Bykov, V.P., 1983

 

 Gulf of Aden, St. Francis and near Madagascar Is., Sept-Nov.

 In cooked form, the meat of this fish is dark, varying in consistency from dense to hard, with a light acidic taste. When canned in oil, the meat is pale pink, soft in consistency with a pleasant taste. Products canned in tomato sauce have good external appearance and taste. In salted forms, the meat is light pink, with a soft consistency and a pleasant cured balyk-like taste. As a table fish, it can be used for smoked and sun cured products.