| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
A valuable table fish used for first and second courses as well as for cold snacks with various kinds of sauces. In western Europe, it is stained with red coloring to imitate salmon. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
78.8 - 80.1 | 17.2 - 19.9 | 0.2 - 0.7 | 1 - 1.3 |
Liver |
27 | - | 66.7 | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
75.5 | 17.2 | 0.3 | 6.5 |
Waste/offal |
- | - | - | - |
Comment |