Main ref. | |
Country | |
Locality | Indian Ocean |
Remark |
When cooked, the meat becomes light in color with a pleasant taste, but has plenty of fine bones. The soup is yellowish with a pleasant meat-like taste. This fish should be used for first and second course dishes, prepared smoked or canned in oil. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
77 | 21.1 | 0.3 | 1.6 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |