Sweden country information

Common names: Bäcköring, Havs lax, Havsöring
Occurrence: native
Salinity: freshwater
Abundance: | Ref:
Importance: | Ref:
Aquaculture: commercial | Ref: FAO Fishery Information, Data and Statistics Service, 1993
Regulations: | Ref:
Uses: no uses
Comments: Occurrence: Native and regular. Conservation status: Care demanding (Ref. 30402).
National Checklist: Sweden checklist - Fish
Country Information: httpss://www.cia.gov/library/publications/resources/the-world-factbook/geos/sw.html
National Fisheries Authority:
Occurrences: Occurrences Point map
Main Ref: Muus, B.J. and P. Dahlström, 1974
National Database: Swedish Museum of Natural History

Classificação / Names

Actinopterygii (peixes com raios nas barbatanas) > Salmoniformes (Salmons) > Salmonidae (Salmonids) > Salmoninae
Nomes comuns | Sinónimos | Catalog of Fishes (gen., sp.) | ITIS | CoL

Common names from other countries

Кумжа, Truite de mer, Trucha marina, ... more

Referência principal

Svetovidov, A.N. 1984. (Ref. 4779)
Referências | Bibliografia | Coordenador | Colaboradores

Tamanho / Peso / Idade

Max length : 140 cm SL macho/indeterminado; (Ref. 682); common length : 72.0 cm TL macho/indeterminado; (Ref. 3397); Peso máx. publicado: 50.0 kg (Ref. 682); Idade máx. registada: 38 anos (Ref. 32682)

Length at first maturity
L_m 16.1, range 1 - 600 cm

Ambiente

; marinhas; Água doce; estuarina; anádromo (Ref. 51243); intervalo de profundidade 0 - 28 m (Ref. 101587), usually 1 - 2 m (Ref. 101587)

Clima / Intervalo

Subtropical; 18°C - 24°C (Ref. 12741), preferred 9°C (Ref. 107945); 71°N - 34°N, 25°W - 57°E

Distribuição

Europe and Asia: Atlantic, North, White and Baltic Sea basins, from Spain to Chosha Bay (Russia). Found in Iceland and northernmost rivers of Great Britain and Scandinavia. In Rhône drainage, native only to Lake Geneva basin, which it entered after last glaciation. Native to upper Danube and Volga drainages. Introduced widely. Several countries report adverse ecological impact after introduction.
Países | Áreas FAO | Ecossistemas | Ocorrências | Introduções

Descrição breve

Espinhos dorsais (total): 3 - 4; Raios dorsais moles (total): 10-15; Espinhos anais 3-4; Raios anais moles: 9 - 14; Vértebras: 57 - 59. Fusiform body (Ref. 51442). Head little and pointed (Ref. 51442). Mouth large, extending mostly after the eye and has well developed teeth (Ref. 51442). Teeth on shaft of vomer numerous and strongly developed (Ref. 7251). Caudal fin with 18-19 rays (Ref. 2196). Caudal peduncle thick and rounded (Ref. 51442). Little scales (Ref. 51442). Body is grey-blue colored with numerous spots, also below the lateral line (Ref. 51442). Blackish colored on upper part of body, usually orange on sides, surrounded by pale halos. Adipose fin with red margin.

Found in streams, ponds, rivers and lakes (Ref. 5951). Individuals spend 1 to 5 years in fresh water and 6 months to 5 years in salt water (Ref. 51442). Juveniles mature in 3-4 years (Ref. 6885). Lacustrine populations undertake migration to tributaries and lake outlets to spawn, rarely spawning on stone, wave-washed lake shores. Spawns in rivers and streams with swift current, usually characterized by downward movement of water intro gravel (Ref. 59043). Spawning takes place normally more than one time (Ref. 51442). They prefer cold, well-oxygenated upland waters although their tolerance limits are lower than those of rainbow trout and favors large streams in the mountainous areas with adequate cover in the form of submerged rocks, undercut banks, and overhanging vegetation (Ref. 6465). Life history and spawning behavior is similar to the salmon Salmo salar (Ref. 51442). Each female produces about 10.000 eggs (Ref. 35388, Ref. 51442). Mainly diurnal (Ref. 682). Sea and lake trouts forage in pelagic and littoral habitats, while sea trouts mainly close to coast, not very far from estuary of natal river (Ref. 59043). Juveniles feed mainly on aquatic and terrestrial insects; adults on mollusks, crustaceans and small fish (Ref. 26523, Ref. 51442). Marketed fresh and smoked; eaten fried, broiled, boiled, cooked in microwave, and baked (Ref. 9988).