Lightly salted fillets in October had a whiter appearance, better water holding capacity, higher lipid content, higher phospholipid content and lower drip loss, better cooking and total yield compared to fillets collected in July.
Léttsöltuð flök í október voru hvítari, höfðu meiri vatnsheldni, meiri fitu, meira magn fosfólípíða, minna drip við þíðingu og betri eldunarnýtingu samanborið við flök í júlí.