Main ref. | |
Country | |
Locality | Not specified |
Remark |
The meat is easily separated during salting and heat-processing and its condensation is poor; the meat becomes friable and its structure is destroyed. Therefore, the meat of arrowtooth flounder is best frozen and thereafter fried in the form of breaded pieces at a temperature of 160°C; it can also be prepared as mince or stuffing material for pies and kulebyaka. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
- | 10 - 17 | 4 - 22 | 4 - 5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Fillet data from Ref. 34112. |