| Main ref. | |
| Country | |
| Locality | Gulf of Kutch (Arabian Sea), in April |
| Remark |
The meat when boiled is white, dense and very tasty. The soup is rich with the taste of meat (nonfish) and is mildly sour. It is recommended for first and second courses, for frozen fillets (from very large fishes) and hot smoked products. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
73.1 | 22.2 | 3.6 | 1.2 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |