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It will be observed that the fat content varies considerably, 

 and this is true, not only of different kinds of fishes, but of 

 individuals of the same species taken at different seasons and 

 in various conditions. Herring, Salmon, and Mackerel are to 

 be looked upon as fatty fishes at all seasons, but Mackerel- caught 

 in the late autumn or winter are usually much fatter than those 

 caught in spring or summer, and the percentage of fat in a 

 spawning or spent Herring is considerably less than that in a 

 fish taken at any other time. This variation in the fat content 

 is shown in the next table. Such fishes as the Cod, Haddock, 

 Plaice, and Sole are to be regarded as lean fishes at all seasons. 



In addition, the flesh of a fish contains phosphorus, a substance 

 which is believed to be of some importance in nutrition, as 

 well as relatively large amounts of those precious substances 

 known as vitamins, now considered to be indispensable to an 



