| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
Flesh of good quality, but has a lot of small bones. Often used in Laos for `Lap pa', a preparation in which the small bones are finely ground and cease to be a nuisance. The fish may be grilled or used to make `Som pa'. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
- | - | - | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |