Bykov, V.P., 1983

 

 Travancore coasts (Indian Ocean), in May

 When cooked, the meat is white. Meat consistency of large fish is hard, in smaller ones it is soft. The taste is pleasant and typical of a table fish. The soup is light yellow with a pleasant meaty (non-fish) taste. This fish should be used for first and second course dishes. Frozen fillets can be prepared from the large fish, while hot smoked products from the smaller ones.