Proximate Analysis of Turrum gymnostethus
Mainly from V.P. Bykov (1983, Ref. 4883)

 Main ref.
 Country
 
 Locality
 Red Sea, in August
 Remark
 Cooked meat is dark with a mildly sour but pleasant taste. This fish should be used for making products by hot smoking and canning in oil.
 Weight proportions
 Chemical composition
 Body parts
Moisture %
Protein %
Fat %
Ash %
 Whole fish
 - 
 - 
 - 
 - 
 Meat/Fillet
75.9
21.8
0.6
1.3
 Liver
 - 
 - 
 - 
 - 
 Roe
 - 
 - 
 - 
 - 
 Viscera
 - 
 - 
 - 
 - 
 Head/bone/fins
 - 
 - 
 - 
 - 
 Waste/offal
 - 
 - 
 - 
 - 
 Comment
 
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