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Culinary value and composition of wild and captive common snook, Centropomus undecimalis
| Title: | Culinary value and composition of wild and captive common snook, Centropomus undecimalis. |
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| Name(s): |
Tucker, John W., Jr. Landau, Matthew P. Faulkner, Blake E. Harbor Branch Oceanographic Institute |
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| Type of Resource: | text | |
| Genre: | Article | |
| Date Issued: | 1985 | |
| Publisher: | Florida Academy of Sciences. | |
| Place of Publication: | Orlando, FL | |
| Physical Form: | ||
| Extent: | 6 p. | |
| Language(s): | English | |
| Identifier: | FA00007489 (IID) | |
| Note(s): |
Eighteen common snook juveniles were grown in salt water and eighteen in fresh
water for 105 days. Fillet composition and culinary characteristics were then compared with
those of wild snook. No significant differences were found, except that wild snook had less total
lipids. Composition of raw fillets was 20-21% protein, 0.5-0.8% total lipids, 0.2% carbohydrate,
1.1% ash, and 77% water. Fatty acids tended to be more saturated than in other
species, but total lipid content was very low. Baked snook fillets had a fresh or delicate aroma,
bland taste, and a juicy, meaty, firm texture. Fillet yield (skinless, boneless fillet weight/total
weight) of 350-g snook was 57%. Florida Atlantic University. Harbor Branch Oceanographic Institute contribution 431 This manuscript is an author version with the final publication available and may be cited as: Tucker, J. W., Jr., Landau, M. P., & Faulkner, B. E. (1985). Culinary value and composition of wild and captive common snook, Centropomus undecimalis. Florida Scientist, 48(4), 196-200. |
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| Subject(s): |
Snook Centropomus undecimalis Fish as food--Analysis |
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| Persistent Link to This Record: | http://purl.flvc.org/fau/fd/FA00007489 | |
| Host Institution: | FAU |
