Species FAO code: TLV

Thymallus thymallus

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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
Bulgaria	bg Липан	–
Croatia	hr lipljen	–
Czech Republic	cs Lipan obecný cs Lipan podhorní	–
Denmark	da Stalling da europæisk stalling	–
Finland	fi harjus sv harr	–
Italy	it Temolo	–
Latvia	lv Alata	–
Slovakia	sk lipeň tymianový	–
Slovenia	sl lipani sl lipan	–
Sweden	sv Harr	–

Main production methods

Caught
Farmed

Source: Froese, R. and D. Pauly. Editors. FishBase. Thymallus thymallus (Linnaeus, 1758)

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

Freshwater
Brackish water

FAO major fishing areas

Source: Froese, R. and D. Pauly. Editors. FishBase. Thymallus thymallus (Linnaeus, 1758)

Distribution maps

Source: Aquamaps - Computer Generated Native Distribution Map for Thymallus thymallus

Scientific name

Thymallus thymallus

Author

(Linnaeus, 1758)

Rank

Species

FAO code

TLV

Morphological description

Distinguished from Thymallus arcticus by the following unique characters: maxillary usually reaching anterior margin of eye; pelvic fin grey, lacking red stripes; body without red spots; dorsal fin greyish, with parallel rows of round dark spots; gill rakers 19-30, averaging about 24-26 (Ref. 59043). Caudal fin with 19 to 21 rays (Ref. 2196).

Taxonomic classification

ClassActinopterygii
- OrderSalmoniformes
  - FamilySalmonidae
    - GenusThymallus
      - SpeciesThymallus thymallus

Synonyms

Thymalus gymnothorax Valenciennes, 1848
Thymallus vexillifer Fitzinger, 1832
Thymallus aeliani Valenciennes, 1848
Thymallus gymnothorax Valenciennes, 1848
Thymallus thymallus lacustris Balon, 1962
Thymallus umbrosa Gistel, 1848
Thymallus vulgaris Nilsson, 1832
Thymallus thymallus kamensis Lukash, 1929
Thymallus gymnogaster Valenciennes, 1848
Salmo thymus Bonnaterre, 1788
Salmo thymallus Linnaeus, 1758
Salmo striatus Reisinger, 1830
Salmo punctatus Gronow, 1854
Thymallus vexillifer Perty, 1832
Thymallus decorus Koch, 1840
Thymalus gymnogaster Valenciennes, 1848

Source: Froese, R. and D. Pauly. Editors. FishBase. Thymallus thymallus (Linnaeus, 1758)

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
  - Salmonidae, excluding livers and roes
    - 0302 19 00 — Other
  - 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
  - Salmonidae, excluding livers and roes
    - 0303 19 00 — Other
  - 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 52 00 — Salmonidae
    - 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
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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Thymallus thymallus

Commercial designations

Main production methods

Nutrition values

Habitat

FAO major fishing areas

Area 18 - Arctic Sea

Area 27 - Atlantic, Northeast

Area 37 - Mediterranean and Black Sea

Area 5 - Europe - Inland waters

Distribution maps