Main ref. | |
Country | |
Locality | Central Atlantic, in January |
Remark |
After cooking, the meat has a pleasant but poorly expressed taste and somewhat loose consistency. There are many fine bones which make eating difficult. This species is characterized by compactly arranged scales. A satisfactory product is obtained after salting, in which case the bones are less noticeable. This fish may be used, after removing the scales, for canned preparations in oil. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
70.3 | 22.5 | 5.7 | 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |