Lewis
In reply to your query about fat content, Burt and Hardy list the range of
fat contents in about 70 pelagic species world-wide in their paper on
'Composition and deterioration of pelagic fish'. The data are culled from
the published literature and give the ranges for the whole fish and the
edible portion. The source references for the data are listed for each
species. A number of species in the list range to 20% fat or higher
depending on season, etc. These include farmed amberjack, Seriola
qinqueradiata, capelin, Mallotus villosus, herring, Clupea harengus and
pallasi, jack and horse mackerels, Trachurus sp, mackerel, Scomber scombrus
and japonicus, menhaden, pilchards, Sardina pilchardus and Sardinops sp,
sardinella, Sardinella aurita, saury, Cololabis saira, sprat, Sprattus
sprattus, tunas, Thunnus alalunga and thynnus.
This review is published in 'Pelagic Fish. The Resource and its
Exploitation. Eds Burt, Hardy and Whittle. Fishing News Books (Blackwell
Scientific Publications Ltd), Oxford, (1992), pages 115-141. (ISBN
0-85238-180-8)
Kevin Whittle
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