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How to Identify European Whitefish

Coregonus lavaretus

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To identify European Whitefish (Coregonus lavaretus), look at these key features.

Physical Characteristics

Body shape
torpedo
Coloration
Generally silvery, often with a darker, greenish-blue to brownish back, fading to silvery sides and a white belly. Fins are typically dusky or translucent. Coloration can vary depending on habitat and diet.
Scale type
cycloid
Mouth position
subterminal
Distinctive features
Small, subterminal mouth without teeth on the jaws (or very minute teeth), Presence of an adipose fin (a small, fleshy fin between the dorsal and caudal fins, characteristic of salmonids), Large, cycloid scales, Forked caudal fin, Variable number of gill rakers, a key diagnostic feature for distinguishing forms and species within Coregonus.
Dorsal fin
Single dorsal fin, typically with 10-16 soft rays. Origin usually anterior to the pelvic fin origin.
Tail fin
Deeply forked caudal fin, symmetrical lobes.
Pectoral fin
Paired pectoral fins, relatively small, located low on the body.
Distinctive fins
Adipose fin present, small and fleshy, located posterior to the dorsal fin.

Identification Tips

  1. 1

    Mouth size and position

    Small, subterminal mouth, often with the upper jaw slightly overhanging the lower. This distinguishes it from many other salmonids with larger, terminal mouths.

  2. 2

    Adipose fin

    Presence of a small, fleshy adipose fin between the dorsal and caudal fins confirms it as a salmonid.

  3. 3

    Gill raker count

    The number of gill rakers on the first gill arch is highly variable (typically 20-50, but can range from 15 to over 60) and is the most critical feature for distinguishing different forms, subspecies, and even species within the Coregonus lavaretus complex. This often requires dissection and expert analysis.

  4. 4

    Body shape and coloration

    Generally slender, silvery body with a darker back. Lack of distinct spots or parr marks (except in very young individuals) helps differentiate it from trout and salmon.

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