| Main ref. | |
| Country | |
| Locality | Persian Gulf |
| Remark |
When cooked, the meat is light gray and dense with the taste of a medium or low quality table fish. The soup is colorless, somewhat turbid and tasteless. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
73.6 | 24.5 | 0.1 | 1.8 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
64.3 | 20.7 | 4.7 | 8.9 |
Comment |