| Main ref. | |
| Country | |
| Locality | Sea of Japan to Alexandrovsk-Sakhalinsk |
| Remark |
A fragile fish requiring careful handling during processing. The Japanese anchovy is mainly used for products of spicy salting and canned products, `blanched fish in oil' or `smoked fish in oil'. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
62.3 - 74.7 | 13.3 - 21 | 3.3 - 18 | 1.1 - 1.8 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |