PART 3 - MONOGRAPHS

Yield is indicated as the percentage of the whole fish or shellfish weight Composition is indicated as the percentage of the edible portion.

AKIAMI PASTE SHRIMP

No data on this particular species have been found. The shrimp is used, probably almost exclusively, in the manufacture of a fermented product, a fish paste. The method of production is to mix the whole shrimps with salt, allow to drain after a few days, then pack into containers for at least 3 months. Further pressing or air-drying to reduce moisture content may occur.

Yield

The liquid drained off at an early stage may be evaporated to make a fermented fish sauce. Effectively therefore the edible yield is (100%).

Composition

Source 1 gives the composition of shrimps of an Atya species, which is used in the Phillipines in the same way as Acetes in China, Korea and other countries. This is the only analysis that has been found of a whole small tropical shrimp. The selected values are from this source. No information has been found on whether changes occur in the chitin of the shrimp shell, leading to the appearance of additional nutrients compared with the original shrimp.

Selected values

Sources

1. Intengan, C.L. et al. Composition of Philippine foods, V. Philippine, J. of Science 85 203–213 (1956)

ALASKA POLLACK

Yield

Selected values

Selected values are based, in the case of fillets, on the values from source 2, and, in the case of total edible flesh, on the mean of the two available results. The latter value is surprisingly low in comparison with the fillet yield.

Composition

Selected values

Selected values are based on the unweighted average of the mean values from each source.

Sources

1. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean Basin. (TNIRO, Vladivostok, 1971) pp168–169

2. Karl, H., Manthey, Monika and Schreiber, W. Investigations into frozen Alaska Pollock (Theragra chalcogramma). Fleischwirtschaaft 63 965–967 (1983)

3. Miyauchi, D., Kudo, G. and Patashnik, M. Effect of processing variables on Storage characteristics of frozen minced Alaska pollock. Marine Fisheries Review 39 (No 5) 11–14 (1977)

4. Reppond, K.D., Bullard, F.A. and Collins, J. Walleye pollock. Theragra chalcogramma: physical, chemical and sensory changes when held in ice and in carbon dioxide modified refrigerated seawater. Fishery Bulletin 77 481–488 (1979)

5. Babbitt, J.K., Koury, B., Groninger, H. and Spinelli, J. Observations on reprocessing frozen Alaska pollock (Theragra chalcogramma). J. Food Sci. 49 323–326 (1984)

6. Stansby, M.E. Chemical characteristics of fish caught in the North East Pacific Ocean. Marine Fisheries Review 38 (No 9) 1–11 (1976)

7. Meinke, W.W., Finne, G., Nickelson, R. and Martin, R. Nutritive value of fillets and minced flesh from Alaska pollock and some underutilized finfish species from the Gulf of Mexico. J. Agric. Food Chem. 30 477–480

8. Okada, M. and Noguchi, E. Trends in the utilization of Alaska pollack in Japan. in Fishery Products (ed. R. Kreuzer) (Fishing News Books, 1974) pp189–193

AMBERJACKS NEI

and

JAPANESE AMBERJACK

Yield

Seeleected values

The value for fillets is the mean of the two widely different figures listed (after correcting the second for presence of skin): it cannot be considered very reliable. The value for total edible flesh, in the absence of any data, is based on values for other carangids.

Composition

Selected values

It is proposed in source 3 that the fat content of farmed S.quinqueradiatais consistently much higher than that of wild populations. The data collected appear to support this. (The low value for farmed fish from source 5 is probably because the fish were young.) There is no difference in protein content between wild and farmed fish. The selected values are means of the relevant data.

Sources

1. Vlieg, p. Proximate analysis of commercial New Zealand fish species-3. New Zealand J. Technol. 1 181–185 (1985)

2. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 51–52

3. Saeki, k. and Kumagai, H. Muscle components of wild and cultured yellowtail. j. Fd. Hyg. Soc. Japan 20101–105 (1979)

4. Shimizu, Y., Tada, M. and Endo, K. Seasonal variations in chemical constituents of yellowtail muscle-I Water,lipid and crude protein. Bull. jap. Soc. fish. 39993–999 (1973)

5. Shimeno, S. et al. Effect of dietary lipid and carbohydrate on growth, feed conversion and body composition in young yellowtail. Bull. Jap. Soc. Sci. Fish. 511893–1898 (1985)

6. Sakaguchi, H. Changes of biochemical components in serum, hepatopancreas and muscle of yellowtail by starvation. Bull. Jap. Soc. Fish. 42 1267–1272 (1976)

7. Tulsner, M. The technological properties and processing possibilities of important northwest African commercial fish species. Fisherei-Forschung, Wissenschaftliche Schriftenreihe 355–63 (1965)

8. Simonds, C.K. and Heydenrych, C. Composition of South African commercial fish species. Annual Report, Fishing Industry Research Institute 38 72 (1984)

9. van Wyk, G.F. South African fish products. Part VIII. Composition of the flesh of Cape fishes. J. Soc. Chem. Ind. (Trans.) 63 367–371 (1944)

10. Evans, A.A. and Wessels, J.P.H. Fatty acid composition of various fresh and canned products and one smoked fish product. Annual Report, Fishing Industry Research Institute 38 115–117 (1984)

ANCHOVIES

The available data, particularly on yield, are not sufficiently comprehensive, in respect of seasonal and geographical variation, for any of the species included in this study. All the data have therefore been combined to give selected single values for all Engraulidae. The following species and groups, falling within the scope of this study, are therefore included here:

Yield

Selected values

The value for total edible flesh is the mean of values quoted, but omitting those where definition of edible flesh is not entirely clear and those which give gutted, headed weight rather than edible flesh.

Composition

It is common for these very small fish to be eaten whole (sometimes described as “whitebait”); in addition to data on the composition of the edible flesh, therefore, information on the composition of the whole fish has been collected and assessed separately.

a) Whole fish

b) Edible flesh

Selected values

a) Whole fish

Only one set of data, from source 15, can be regarded as an approach to a yearlong survey of composition and it relates to relatively minor Anchoa spp. The data from source 9 are the only Engraulis results clearly covering an extended period. Overall means of all the data have been taken as the selected values.

b) Edible flesh

The data from sources 16 and 18 have more seasonal coverage than others, though the latter has data only on fat content. Overall means of all the data are consistent with these more comprehensive surveys.

Protein 20.2%
Fat 4.2%

Sources

1. Bykov, V.P. Opportunities for upgrading fish with lower market value. Fishery Products. ed. R. Kreuzer. (Fishing New Books, London, 1974) pp 153–156

2. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 94–85

3. de las Heras, A.R. and Mendez Isla, M.C. Contribution to the chemical study of Spanish fish. Anales de Bromatologia 4 403–410 (1952)

4. Carteni, A. and Aloj, G. Chemical composition of marine animals of the Gulf of Naples. Quaderni della Nutrizione 1 49–63 (1934)

5. Suzuki, T. Fish and Krill Protein: Processing Technology (Applied Science Publishers, London, 1981) p 6

6. Miyauchi, D. and Steinberg, M. Machine separation of edible flesh from fish. Fishery Industrial Research 6 165–171 (1970)

7. Golovin, A.N. Technological properties of some species of fish from the south east of the Pacific Ocean. Ryb. Khoz. No. 7, 69–71 (1977)

8. Valenzuela, A. Composition and nutritive value of Philippine food fishes. Philippine J. of Science 36 235–242 (1928)

9. Barrera, G.C. and Aguilera M.E.M. Monthly variation in the contents of water, protein, extractable lipids, their reactivity and tocopherol contents, in Chilean anchovies (Engraulis ringens). Anales de la Facultad de Quimica y Farmacia 20 24–29 (1968)

10. Simmonds, C.K. and Tanner, K.R.O. Analysis of South African commercial fish species. Annual Report, Fishing Industry Research Institute 34 51–52 (1980)

11. Intengan, C.L. et. at. Composition of Philippine foods V. Philippine J. of Science 85 203–213 (1956)

12. Sulit, J.S. et. al. Proximate chemical composition of various species of Philippine market fishes. Philippine J. of Fisheries 2 109–122 (1953)

13. Ayyappan, M.P.K., Shenoy, A.V. and Gopakumar, K. Fishery Technology 13 153–155 (1976)

14. Chari, S.T. Nutritive value of some of the West coast marine food fishes of the Madras Province. Ind. J. Med. Res. 36 253–259 (1948)

15. Thompson, M.H. Proximate composition of Gulf of Mexico industrial fish. Fishery Industrial Research 3(2) 29–67 (1966)

16. Fraga, F. Seasonal variation of the chemical composition of the anchovy (Engraulis encrasicolus) Invest. Pesq. 2 21–31 (1966)

17. Cuisa, W. and Giaccio, M. Report on nutritive value and market prices of the more important fish species of the Adriatic coast. Quaderni di Merceologia 8 1–40 (1969)

18. Hayashi, K. and Takagi, T. Seasonal variations in lipids and fatty acids of Japanese anchovy, Engraulis japonica. Bull. Fac. Fish. Hokkaido Univ. 29(1) 38–37 (1978)

19. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (TNIRO, Vladivostok, 1971) p 81

20. Viviani, R. et. al. First observations on seasonal changes of the lipids in the tissues of some Adriatic clupeids. Rivista Italiana delle Sostanze Grasse 45 779–790 (1968)

21. Gimenez, J.C. and de las Heras, A.R. Composition and energy value of some fish eaten in Madrid. Trabajos del Instituto Espanñol de Oceanografía No 17 (1943)

ATKA MACKEREL

Some of the small amount of data collected relates to the similar species, Pleurogrammus monopterygius (also called atka mackerel).

Yield

Selected values

The difference between the fillet yields from sources 1 and 2 is ascribed in source 1 to the presence of mature gonads in one of the batches. The mean value has been selected. The values for total edible flesh have been averaged after correcting for skin, where necessary, by a 5% reduction.

Selected values

The selected values are the means of the collected data.

Sources

1. Conrad, J.W. et al. Observations from a preservation and processing study on Atka mackerel, (Pleurogrammus monopterygius). Mar. Fish. Rev.47 (1) 73–77 (1985)

2. Reppond, K.D. quoted by Conrad et al (source 1)

3. Bykov, V.P. Marine Fishes. (Russian Translation Series, 7, A.A. Balkema, Rotterdam, 1985) p 123

4. Fujii, Y. Chemical studies on atka mackerel meat. Bull. Fac.Fish. Hokkaido Univ.5 253–276 (1954)

5. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (TNIRO, Vladivostok, 1971) pp 249–252

ATLANTIC COD

Selected Values

Cod is typically landed either gutted with head-on, or gutted, headless (often described as “dressed”). Mean values of yield of skinned fillets and of skin-on fillets have been converted to a whole fish basis by the use of factors obtained from sources 2, 9, and 10 and an overall mean value then derived. Similarly, the tabulated yields of total edible flesh have been converted to a whole fish basis, then averaged.

Composition

a) Surveys

Composition

(b) Other data

Selected Values

The data have been divided above into surveys covering all or part of the year, and more limited data. Only the former are used to derive recommended values: the latter are listed to allow comparison over greater geographical and, possibly, size ranges.

Protein 18.1%
Fat 0.8%

The protein value is a simple average of the means from sources 11, 12, 13, 14 and 17. The fat value is an average of means from sources 3,15 and 16. The unused data arise from measurements using methods that are known to give incomplete extraction of fat.

Sources

1. Reay, G.A., Cutting, C.L. and Shewan, J.M. The nation's food. VI Fish as Food. II The chemical composition of fish. J. Soc. Chem. Ind. 62 77–85 (1943)

2. Waterman, J.J. Measures, stowage rates and yields of fishery products. Torry Advisory Note No 17 (Ministry of Agriculture, Fisheries and Food, UK, 1964) pp8–9

3. Torry Research Station. Unpublished data

4. Private communication, UK industry

5. King, F.J. How to use nearly all the ocean's food. Oak Brook Seminar: Mechanical recovery and utilization of fish flesh. ed. Martin, R.E. (National Fisheries Institute, Washington, DC, 1972) pp222–238

6. Clark, E.D. and Clough, E.W. Nutritive value of fish and shellfish. Bureau of Fisheries Document No 1000 (Department of Commerce, Washington, 1926) pp502–526

7. Ravichander, N. and Keay, J.N. The production and properties of minced fish from several commercially important species. Conference Proceedings: The production and utilization of mechanically recovered fish flesh (minced fish). ed. Keay, J.N. (Ministry of Agriculture, Fisheries and Food, UK, 1976) pp18–24

8. Bligh, E.G. and Regier, L.W. The potential and limitations of minced fish. ibid pp73–77

9. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Balkema, Rotterdam 1985) p102

10. Bedford, B.C., Woolner, L.E. and Jones, B.W. Length-weight relationships for commercial fish species and conversion factors for various presentations. Fisheries Research Data Report No 10 (Ministry of Agriculture, Fisheries and Food, Lowestoft, UK, 1986) p13

11. Analytical Methods Committee. Nitrogen factor for cod flesh. Analyst 91, 540–542 (1966)

12. McLay, R., Howgate, P.F. and Morrison, J. Nitrogen content of seven British commercial species of fish. J. Assoc. Publ. Analysts 24 131–139 (1986)

13. Icelandic Fisheries Laboratory. Unpublished data

14. Kordyl, E. Chemical composition of the Baltic cod and herring in relation to the degree of sexual maturity. Reports of the Sea Fisheries Institute, Gdynia No 6, 145–157 (1951)

15. Dambergs, N. Extractives of fish muscle. 4. Seasonal variations of fat, water-solubles, protein and water in cod (Gadus morhua L.) fillets. J.Fish. Res. Bd. Canada 21 703–709 (1964)

16. Jangaard, P.M., Brockerhoff, H., Burgher, R.D. and Hoyle, R.J. Seasonal changes in general condition and lipid content of cod from inshore waters. J. Fish. Res. Bd. Canada 24 607–612 (1967)

17. Sidwell, V.D., Bonnet, J.C. and Zook, E.G. Chemical and nutritive values of several fresh and canned finfish, crustaceans and mollusks. Part 1: Proximate composition, calcium and phosphorus. Marine Fisheries Review 35 (No 12) 16–19 (1973)

18. Taarland, T., Mathiesen, E., Ovsthus, O. and Braekkan, O.R. Nutritional values and vitamins of Norwegian fish and fish products. Tidsskrift for Hermetikindustri 44 405–412 (1958)

19. Fraser, D.I., Mannan, A. and Dyer, W.J. Proximate composition of Canadian Atlantic fish. III Sectional differences in the flesh of a species of Chondrostei, one of Chimaerae, and of some miscellaneous Teleosts. J. Fish. Res. Bd. Canada 18 893–905 (1961)

20. Braekkan, O.R. A comparative study of vitamins in the trunk muscles of fishes. Fiskeridirektoratets Skrifter, Serie Teknologiske undersokelser 3 No 8 (1959)

21. Lang, K. and Christen, U. The Composition of the muscle meat of a number of sea fish of nutritional importance. Fleischwirtschaft 63 967–970 (1983)

22. Jhaveri, S.N., Karakoltsidis, P.A., Montecalvo, J. and Constantindes, S.M. Chemical composition and protein quality of some Southern New England marine species. J. Fd. Sci. 49 110–113 (1984)

23. Krzynowek, J., Peton D. and Wiggin, K. Proximate composition, cholesterol and calcium content in mechanically separated fish flesh from three species of the Gadidae family. J. Fd. Sci. 49 1182–1185 (1984)

24. Bogncki, M. and Trzesinski, P. Fluctuations in the water and fat content of the cod. Journal du Conseil 16 208–210 (1950)

ATLANTIC HERRING

Yield

Selected vlaues

To derive the figure for fillets, the values from sources 3 and 5 were reduced by 10% to take account of the skin and then combined with the value from source 1 to give an average figure. The value for edible flesh from source 2, which is a percentage of the headed, gutted weight, has been converted to a whole fish basis. Sources 4 and 6 give data on the yield of headed, gutted fish from whole fish, which average 72.75%; this gigure is used to convert the 80% yield from source 2, to 58.2% based on whole weight. The figure from source 4, was reduced by 10% to correct for the skin. These two converted figures were combined with those from sources 1 and 6 give the selected vlaue.

Composition

Selected values

The data listed exclude many single analyses, those of limited range and some older work. Thorough studies of composition throughout the catching season are surprisingly few for such a well-studied species. A lot of scientific work has been devoted to the relationship between fat and water contents in this species.

The selected protein value is the mean of values from sources 7, 9 and 4, which give rsults over an extended period: the other analyses listed are from smaller samples, and are consistent with the selected value.

The selected fat content is a weighted mean of separate values chosen for Atlantic and Baltic herring: it is assumed that 5% of the total catch is from the Baltic. The separate figure for Atlantic herring is the mean of those from sources 12, 13 and 14, sources which cover the catching season in the three areas concerned. For Baltic herring, often considered a sub-species, the values from sources 7 and 12 are averaged.

Sources

1. Ravichander, N. and Keay, J.N. The production and properties of minced fish from several commercially important species. Conference proceedings: The production and utilization of mechanically recovered fish flesh (minced fish). ed. Keay, J.N. (Ministry of Agriculture, Fisheries and Food, UK, 1976) pp18–24

2. Legendre, R. and Hotton, C. Separation of flesh and bones from fish. Halifax Laboratory, New Series Circular No 50 (Fisheries and Marine Service, Canada, 1975)

3. Reay, G.A., Cutting, C.L. and Shewan, J.M. The nation's food VI. Fish as food II. The chemical composition of fish. J. Soc. Chem. Ind. 62 77–85 (1943)

4. Bykov, V.P. Marine fishes. (Russian Translation Series 7, A.A. Balkema. Rotterdam, 1985) pp69–70

5. Clark, E.D. and Clough, R.W. Nutritive value of fish and shellfish. Bureau of Fisheries Document No 1000 (Department of Commerce, Washington, 1926) pp502–526

6. Keay, J.N. and Hardy, R. Application of bone separation techniques to pelagic and underutilized species and the preparation of derived products. 2nd Technical Seminar on mechanical recovery and utilization of fish flesh. (ed.) R.E. Martin (National Fisheries Institute, Washington, DC, 1974) pp88–100

7. Kordyl, E. Chemical composition of the Baltic cod and herring in relation to the degree of sexual maturity. Reports of the Sea Fisheries Institute, Gdynia No 6, 145–157 (1951)

8. Clark, E.D. and Almy, L.H. A chemical study of food fishes. J. Biol. Chem. 33 483–498 (1918)

9. Taarland, T., Mathiesen, E., Ovsthus, O. and Braekkon, O.R. Nutritional values and vitamins of Norwegian fish and fish products. Tidsskrift. Hermetikind. 44 405–412 (1958)

10. Lang, K. and Christen, U. The composition of the muscle meat of a number of sea fish of nutritional importance. Fleischwirtsch. 63 967–970 (1983)

11. Braekkan, O.R. and Probst, A. Vitamins in Norwegian fish I. Contents of nicotinic acid, riboflavin, pantothenic acid, vitamin B12 and vitamin A in the whole fish and different organs of herring (Clupea harengus) and mackerel (Scomber scombrus). Fiskeridirektoratets Skrifter: Serie Teknol. undersokelser II No 13 (1953)

12. Bramsnaes, F., Mogensen, E. and Birno, K.E. Fat content of herring, sprat and mackerel 1949–1952. Meddelelse fra Fiskeriministeriets Forsoglaboratorium, February 1954, pp1–16

13. Herring Industry Board (UK), unpublished

14. Stoddard, J.H. Fat contents of Canadian Atlantic herring. Fisheries Research Board of Canada, Technical Report No 79 (1968)

ATLANTIC MACKEREL

Yield

Selected values

It is seldom entirely clear from the literature quoted whether the data definitely refer to fillet yield or to total edible flesh. The value from source 3, based on headed and gutted fish, gives a yield of 65.2% when converted to a whole fish basis using data from source 2. The selected values are the means of the collected data. They are somewhat higher than the values selected for chub mackerel (S. japonicus). It is possible that some of the above data include skin, which would give a higher apparent yield.

Composition

Selected values

Seven sources, 1, 2, 8, 9, 10, 14 and 15, have studied the species over all or most of the year.

Data from source 10 are not internally consistent, the frequency of sampling is not clear and the sample analysed probably included skin. The fat content from source 1 is surprisingly low and probably represents an untypical population. Sources 10 and 1 are therefore excluded from the selection of representative values: those selected are means of the remaining data.

Sources

1. Coppini, R. Study of variations in the chemical composition of the flesh of mackerel from the middle western Adriatic, particularly with regard to lipids. Proceedings and Technical Papers, General Fisheries Council for the Mediterranean. 8 395–399 (1967)

2. Leu, S-S. et al. Atlantic mackerel (Scomber scombrus L.): seasonal variation in proximate composition and distribution of chemical nutrients. J. Fd Sci. 46 1635–1638 (1981)

3. Kolakowski, E., Kaminski, L. and Salacki, M. Comparison of minced flesh yield from selected sea-fish species in Selo-Bibun type mincer-separators. Przemysl Spozywczy 30 60–61 (1976)

4. de las Heras, A.R. and Mendez Isla, M.C. Contribution to the chemical study of Spanish fish. Anales de Bromatologia 4 403–410 (1952)

5. Clark, E.D. and Clough, R.W. Nutritive value of fish and shellfish. Bureau of Fisheries Document No 1000 (Department of Commerce, Washington, 1926) pp 502–526

6. Bykov, V.P. Marine Fishes (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 220–221

7. Plimmer, R.H.A. Analyses and energy values of foods (HMSO, London, 1921)

8. Hardy, R. and Keay, J.N. Seasonal variations in the chemical composition of Cornish mackerel, Scomber scombrus (L), with detailed reference to the lipids. J. Fd Technol. 7 125–137 (1972)

9. Smith, J.G.M., Hardy, R. and Young, K.W. A seasonal study of the storage characteristics of mackerel stored at chill and ambient temperatures. Advances in Fish Science and Technology. ed. J.J. Connell (Fishing News Books, 1980) pp 372–378

10. Sohn, B.I., Carver, J.H. and Mangan, G.F. Composition of commercially important fish from New England waters Part 1 - proximate analyses of cod, haddock, Atlantic ocean perch, butterfish and mackerel. Comm. Fish. Rev. 23 (2) 7–10 (1961)

11. Carteni, A. and Aloj, G. Chemical composition of marine animals of the Gulf of Naples. Quaderni della Nutrizione 1 49–62 (1934)

12. Ke, P.J., Nash, D.M. and Ackman, R.G. Quality preservation in frozen mackerel. Can. Inst. Food Sci. Technol. J. 9 135–138 (1976)

13. Bhuiyan, A.K.M.A., Ratnayake, W.M.N. and Ackman, R.G. Effect of smoking on the proximate composition of Atlantic mackerel (Scomber scombrus). J. Fd Sci. 51 327–329 (1986)

14. Stansby, M.E. and Lemon, J.M. Studies on the handling of fresh mackerel. Fish and Wildlife Service, Research Report No 1 (US Dept. of Interior, 1941)

15. Podsevalov, V.N. and Perova, L.A. Fat content of mackerel and scad flesh in relation to month of catching. Ryb. Khoz. No 3 72 (1975)

16. Taarland, T. et al. Nutritional values and vitamins of Norwegian fish and fish products. Tidsskrift for Hermetikindustri 44 405–412 (1958)

17. Cuisa, W. and Giaccio, M. Report on nutritive value and market prices of the more important fish species of the Adriatic coast. Quaderni di Merceologia 8 1–40 (1969)

18. Butler, C. Nutritional value of fish in reference to atherosclerosis and current dietary research. Comm. Fish. Rev. 20 (7) 7–16 (1958)

19. Maslennikova, N.V. Content of fat and protein in mackerel of varying size. Ryb. Khoz. No 5 62–63 (1976)

20. Lyubavina, L.A., Bakaneva, G.F. and Dubintskaya, G.M. Chemical composition and properties of the fat of some species of fish. Trudy PINRO 36 160–170 (1975)

21. Braekkan, O.R. and Probst, A. Vitamins in Norwegian fish I. Fiskeridirektoratets Skrifter, Serie Teknologiske undersokelser II No 13 (1953)

ATLANTIC REDFISHES

Data for individual species of Sebastes and related genera have been collected. The selected values will also, therefore, be valid for the following.

SCORPION FISHES

Yield

Selected values

The data do not demonstrate any consistent differences between Atlantic and Pacific redfishes, so all will be considered together. Source 22 comes closest to a seasonal survey but is limited geographically: the selected values are means of all the data.

Composition

Selected values

There are no consistent differences between Atlantic and Pacific redfishes, so all will be considered together. Seasonal surveys are limited: the selected values are overall means of all data (excluding only the non-typical data for the farmed species in source 17).

Sources

1. Hryniewiecka, K. Technological and chemical characteristics of the North Atlantic redfish. Prace Morskiego Instytutu Rybackiego 13 B 19–38 (1964)

2. King, F.J. and Carver, J.H. How to use nearly all the ocean's food. Oak Brook Seminar: Mechanical recovery and utilization of fish flesh. ed. Martin, R.E. (National Fisheries Institute, Washington, DC, 1972) pp 222–238

3. Bykov, V.P. Marine Fishes (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 242–2513.

4. Sohn, B.I., Carver, J.H. and Mangan, G.F. Composition of commercially important fish from New England waters. Part 1 - proximate analyses of cod, haddock, Atlantic ocean perch, butterfish and mackerel. Comm. Fish. Rev. 23 (2) 7–10 (1961)

5. Reay, G.A., Cutting, C.L. and Shewan, J.M. The nation's food. VI. Fish as food. II. The chemical composition of fish. J. Soc. Chem. Ind. 62 77–85 (1943)

6. Taarland, T. et al. Nutritional values and vitamins of Norwegian fish and fish products. Tidsskr. Hermetikind. 44 405–412 (1958)

7. Sidwell, V.D., Bonnet, J.C. and Zook, E.G. Chemical and nutritive values of several fresh or canned finfish, crustaceans and mollusks Part 1: Proximate composition, calcium and phosphorus. Mar. Fish. Rev.35 (12) 16–19 (1973)

8. Fraser, D.I., Mannan, A. and Dyer, W.J. Proximate composition of Canadian Atlantic fish. III. Sectional differences in the flesh of a species of Chondrostei, one of Chimaerae, and of some miscellaneous teleosts. J. Fish. Res. Bd Canada 18 893–905 (1961)

9. Lang, K. and Christen, U. The composition of the muscle meat of a number of sea fish of nutritional importance. Fleischwirtschaft 63 967–970 (1983)

10. Iverson, J.L. Technical Note No 48 - Pacific ocean perch - proximate composition. Comm. Fish. Rev. 20 (12) 22–24 (1958)

11. Tomlinson, N. et al. Utilization of Pacific rockfish 1. Comparison of Sebastes alutus, S. reedi and S. proriger. Fisheries Research Board of Canada, Technical Report No 425 (1973)

12. Tomlinson N. et al. Utilization of Pacific rockfish 2. Technological evaluation of six species for possible group marketing. Fishery and Marine Service (Canada), Technical Report No 664 (1976)

13. Miyauchi, D. and Steinberg, M. Machine separation of edible flesh from fish. Fishery Ind. Res. 6 165–171 (1970)

14. Crawford, D.L., Law, D.K. and Babbitt, J.K. Yield and acceptability of machine separated minced flesh from some marine food fish. J. Fd Sci. 37 551–553 (1972)

15. Thurston, C.E. Proximate composition of nine species of rockfish. J. Fd Sci. 26 38–42 (1961)

16. Torry Research Station. Unpublished data

17. Saeki, K. and Kumagai, H. Chemical components in ten kinds of wild and cultured fish. Bull. Jap. Soc. Sci. Fish. 50 1551–1554 (1984)

18. Dill, D.B. The proximate composition of certain Pacific coast fishes. Ind. Eng. Chem. 17 629–630 (1925)

19. Gordon, D.T. and Roberts G.L. Mineral and proximate composition of Pacific coast fish. J. Agric. Fd Chem. 25 1262–1268 (1977)

20. van Wyk, G.F. South African fish products. Part VIII. Composition of the flesh of Cape fishes. J. Soc. Chem. Ind. (Trans.) 63 367–371 (1944)

21. Simmonds, C.K. and Seaman, P.D. Composition of South African commercial fish species. Annual Report, Fishing Industry Research Institute 35 53 (1981)

22. Bremner, H.A. Storage trials on the mechanically separated flesh of three Australian mid- water fish species 1. Analytical tests. Food Tech. in Australia 29 89–93 (1977)

23. Thurston, C.E. Proximate composition and sodium and potassium contents of four species of commercial bottom fish. J. Fd Sci. 26 495–498 (1961)

BLUE MUSSEL

The selected values are likely to be applicable to the following additional species and group coming within the scope of the study, although almost all the data collected refers to M. edulis.

SEA MUSSELS NEI

GREEN MUSSEL

Yield

Like oysters (see PACIFIC CUPPED OYSTER) the yield figures in the literature are likely to be particularly variable compared with fish and crustacea, because of the inherent variability of water content and the possibility, seldom made clear, that the shell liquor is included in the edible portion. An additional complication is that, commercially, mussels are commonly opened by heating. Partial cooking results and the shell liquor is lost. Cooking reduces the meat weight, while the loss of shell liquor will be significant if the yield is calculated on the cooked weight.

Selected value

Edible flesh (raw) 24%

Data based on yield of cooked meats (sources 1 and 6) should be excluded, as should those of source 3, which include the shell liquor in the edible portion. The remaining data, which still vary from 16.50 to 33, are averaged to give the selected value: this value is in good agreement with the only seasonal survey (Source 2).

Composition

Selected values

As in the yield calculation, sources 1 and 3 are excluded. There are two complete partial surveys, sources 2 and 10, and these are averaged to give the selected values. Among the other data, only the protein value of source 5 and the glycogen content from source 12 are in conflict with the selected values.

Sources

1. Slabyj, B.M., Creamer, D.L. and True, R.H. Seasonal effect on yield, proximate composition and quality of blue mussel, Mytilus edulis, meats obtained from cultivated and natural stock. Mar. Fish. Rev. 40 (8) 18–23 (1978)

2. Molins, L.R. and Rial, J.R.B. Chemical studies of the mussel (Mytilus edulis) of the Vigo estuary. Bol. Inst. Esp. Oceanogr. 87 1–13 (1957)

3. Chari, S.T. Nutritive value of some of the west coast marine food fishes of the Madras Province. Ind. J. Med. Res. 36 253–259 (1948)

4. Fraga, F. Seasonal variation in the chemical composition of mussel (Mytilus edulis). I. Invest. Pesq. 4 109–125 (1956)

5. Suryanarayanan, H. and Alexander, K.M. Biochemical investigations on edible molluscs of Kerala. 1. A study on the nutritional value of some bivalves. Fishery Technol. 9 42–47 (1972)

6. George, C. and Nair, M.R. Technological aspects of preservation and processing of edible shellfish. Conference Proceedings. Handling, processing and marketing tropical fish (Tropical Products Institute, London, 1977) pp 413–416

7. Field, I.A. The food value of sea mussels. Bull. US Bureau of Fisheries 29 85–128 (1909)

8. Choi, W.H. Studies on the variation in chemical constituents of the sea mussel, Mytilus edulis. Bull. Korean Fisheries Soc. 3 38–44 (1970)

9. Slabyj, B.M. and Carpenter, P.N. Processing effect on proximate composition and mineral content of meats of blue mussel (Mytilus edulis) J. Fd Sci. 42 1153–1155 (1977)

10. Williams, C.S. The effect of Mytilicola intestinalis on the biochemical composition of mussels. J. Mar. Biol. Ass. U.K. 49 161–173 (1969)

11. Gopakumar, K. and Nair, M.R. Fatty acid composition of eight species of Indian marine fish. J. Sci. Fd Agric. 23 493–496 (1972)

12. Chinnamma, P.L., Chaudhuri, D.R. and Pillai, V.K. Fishery Technol. 7 137–142 (1970)

13. Torry Research Station. Unpublished data

14. Lee, E.-H. et al. Bull. Korean Fisheries Soc. 13 23–26 (1980)

15. Clark, E.D. and Clough, R.W. Nutritive value of fish and shellfish. Bureau of Fisheries Document No 1000 (Department of Commerce, Washington, 1926) pp 502–526

16. Takagi, I. and Simidu, W. Studies on muscle of aquatic animals - XXXV. Seasonal variation of chemical constituents and extractive nitrogens in some species of shellfish. Bull. Jap. Soc. Sci. Fish. 29 66–70 (1963)

17. Saralaya, K.V. and Nagaraj, A.S. Studies on the utilisation of shell fishes of Karnataka coast by canning. Mysore J. Agric. Sci. 12 484–490 (1978)

BLUE WHITING

and

SOUTHERN BLUE WHITING

These two species are treated together, as they are very closely related and little data are available on southern blue whiting.

Yield

Selected values

The fillet yield from source 7 appears relatively high and may represent total edible flesh rather than commercial fillet yield. The mean of the remaining figures is selected. The values for flesh with skin are reduced by 5% and combined with the remaining data to give the flesh yield.

Composition

Selected values

Two sets of data, from sources 4 and 16, cover an extended catching period. Almost all the other data appear to refer to fish caught on one occasion only. The two extensive sets are in good agreement, although for different species, and their averages have been taken as the selected values.

Sources

1. Christians, O. and Ritter, K. Private communication

2. Torry Research Station. Unpublished data

3. Whittle, K.J., Robertson, I. and McDonald I. Seasonal variability in blue whiting (Micromesistius poutassou) and its influence on processing. Advances in Fish Science and Technology. ed. J.J. Connell (Fishing News Books, 1980) pp 378–387

4. Minder, L.P. and Gritskevich, K.I. Food and technical value of blue whiting. Trudy PINRO 36 91–106 (1975)

5. Bykov, V.P. Marine Fishes (Russian Translation Series 7, A.A.Balkema, Rotterdam, 1985) pp 112–113

6. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin (TNIRO, Vladivostok, 1971) p 186

7. Kakuda, K. and Kitagawa, S. Objective and sensory tests for food quality and freezing stability of fish caught by the ‘Kaiyo-Maru’, a stern trawler II. Bull. Tokai Reg. Fish. Res. Lab. No 100, 53–65 (1979)

8. Dagbjartsson, B. Utilization of blue whiting, Micromesistius poutassou, for human consumption. J. Fish. Res. Bd, Can. 32 747–751 (1975)

9. Svensson, S. Stabilization of fish mince from gadoid species by pretreatment of the fish. Advances in Fish Science and Technology. ed. J.J. Connell (Fishing News Books, 1980) pp 226–232

10. Bussmann, B. Evaluation of the processing characteristics of blue whiting. Lebensmittelchemie und Gerichtliche Chemie 32 86 (1978)

11. Bussmann, B. Tests on new processing possibilities for blue whiting. Allgemeine Fischwirtschaftszeitung 29(18) 4–5 (1977)

12. Kuzmicheva, G.M. and Rekhina, N.I. The effect of stabilizers on the amount of soluble protein in fish mince. Ryb. Khoz. No 10, 71–73 (1977)

13. Karl, H. Canning of blue whiting (II). Fleischwirtsch. 64 487–489 (1984)

14. Afolabi, O.A., Oke, O.L. and Whittle, K.J. Quality assessment of laminated fillet blocks from blue whiting (Micromesistius poutassou). Food Chem. 13 277–284 (1984)

15. Podsevalov, V.N., Pavlova, J.L. and Utrobina, A.A. Chemical composition of some Atlantic fish. Trudy Atlant NIRO 16 3–27 (1966)

16. Podsevalov, V.N. and Perova, L.I. Technochemical characteristics of some Atlantic species of fish. Trudy Atlant NIRO 52 146–164 (1973)

BOMBAY DUCK

Yield

Selected values

No data are available on fillet yield and it seems likely that no figure is required since Bombay duck has an exceptionally high water content and is very soft and so is unlikely ever to be consumed as fillets, either with or without skin. The collected values probably relate to the fish prepared for sun drying, i.e. beheaded and eviscerated. With this assumption it is possible to calculate the edible flesh by analogy with the related lizard fish, for which more complete data are given in source 1.

Composition

Selected values

The selected values are means of all the data. They are provisional in the absence of any seasonal survey which might indicate the variability of composition.

Sources

1. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) p292

2. Bykov, V.P. Technological studies on some fish species from the Indian Ocean. Trudy VNIRO 72 123–142 (1971)

3. Setna, S.B., Sarangdhar, P.N. and Ganpule, N.V. Nutritive values of some marine fishes of Bombay. Indian J. Med. Res. 32 171–176 (1944)

4. Patakoot, R.S., Pradhan, L.B. and Murti, N.N. Fat content of the muscles of some marine fishes of Bombay. J. Univ. Bombay 18(5B) 3–6 (1950)

5. Nazir, D.J. and Magar, N.G. Chemical composition of Bombay ducks (Harpodon nehereus) and changes occurring in the nutritive value of dried Bombay ducks on storage. Fishery Technol. 2 170–179 (1965)

6. Sen, D.P. Fish protein concentrate from Bombay duck (Harpodon nehereus) fish: effect of processing variables on the nutritional and organoleptic qualities. Fd Technol. 23 683–688 (1969)

7. Radhakrishnan, A.G., Solanki, K.K. and Venkataraman, R. Preliminary studies on freezing characteristics of Bombay duck (Harpodon nehereus). Fishery Technol. 10 124–130 (1973)

CAPELIN

Yield

Selected values

Value for skinless fillets is obtained by averaging the data from source 1 and subtracting 5% to correct for presence of skin. Figure for total edible flesh is derived by analogy with other species. It is consistent with the data given in source 1 for the yield of “body”, averaging 66.9%. “Body” includes skin, bone and fins.

Composition

Selected values

Values are simple averages of all the data above. Much more extensive analytical data are available on whole fish, because capelin has in the past been caught mainly for fish meal; these data are summarised in source 4.

Sources

1. Konstantinova, L.L. and Minder, L.P. On the question of the chemical composition and biochemical properties of capelin. Trudy PINRO No 36, 125–139 (1975)

2. MacCallum, W.A., Adams, D.R., Ackman, R.G., Ke, P.J., Dyer, W.J., Fraser, D.I. and Punjamapirom, S. Newfoundland capelin: proximate composition. J. Fish. Res. Bd. Canada 26 2027–2035 (1969)

3. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean Basin (TNIRO, Vladivostok, 1971) p127

4. Jangaard, P.M. The capelin (Mallotus villosus). Biology, distribution, exploitation, utilization and composition. Bulletin of the Fisheries Research Board of Canada No 186 (Fisheries and Marine Service, Ottawa, 1976)

CHARACINS

Characins include a very large number of genera in South America and Africa. The data collected is limited to Bolivia and at least one of the species listed is often ascribed to a different, but related family, Curimatidae.

Yield

Selected values

The skinless fillet figure is the mean of the data collected. The edible flesh value is a likely maximum figure at 50% over the skinless fillet value.

Composition

Selected values

The values selected are simple means of the available data. This is clearly an unsatisfactory position because of the wide variation between species, both in fat content and protein content. Prochilodus is very probably lower in fat and higher in protein content than the other species. If it were possible to separately identify the contribution of Prochilodus to catch statistics, separate values could be derived for it.

Sources

1. Curran, C.A., Ames, G.R. and Hones, N.S.D. Frozen storage life of the Bolivian fish, sabalo (Prochilodus platensdia). J. Fd Technol. 21 471–475 (1986)

2. Nicolaides, L. and Poulter, N.H. Preliminary studies on the ice storage characteristics and composition of Bolivian freshwater fish. 1. Altiplano basin fish: 2. Amazon and Parana basin fish. J. Fd Technol. 20 437–449, 451–465 (1985)

CHUB MACKEREL

Yield

Selected values

For skinless fillets, the two available yield figures have been averaged; the result is consistent with that for other species. The edible flesh figure is the mean of all data above, with exceptions that the extreme value, 81.8, has been omitted, and the value from source 6 has been reduced by 10% to correct for presence of skin.,

Composition

Selected values

The selected value for protein content is the mean of those from sources 1 and 2: all other data are consistent, but relate to small number of fish. Fat is taken as the mean of data from sources 1, 2, 8, 11, 14, which studied fish over an extended period.

Sources

1. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean Basin (TNIRO, Vladivostok, 1971) p227

2. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Blakema, Rotterdam, 1985) pp222–223

3. Maciejczyk, J. Technological value of Peruvian fish. Przemysl Spozywczy 28 305–308 (1975)

4. Miwa, K., Sato, Y. and Kinoshita, E. Studies on the utilization of migratory fish - II, on the constituent parts of body of saury and their chemical components. Bull. Hokkaido Reg. Fish. Res. Lab. 19 66–71 (1958)

5. Pickston, L., Czochanska, Z. and Smith, J.M. The nutritional composition of some New Zealand marine fish. New Zealand Journal of Science 25 19–26 (1982)

6. Golovin, A.N. Technological properties of some species of fish from the South East part of the Pacific Ocean. Ryb. Khoz. No.8, 69–71 (1977)

7. Simmonds, C.K., and Tanner, K.R.O. Analysis of South African commercial fish species. Ann. Rep. Fishing Industry Research Institute 34 51–52 (1980)

8. Simmonds, C.K. and Heydenrych, C. Composition of South African commercial fish species. Ann. Rep. Fishing Industry Research Institute 38 72 (1984)

9. Jaffé, W.G. The food value of fresh fish, fish preserves and fishmeal. Z. Lebensmitt. Untersuch. Forsch. 113 472–479 (1960)

10. Paetow, A., Schober, B. Papenfuss, H.J. The chemical composition and organoleptic quality of fish from West Africa fishing grounds. Fischerei-Forschung 4 99–101 (1966)

11. Ueda, T. Changes in the fatty acid composition of mackerel lipid and probably related factors - I. Influence of the season, body length and lipid content. Bull. Jap. Soc. Sci. Fish 42 489–484 (1976)

12. Ono, T., Nagayama, F. and Yamada, T. Studies on the fat metabolism of fish - II. Contents of fat and cholic acid in the liver of Pacific mackerel. Bull. Jap. Soc. Sci. Fish. 24 862–864 (1959)

13. Tulsner, M. The technological properties and processing possibilities of important Northwest African commercial fish species. Fischerei-Forschung Wissenschaftliche Schriftenreihe, 3 55–63 (1965)

14. Dill, D. B. A chemical study of certain Pacific coast fishes. J. Biol. Chem. 48 73–82 (1921)

CLAMS

The following species and groups come within the scope of this study.

Since species of several families are included in the collected data, the selected values of yield and composition will be adequate for the additional category:

CLAMS, NEI

Much of the data collected relate to species other than those above.

Yield

Selected values

Edible flesh       [18%]

Two extensive surveys have been found (Sources 4 and 8): neither is of a prominent species. Variation within a species (shown by the two surveys) and between species is unusually high, partly, because a number of different families are involved, because the nature of the edible flesh is not defined, and because of seasonal variation in gonad size. The selected value is the mean of all the data, but is provisional because of the lack of a proper survey of a major species.

Composition

Selected values

As in the case of yield, only two extensive surveys have been found, both of minor species. Again as for yield, variability is quite high and no species differences are noticeable. The selected values are means of all the data.

Sources

1. Bakal, A., Rathjen, W.F., and Mendelsohn, J. Ocean quahog takes supply limelight as surf clam dwindles. Food Product Development 12(1) 70–78 (1978)

2. Waterman, J.J. Measures, stowage rates and yields of fishery products. Torry Advisory Note No.17. (Torry Research Station, Aberdeen, 1964)

3. Sarayala, K.V., and Nagaraj, A.S. Studies on the utilisation of shellfishes of Karnataka coast by canning. Mysore J. Agric. Sci. 12 484–490 (1978)

4. Venkataraman, R., and Chari, S.T. Studies on oysters and clams: biochemical variations. Indian J. Med. Res. 39 533–541 (1951)

5. Takagi, I. and Simidu, W. Studies on muscle of aquatic animals - XXXV. Seasonal variation o chemical consitituents and extractive nitrogens in some species of shellfish. Bull. Jap. Soc. Sci. Fish. 29 66–70 (1963)

6. Anthony, J.E. et al. Yeilds, proximate composition and mineral content of finfish and shellfish. J. Fd. Sci. 48 313–314, 316 (1983)

7. Intengan, C.L. et al. Composition of Philippine foods, V. Philippines J. of Science 85 203–213 (1956)

8. Higashi, S. Seasonal variations in the chemical components of the principal molluscs in Lake Biwa-ko. Hull. Jap. Soc. Sci. Fish. 31 610–618 (1965)

9. Ackman, R.G., Epstein, S. and Kelleher, M. A comparison of lipids and fatty acids of the ocean quahaug, (Arctica islandica), from Nova Scotia and New Brunswick. J. Fish. Res. Bd Canada 31 1803–1811 (1974)

10. Stansby, M.E. Chemical characteristics of fish caught in the northeast Pacific Ocean. Mar. Fish. Rev. 38(9) 1–11 (1976)

11. Shimma, Y. Taguchi, H. A comprative study on fatty acid composition of shellfish. Bull. Jap. Soc. Sci. Fish. 30 153–160 (1964)

12. Sidwell, V.D. and Ambrose, M.E. Nutritional and chemical evaluation of the protein of various finfish and shellfish. Protein Nutritional Quality of Foods and Feeds, Part 2. ed. Friedman, M (Marcel Dekker, 1975) pp 197–209

13. Sidwell, V.D., Bonnet, J.C. and Zook, E.G. Chemical and nutritive values of several fresh and canned finfish, crustaceans and molluscs. Part I: Proximate composition, calcium and phosphorus. Mar. Fish. Rev. 35(12) 16–19 (1973)

14. Bonnet, J.C., Sidwell V.D. and Zook, E.G. Chemical and nutritive values of several fresh and canned finfish, crustaceans and molluscs. Part II: Fatty acid composition. Mar. Fish. Rev. 36(2) 8–14 (1974)

15. Exler, J. and Weihrauch, J.L. Comprehensive evaluation of fatty acids in foods. XII. Shellfish. J. Amer. Diet. Assoc. 71 518–521 (1977)

16. Suyama, M. and Sekine, Y. Studies on the amino acid composition of shellfish proteins. Bull. Jap. Soc. Soc. Fish. 31 634–637 (1965)

17. Konosu, S. et al. Constituents of the extracts and amino acid composition ot the protein of short necked clam (Tapes japonica). Bull. Japn. Soc. Sci. Fish. 31 680–686 (1965)

18. Gruger, E.H., Nelson, R.W. and Stansby, M.E. Fatty acid composition of oils from 21 species of marine fish, freshwater fish and shellfish. J. Amer. Oil Chem. Soc. 41 662–667 (1964)

COMMON CARP

Other categories included in this monograph are:

FRESHWATER BREAM

and

CYPRINIDS NEI

Yield

Selected values

A very wide range of values for fillet yield is available. Those from source 10 appear extreme and are excluded. After correcting the source 9 result for presence of skin, the overall mean is taken as the selected value. The single value for total edible flesh in collected data look a little low. The selected value is derived by applying a likely maximum 50% increase to the selected fillet value.

Composition

Selected values

Like other species, carps can be expected to show seasonal variation in composition. In addition, however, as commonly cultivated species, their composition will be influenced by the nature and amount of feed supplied (as indicated by the data of source 6). Some data have been omitted from the table above as they refer to the results of experimental feeding. The selected values are means of all the data. Since fish given supplementary feed tend to have higher fat contents than wild or unfed fish, the selected value is probably low in relation to the mean fat content of fish currently consumed.

Sources

1. Jarzynova, B. The influence of the tape worm Ligula intestinalis (L) on the chemical composition of bream - Abramis brama (L). Roczniki Nauk Rolniczych 93 (Series H) 35–46 (1971)

2. Ziecik, M. and Konopa, T. Protein and fat changes during storage of frozen bream (Abramis brama) fillets at -30°C. Zeszyty Naukowe Wyzszej Szkoly Rolniczej w Szczecinie No 35, 155–170 (1971)

3. Angel, S. and Baker, R.C. A study of the composition of three popular varities of fish in Israel, with a view towards further processing. J. Fd. Technol. 12 27–35 (1977)

4. Poulter, N.H. and Nicolaides, L. Quality changes in Bolivian freshwater fish species during storage in ice. FAO Fisheries Report No. 317, Supplement (1985). Spoilage of tropical fish and product development. pp 11–28

5. Naidu, Y.M. Composition and stability of mechanically deboned carp (Cyprinus carpio) with emphasis on lipids and texture during frozen storage. Diss. Abs. 44(12) 3581 (1984)

6. Steffen, W. Chemical composition and butritive value of carp flesh. Die Nahrung 18 789–794 (1974)

7. Thurston, C.E. et al. Composition of certain species of freshwater fish II. Comparative data for 21 species of lake and river fish. Food Res. 24 493–502 (1959)

8. Kinsella, J.E. et al. Sterol, phospholipid, mineral content and proximate composition of fillets of selected freshwater fish species. J. Fd. Biochem. 1 131–140 (1977)

9. Torry Research Station. Unpublished data

10. Okoniewska, Z. and Okoniewski, Z. Preliminary results of investigations on the weight of commercially useful body parts and chemical composition of plant-feeding fish and carp. Roczniki Nauk Rolniczych 91 (Series H) 385–401 (1969)

11. Vlasova, G.B. and Skrebnitskaya, L.K. Chemical composition of muscles of certain fishes of the carp family. Uzbek. Biol. Zhurnal 16(4) 62–64 (1972)

12. Dugal, L.C. Proximate composition of some freshwater fish. Fisheries Research Board of Canada, Biological Station, London, Ontario, Circular No. 5, 1–6 (1962)

DAGAAS

Yield

No data have been found on yield.

Selected values

Dagaas are mainly sun-dried. It is unlikely that fillets will be a significant form in consumption, so no figure has been proposed. The tentative value for total edible flesh is based on other small Clupeid species.

Composition

Selected values

The only values found probably relate to whole fish since the ‘ash’ figure quoted is fairly high. The source is a secondary one; the original source has not been seen.

Source

1. FAO/US Dept. of Health, Education and Welfare. Food composition table for use in Africa. (1968) p 207

DENTEX, SEABREAMS, ETC, NEI

and

SILVER SEABREAM

An unusually large amount of data is available on Sparidae, perhaps because the family includes a fair number of different genera and a number of individually high-valued species. In order to cope readily with this quantity of data, two constraints have been applied. Firstly, only the more important genera have been included in the listed data: these are Pagellus, Dentex, Chrysophrys, Sparus (Pagrus) and Boops. Secondly, data from a single source for different species within a genus have been combined into a single mean and, where appropriate, range entry.

Yield

Selected values

The skinless fillet yield is the mean of the data, omitting those in which presence or absence of skin is uncertain, and correcting for presence of skin where appropriate. The total edible flesh value is the mean of all the data.

Composition

Selected values

The data for Box boops might be taken to indicate a higher fat content than for the other genera and species considered. However individual measurements for other species (as in some of the data of source 1) are also moderately high and, on balance, Box boops has been included in the overall means selected.

Sources

1. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 261–281

2. van Wyk, G.F. South African fish products. Part VIII. Composition of the flesh of Cape fishes. J. Soc. Chem. Ind. (Trans.) 63 367–371 (1944)

3. de las Heras, A.R. and Mendez Isla, M.C. Contribution to chemical studies of some Spanish fish. Ann. Bromatol. 4 403–410 (1952)

4. Gimenez, J.C. and de las Heras, A.R. Chemical studies of some Spanish fish. Trabajos No 17, Instituto Espanol de Oceanografia, Madrid (1943)

5. Diouf, N. et al. Study of the preservation of sardinella and seabream by ice and chilled sea water. FAO Fisheries Report No 268, Proceedings of the FAO expert consultation on fish technology in Africa (1982) pp 15–26

6. Tulsner, M. The technological properties and processing possibilities of important north west African commercial fish species. Fischerei-Forschung, Wissenschaftliche Schriftenreihe 3 55–63 (1965)

7. Yaroslavtseva, L.D. Technochemical properties of some Indian Ocean fish. Ryb. Khoz. No 1 60–64 (1966)

8. Carteni, A. and Aloj, G. Chemical composition of marine animals of the gulf of Naples. Quaderni della Nutrizione 1 49–63 (1934/35)

9. Ciusa, W. and Giaccio, M. Relation between nutritive value and market price of some important marine species of the Abruzzi coast. Quaderni di Merceologia 8 1–40 (1969)

10. Vlieg, P. Proximate analysis of commercial New Zealand fish species-3. New Zealand J. Technol. 1 181–185 (1985)

11. Popa, G. et al. Contributions to the veterinary inspection of sea fish. Revista de zootehnie si medicina veterinara 8 (7) 87–90 (1968)

12. Hanna, R.G.M. Proximate composition of certain Red Sea fishes. Mar.Fish. Rev. 46 (3) 71–75 (1984)

13. Sulit, J.I. et al. Proximate chemical composition of various species of Philippine market fishes. Philippine J. Fisheries 2 109–122 (1953)

14. El-Sayed, M.M. et al. Biochemical studies on the lipid content of Tilapia nilotica and Sparus auratus. Comp. Biochem. Physiol. 79B 589–594 (1984)

15. Das, K. et al. Biochemical studies on some commercially important fish of Shatt Al-Arab and the Gulf. Conference proceedings, Handling, processing and marketing of tropical fish. (Tropical Products Institute, London, 1977) pp 157–161

16. Intengan, C.L. et al. Composition of Philippine foods, V. Philippine J. Sci. 85 203–213 (1956)