Mainly from V.P. Bykov (1983, Ref. 4883)

Main ref.	Frimodt, C., 1995
Country
Locality	Not specified
Remark	Meat coarse in texture and greyish in color. Can be broiled and baked.
Weight proportions
Chemical composition

Body parts	Moisture %	Protein %	Fat %	Ash %
Whole fish	-	-	-	-
Meat/Fillet	78.5	18	2	1.5
Liver	-	-	-	-
Roe	-	-	-	-
Viscera	-	-	-	-
Head/bone/fins	-	-	-	-
Waste/offal	-	-	-	-

Comment

Based on 100 g edible weight; contains 90 kcal.

Search Ref. (e.g. 9948)

Glossary

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