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Arctic char has a distinct size dimorphism, dwarf and giant. Dwarf Arctic char weigh between 0.2 and 2.3 kg (7 oz and 5 lb 1 oz) and average a length of 8 cm (3 in), while giant Arctic char weigh between 2.3 and 4.5 kg (5 lb 1 oz and 9 lb 15 oz) and average 40 cm (16 in) in length.
The origin of the name "char" or "charr" is unknown, but was perhaps from Celtic, such as the Irish word ceara meaning "fiery red" (found in some Celtic personal names), likely for the bright red belly of the Arctic char; or perhaps borrowed from Middle Low German schar meaning "flounder, dab"; or from Proto-Germanic *skardaz or *skeraną meaning "to cut or shear", possibly referring to its ...
The Dolly Varden trout (Salvelinus malma) is a species of salmonid ray-finned fish native to cold-water tributaries of the Pacific Ocean in Asia and North America.Despite the name "trout" (which typically refers to freshwater species from the genera Salmo and Oncorhynchus), it belongs to the genus Salvelinus (chars), which includes 51 recognized species, the most prominent being the brook ...
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The Coomsaharn char (Salvelinus fimbriatus; the spellings Coomasaharn and charr are also used; Irish: ruabhreac Chom Sathairn) is a species of lacustrine char fish in the family Salmonidae. [ 3 ] It is only located in Lough Coomsaharn, County Kerry , Ireland .
Arctic char (Salvelinus alpinus) Bull trout (Salvelinus confluentus) Brook trout (Salvelinus fontinalis) Dolly varden (Salvelinus malma) Lake trout (Salvelinus namaycush) Nelma (Stenodus nelma) Arctic grayling (Thymallus arcticus)
Salvelinus inframundus has the following characteristics which in combination make this taxon different from other "Arctic charr" in Great Britain. It has a relatively shallow body which is less than a fifth of its body length, it has an inferiorly positioned mouth, the pectoral fins are 67–88% the length of its head and there are 8–9 10 soft rays in the dorsal fin with 8–9 soft rays in ...
Arctic char is fished off the east coast. The Greenland shark (Somniosus microcephalus) is rarely eaten because it is poisonous but can be edible after a complicated preparation [7] of either boiling the meat repeatedly or fermenting the meat.