Bykov, V.P., 1983

 

 Off the coast of Greenland, northwest Atlantic

 Mineral composition of the meat (mg%): potassium 355, calcium 146, magnesium 37, phosphorus 206, and iron 4.1. Meat of fried and boiled fish is white. The taste of the lean fish are quite satisfactory, but those of the fatty fish are better, resembling those of sturgeon. The head can be used for soup. Smoked products from the fatty fish are high in quality.