a large mouth and a dorsal fin that is deeply notched between spiny and soft parts. It reaches 40 cm (16 in) or more.[7]
Range and habitat
The corvina is found along the South American Pacific coastline from Chile to Panama,[8] and also in the Galapagos.[7] It inhabits soft bottoms at a depth of 5 to 50 m (16 to 164 ft).[citation needed]
Culinary uses
The corvina has a white and flaky texture and a mild, sweet taste. Cooking methods include grilled, baked, fried, and sashimi. It is a popular choice in ceviche.[9][10]
References
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