| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The meat of atka mackerel is white. After boiling, it becomes mildly layered. It can be used for canned snacks and smoked products. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
74.1 - 81.9 | 14.1 - 18.4 | 2.2 - 5.5 | 1.2 - 1.9 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |