INOC-Tischreen University, International conference on Biodiversity of the Aquatic Environment, 2010 E-mail: derguden@yahoo.com, cturan@ymail.com 184 Threatened fıshes of the world: alosa caspia (eichwald, 1838) (clupeıdae) Deniz Erguden, Cemal Turan Faculty of Fisheries-University of Mustafa Kemal-Fisheries Genetics Laboratory, 31220 Iskenderun, Hatay, Turkey- Summary Alosa caspia (Eichwald, 1838) is locally rare occured mainly in marine, estuarine sites, in Turkish western part of Black Sea coast. The species is now occasionally caught in low numbers and continuously decreasing in abundance. This species is considered to be threatened, Turkish Black Sea coast. This species might be recorded in the IUCN Red List of Threatened Species as near threatened. Keywords: Alosa caspia, Shad, Threatened species, Black Sea, Turkey 1. Alosa caspia (Eichwald, 1838) : Common name : Tirsi (Turkish), Caspian shad (E), kaspiiskii puzanok (R) Conservation status : Least concern (IUCN 2008), This species is considered to be threatened, Turkish Black Sea Coast [1]. Identification : Shad species are usually distinguished by morphological characters [2]. Alosa species were identified by the number of gill rakers in the first bronchial arch. A. caspia differ from all other known shad species in combination of body usually rather deep and compressed, and upper jaw with a distinct median notch. Teeth weakly developed. Total gill rakers on the first branchial arch are between 68 to150, long and thin, distinctly longer than gill filaments. Body covered with silvery cycloid scales, belly with prominent keel of scutes, back quite pale with a grey or grass-green, flanks and belly silvery, fins dusky-grayish. Usually with a black spot posterior to gill-opening and occasionally further black spots on flank in some cases. D III-IV + 12-15, A II-III + 16-19, V I + 8, P 14-15, Lateral line scales, 49-54, Vertebra 49-51, keel of scutes 30-35, maximum length of about 20 cm. usually only 14 to 16 cm (Black Sea) [2, 3, 4]. Drawing by S. Laurie-Bourgue (Figure 1).