Johnson. — Food Values of New Zealand Fish. 



25 



not the protein, is replaced by fat. In a fattv fish there is an absolute 

 gain in nutritive value though a decrease in digestibility. For example, — ■ 



2. Table IV shows the fish in order of fat content, which is the usual 

 order oi classification for dietetic purposes. There is considerable variation 

 from tarakihi (sample 1) with 10" 30 per cent, to snapper (sample 2) with 

 0-42 per cent. One noticeable fact, however, is the difierence between two 

 samples of the same variety of fish, even when bought at short intervals 

 from each other. For example, — 



This question needs to be investigated further before definite comparison 

 can be made of the fat content of various fish. It may be a question, say, 

 of metabolism or of seasonal variation. 



3. Table V shows the caloric values. The figures represent the total 

 calories per 100 grammes of edible material. The presence to any great 

 extent of fat increases the caloric value considerably, as will be seen by 

 comparing Tables IV and V. Mullet 1, tarakihi 1, kingfish 1 and 2, sea- 

 bream 1, groper 3, and trumpeter 1 occupy almost the same positions at 

 the head of each table, and compare quite favourably with egg, beef, and 

 milk. 



4. The cost of the fish, as shown in Tables II and VI, is the price 

 actually paid as for home consumption. For comparative purposes the cost 

 of 100 grammes of protein has been calculated. It will be noticed that 

 there is considerable variation in price for the same variety of fish ; fish 

 being a perishable commodity, and the supply being erratic owing to 

 weather conditions, the fluctuations of the market are considerable. 



The price,, therefore, is not necessarily indicative of the food value. This 

 is also apparent'from the fact that 100 grammes of protein can be obtained 

 from groper at 7|d., mullet at 9d., kingfish at Is. 6d., but from blue cod 

 the cost is 2s. 8d, Hence the popularity of the last-named fish has little 



