342 FOOD SCIENCE APPLICATIONS 



Category E includes fish having both a low oil content (under 5 per 

 cent) and low protein (under 15 per cent). Alost species in category E are 

 shellfish such as clams and oysters. 



Table 26.4. Types of Composition for Some Important Species 



Some species, especially those having more than the minimum oil con- 

 tent, vary in oil from one batch to another to such an extent that although 

 they will ordinarily fall in one category, occasionally (such as at certain 

 seasons of the year) they may fall into another. This is particularly the 

 case for species in category B, some of which occasionally fall in cate- 



