Table V. — Showing Fish in Order of Caloric Values. 

 (Total calories per 100 grammes fresh material.) 



Table VI. — Showing Fish in Order of Cost of 100 Grammes Protein. 



Discussion. 



The following points are noticeable : — 



1. The percentage of water and of solids shows much the same varia- 

 tion that similar analyses* of American and European food fishes have 

 shown. Further, the analyses exhibit the fact that a high fat value goes 

 with a low water percentage, the protein percentage fluctuating but little 

 from the mean of 19-69. In the process of fattening, therefore, the water, 



* R. Hutchison, Food and the Principles of Dietetics ; Clark an*) Almy, Journal 

 of Biological Chemistry, vol. 33, p. 483, 1918. 



