| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The taste properties of the meat of this fish are satisfactory. The frozen fish must be glazed well and stored at temperatures not higher than 18-20°C below zero. Culinary preparations should be made from this fish. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
74.5 - 76.4 | 19.5 - 21.1 | 1.6 - 4.5 | 1.3 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |