| Main ref. | |
| Country | |
| Locality | Not specified, dorsal part analyzed |
| Remark |
Light colored meat of the yellowfin has a pinkish tinge and dense consistency. The dark meat unlike the light has a friable structure. When boiled, light meat becomes gray, with a dense, somewhat hard consistency. In taste, light meat resembles chicken and has a distinct acid flavor. Dark meat has low taste qualities. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Meat/Fillet |
72.5 - 0 |
22.4 - 0 |
1.9 - 0 |
1.3 - 0 |
Liver |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
Roe |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
Viscera |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
Head/bone/fins |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
Waste/offal |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
Comment |
Data pertains to the dorsal part. |
Entered by :
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