258 FISHES OF AUSTRALIA. 



a dietetic standpoint. They were selected as being fairlr 

 representative of the fish supply of this city, as it was im- 

 practicable when this work was mooted, in the time at my 

 disposal to go to any further length in making the table 

 comprehensive. These analyses are but a beginning to what 

 it is hoped will be extended to a complete list. 



"The importance of knowing the exact value of all 

 foods is becoming more and more decided, and it is quite 

 probable that at no very distant date, the knowledge gained 

 by work of this description will be actually utilised for the 

 common good. 



"At the present time there are differences of opinion as 

 to what constitutes a rational diet, but it is reasonable to 

 expect (apart from palate promptings which must always 

 bt: considered) that sooner or later these will be adjusted,, 

 and the waste that now undoubtedly goes on be at least 

 minimised. To this end is such work as this contributed. 



"The fish examined were the Sea Mullet, Black Bream r 

 Sand Whiting, and River Garfish. Each fish was mature, 

 fresh, and in very fine condition. The muscular tissue was 

 clear and firm. Portions for analysis were removed from 

 the side, near the back. 



"The Sea Mullet has the reputation of being excessively 

 oily, but such is not supported in the analysis, which shows 

 that in this respect, practically little difference exists be- 

 tween it and the Black Bream. With the exception of a little 

 more fat in the case of these two fish, all four are, weight 

 for weight, nearly of the same value dietetically ; and apart 

 from the question of ease of digestibility, are equal to lean 

 beef.* 



"While examinine the Whiting, my attention was drawn 

 to the large proportion of fat present in the entrails. These 

 weighed 12.9 grammes and yielded 7.37 grammes of fat. 

 This is a yield of 57 per cent, of a valuable commodity, 

 calculated on the entrails, or a quarter of an ounce 

 per fish." 



* Fish are classed in regard to fat content as "fat," "medium" and 

 "lean." Fat fish are those that contain more than 5 per cent., as the Eel 

 (10 per cent.), Salmon (12 per cent.), and Herring (8 per cent.) of Europe. 

 Medium fish, those with from 2 to 5 per cent., as our Sea Mullet and 

 Black Bream. Lean, under 2 per cent., as our Sand Whiting and River 

 Garfish, and the European Cod. W.M.D, 



