Species FAO code: BPQ

Brama japonica

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Page contents

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

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Italy	it Pesce castagna del Pacifico	–
Lithuania	lt japoninis jūrinis karšis	–
Portugal	pt Xaputa	–
Sweden	sv Stillahavsbraxen	–

Main production methods

Caught

Source: Froese, R. and D. Pauly. Editors. FishBase. Brama japonica Hilgendorf, 1878

Specific requirements that fishery products marketed in the EU shall meet. They include freshness and size categories.

Freshness categories

	A	B	Extra
Flesh	Less elastic	Slightly soft (flaccid), less elastic; waxy (velvety) and dull surface	Firm and elastic; smooth surface
Gills	Less coloured; transparent mucus	Brown/grey becoming discoloured; thick, opaque mucus	Bright colour; no mucus
Peritoneum (in gutted fish)	Slightly dull; can be detached from flesh	Speckled; comes away easily from flesh	Smooth; bright; difficult to detach from flesh
Smell of gills and abdominal cavity	No smell of seaweed; neutral smell	Fermented; slightly sour	Seaweedy
Eye	Convex and slightly sunken; black dull pupil; slightly opalescent cornea	Flat; opalescent cornea; opaque pupil	Convex (bulging); black, bright pupil; transparent cornea
Skin	Pigmentation bright but not lustrous	Pigmentation in the process of becoming discoloured and dull	Bright, iridescent pigment (save for redfish) or opalescent; no discolouration
Skin mucus	Slightly cloudy	Milky	Aqueous, transparent

Size categories

Size	weight/fish
1	≥ 0.8 kg
2	≥ 0.2 \| < 0.8 kg

Habitat

Saltwater

FAO major fishing areas

Source: Froese, R. and D. Pauly. Editors. FishBase. Brama japonica Hilgendorf, 1878

Scientific name

Brama japonica

Author

Hilgendorf, 1878

Rank

Species

FAO code

BPQ

Morphological description

Dorsal and anal fins in adults with scales, without basal sheath of scales, and not fully depressible Interorbital space in adults strongly convex, the profile notably arched. Scales on caudal peduncle forming a graded size series with those on the bases of the midcaudal peduncle rays.

Taxonomic classification

ClassActinopterygii
- OrderPerciformes
  - FamilyBramidae
    - GenusBrama
      - SpeciesBrama japonica

Source: Froese, R. and D. Pauly. Editors. FishBase. Brama japonica Hilgendorf, 1878

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
- 0302 — Fish, fresh or chilled, excluding fish fillets and other fish meat of heading 0304
  - Other fish, excluding livers and roes
    - 0302 89 — Other
      - Other
        0302 89 40 — Ray's bream (Brama spp.)
- 0303 — Fish, frozen, excluding fish fillets and other fish meat of heading 0304
  - Other fish, excluding livers and roes
    - 0303 89 — Other
      - Other
        0303 89 60 — Ray's bream (Brama spp.)
- 0304 — Fish fillets and other fish meat (whether or not minced), fresh, chilled or frozen
  - Other, frozen
    - 0304 99 — Other
      - Other
        Other
        0304 99 61 — Ray's bream (Brama spp.)

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Brama japonica

Commercial designations

Main production methods

Freshness categories

Size categories

Habitat

FAO major fishing areas

Area 61 - Pacific, Northwest

Area 67 - Pacific, Northeast

Area 71 - Pacific, Western Central

Area 77 - Pacific, Eastern Central

Area 87 - Pacific, Southeast