Yield and nutritional value of the commercially more important fish species


Torry Research Station
Aberdeen, Scotland, UK

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ISBN 92-5-102870-2

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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,
Cambridge, USA

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.

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PART 1Introduction and Tables
PART 2Method of work and general considerations
PART 3Monographs
 Akiami paste shrimp
 Alaska pollack
 Atka mackerel
 Atlantic cod
 Atlantic herring
 Atlantic mackerel
 Atlantic redfish
 Blue, Sea and Green mussel
 Blue whiting
 Bombay duck
 Chub mackerel
 Common Carp, Freshwater Bream and Cyprinids
 Dentex, Seabreams
 European pilchard
 European, Greenland, American Plaice, Sole
 European spart
 Hairtails, Cutlassfishes, Snoek
 Indian mackerels
 Jack and Horse mackerels
 Jacks, crevalles
 Japanese, Californian, S.American, S.African pilchard
 Nile perch
 Northern prawn
 Pacific Cod
 Pacific, Cupped Oyster
 Pacific Herring
 Pacific Salmon
 Pacific Saury
 Penaeus shrimps
 Seerfishes, Spanish mackerel
 Skipjack tuna
 Squids, cuttlefishes, octopuses
 Tilapias, cichlids
 Toli shad
 Triggerfishes, filefishes