| Main ref. | |
| Country | |
| Locality | Gulf of Aden and in the Arabian Sea, in September |
| Remark |
Cooked meat is dark in color, its taste of moderate or low quality. The soup is sour. This fish should be used for hot smoking and for canned products in oil after steam blanching the fish. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
75.4 - 76.6 | 19.8 - 22.2 | 0.5 - 2.2 | 1.3 - 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
The chemical composition of the meat fluctuated slightly. |