Bykov, V.P., 1983

 

 Central Atlantic, in January

 After cooking, the meat has a pleasant but poorly expressed taste and somewhat loose consistency. There are many fine bones which make eating difficult. This species is characterized by compactly arranged scales. A satisfactory product is obtained after salting, in which case the bones are less noticeable. This fish may be used, after removing the scales, for canned preparations in oil.