Main ref. | |
Country | |
Locality | Travancore coasts (Indian Ocean), in May |
Remark |
When cooked, the meat is white. Meat consistency of large fish is hard, in smaller ones it is soft. The taste is pleasant and typical of a table fish. The soup is light yellow with a pleasant meaty (non-fish) taste. This fish should be used for first and second course dishes. Frozen fillets can be prepared from the large fish, while hot smoked products from the smaller ones. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
76.7 - 78.4 | 19.9 - 20.3 | 0.4 - 0.6 | 1.3 - 1.4 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
61.5 | 19.5 | 3.9 | 13.5 |
Comment |