| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
Has white, sweet, boneless meat. Excellent for frying, baking; can also be broiled. Bleeding the fish when caught keeps the meat quality. Meat with a slight ammonia taint can be improved by marinating in brine. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
76.4 | 21.2 | 1 | - |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight; contains 94 kcal. |