| Main ref. | |
| Country | |
| Locality | Not specified, data from AzcherNIRO |
| Remark |
According to the data of AzcherNIRO, the meat of this fish after frying is white and very tasty. It is recommended for the preparation of hot smoked products. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
76.4 | 20 | 2.1 | 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Data from AzcherNIRO. |