| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The meat of this hake is somewhat dry in consistency and tastes inferior to cod's meat. It is used for first and second courses. The liver can be used for canning. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
81 - 83 | 15.2 - 17.6 | 0.4 | 0.8 - 1.3 |
Liver |
31.7 - 61.7 | 7.5 | 23.6 - 62 | 0.8 |
Roe |
74.5 | 18.7 | 3.8 | 1.4 |
Viscera |
81.1 - 84.7 | 10.6 - 16 | 0.7 - 2.6 | 1.3 - 1.7 |
Head/bone/fins |
79.7 - 83.4 | 11.5 - 13.6 | 0.2 - 80.4 | 4.2 - 6 |
Waste/offal |
- | - | - | - |
Comment |