Proximate Analysis of Trichiurus lepturus
Mainly from V.P. Bykov (1983, Ref. 4883)

 Main ref.
 Country
 
 Locality
 Not specified
 Remark
 Fried meat is fatty, soft and tasty. It should be used for culinary preparations.
 Weight proportions
 Chemical composition
 Body parts
Moisture %
Protein %
Fat %
Ash %
 Whole fish
 - 
 - 
 - 
 - 
 Meat/Fillet
69 - 76
20.4 - 22.8
1.2 - 9.4
1.2 - 1.4
 Liver
 - 
 - 
 - 
 - 
 Roe
 - 
 - 
 - 
 - 
 Viscera
 - 
 - 
 - 
 - 
 Head/bone/fins
 - 
 - 
 - 
 - 
 Waste/offal
 - 
 - 
 - 
 - 
 Comment
 
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