| Main ref. | |
| Country | |
| Locality | Great Australian Bight |
| Remark |
An excellent table fish that is fleshy. When cooked, the meat becomes white, soft, juicy and tasty, the soup rich and aromatic. When fried, the meat becomes condensed. It should be used for smoke cured balyks and culinary preparations. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
77.4 - 79.3 | 20.6 - 22.1 | 0.3 - 0.4 | 1.7 - 1.9 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |