| Main ref. | |
| Country | |
| Locality | Gulf of Aden, in October |
| Remark |
The meat of the oil sardine has a sour taste, but to a lesser extent than in gilt sardine Sardinella aurita. This fish should be used for processing canned products in oil and smoked preparations. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
70.7 | 19 | 7 - 1.3 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |