Classification / Names
Common names | Synonyms | Catalog of Fishes (gen., sp.) | ITIS | CoL | WoRMS | Cloffa
Actinopterygii (ray-finned fishes) > Salmoniformes
(Salmons) > Salmonidae
(Salmonids) > Salmoninae
Etymology: Salmo: Latin, salmo, Plinius = salmon (Ref. 45335).
Environment / Climate / Range
Freshwater; demersal. Temperate
Size / Weight / Age
Maturity: Lm ?  range ? - ? cm
Max length : 80.0 cm SL male/unsexed; (Ref. 59043); max. reported age: 23 years (Ref. 59043)
Morphology | Morphometrics
Distinguished from its congeners in British Isles by its unique body depth about 4.6-5.0 times in SL. Differs further by the combination of the following characters: body brown to silvery, black spots small (equal to or smaller than pupil), few or absent; large size; and maxilla reaching beyond posterior margin of eye (Ref. 59043).
Europe: British Isles in Loughs Melvin, Erne, Corrib, and Mask (Ireland), Lochs Awe, Laggan and others (Scotland), apparently also Lakes Ullswater and Bassenthwaite (Cubmria) and Llyns Padarn and Peris (Wales).
Inhabits large oligotrophic lakes. In Scotland, this species occurs usually in lakes inhabited by Salvelinus species on which it preys. Feeds on fishes and a variety of insects. In Scotland, preys on invertebrates until about 30 cm SL, then becomes piscivorous, feeding mostly on Salvelinus species. Spawns only in the larger and deeper tributaries (Ref. 59043).
Kottelat, M. and J. Freyhof, 2007. Handbook of European freshwater fishes. Publications Kottelat, Cornol, Switzerland. 646 p. (Ref. 59043)
IUCN Red List Status (Ref. 90363)
CITES (Ref. 94142)
Threat to humans
ReferencesAquacultureAquaculture profileStrainsGeneticsAllele frequenciesHeritabilityDiseasesProcessingMass conversion
Estimates of some properties based on models
Phylogenetic diversity index (Ref. 82805
= 0.5000 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00871 (0.00427 - 0.01777), b=3.07 (2.90 - 3.24), based on LWR estimates for this Subfamily-body shape (Ref. 93245
Trophic Level (Ref. 69278
): 3.8 ±0.58 se; Based on food items.
Resilience (Ref. 69278
Vulnerability (Ref. 59153
): High vulnerability (61 of 100) .