BULLETIN OF THE UNITED STATES FISH COMMISSIOir. 203 

 107.— TABL.es II.I.ITSTRAT1VE OF THE IVUTKITIVE VA1.1JE OF FISIT. 



By Prof. W. O. ATWATER. 



[Samples of fish, whole or dressed, and of oysters &c., iucludinfi or freed from the shell, as ordina- 

 rily sold in the New Yoik and Middletown, Conn., markets, were found to contain: 1. Kefnse: Bone, 

 shells, and other inedildo matters. 2. Edible portion: Water and nutiitive suli.stances. 3. Ingredi- 

 ent.s of nutritive substance (nutrientsl : Protein, fats, caibo-h>drates, Sec, ('' nmi-nitro^ienous extract- 

 ive matters "), and mineral matters — in parts in 100 by weight, as below (nutrients + water + iefuse= 



100;. 1 



Table I. — Percentages of refuse, ivater, and nutritive iugredieuts in specimens of food- 

 fishes and invertebrates asjound in the markets. 



Kinds of food-fishes and inverte- 

 brates and portions taken for 

 analysis. 



FRESH FISH. 



Alewife, whole 



Black \ias8, whole 



Bluetish, entrails removed 



Cod, head and entrails removed. 

 Eel, skin, head, and entrails re- 

 moved 



Lamprey eel, whole 



rionnder, whole 



Haddock, entrails removed 



Halibut, sections of body 



Herring, whole , 



Mackerel : 



Katherlean, whole 



Eat, whole 



Average, whole 



Yellow perch, whole 



Pike perch, whole 



Pickerel (pike), whole 



Salmon : 



In season, fat, whole 



"Spent," lean, whole 



Shad, whole 



Smelt, whole 



Brook trout, whole 



Salmon trout, entrails removed. 

 Wbitefish 



PEEPAEED FISH. 



Dried cod, boned and dried 



Salt cod, salted and dried 



Salt mackerel, "No. 1 mack- 

 eral" ,<<alted ' 



Smoked haddock, salted, smoked, 

 and dried 



Smoked herring, salted, smoked, 

 and dried 



Canned salmon, California (Ore- 

 gon) 



Canned fresh mackerel 



Canned salt mackerel. "No. 2 

 mackerel " salted 



IX^^:RTEBKATE8, BHELL-FISH, ETC. 



Oysters : 



In tihell (inferior) > 



In shell, best ' 



In shell, average ' 



Solids, '■' edible portion aver- 

 ago 



Long clams, in shell average 



Pound clams, in shell 



Mussels, in shell 



Scallops, edible portion (muscle) 



Lobster.s, in shell 



Crabs, in shell 



Crayfish, in shell 



Cannedoysters 



Canned lobsters 



Salt. 



P.ct. 



2.9 

 15.3 



8.2 



L5 



6.5 



LO 

 1.9 



8.3 



Refuse 

 bones, 

 skin, 



shells, 

 &c. 



EDIBLE PORTION. 



P.ct. 

 49.4 

 54.9 

 48.6 

 30.0 



20.2 

 45.8 

 66.8 

 52.5 

 18.7 

 46.0 



50.4 

 33.8 

 44.6 

 62.7 

 57.3 

 42.7 



38.5 

 43.7 

 50.1 

 41.9 

 48.1 

 35.2 

 53.5 



0.0 

 24.9 



22.9 



33.2 



44.4 



3,9 

 0.0 



19.7 



88.8 

 81.4 

 82.3 



0.0 

 43.8 

 68.3 

 49.3 



0.0 

 60.2 

 55.8 

 87.7 



0.0 



0.0 



"Water. 



P.ct. 



36.8 

 34.5 

 40.2 

 57.4 



57.0 

 38.5 

 27.9 

 39.4 

 62.4 

 37.0 



37. r 



42.0 

 40.3 

 29.6 

 34.0 

 45.7 



38.7 

 43.3 

 35.1 

 45.9 

 4". 2 

 44.9 

 32.2 



14.7 

 38.8 



32.8 



48.6 



19.1 



59.2 

 68.4 



34.9 



10.2 

 15.2 

 15.4 



87.2 

 48.3 

 27.3 

 42.7 

 80.3 

 3.3.0 

 34.1 

 10.0 

 85.4 

 77.7 



Nutri- 

 ents. 



P.ct. 

 13.8 

 10.6 

 11.2 

 12.6 



22.8 

 15.7 

 5.3 

 8.1 

 18.9 

 17.0 



12.3 

 24.2 

 15.1 

 7.7 

 8.7 

 11.6 



22.8 

 13.0 

 14.8 

 12.2 

 11.7 

 19.9 

 14.3 



82.4 

 21.0 



36.1 



16.7 



30.0 



35.9 

 29.7 



37.1 



1.0 

 3.4 

 2.3 



12.8 

 7.9 

 4.4 

 8.0 



19.7 

 6.8 



10.1 

 2.3 



14.6 



22.3 



Nutrients. 



Pro- 

 tein. 



P.ct. 



10.0 

 9.3 

 9.9 



11.5 



14.8 



8.1 



4.7 



7.3 



16.0 



10.3 



9.6 



12.5 



10.2 



7.0 



7.9 



10.7 



14.1 

 10.4 

 9.4 

 10.2 

 10.0 

 12.5 

 10.6 



75.4 

 18 4 



16.4 



15.6 



20.4 



19.3 

 19.7 



13.8 



0.5 

 1.5 

 1.0 



6.2 

 4.3 

 2.1 

 3.9 



14.7 

 5.4 

 7.3 

 1.9 

 6.4 



18.1 



Fats. 



P.ct. 

 3.0 

 8 

 0.6 

 0.3 



7.2 

 7.2 

 0.2 

 0.3 

 2.2 

 5.9 



2.1 

 10.7 

 4.2 

 0.3 

 0.2 

 0.3 



7.9 

 2.0 

 4.8 

 1.0 

 1.1 

 6.6 

 3.0 



1.9 

 0.3 



17.6 



0.1 



8.8 



15.3 



8.7 



2L3 



0.1 

 0.2 

 0.2 



1.5 

 0.5 

 0.1 

 0.5 

 0.2 

 0.5 

 0.9 

 0.1 

 1.6 

 1.1 



Carbo- 

 hydrates, 

 &c. 



P.ct. 



Mineral 

 matters. 



0,2 

 1.3 

 0.6 



4.1 

 1.3 

 1.3 

 2.1 

 3.4 

 0.2 

 0.5 

 0.1 

 5.1 

 0.6 



P.ct. 

 0.8 

 0.5 

 0.7 

 0.8 



0.8 

 0.4 

 0.4 

 0.5 

 0.7 

 0.8 



0.6 

 1.0 

 0.7 

 0.4 

 0.6 

 0.6 



0.8 

 0.6 

 0.6 

 LO 

 0.6 

 0.8 

 0.7 



5.1 

 2.3 



2.1 



LO 



0.8 



L3 

 L3 



2.0 



0.2 

 0.4 

 0.5 



LO 

 L8 

 0.9 

 L5 

 L4 

 0.7 

 L4 

 0.2 

 L5 

 2.5 



* In respect to quantity of nutrients. 



^Including solid and most of liquid shell contents as commonly sold. 



Explanations. — Latin names and results of a larger number of analyses from which the above were 

 selected, may be found in accompanying sheets. 



