| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The cooked meat of the sailfish is pinkish and has a very good taste. The sailfish can serve as a raw material for conserves in oil and for cured `balyks' and culinary preparations. Referred to as Histiophorus americanus in Ref. 4883. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
74 - 78.2 | 19.6 - 22.8 | 0.1 - 1.5 | 0.3 - 1.4 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
69 | 14.2 | 15.8 | 1.9 |
Head/bone/fins |
- | - | - | - |
Waste/offal |
72.4 | 18.5 | 1.4 | 7.7 |
Comment |