Bykov, V.P., 1983

 

 Persian Gulf, in March and Red Sea, in September

 Chemical composition of the meat of sexually immature and the mature Indian threadfish caught from different regions is very similar. After cooking, the meat is gray and soft in consistency and has a pleasant taste. The soup is light yellow with a pleasant light, sweet taste. Fried meat is also tasty. This is a good table fish recommended for first and second courses.