| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The roes is considered the best part of this fish and this is used for a salted and dried product called botargo in Mediterranean countries. Meat, with numerous small bones, often tastes muddy. Contains 98 kcal in 100 g edible weight. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
76.4 | 20.1 | 2 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight. |