| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The cooked meat is light colored and dense with a pleasant taste. After salt curing, it is pink, fatty, and has a pleasant taste. A table fish used for first and second course dishes, cured balyks, and smoked products. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
74.1 - 75.7 | 21.1 - 21.7 | 0.9 - 2.5 | 1.3 - 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |