Main ref. | |
Country | |
Locality | Gulf of Aden, St. Francis and near Madagascar Is., Sept-Nov. |
Remark |
In cooked form, the meat of this fish is dark, varying in consistency from dense to hard, with a light acidic taste. When canned in oil, the meat is pale pink, soft in consistency with a pleasant taste. Products canned in tomato sauce have good external appearance and taste. In salted forms, the meat is light pink, with a soft consistency and a pleasant cured balyk-like taste. As a table fish, it can be used for smoked and sun cured products. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
69.3 - 73.7 | 21.4 - 22.4 | 3.3 - 7.3 | 1.3 - 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
69.2 - 74 | 15.9 - 17.6 | 4.9 - 7.7 | 5.1 - 5.2 |
Comment |