| Main ref. | |
| Country | |
| Locality | Arabian Sea, September |
| Remark |
In cooked form, the meat of the Spanish mackerel is characterized by soft consistency, pleasant taste and mild acidic flavor. The Spanish mackerel is one of the best table fish. Cured balyks, smoked products and first and second course dishes can be prepared from it. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
73.8 | 21.6 | 3.8 | 1.2 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |