Main ref. | |
Country | |
Locality | Not specified |
Remark |
Has pinkish meat, but turns into creamy white when cooked. Flesh is moderately oily, well flavored and has fairly soft texture. Under the skin are fat lines which can be removed when fish is processed or before it is cooked to ensure a milder taste. Can be broiled and baked. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
71.9 | 21.7 | 2.4 | 4 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight; contains 108 kcal. |