Species FAO code: POD

Trisopterus minutus

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

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Belgium	fr Tacaud nl Steenbolk	–
Bulgaria	bg Треска	–
Croatia	hr mala ugotica	–
Cyprus	el φίγι	–
Czech Republic	cs Treska malá	–
Denmark	da Glyse	–
Estonia	et Väike tursik	–
Finland	fi pikkuturska sv glyskolja	–
France	fr capelan de Méditerranée [Trisopterus minutus minutus synonym for Trisopterus minutus] fr petit tacaud [Trisopterus minutus minutus synonym for Trisopterus minutus] fr tacaud [Trisopterus minutus minutus synonym for Trisopterus minutus]	–
Greece	el Σύκο	–
Hungary	hu törpe tőkehal	–
Italy	it Cappellano it busbana	–
Latvia	lv Mazā menca	–
Lithuania	lt mažoji menkutė	–
Malta	en Poor cod it Merluzzetto mt Bakkaljaw mt Mankana	–
Netherlands	nl Dwergbolk	–
Poland	pl Karlik	–
Portugal	pt Fanecão	–
Slovakia	sk treska plavá	–
Slovenia	sl molič sl moliči	–
Spain	es Capellán	Asturias: Fañeca Balearic Islands: Capella Catalonia: Mòllera Valencia: Mòllera Galicia: Fodon Murcia: Mollera Basque Country: Fogon Basque Country: Fodon

Main production methods

Caught

Main fishing gears

Source: Froese, R. and D. Pauly. Editors. FishBase. Trisopterus minutus (Linnaeus, 1758)

Nutrition values

	Nutrition values per serving (100g)
Energy	90.0 kcal
Total fat	1.31 g
Saturates	0.247 g
Carbohydrate	0.0 g
Sugars	0.0 g
Protein	18.31 g
Salt	180.0 mg

Source: USDA - FoodData Central

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	≥ 0.4 kg
2	≥ 0.25 \| < 0.4 kg
3	≥ 0.125 \| < 0.25 kg
4	≥ 0.05 \| < 0.125 kg

Habitat

Saltwater

FAO major fishing areas

Source: Froese, R. and D. Pauly. Editors. FishBase. Trisopterus minutus (Linnaeus, 1758)

Scientific name

Trisopterus minutus

Author

(Linnaeus, 1758)

Rank

Species

FAO code

POD

Morphological description

Chin barbel well developed. Body brownish yellow dorsally, becoming paler ventrally; a dark blotch is at the base of the pectoral fin.

Taxonomic classification

ClassActinopterygii
- OrderGadiformes
  - FamilyGadidae
    - GenusTrisopterus
      - SpeciesTrisopterus minutus

Synonyms

Morua capelanus Risso, 1827
Gadus minutus Linnaeus, 1758
Brachygadus minutus (Linnaeus, 1758)
Gadulus minutus (Linnaeus, 1758)
Gadus tacaud Lacepède, 1800
Trisopterus minutus minutus (Linnaeus, 1758)

Source: Froese, R. and D. Pauly. Editors. FishBase. Trisopterus minutus (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
- 0302 — Fish, fresh or chilled, excluding fish fillets and other fish meat of heading 0304
  - Fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae, excluding livers and roes
    - 0302 59 — Other
      - 0302 59 90 — Other
- 0303 — Fish, frozen, excluding fish fillets and other fish meat of heading 0304
  - Fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae, excluding livers and roes
    - 0303 69 — Other
      - 0303 69 90 — Other
- 0304 — Fish fillets and other fish meat (whether or not minced), fresh, chilled or frozen
  - Fresh or chilled fillets of other fish
    - 0304 44 — Fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae
      - 0304 44 90 — Other
  - Other, fresh or chilled
    - 0304 53 00 — Fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae
  - Frozen fillets of fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae
    - 0304 79 — Other
      - 0304 79 90 — Other
  - Other, frozen
    - 0304 95 — Fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae, other than Alaska pollack (Theragra chalcogramma)
      - 0304 95 10 — Surimi
      - Other
        0304 95 90 — Other
- 0305 — Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process; flours, meals and pellets of fish, fit for human consumption
  - Fish fillets, dried, salted or in brine, but not smoked
    - 0305 32 — Fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae
      - 0305 32 90 — Other

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Trisopterus minutus

Commercial designations

Main production methods

Main fishing gears

Gillnets and similar nets

Hooks and lines

Trawls

Nutrition values

Freshness categories

Size categories

Habitat

FAO major fishing areas

Area 27 - Atlantic, Northeast

Area 34 - Atlantic, Eastern Central