Ecology Summary - Callinectes similis

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Ecology of Callinectes similis

Main Ref.	Tavares, M., 2003
Remarks	Benthopelagic (Ref. 97531). Inhabits marine littoral water, seldom in estuaries. Found in salinities ranging from 24.9 to 37.4 ppm and temperatures between 13 and 29°C, at depths down to 92 m, recorded occasionally to 379 m. Usually associated with Callinectes sapidus. Feeds on plant fragment, fish remains, polychaetes, crustaceans (Farfantepenaeus aztecus and Portunus gibbesii), micromollusks (Mulinia lateralis) and detritus.

Main Ref.

Tavares, M., 2003

Remarks

Benthopelagic (Ref. 97531). Inhabits marine littoral water, seldom in estuaries. Found in salinities ranging from 24.9 to 37.4 ppm and temperatures between 13 and 29°C, at depths down to 92 m, recorded occasionally to 379 m. Usually associated with Callinectes sapidus. Feeds on plant fragment, fish remains, polychaetes, crustaceans (Farfantepenaeus aztecus and Portunus gibbesii), micromollusks (Mulinia lateralis) and detritus.

Aquatic zones / Water bodies

	Marine - Neritic	Marine - Oceanic	Brackishwater	Freshwater
Marine zones / Brackish and freshwater bodies	supra-littoral zone littoral zone sublittoral zone	epipelagic mesopelagic epipelagic abyssopelagic hadopelagic	estuaries/lagoons/brackish seas mangroves marshes/swamps	rivers/streams lakes/ponds caves exclusively in caves

Highighted items on the list are where Callinectes similis may be found.

Habitat

Substrate	Benthic; Pelagic;
Substrate Ref.	Felder, D.L., F. Alvarez, J.W. Goy and R. Lemaitre, 2009
Special habitats
Special habitats Ref.

Associations

Ref.
Associations
Associated with
Association remarks
Parasitism

feeding

Feeding type	mainly animals (troph. 2.8 and up)
Feeding type Ref.
Feeding habit	browsing on substrate
Feeding habit Ref.

Trophic Level(s)

Estimation method	original sample		unfished population		Remark
Estimation method	Troph	s.e.	Troph	s.e.	Remark
From diet composition	3.95	0.62			Troph of juv./adults.
From individual food items	3.57	0.46			Trophic level estimated from a number of food items using a randomized resampling routine.
Ref.	Hsueh, P.-W., J.B. McClintock and T.S. Hopkins, 1992

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