Bykov, V.P., 1983

 

 Gulf of Aden, in autumn; Masira Island, in spring

 Chemical composition of meat of the sexually immature and mature fish from different regions is fairly consistent. After cooking, the meat is gray, dense or hard, with acidic taste. The soup is yellow with a fish taste, fried meat is dense and sour. Suitable for products prepared by hot smoking and by canning in oil.