Main ref. | |
Country | |
Locality | Georges Bank, in September |
Remark |
The meat of boiled fish is white, soft, juicy, and tasty with a mild flavor. This fish is recommended for canning as `sardines in oil' and for various types of preserves. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
52 - 64 | 17.4 | 14 - 29 | 1.2 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |