| Main ref. | |
| Country | |
| Locality | Not specified |
| Remark |
The meat is firm, white with a medium size flake. Smaller fish can be stuffed and baked, while larger ones are best filleted for boriling, baking or other cooking methods. Contains 128 kcal in 100 g edible weight. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
71.4 | 23.2 | 3.9 | 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |
Based on 100 g edible weight. |