FAO FISHERIES TECHNICAL PAPER 309
Yield and nutritional value of the commercially more important fish species
Torry Research Station
Aberdeen, Scotland, UK
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00 100 Rome, Italy.
FOOD AND AGRICULTURE ORGANIZATION OF THEUNITED NATIONS Rome, 1989
The completion of food balance sheets and the consequent calculation of the contributions of various foods to national diets form an important part of the work of FAO. No systematic revision of these nutritional coefficients for use in the calculation of the contribution of fish to national diets has been undertaken since this work began in the late nineteen-forties. In the meantime, however, there has been a large increase in the detail concerning the species produced and consumed and in the methods of processing; the work presented in this paper is an attempt to attach nutritional factors to as many of these products as possible.
This study has been undertaken by the Torry Research Station (Aberdeen, Scotland, UK), on a contract basis for the Fishery Information, Data and Statistics Service, Fisheries Department, Food and Agricultural Organization of the United Nations. It is based on original published material, from which suitable yield and composition data have been derived for the major species comprising the world catch.
FAO Fisheries Department
FAO Regional Fishery Officers
Torry Research Station, Aberdeen
FAO Economic and Social Department,
Food Policy and Nutrition Division
International Network of Food Data Systems,
|Torry Research Station, Aberdeen (UK).|
Yield and nutritional value of the commercially more important fish species.
FAO Fisheries Technical Paper. No. 309.
Rome, FAO. 1989. 187p.
|The study is in three parts. The first gives, in tabular form the selected values of yield and composition, a list of about 130 species or groups of related species in order of the current English name. Three yield figures are listed, the yield of skinless fillets from finfish, the yield of total edible flesh from finfish and the yield of edible meat from shellfish. The data on composition are the protein content. The energy value is calculated from the composition. Table 2 is a list of the same species in order of their taxonomic codes as used in FAO's Fishery Statistics. Comparison with the “Systematic list of aquatic organisms” printed in the FAO Yearbook of Fishery Statistics may enable the user to apply the selected data in Table 1 to other related species, and may also indicate where further data collection and interpretation would be desirable to complete gaps in the coverage of the field.|
|Part two of the study is a description of the collection, assessment and treatment of the available data with some discussion of the significance of the results.|
|Finally, Part 3 consists of a series of “Monographs”. Each deals with an individual species or group of species: it includes the data collected on yield and composition, the selected, preferred, values of yield and composition, brief notes on the reasons for the selections and a list of the sources of the data. The species, or groups listed, include with a few exceptions such as reduction species, almost all those with an annual world catch exceeding 100,000 metric tons.|
Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.
|PART 1||Introduction and Tables|
|PART 2||Method of work and general considerations|
|Akiami paste shrimp|
|Blue, Sea and Green mussel|
|Common Carp, Freshwater Bream and Cyprinids|
|European, Greenland, American Plaice, Sole|
|Hairtails, Cutlassfishes, Snoek|
|Jack and Horse mackerels|
|Japanese, Californian, S.American, S.African pilchard|
|Pacific, Cupped Oyster|
|Seerfishes, Spanish mackerel|
|Squids, cuttlefishes, octopuses|