| Main ref. | |
| Country | |
| Locality | Shelf off Uruguay, in April |
| Remark |
Salted anchovy undergoes seasoning well and should be processed as thus. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
64.1 | 18.7 | 15.3 | 1.1 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |