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

Main ref.	Frimodt, C., 1995
Country
Locality	Not specified
Remark	Can be broiled and baked. Fins are used for soup.
Weight proportions
Chemical composition

Body parts	Moisture %	Protein %	Fat %	Ash %
Whole fish	-	-	-	-
Meat/Fillet	77	21	0.5	-
Liver	-	-	-	-
Roe	-	-	-	-
Viscera	-	-	-	-
Head/bone/fins	-	-	-	-
Waste/offal	-	-	-	-

Comment

Based on 100 g edible weight; contains 88 kcal.

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Glossary

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