Main ref. | |
Country | Australia |
Locality | Northern Australia, February-July |
Remark |
After boiling and frying, the meat resembles the common cod's but is tastier. The heads and bones have no food value. This is a good table fish. The large fish should be used for preparing dressed fish or fillets and the smaller ones should be frozen without gutting. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
80.1 - 80.5 | 17.5 - 18.9 | 0.2 - 0.8 | 0.6 - 1.6 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |