| Main ref. | |
| Country | India |
| Locality | Mangalore |
| Remark |
Mean values of moisture, protein, fat and ash content of edible parts were 77.4%, 86.2%, 3.5% and 11.1%, respectively. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
- | - | - | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |