Main ref. | |
Country | |
Locality | East China Sea, September-February |
Remark |
The meat is white and has excellent taste properties, especially in fried form. The ukha soup has good taste when prepared from the bones and head of the fish. This is a good table fish and is best used for culinary preparations. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
72.7 - 81.8 | 17.6 - 22.9 | 0.2 - 3.1 | 1.2 - 1.4 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |