Table 3.
Analytical values for energy, total fat, and total protein in different species of fish sampled on the EAF Dr. Fridtjof Nansen cruise from Tangier to Cap Bojador in May 2017 (mean ± SD) a.
| Seafood | KJ/100 g | Kcal/100 g | Water g/100 g |
Ash g/100 g |
Total Fat g/100 g |
Total Protein g/100 g |
|
|---|---|---|---|---|---|---|---|
| Common Name | Sample | ||||||
| Sardine | Whole fish (n = 9) b | 673 ± 115 | 161 ± 27 | 70.7 ± 3.0 | 3.6 ± 0.33 | 7.8 ± 3.5 | 17.6 ± 1.1 |
| Sardine | Fillet with skin (n = 9) c | 688 ± 87 | 164 ± 21 | 71.7 ± 2.4 | 2.4 ± 0.14 | 7.5 ± 2.4 | 19.3 ± 1.1 |
| Anchovy | Whole fish (n = 3) d | 590 ± 28 | 141 ± 7 | 73.6 ± 1.5 | 3.0 ± 0.31 | 4.3 ± 0.4 | 18.7 ± 0.9 |
| Anchovy | Fillet with skin (n = 6) e | 552 ± 50 | 132 ± 12 | 75.4 ± 1.8 | 1.9 ± 0.19 | 4.2 ± 1.1 | 19.2 ± 0.7 |
| Atlantic horse mackerel | Fillet (n = 25) | 401 ± 21 | 96 ± 5 | 80.7 ± 1.7 | 1.4 ± 0.08 | 0.61 ± 0.28 | 17.3 ± 1.6 |
| Axillary seabream | Fillet (n = 50) | 482 ± 19 | 115 ± 5 | 78.0 ± 1.6 | 1.5 ± 0.06 | 0.93 ± 1.1 | 19.2 ± 0.9 |
a Values are given in mean ± SD. b Nine composite samples were analyzed consisting of in total 225 fish. c Nine composite samples were analyzed consisting of in total 225 fish. d Three composite samples were analyzed consisting of in total 75 fish. e Six composite samples were analyzed, consisting of in total 120 fish.