| Main ref. | |
| Country | |
| Locality | Coastal waters of India and Sri Lanka |
| Remark |
The meat of cooked fish has a pleasant smell, somewhat dry consistency but with good taste. It has many fine bones. After salting, the fish does not mature and acquires a hard consistency. The Indian anchovy can be used for conserves in oil. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
72.4 | 16.3 | 8.2 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |