| Main ref. | |
| Country | |
| Locality | Near Crozet Island, November |
| Remark |
When cooked, the meat acquires a cream or light yellow tinge and rubber-like consistency, the taste typical of a table fish. The soup is tasteless. The meat of fried fish is white, dense and tastier. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
83.3 | 14.7 | 0.5 | 1.1 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |