| Main ref. | |
| Country | |
| Locality | Gulf of Mexico |
| Remark |
When cooked, the meat is white, slightly sweet and somewhat bony. The taste properties are quite satisfactory. Often, they are compared to small sparids. Culinary preparations can be made from these fish. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
72 | 21.1 | 5.8 | 1.1 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |