| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
Has firm, white, tasty meat with a large and circular flake. Compared with other tunas and mackerels, it has less red muscle, which is the oiliest part of the meat. Usually cut into slices or steaks for grilling or broiling; can also be baked and smoked. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
75.4 | 21.4 | 1.7 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight; contains 101 kcal. |