Species FAO code: BRA

Brama caribbea

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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
Lithuania	lt karibinis jūrinis karšis	–
Portugal	pt Xaputa	–

Main production methods

Caught

Source: Froese, R. and D. Pauly. Editors. FishBase. Brama caribbea Mead, 1972

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 caribbea Mead, 1972

Scientific name

Brama caribbea

Author

Mead, 1972

Rank

Species

FAO code

BRA

Taxonomic classification

ClassActinopterygii
- OrderPerciformes
  - FamilyBramidae
    - GenusBrama
      - SpeciesBrama caribbea

Source: Froese, R. and D. Pauly. Editors. FishBase. Brama caribbea Mead, 1972

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 caribbea

Commercial designations

Main production methods

Freshness categories

Size categories

Habitat

FAO major fishing areas

Area 21 - Atlantic, Northwest

Area 31 - Atlantic, Western Central

Area 34 - Atlantic, Eastern Central

Area 41 - Atlantic, Southwest