| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The pink to reddish meat is moderately firm and has a good flavor. The meat is valued in Japan for sashimi and sushi; also utilized for sausages in several Asian cuisines. Excellent hot smoked; also can be broiled. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
75.5 | 22 | 1 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight; contains 94 kcal. |