“…Indeed, for temperatures above 26°C, the experimental result suggests that the fitness of O. maya reduces (Caamal‐Monsreal, et al., 2016; Juárez, et al., 2015; López‐Galindo, et al., 2019; Meza‐Buendía, et al., 2021; Noyola, Caamal‐Monsreal, et al., 2013; Noyola, Mascaró, et al., 2013). The above confirms that for aquaculture purposes the range of 22–26°C (Caamal‐Monsreal, et al., 2016) is suitable for the culture of O. maya (Noyola, Caamal‐Monsreal, et al., 2013; Noyola, Mascaró, et al., 2013; Juárez, et al., 2015; Meza‐Buendía, et al., 2021; Vargas‐Abúndez, et al., 2023).…”