| Main ref. | |
| Country | |
| Locality | Eastern and western Central Atlantic |
| Remark |
The meat of this fish is characterized by high protein and low fat contents. This fish is used as food in fresh, salted and smoke cured forms. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
74.7 | 23.2 | 0.6 | 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
63.2 | 21 | 7.6 | 8.2 |
Waste/offal |
- | - | - | - |
Comment |