The characteristics and seasonal changes of the body constituents of flounder landed at Hamada fishing port

The characteristics and seasonal changes of body constituents (crude protein, crude lipid, free amino acids, fatty acid composition, saccharides, organic acids, inosinic acid, etc.) of three kinds of flounder (Tanakius kitaharai, Eopsetta grigorjewi, and Cleishenes pinetorum) landed at Hamada fishing port in Shimane prefecture were investigated. It was revealed that the composition ratio of fatty acid and taurine content in any kind of flounder fluctuated greatly throughout the year. As for umami components, a large amount of inosinic acid, more than 25 mg/100 g tissue, was contained, while glutamic acid content was low throughout the year. The amount of crude lipid reached a maximum in autumn.