Main ref. | |
Country | |
Locality | Shelf of western India, February |
Remark |
The meat is of low quality. When cooked, it has a dry consistency and a poorly expressed fishy smell and taste. Because of the large and poisonous head, and the low taste properties, the meat should be prepared immediately without the head. The trunk should be used for fish meal. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
78.3 | 19.8 | 0.3 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |