| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
Has delicate, white meat which flakes easily from the bones when fish is cooked; texture soft and the flakes may separate before and during cooking. Tends to lose its flavour quickly and freezing helps delay this tendency. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
79 | 18 | 2.2 | 0.8 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight; contains 92 kcal. |