Bykov, V.P., 1983

 

 Kerguelen Islands, in February

 The meat, viscera and gills are white-marble in color. The roe is orange. The skin spotted. After cooking, meat is white, rubbery, with mediocre taste. The broth is somewhat turbid and almost totally tasteless. As a table fish, it should be used for the second course with sauce and condiments and for canning in oil. This species is not suitable for natural canned products and canning in tomato sauce.