| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The pink to orange colored meat has firm texture and a pronounced flavor. The darkest meat is utilized raw for sashimi. Paler, pink meat from the back provides a good grilled dish. When cooked, meat turns almost white. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
73.2 | 23.6 | 1.9 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight; contains 112 kcal. |