protein content. Total protein ranges from a high of 28 percent for broiled 

 or fried fish down to 3 percent in some chowders that have both a low solids 

 content and a high proportion of vegetable ingredientso Based on protein 

 content, fish dishes can be divided into four broad groins as follows: 



1, Protein 21 to 28 percent: Fish is the major ingredient, with minor 

 amounts of added sauce, crumbs, or fat« 



Examples - Baked, fried, or broiled steaks or fillets, with sauce or stuffing 

 as indicated; kabobs, except those including tomato, 



2» Protein 14 to 21 percent: These dishes have fish as the major ingre- 

 dient, but with a greater proportion of other ingredients. Eggs are frequently 

 included as a contributing protein source of nutritional importance. 

 Examples - Stuffed fish and fillets with larger proportions of sauce and stuff- 

 ing; kabobs with tomato; au gratin dishes; some casseroles and salads especially 

 those including eggs; fish cakes aind loaves in which the proportion of crumbs, 

 potato, or rice filler is not excessive, 



3. Protein 9 to 14 percent: In this group the carbohydrate foods like 

 bread, potato, rice, or crumbs are usually high in proportion to the fish; 

 included also are dishes, such as salads and souffles, in which the total solids 

 are comparatively low because of the large amounts of milk or vegetables used. 

 Examples - Fish cakes and loaves not included in groi^) 2; sandwiches and 

 canapes; most of the hors d'oeuvres; most of the casserole dishes; salads (except 

 those with eggs, group 2, and the jellied salads, group 4); most of the special 

 dishes such as the a la kings, Newbergs, and thermidors, 



4. Protein 3 to 9 percent: In this group are the dishes in urtiich the fish 

 is diluted with large proportions of milk, tomato, gelatin, or starchy ingre- 

 dients. 



Examples - Almost all the chowders, stews, soups, and bisques, with low solids 

 content; salads with a gelatin base; Creoles, curries, and jambalayas with a 

 large proportion of rice. 



The fat content of fish dishes shows an even greater extreme range than 

 does the protein content. A few dishes such as aspic salads, kabobs, and loaves, 

 or lean fish baked with tomato sauce, have less than 2 percent fat. At the 

 other extreme, baked filled pastries and some of the fried fish dishes contain 

 as much as 20 percent fat (30.7 percent in one case). However, the great 

 majority of fish dishes are in a middle range, having a fat content of 6 to 13 

 percent, so that a broad classification of the dishes by fat content is not as 

 practical as the grouping according to the protein content. 



The carbohydrate content of fish dishes is determined entirely by the 

 nonfish ingredients, since, with the exception of oysters and other shellfish 

 containing glycogen, fish contsdn virtually no carbohydrate. Consequently, 

 carbohydrates range from zero for fish baked or broiled without crumbs, up to 

 as much as 17 to 25 percent for pastries, bread dishes, and fritters. The 

 fillers most canmonly used are bread crumbs, rice, spaghetti or noodles, asid 

 potatoes. The proportions in which they are usually blended result in a 

 carbohydrate content of 6 to 12 percent, 



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