Proximate Analysis of Pleuronectes quadrituberculatus
Mainly from V.P. Bykov (1983, Ref. 4883)

 Main ref.
 Country
 
 Locality
 Not specified
 Remark
 This plaice should first be frozen and then used for canned products such as `fried plaice in tomato sauce' and `smoked plaice in oil' and other culinary preparations.
 Weight proportions
 Chemical composition
 Body parts
Moisture %
Protein %
Fat %
Ash %
 Whole fish
 - 
 - 
 - 
 - 
 Meat/Fillet
79.3 - 81.6
13.5 - 17.1
2.4
3.8
 Liver
 - 
 - 
 - 
 - 
 Roe
 - 
 - 
 - 
 - 
 Viscera
 - 
 - 
 - 
 - 
 Head/bone/fins
 - 
 - 
 - 
 - 
 Waste/offal
 - 
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 - 
 - 
 Comment
 
Search Ref. (e.g. 9948)
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