The corvina, also known as the corvina drum (Cilus gilberti), is a saltwaterfish of the family Sciaenidae (commonly called croakers or drums). It inhabits mostly tropicaltotemperatecoastal waters of the southeastern Pacific along Central and South America. The corvina is highly prized in South America as a food fish.[1]
The fish was given the species name gilberti in honor of “friend and instructor” Charles Henry Gilbert (1859-1928). [2]
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.[3] 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.[3]
Range and habitat
The corvina is found along the South American Pacific coastline from ChiletoPanama,[4] and also in the Galapagos.[3] 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.[5][6]
