| Main ref. | |
| Country | |
| Locality | Gulf of Tonkin |
| Remark |
The boiled meat is light gray in color, its consistency varying from soft to hard, with a mild acidic taste typical of scads. Recommended for preparation of smoked and canned in oil products. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
76.2 | - | 1 | 1.6 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |