ABSTOACT 



Table 1 lists the content of 

 protein, fat, carbohydrate, and ash, 

 and the caloric value, per hundred 

 grams and per serving portion, for 

 161 dishes containing many of the 

 common varieties of fish and shell- 

 fish. 



Table 2 lists the major ingre- 

 dients used in the dishes. Informa- 

 tion is included on how the data on 

 food values can be used for dishes 

 containing other fish or shellfish 

 than those specifically mentioned. 



For sale by the Superintendent of Documents, U. S. Oovemment Printing Office 

 Washington 25, D. C. - Price 25 cents 



