Bykov, V.P., 1983

 

 Atlantic Coast of Africa, in December - May

 The skin of this fish is thin and extremely difficult to separate from the meat. Because of its high protein content the meat is dense in consistency. When fried it is dry, smoked it is of high grade quality. Products canned in tomato sauce are mediocre in quality. Hot smoked products should be prepared from frozen fish less than 60 cm; longer than this, the meat is infested with parasites and should used for fish meal.