Mullet, yelloweye, battered, deep fried, tallow based fat

By March 28, 2014

Mullet, yelloweye, battered, deep fried, tallow based fat

Fillets and possible skin of mullet, coated in white wheat flour-based batter containing added salt. Cooked by deep frying in tallow-based fat, then drained. Batter is 35% of the uncooked product.

The majority of nutrients were derived from a composite of 6 samples of mullet fillets (4/6 state that skin was removed), purchased from fish markets and shops in SA in 1987, and cooked by the laboratory. Note some uncertainty in identification of long chain fatty acids. Fibre is imputed based on white wheat flour content.
Seafood and Seafood Products
 
Name Value (g)
Dietry Fibre 0.5
Energy
Omega-6 0.44
Omega-3 0.1
Protein 0.1
Total Fat 17.3
Total Fructose 0.0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 0
 
Seafood and Seafood Products
 
Fish
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/mullet-yelloweye-battered-deep-fried-tallow-based-fat/?redir=/product_list” description=”Mullet, yelloweye, battered, deep fried, tallow based fat”][/sharing]

Leave a Reply