NUTRITIVE VALUE OF FISH AND SHELLFISH 



CONTENTS 



Page 



Introduction 502 



I. — Chemical composition of fish and shellfish. By E. D. Clark 



and R. W. Clough 502 



Harvests from the sea, lakes, and rivers 502 



The human body — a perfect transformer of energy 503 



General composition of fish and shellfish 504 



Fresh fish 504 



Preserved fish 508 



Salted, smoked, and dehydrated fish 512 



Mollusks, crustaceans, etc 513 



Percentage of waste in fish 515 



Effect of cooking on the composition of fish 516 



Variations in the composition of fish 517 



Seasonal and maturity variations 517 



Variations due to locality 619 



Individual variations 522 



Variation in the composition of different parts of the flesh of the 



same fish 522 



Food value of fish and shellfish compared with that of other food prod- 

 ucts 523 



II. — Fish and shellfish as a source of protein. By Donald K. 



Tressler 527 



Introduction 527 



Characteristics of proteins required for the nutrition of man 527 



Digestibility 528 



Analyses of the proteins 529 



Form of nitrogen 529 



Amino-acid analyses 530 



Interpretation of analyses 531 



Summary and conclusions 53 1 



III. — Oils and fats from fish and shellfish. By Arthur D. Holmes. 532 



Composition 532 



Digestibility 534 



Palatability 535 



Present consumption 535 



Energy value 536 



Liver oils, richest natural source of fat-soluble vitamins 537 



Increasing the consumption of fish fats 538 



Summary 539 



IV. — Mineral constituents op fish and shellfish. By Harden F. 



Taylor 539 



Introduction 539 



Constituents of sea water 541 



Assimilation and concentration of mineral substances by marine 



plants and animals 541 



Analytical data concerning mineral substances in fish and shellfish. 542 



Ash 542 



Heavy metals 544 



Importance of mineral substances in the diet 545 



V. — Vitamins in fish and shellfish. By E. V. McCollum 546 



Bibliography " 549 



> Appendix X to the Report of the U.S. GommissioQer of Fisheries for 192^5. B. F. Doc. 1000. Technological 



contribution No. 27, 



501 



