| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
Meat is firm in texture. The skin is thick and hard, so it must be removed before cooking. Can be pan-fried, broiled and baked. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
77.5 | 20 | 1 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight; contains 89 kcal. |