| Main ref. | |
| Country | |
| Locality | Baltic Sea |
| Remark |
The meat of this eel is characterized by high fat content, the highest has been recorded in the middle and tail regions. Delicatessen specialties made from this eel after hot smoking are in great demand, including the high quality canned product, jellied eel. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
- | - | - | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
52 - 54 | 14 | 31 - 33 | 0.8 - 0.9 |
Waste/offal |
- | - | - | - |
Comment |
Head/bones/fins: here head only. |