Table of Contents
By J. MURRAY and J. R. BURT
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 38
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Describes the structure and main components of fish muscle, including water, fat, protein, minerals, vitamins and extractives, and explains why composition is important. Tables are included giving water, fat, and protein content and the energy value of over 50 of the most important British commercial species of fish and shellfish, including values for some freshwater species, and some fish products. Other tables show mineral and vitamin constituents in fish. Measurements are given in British units; Note 40 gives conversion factors to SI units.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Why composition is important
Structure of fish muscle
The principal components of fish muscle
The minor components of fish muscle
Factors affecting the composition of fish
Fish for human consumption