| Main ref. | |
| Country | |
| Locality | Tropical part of the Indian Ocean |
| Remark |
The meat of the blue shark differs from the meat of other shark species by its milky white color and soft consistency. It can be used for culinary products. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
75 | 23.3 | 0.4 | 1.2 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |