Species FAO code: CIJ

Coregonus peled

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Page contents

Commercial designations
Production methods and fishing gears
EU quality schemes and nutrition values
Species distribution and habitat
Species description
Combined Nomenclature

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Austria	de Felchen de Maräne de Peledmaräne de Reinanke de Renke de Schnäpel (also with the indication of the geographic origin)	–
Bulgaria	bg Пелед	–
Czech Republic	cs Síh peleď cs Maréna peleď	–
Finland	fi peledsiika sv peledsik	–
Germany	de Peledmaräne de Maräne de Renke de Felchen de Schnäpel (also with the indication of the geographic origin)	–
Hungary	hu maréna	–
Latvia	lv Pelede	–
Lithuania	lt peledė	–
Netherlands	nl Peled marene	–
Slovenia	sl peled sl ozimice	–

Main production methods

Caught
Farmed

Source: Froese, R. and D. Pauly. Editors. FishBase. Coregonus peled (Gmelin, 1789)

Nutrition values

	Nutrition values per serving (100g)
Energy	148.0 kcal
Total fat	6.61 g
Saturates	1.149 g
Carbohydrate	0.0 g
Sugars	0.0 g
Protein	20.77 g
Salt	130.0 mg

Source: USDA - FoodData Central

Habitat

Saltwater
Freshwater
Brackish water

FAO major fishing areas

Source: Froese, R. and D. Pauly. Editors. FishBase. Coregonus peled (Gmelin, 1789)

Scientific name

Coregonus peled

Author

(Gmelin, 1789)

Rank

Species

FAO code

CIJ

Taxonomic classification

ClassActinopterygii
- OrderSalmoniformes
  - FamilySalmonidae
    - GenusCoregonus
      - SpeciesCoregonus peled

Synonyms

Salmo pelet Pallas, 1814
Salmo cyprinoides Pallas, 1814
Coregonus syrok Valenciennes, 1848
Salmo peled Gmelin, 1789
Coregonus rudolphianus Valenciennes, 1848

Source: Froese, R. and D. Pauly. Editors. FishBase. Coregonus peled (Gmelin, 1789)

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
  - Salmonidae, excluding livers and roes
    - 0302 19 00 — Other
- 0303 — Fish, frozen, excluding fish fillets and other fish meat of heading 0304
  - Salmonidae, excluding livers and roes
    - 0303 19 00 — Other
- 0304 — Fish fillets and other fish meat (whether or not minced), fresh, chilled or frozen
  - Other, fresh or chilled
    - 0304 52 00 — Salmonidae
16 — CHAPTER 16 - PREPARATIONS OF MEAT, OF FISH OR OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES
- 1604 — Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
  - Fish, whole or in pieces, but not minced
    - 1604 19 — Other
      - 1604 19 10 — Salmonidae, other than salmon
  - 1604 20 — Other prepared or preserved fish
    - Other
      - 1604 20 30 — Of Salmonidae, other than salmon

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Coregonus peled

Commercial designations

Main production methods

Nutrition values

Habitat

FAO major fishing areas

Area 18 - Arctic Sea

Area 27 - Atlantic, Northeast

Area 4 - Asia - Inland waters

Area 5 - Europe - Inland waters