| Main ref. | |
| Country | |
| Locality | Not specified, part analyzed not specified |
| 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 |
71.7 - 75.3 | 22 - 26.2 | 0.1 - 3.7 | 1.2 - 1.7 |
Liver |
71.2 | 23.9 | 3.1 | 1.8 |
Roe |
67.4 | 24.4 | 6.4 | 1.8 |
Viscera |
76.3 - 77.3 | 18.4 - 19.6 | 1.6 - 2.5 | 1.4 - 1.8 |
Head/bone/fins |
57.1 | 25.4 | 5.5 | 13 |
Waste/offal |
- | - | - | - |
Comment |