| Main ref. | |
| Country | |
| Locality | Southeast Atlantic Ocean |
| Remark |
After cooking, the meat is gray, with a satisfactory but mildly acidic taste. There are many fine bones in the meat. The soup is rich, fatty, transparent and tasty. Taste qualities of mildly salted fish are good and those prepared by hot smoking and canned in oil are satisfactory. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
66.7 - 72.6 | 18.6 - 21.4 | 4.2 - 10.3 | 1.5 - 1.8 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
69.8 - 73.2 | 11.4 - 15.4 | 5.8 - 11.5 | 2.4 - 2.7 |
Head/bone/fins |
66 - 70 | 12.7 - 14 | 9.6 - 11.6 | 5.1 - 7.2 |
Waste/offal |
- | - | - | - |
Comment |