With its orange-red flesh, firm texture and delicate flavor, Silvers have gained wide consumer acceptance. Their size, relatively high fat content and excellent color retention properties make them popular in both frozen and smoked forms.
Metallic blue on dorsal surface, silvery below; black spots on back; gums white.
Average 10 lbs., range 4-18 lbs.
Fresh and frozen dressed/headed fish in 50, 80 and 100 lb. boxes; either wet lock or poly lined.
IQF and vacuum packed frozen fillets and steaks in various weights depending on processor and customer needs (i.e. 1-10 lb. box, 6-4 lb. boxes, 6-5 lb. boxes).
Fresh: dressed; dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless steaks.
Frozen: dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; steaks.
Dressed headed fish graded: under 4 lbs., 4-6 lbs., 6-9 lbs. and 9-12 lbs.
Steaks and fillets typically graded: 4-, 6-, 8-, 10- and 12 oz. portions.
Canned:
Quarters (3.75 oz. net wt.)
Halves (7.5 oz. net wt.)
H&G: 72%-75% from whole fish
Fillets: 62%-65% from H&G
Steaks: 72%-75% from H&G (6-9 lb. fish)
Tail roasts: 10% from whole fish
| Serving Size | 3.5 ozs. (steamed, poached) | |
| Amount Per Serving | ||
| Calories | 183 | |
| Calories from Fat | 67 | |
| % Daily Value** | ||
| Total Fat | 7g | 11% |
| Saturated Fat | 2g | 8% |
| Cholesterol | 57 mg | 19% |
| Sodium | 53 mg | 2% |
| Protein | 27g | - |
| Vitamin A | - | 2% |
| Vitamin C | - | 2% |
| Vitamin D | - | 50% |
| Calcium | - | 5% |
| Iron | - | 4% |
Source: USDA Handbook No. 8, 1987.