Mainly from V.P. Bykov (1983, Ref. 4883)

Main ref.	Bykov, V.P., 1983
Country
Locality	Not specified
Remark	The meat is good in taste and can be used for culinary preparations.
Weight proportions
Chemical composition

Body parts	Moisture %	Protein %	Fat %	Ash %
Whole fish	-	-	-	-
Meat/Fillet	77.3	19.9	1.4	1.4
Liver	-	-	-	-
Roe	-	-	-	-
Viscera	-	-	-	-
Head/bone/fins	66.2	20.6	4.6	8.6
Waste/offal	-	-	-	-

Comment

Head/bones/fins: refers to head, bones, fins, and viscera.

Search Ref. (e.g. 9948)

Glossary

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