| Main ref. | |
| Country | |
| Locality | Coast of North America |
| Remark |
The meat of the red hake is rough in consistency and tastes inferior to cod's meat. First and second courses can be prepared from it. The liver can be used for canning. Oil may be extracted although its vitamin content is not very high; according to analyses, it is 145 iu/g of oil. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
79.7 - 84 | 14.9 - 20.1 | 0.2 - 0.6 | 1.3 - 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |