Main ref. | |
Country | |
Locality | Not specified, abdominal part analyzed |
Remark |
Light colored meat of the yellowfin has a pinkish tinge and dense consistency. The dark meat unlike the light has a friable structure. When boiled, light meat becomes gray, with a dense, somewhat hard consistency. In taste, light meat resembles chicken and has a distinct acid flavor. Dark meat has low taste qualities. |
Weight proportions | |
Chemical composition |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
70.1 | 22.6 | 6.1 | 1.2 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Data pertains to the abdominal part. |