204 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



Table II. — Percentages of water and nutriiire ingredients in flesh, edihle portion {fr-eed 

 from hone, shells, and other refuse matters) of food-fishcs, and invertebratts. 



fSpecimens of flesli of flsb and of edible portion (flesh and liquids) of oysters, etc., were found to con- 

 tain water and nutritive substances, as below. The figures represent parts in 100 by weight. Pro- 

 tein + fats + carbo-hydrates, etc., + mineral matters = nutrients. Nutiients + water = 100.] 



Kinds of food-fishes and in- 

 vertebrates. 



FRESH FISH. 



Alcwife — 

 Black bass , 

 Bluefish . . . 

 Cod 



Eel 



Lamprey eel 



llouuder 



Haddock 



Halibut 



Hen ing 



Mackerel: 



Rather lean . . . 



Fat 



Average 



Yellow perch 



Pike perch 



Pickerel (pike) 



Sahnon : 



In season, fat. 



"Spent," lean . 



Shad 



Smelt 



Brook trout 



Siilnion trout 



Whitefish 



Salt. 



Per cent. 



PUEPARED FISH. 



Dried cod, boned and dried 

 artificially 



Salt cod, salted and dried .- 



Salt mackerel, "No. 1 mack- 

 erel," salted 



Smoked haddock, salted, 

 smoked, and dried 



Smoked herring, salted, 

 smoked, and dried 



Canned salmon, California 

 (Oregon) 



Canned fresh mackerel 



Canned salt mackerel, "No. 

 2 mackerel, " salted 



INYEKTEBRATES, SHELL-FISH, 

 &C. 



Oysters, shell contents, i nfe- 

 rior ' 



Shell contents, best' 



Shell contents, average' 

 solids,^ edible portion, av- 

 erage 



Long clams, shell contents, 



average 



Round clams, shell contents . 



Mussels, shell contents 



Scallops, edible portion (mus- 

 cle) : , 



Lobsters, edible portion 



Crabs, edible portion 



Crayfish, edible portion 



Canned oysters 



Canned lobsters 



3.0 

 20.6 



10.6 



2.0 



11.6 



1.0 

 1.9 



10.4 



Water. 



Per cent. 



72.8 

 76.6 

 78.2 

 82.0 

 71.4 

 71.1 

 84.0 

 81.4 

 75.2 

 68.6 



75.1 

 63.4 

 73.1 

 79.2 

 79.6 

 79.7 



62.9 

 76.9 

 70.4 

 79.0 

 77.5 

 68.9 

 69.2 



14.7 

 5L6 



42.6 



72.9 



34.4 



61.8 

 68.4 



43.4 



91.4 



80.8 

 87.3 



87.2 



85.9 

 86.2 

 84.2 



80.3 

 81.8 

 77.1 

 81.2 

 85.4 

 77.7 



Nutri- 

 ents. 



Per cent. 

 27.2 

 23.4 

 21.8 

 18.0 

 28.6 

 28.9 

 16.0 

 18 6 

 24.8 

 3L4 



24.9 

 36.6 

 26.9 

 20.8 

 20.4 

 20.3 



37.1 

 23.1 

 29.6 

 21.0 

 22.5 

 31.1 

 30.8 



82.3 



27.8 



46.8 



25.1 



54.0 



37.2 

 29.7 



46.2 



8.6 

 19.2 

 12.7 



12.8 



14.1 

 13.8 

 15.8 



19.7 

 18.2 

 22.9 

 18.8 

 14.6 

 22.3 



Nutrients. 



Protein. 



Per cent. 

 19.7 

 20.5 

 19.3 

 16.4 

 18.5 

 15.0 

 14.0 

 17.1 

 18.5 

 19.0 



19.4 

 18.9 

 18.6 



18.8 

 18.5 



18.7 



22.9 

 18.4 

 18.8 

 17.5 

 19.2 

 18.5 

 22.7 



75.4 

 24.4 



21.3 



23.4 



36.8 



20.2 

 19.7 



17.3 



4.5 



8.2 

 5.7 



6.2 



7.6 

 6.5 



7.7 



14.7 

 14.5 

 16.6 

 16.0 

 6.4 

 18.1 



Fats. 



Percent. 

 6.0 

 1.7 

 1.2 

 0.4 

 9.1 



13.3 

 0.7 

 0.3 

 5.2 



10.9 



4.2 

 16.2 

 7.0 

 0.8 

 0.5 

 0.6 



12.9 



3.6 



9.5 



• 1.8 



2.1 



11.4 

 6.5 



1.8 

 0.3 



22.8 



0.2 



15.7 



15.7 



8.7 



26.4 



0.6 

 1.7 

 0.9 



1.5 



0.9 

 0.4 

 0.9 



0.2 

 1.4 

 2.0 

 0.5 

 1.6 

 1.1 



Carbo- 

 hydrates, 

 etc. 



Per cent. 



1.9 

 7.3 

 3.2 



4.1 



2.3 

 4.2 

 4.2 



3.4 

 0.6 

 1.2 

 1.0 

 5.1 

 0.6 



Mineral 

 matters. 



Percent. 

 1.5 

 1.2 

 1.3 

 1.2 

 1.0 

 O.G 

 L3 

 1.2 

 LI 

 L5 



' In respect to quantity of nutrients. 



'' Shell contents as commonly sold, including whole of " solid," and most of liquid portion. 



Explanations of technical terms, Latin names, and results of a larger nnmber of analyses from which. 

 tb« abov« were selected, may be found Lu accompanying sheets. 



