| Main ref. | |
| Country | |
| Locality | Gulf of Alaska |
| Remark |
This fish has a high output of meat of relatively low protein and high fat content. The cooked meat is white, soft and juicy in consistency with good taste even after frying, hot or cold smoke curing. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
62.8 - 81.9 | 10.8 - 13.5 | 4.9 - 24.2 | 0.8 - 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
As a rule, the smaller specimens contains less fat. |