| Main ref. | |
| Country | |
| Locality | Red Sea and Persian Gulf |
| Remark |
When cooked, the meat is light in color, dense with a meaty (non-fish) taste. The soup is lemon colored, very tasty with a meat-like taste. This is an excellent table fish. It should be used for first and second course dishes, smoked products and cured balyks. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
75.4 - 77 | 21 - 21.1 | 0.4 - 2 | 1.5 |
Liver |
- | - | - | - |
Roe |
- | - | - | - |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |