Species FAO code: YXE

Hypsibarbus wetmorei

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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
Sweden	sv Citronbarb	–

Main production methods

Caught
Farmed

Main fishing gears

Source: Froese, R. and D. Pauly. Editors. FishBase. Hypsibarbus wetmorei (Smith, 1931)

Habitat

Freshwater

FAO major fishing areas

List item: Asia - Inland waters

Area 4 - Asia - Inland waters

Source: Froese, R. and D. Pauly. Editors. FishBase. Hypsibarbus wetmorei (Smith, 1931)

Scientific name

Hypsibarbus wetmorei

Author

(Smith, 1931)

Rank

Species

FAO code

YXE

Morphological description

Upper body reddish brown; pelvic and anal fins red to reddish orange; 1 scale count between the vent and anal fin (Ref. 37768). Robust body, not compressed; 3-5 gill rakers on lower arm of first arch; 7-9 predorsal scales; and 9-14 dorsal-spine serrations (Ref. 12693). Usually with 2 scale rows between anus and anal origin; distance between distal serrae on posterior margin of last simple dorsal ray much greater than width on bases of serrae (Ref. 43281).

Taxonomic classification

ClassActinopterygii
- OrderCypriniformes
  - FamilyCyprinidae
    - GenusHypsibarbus
      - SpeciesHypsibarbus wetmorei

Synonyms

Puntius beasleyi (Fowler, 1937)
Barbus daruphani (Smith, 1934)
Barbus beasleyi Fowler, 1937
Puntius wetmorei Smith, 1931
Poropuntius wetmorei (Smith, 1931)
Puntius daruphani Smith, 1934
Puntius daruphani tweediei Menon, 1955

Source: Froese, R. and D. Pauly. Editors. FishBase. Hypsibarbus wetmorei (Smith, 1931)

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

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Hypsibarbus wetmorei

Commercial designations

Main production methods

Main fishing gears

Gillnets and similar nets

Pots and traps

Seines

Habitat

FAO major fishing areas

Area 4 - Asia - Inland waters