Actinopterygii (ray-finned fishes) > Gonorynchiformes
(Milkfish) > Kneriidae
Etymology: Kneria: From Kner, that studied fishes in the Imperial Museum of Vienna, with Jean Natterer (1817) (Ref. 45335); ruaha: Named for the Ruaha River drainage, Tanzania, where it occurs; noun in apposition (Ref. 26644).
Environment: milieu / climate zone / depth range / distribution range
Freshwater; demersal. Tropical
Africa: upper reaches of Ndembera and Idodi Rivers and middle and lower reaches of Little Ruaha River(Ruaha River basin) in Tanzania (Ref. 26644).
Size / Weight / Age
Maturity: Lm ?  range ? - ? cm
Max length : 57.5 cm SL male/unsexed; (Ref. 26644)
Morphology | Morphometrics
soft rays: 8 - 10. Diagnosis: medium sized, robust species with short head (16.4-22.8% SL) and snout (23.3-28.2% HL); dorsal fin origin just opposite to pelvic fin origin; caudal fin shallowly forked, lobes short (112.7-126.0% TL) and rounded; longest dorsal fin ray 92.9-1333.3% HL (Ref. 26644).
Maximum total length recorded is 68mm; inhabits cool quiet streams; feeds on detritus; no marked spawning period (Ref. 26644).
Life cycle and mating behavior
Maturity | Reproduction | Spawning | Eggs | Fecundity | Larvae
Seegers, L., 1995. Revision of the Kneriidae of Tanzania with description of three new Kneria species (Teleostei: Gonorhynchifromes). Ichthyol. Explor. Freshwat. 6(2):97-128. (Ref. 26644)
IUCN Red List Status (Ref. 119314)
CITES (Ref. 115941)
Threat to humans
Common namesSynonymsMetabolismPredatorsEcotoxicologyReproductionMaturitySpawningSpawning aggregationFecundityEggsEgg development
ReferencesAquacultureAquaculture profileStrainsGeneticsAllele frequenciesHeritabilityDiseasesProcessingMass conversion
Estimates of some properties based on models
Phylogenetic diversity index (Ref. 82805
= 0.5001 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00389 (0.00180 - 0.00842), b=3.12 (2.94 - 3.30), in cm Total Length, based on all LWR estimates for this body shape (Ref. 93245
Trophic Level (Ref. 69278
): 2.0 ±0.00 se; Based on food items.
Resilience (Ref. 69278
Vulnerability (Ref. 59153
): Moderate to high vulnerability (47 of 100) .