Otolithes ruber is a marine fish species in the family Sciaenidae, commonly known as the tigertooth croaker. It is distributed in the Indo-West Pacific region, including coastal waters of the Indian Ocean, Southeast Asia, and parts of the western Pacific. The genus name Otolithes derives from Greek oto- (“ear”) and lithos (“stone”), referring to the prominent otoliths (ear stones) characteristic of fishes in this group, while the species epithet ruber is Latin for “red,” describing the reddish coloration often seen in the body. Members of the Sciaenidae family are commonly called croakers or drums due to their ability to produce sound using specialized muscles associated with the swim bladder.

Otolithes ruber inhabits coastal and estuarine environments, often over sandy or muddy substrates where it feeds on small fish, crustaceans, and benthic invertebrates. It has an elongated body, a slightly inferior mouth adapted for bottom feeding, and a coloration that ranges from silvery to reddish or bronze tones. The species plays an ecological role as a mid-level predator in coastal food webs and is commonly targeted in artisanal and commercial fisheries throughout its range.

As a food source, Otolithes ruber is valued for its white, moderately firm flesh and mild flavor. It is consumed fresh or processed in a variety of ways, including grilling, frying, curries, and drying or salting in regions where preservation is necessary. In South and Southeast Asian cuisines, it is often used in spiced fish preparations, while in coastal communities it may also be sun-dried for extended storage.

Nutritionally, the flesh of Otolithes ruber provides high-quality protein along with essential amino acids. It contains moderate amounts of lipids, including marine-derived omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are associated with cardiovascular and neurological health. The fish also supplies micronutrients such as vitamin B12, phosphorus, and selenium. Bioactive compounds include peptides formed during digestion or processing that may exhibit antioxidant or antihypertensive properties in experimental studies.