Fish Type
Fat (%)
Ash (%)
Protein (%)
Moisture (%)
Catfish
7.7
0.9
15.4
76.3
Cod
0.1
1.1
18.2
80.8
Flounder
0.7
1.3
14.0
84.6
Mackerel
11.7
1.1
18.8
69.0
Salmon
1.6
1.1
23.5
74.3
Table 11:
Composition of the fish fillets determined by standard methods [39].
