The caranha (Piaractus mesopotamicus) is a specie that presents itself as an important source of animal protein, and has wide acceptance among consumers due to its pleasant taste and ease for obtaining fillets. The aim of this study was to chemical characterization and evaluate the yield of caranha fillets. Were subjected to moisture, lipid, protein and ash according to methods recommended by the Instituto Adolfo Lutz. From whole fish, we measured the yield of gutted fish, head, ribs, viscera, scales, and fillet with and without skin/spine and whole carcass. It was concluded that the caranha showed high levels of protein (17%) and moderate levels of lipids (5%), with a high yield for gutted fish (84.46%) and fillet with skin and spine (30.17%) representing a good alternative for industrial use. The whole carcass can be used to produce minced fish and derived products.
Caranha; Chemical characterization; Fillets; Yield; Evaluation
