From Muscle to Meat and Meat Products 71
Fish muscle is deemed white if its average
fat content does not exceed
1%, oily if it is above 5%, and intermediate if between 1 and 5%. Table 2.3
shows
the fat content of some fish, shellfish and crustaceans.
Content (%)
Fish, shellfish and crustacean
(by English common name)
Usually <1%
Cod
0.1–0.9
Coalfish
0.3–1.0
Pollock
0.6–0.8
Whiting
0.2–0.6
Ling
0.1–0.4
Scallop
0.3–0.9
Usually between
1 and 5%
Seabass
0.8–2.5
Plaice
1.1–3.6
Shrimp
0.3–3.1
Seabream
0.8–3.3
Halibut
0.7–5.2
Oyster
0.3–2.2
Hake
0.4–2.7
Ray
0.1–1.6
Dogfish
3.9–5.6
Sole
0.2–2.3
Turbot
2.1–3.9
Usually >5%
Anchovy
0.9–12
Eel
0.8–31
Herring
0.8–25
Mackerel
0.7–23
Mullet
0.2–14.8
Sardine
1–23
Salmon
2.0–18
White tuna
0.7–18.2
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