| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
A valuable table fish, its tasty meat can be used for snacks and for first and second course dishes. Because of the meat's significantly high protein and water contents, it has a dense consistency that after boiling and frying, it does not disintegrate. The meat gives ukha soup a good flavor. Very tasty jellied and other canned products can also be made from this halibut. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
73.8 - 80.8 | 15.4 - 20.3 | 6.2 | 1.2 - 1.6 |
Liver |
66.3 - 75.7 | 12.4 - 17.4 | 2.8 - 17.8 | 1.2 - 1.7 |
Roe |
- | - | - | - |
Viscera |
83 - 86.3 | 10.3 - 13.3 | 1.5 | 0.9 - 2.3 |
Head/bone/fins |
60.9 - 77.4 | 14.2 - 17.5 | 16.6 | 5.2 - 7.7 |
Waste/offal |
- | - | - | - |
Comment |