| Main ref. | |
| Country | |
| Locality | North American coast |
| Remark |
The meat of this mackerel is soft and tasty. Depending upon the fat content of the fish, taste properties vary from satisfactory to good. Canned and smoked products should be made from this mackerel. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
66.8 - 74.1 | 19 - 22.8 | 2.4 - 11.4 | 1.4 - 2.1 |
Liver |
60.4 - 71.8 | 17.7 - 19.4 | 5.5 - 16.4 | 1.3 - 2 |
Roe |
72.1 - 80.3 | 19.1 | 0.6 - 5.1 | 1.6 |
Viscera |
73.2 - 79.1 | 13.4 - 14 | 4.2 - 7.9 | 2 - 2.3 |
Head/bone/fins |
89.6 - 97.1 | 19.9 - 24.5 | 21.5 - 29.5 | 7.3 - 8.2 |
Waste/offal |
- | - | - | - |
Comment |