Proximate Analysis of Scomberomorus brasiliensis
Mainly from V.P. Bykov (1983, Ref. 4883)

 Main ref.
 Country
 
 Locality
 Not specified
 Remark
 The meat has delicate flavor and fine texture with a small flake. The brownish color of the raw meat whitens when cooked. Excellent for fish-and-chips, ceviche and smoking; can also be broiled, fried and baked.
 Weight proportions
 Chemical composition
 Body parts
Moisture %
Protein %
Fat %
Ash %
 Whole fish
 - 
 - 
 - 
 - 
 Meat/Fillet
76.5
20
2
 - 
 Liver
 - 
 - 
 - 
 - 
 Roe
 - 
 - 
 - 
 - 
 Viscera
 - 
 - 
 - 
 - 
 Head/bone/fins
 - 
 - 
 - 
 - 
 Waste/offal
 - 
 - 
 - 
 - 
 Comment
 Based on 100 g edible weight; contains 98 kcal.
Search Ref. (e.g. 9948)
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