Main ref. | |
Country | |
Locality | Shelf of western India, January |
Remark |
When cooked, the meat is white with a consistency ranging from soft in small fish to dense in large ones. The meat of larger fish is fattier and tastier. The soup is colorless and tasty. This is a table fish for first and second course dishes. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
75.9 - 77.5 | 19.9 - 20.4 | 1 - 1.9 | 1.2 - 1.3 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
75.1 | 15.2 | 4 | 5 |
Comment |