| Main ref. | |
| Country | |
| Locality | Pacific Ocean, February-June |
| Remark |
Canned products such as `blanched fish in oil' and `smoked fish in oil' can be prepared from the fresh and frozen fish. Glazed frozen fish has longer shelf-life than the Pacific saury because of less intense oxidation of the tissue fat. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
70.7 - 72.9 | 23 - 24.9 | 1.7 - 3.2 | 1.4 - 1.3 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
73.3 | 16 | 6.9 | 1.8 |
Head/bone/fins |
73.7 | 17.7 | 4.5 | 3.4 |
Waste/offal |
- | - | - | - |
Comment |