Cormorant (Phalacrocoracidae) | Characteristics, Habitats & Amazing Facts

Name – Cormorant

Scientific Name : Phalacrocoracidae

Type : Birds 

Age : upto 24 Years

Diet : carnivores

Physical Characteristics:

Length : 65 cm To 100 cm

Weight : 1.8 kg To 5 kg

Colour : Adults are brown-black with a small patch of yellow-orange skin on the face. Immatures are browner overall, palest on the neck and breast. 

Skin Type : Feathers

Wingspan : 45 – 100 cm

Current Population : XXXXXX

Current Population Trend : Decreasing 

Native : Antarctica, Arctic

Facts

Main Prey : Eels, fish, smaller water snakes.

Habitat : Coastal worldwide (except central Pacific islands), Marine and intertidal, Urban and suburban, wetland

Predators : Gulls, crows, jays, Coyotes, foxes, raccoons, bald eagles and owls

Favorite Food : fish

Amazing Facts

·         Cormorants are skilled divers. Some dive to depths of up to 45 metres (150 feet). They move quickly underwater on webbed feet, using their wings as rudders.

·         Cormorants are colonial nesters with colonies that can accommodate up to 4,000 individuals. Many animals hunt together as well.Cormorants reach sexual maturity at the age of two to three years. This maturity tends to be affected by food availability: more food in the region contributes to younger breeding ages.

·         Cormorants lay three to five eggs on average. Survival rates are often poor. Hatching happens about a month after the eggs are laid. The chicks will then stay in the nest for another two months.

·         Both cormorant species have glands that secrete oil to keep their feathers waterproof. This gland, however, is insufficient on its own, so cormorants are often seen spreading their wings to dry them.

·         Cormorants have a long hook-tipped bill, naked skin patches on their faces, and a thin gular sac (throat pouch).

·         Cormorants’ fishing abilities have been exploited by humans in a variety of locations around the world. Cormorant fishing may have been conducted in Ancient Egypt, Peru, Korea, and India, but the greatest tradition has persisted in China and Japan, where it has achieved commercial-scale levels in some regions.

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