Main ref. | |
Country | |
Locality | Gulf of Alaska, February-April |
Remark |
First and second course dishes can be prepared from this table fish. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
73.9 - 76.4 | 19.5 - 20.5 | 0.9 - 4.3 | 1.4 - 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |