Bykov, V.P., 1983

 

 Not specified

 There are some cases when the meat of these fish has a strongly expressed iodine taste. According to analyzed data, such fish contained 235-362 mg% of iodine, that is, 100 times more than usually observed in the meat of fish. When cooked, the meat is white, slightly sweet and somewhat bony. The taste properties are quite satisfactory. Often, they are compared to small sparids. Culinary preparations can be made from these fish.