| Main ref. | |
| Country | |
| Locality | Off the coast of Pakistan, October |
| Remark |
When cooked, the meat is white, soft and very tasty. The taste is typical of a river carp's. The soup is lemon yellow, rich and tasty. This fish should be used as table fish for first and second course dishes and hot smoked products. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
78.2 - 79.5 | 18.3 - 19.1 | 0.2 - 1.1 | 1.2 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
69.8 - 70.7 | 18.1 - 18.3 | 3.2 - 5.6 | 6.7 - 7.4 |
Comment |