All values for calories and size of serving portion have been rounded 

 to the nearest multiple of 5» This approximates the practical significance 

 of these data* 



DISCUSSION OF DATA 



In table 1, the dishes are listed under the species of fish or shellfish 

 that they contain. The species are listed alphabetically under the main 

 headings of marine fish, fi*esh-water fish, and shellfish. Recipes are numbered 

 consecutively throughout. The recipe names are those in common use for the 

 dish and in most cases are sufficiently descriptive, but in table 2, under the 

 same number and recipe name^ the major ingredients of each dish are listed. 

 This section will be of value chiefly where ambiguous names and less familiar 

 dishes are used. All recipes with the exception of the hors d'oeuvres are 

 based on 6-serving portions. 



Uinor ingredients, mainly seasonings, were considered to be any con^onents 

 used in less than tablespoon quantities and have been oodtted, as have all 

 cooking directions. These eliminations were considered practical, since this 

 information is common knowledge to the home economists and the nutritionists 

 for which this section is intended. Additional information on recipes is 

 contained in a series of publications of the Fish and Wildlife Service. 



An attempt has been made to list the usual market forms with the name of 

 each species. It is evident that all market forms cannot be used interchange- 

 ably in every recipe. Canned pollock flakes, for example, cannot substitute 

 for pollock fillets with almond sauce. These exceptions are self-evident, and 

 the simplicity derived from elimination of separate listings for all market 

 forms and for subspecies more than offset any possible confusion from this 

 source. 



The grouping of fish dishes under the species was felt to be the form 

 permitting maximum ease of reference, but it might again be emphasized that 

 species varying insignificantly in proximate composition can be used inter- 

 changeably in a given recipe with no significant effect t^jon the proximate 

 composition or the energy value of the dish. Consideration of this fact will 

 broaden the application of the table to the extent that every dish has not been 

 tried with each species. For example, weight-for-weight quantities of the 

 following species of lean fish may safely be used interchangeably in any recipe 

 listed under any one of the species: cod, flounder, haddock, ocean perch, pollock, 

 west-coast rockfish, and tilefish. 



In the group of moderately fat fish are included black sea bass, striped 

 bass, bluefish, halibut, shad, some species of salmon, and swordfish. The fat 

 content of these species will show somewhat more variation than any proximate 

 component of the preceding group. However, species substitution in recipes 

 listed for this group of fish will have little effect on proximate composition 

 except in eases where the fish is the major component of the dish. 



It is apparent from the preceding paragraphs that a grouping of more 

 nutritional significance than that by species of fish would be one based on 



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