Yield and nutritional value of the commercially more important fish species
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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 t he 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.