Main ref. | |
Country | |
Locality | Persian Gulf, January |
Remark |
In cooked form, the meat of this fish is dark, varying in consistency from dense to hard, with a light acidic taste. When canned in oil, the meat is pale pink, soft in consistency with a pleasant taste. Products canned in tomato sauce have good external appearance and taste. In salted forms, the meat is light pink, with a soft consistency and a pleasant cured balyk-like taste. As a table fish, it can be used for smoked and sun cured products. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
73.6 | 19.8 | 5 | 1.3 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |