| Main ref. | |
| Country | |
| Locality | Along the Atlantic Coast of North America |
| Remark |
The fat content in the meat fluctuates significantly: it is at its minimum in August and is maximum in November. Fried and boiled fish is white, fatty, soft, juicy, very tasty and contains few bones. The soup is aromatic, fatty and tasty. Cold and hot smoked products have high taste qualities. Various kinds of culinary preparations are made from butterfish. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
64 - 72 | 16 - 19 | 8 - 18 | 1.1 - 2.1 |
Liver |
69 - 72 | 15 - 16 | 8 - 15 | 1.4 - 1.5 |
Roe |
69 - 77 | 18 - 21 | 3 - 8 | 1.5 - 1.8 |
Viscera |
77 - 80 | 10 - 15 | 2 - 6 | 1.6 - 2.7 |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |