The meat is firm and tender, without any intermuscular spines, similar to high-quality beef or deep-sea fish, suitable for various cooking methods.

Fresh, sweet, mild, slightly gelatinous (due to its high collagen content), with a light fishy smell, easy to season.

The protein content is 18-20%, with only 3-5% fat, suitable for fitness and healthy eating. Fish skin and cartilage are rich in collagen, which helps with skin repair and joint health.