| Main ref. | |
| Country | |
| Locality | East China Sea |
| Remark |
The meat is dark. When boiled, it acquires a dry and dense consistency. It has a pleasant fishy smell and light acidic flavour. This fish should be used for smoked products and conserves. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
67.9 - 75.4 | 20.7 - 23 | 0.2 - 7.5 | 1.8 - 2.1 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |