The energy vailue per 100 grams of the fish dishes ranged from about 

 70 or 75 calories for some chowders to 350 calories for pastries, fritters, 

 auid a few other dishes with both a high dr7>-matter amd fat content. Gen- 

 erally, the size of serving portion and energy value appeared to vary in 

 an inverse ratio. That is, high-energy dishes were usually served in small 

 portion and vice versa. As a result, the energy value per serving portion 

 for most of the dishes, exclusive of the hors d'oeuvres, was in a middle 

 range of from 150 to 250 calories, 



SUMMARY 



Data are tabulated in table 1 for the proximate composition, energy 

 value, and size of serving portion for a large number of different cooked or 

 prepared dishes containing fish or shellfish. Table 1 also includes data 

 on the protein, fat, carbohydrate content, and energy value, on a serving- 

 portion basis. 



The analyses in table 1 have been classified according to the species 

 of fish or shellfish used, A classification of dishes according to their 

 protein content is of greater nutritional significance, and a general descrip- 

 tive grouping by type of dish and recipe name within 4 ranges of protein 

 content between the extremes of 3 to 28 percent has been indicated. 



Recipe information, as regards ingredients used in amounts of moi^ than 

 1 tablespoon, is listed in table 2, 



LITERATURE CITED 



AWATER, W. 0. 



1888, The chemical composition and nutritive values of food fishes and 

 aquatic invertebrates, U, S. C(ftmiission of Fish and Fisheries, 

 Annual Report, pp, 679-868« 



AlWATER, W. 0., and A. P. BRYANT 



1899. Revised 1906, The chemical composition of American food materials, 

 U. S, Department of Agriculture, Office of E^^jeriment Stations, 

 Bulletin 28, 50 pp, 



BURTIS, JEAN, and ROSE G. KERR 



1952, Tilefish recipes, U, S. Fish and Wildlife Service, Fishery Leaflet 



404. 3 pp. 

 1952ao How to cook shrimp, U, S. Fish and Wildlife Service. Test Kitchen 



Series No, 7, 13 PP« 



FISH AND WILDLIFE SERVICE 



1948, Sauces for seafoods* Fishery Leaflet 53« 4 PP» 



1952, Fish recipes for school lunches, (In cooperation with U, S, Depart- 

 ment of Agriculture), Test Kitchen Series No, 5« 15 PP« 



KERR, ROSE G* 



1950, Fish cookery for one hundred, U« S, Fish and Wildlife Service, 

 Test Kitchen Series No, 1. 44 PP» 



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