Species FAO code: FCY

Barbus clauseni

Image not available

Page contents

Commercial designations
Production methods and fishing gears
Species distribution and habitat
Species description
Combined Nomenclature

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Portugal	pt Barbo	–
Slovenia	sl mrene	–

Main production methods

Caught

Source: Froese, R. and D. Pauly. Editors. FishBase. Barbus clauseni Thys van den Audenaerde, 1976

Habitat

Freshwater

FAO major fishing areas

List item: Africa - Inland waters

Area 1 - Africa - Inland waters

Source: Froese, R. and D. Pauly. Editors. FishBase. Barbus clauseni Thys van den Audenaerde, 1976

Scientific name

Barbus clauseni

Author

Thys van den Audenaerde, 1976

Rank

Species

FAO code

FCY

Morphological description

Diagnosis: last simple dorsal-fin ray smooth on hind margin; scale formula 3.5/22-25/4.5-5.5; 3-3.5 scales between lateral line and pelvic-fin base; 4-6 anterior scales pored; 10 scales around caudal peduncle; lateral-line scales without particular colour pattern; 8 branched dorsal fin rays; no barbels; lateral line incomplete, straight; maximum reported size 30 mm SL; small spot at end of caudal peduncle (Ref. 2940, 81282). Description: small species with straight dorsal profile; mouth very small, inferior, without barbels; D:III,8; A:III,5; V:I,7 (Ref. 2940, 81282). Coloration: body light grey; small black mid-lateral spot at end of caudal peduncle; some melanophores along midline of sides on posterior part of body; occiput strongly pigmented (Ref. 2940, 81282).

Taxonomic classification

ClassActinopterygii
- OrderCypriniformes
  - FamilyCyprinidae
    - GenusBarbus
      - SpeciesBarbus clauseni

Source: Froese, R. and D. Pauly. Editors. FishBase. Barbus clauseni Thys van den Audenaerde, 1976

An annually revised goods classification scheme used in EU for the purposes of customs duty and foreign trade statistics. The scheme is based on the Harmonized System nomenclature, further extended with Community subdivisions. Each subdivision is identified by an eight-digit numerical code. Read more: Combined Nomenclature

03 — CHAPTER 3 - FISH AND CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES
- 0301 — Live fish
  - Other live fish
    - 0301 99 — Other
      - Freshwater fish
        0301 99 18 — Other
- 0302 — Fish, fresh or chilled, excluding fish fillets and other fish meat of heading 0304
  - Other fish, excluding livers and roes
    - 0302 89 — Other
      - 0302 89 10 — Freshwater fish
- 0303 — Fish, frozen, excluding fish fillets and other fish meat of heading 0304
  - Other fish, excluding livers and roes
    - 0303 89 — Other
      - 0303 89 10 — Freshwater fish
- 0304 — Fish fillets and other fish meat (whether or not minced), fresh, chilled or frozen
  - Fresh or chilled fillets of other fish
    - 0304 49 — Other
      - 0304 49 10 — Freshwater fish
  - Other, fresh or chilled
    - 0304 59 — Other
      - 0304 59 10 — Freshwater fish
  - Frozen fillets of other fish
    - 0304 89 — Other
      - 0304 89 10 — Freshwater fish
  - Other, frozen
    - 0304 99 — Other
      - Other
        0304 99 21 — Freshwater fish

Share this page