Cilus gilberti

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Cilus gilberti
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Sciaenidae
Genus: Cilus
Delfin, 1900
Species: C. gilberti
Binomial name
Cilus gilberti
(C. C. Abbott, 1899)
Fried Corvina served with patacones

The corvina, also known as the corvina drum (Cilus gilberti), is a saltwater fish of the Sciaenidae family (commonly called croakers or drums). It inhabits mostly tropical to temperate coastal waters of the southeastern Pacific along Central and South America.[citation needed] The corvina is highly prized in South America as a food fish.[1]


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. It has a large mouth and a dorsal fin that is deeply notched between spiny and soft parts. It reaches 75 cm (30 in) in length.[citation needed]

Range and habitat[edit]

The corvina is found along the South American Pacific coastline from Chile to Panama, and also in the Galapagos. It inhabits soft bottoms at a depth of 5 to 50 m (16 to 164 ft).[citation needed]

Culinary Uses[edit]

The corvine has a texture that is white and flakey. It has a mild sweet taste. Cooking methods include grilled, baked, fried, sushi, and is a popular choice in ceviche.

It is often used in a seafood chowder called "chupe a la limeña" (Chupe in the style of Lima, Peru). The Chupe ingredients include fish, shrimp, potatoes, tomatoes, cheese, and eggs.