| Main ref. | |
| Country | |
| Locality | Persian Gulf, in March and Gulf of Aden, in August |
| Remark |
In the chemical composition of the meat of this fish, we find great differences in moisture and fat contents. Fish caught in August in the Gulf of Aden were much fattier (10.7% fat) but the meat had a low moisture content (66.0%). Products canned in oil had good appearance and taste. Products canned in tomato sauce did not have satisfactory taste. This fish should be used for smoke curing and products canned in oil. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
66 - 75.5 | 20.6 - 21.9 | 1.2 - 10.7 | 1.4 - 1.6 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
70.1 | 15.1 | 5.4 | 7.4 |
Comment |