Main ref. | |
Country | |
Locality | Western shelf of India, February |
Remark |
The meat is dark. When boiled, it acquires a dry and dense consistency. It has a pleasant fishy smell and light acidic flavour. This fish should be used for smoked products and conserves. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
75.9 | 20.5 | 0.7 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |