NUTRITIVE VALUE OF FISH AND SHELLFISH 



507 



Table 3. — Variation in composition of some important food fishes analyzed at 

 different seasons of the year — Continued 



Common names 



Haddock 



Do 



Striped bass 



Do 



Sea bass 



Do-.. 



Spanish mackerel 



Do 



Weakflsh 



Do 



Shad (male). 



Shad (female) 



Do 



Shad (female) spent 



Pacific coast: 



Albacore 



Atkafish 



Barracuda 



Do 



Do 



Do 



California halibut 



Do 



Oultuscod.. 



Hake 



Herring 



Do 



Horse mackerel 



Jack smelt 



Do 



King Salmon 



King fish 



Do 



Little smelt 



Rock cod ("Chili pepper"). 



Rock cod ("bullhead") 



Rock cod 



Sablefish, small 



Sablefish, large 



Sand dab 



Do 



Sea bass.. 



Shad (male) 



Shad (female) 



Sole 



Striped bass 



Skipjack 



Yellowfin croaker 



YeUowtail 



Do 



When 

 caught' 



Apr. 2 

 Aug. 31 

 Apr. 16 

 Oct. 16 

 May 12 

 Sept. 14 

 June 4 

 Oct. 26 

 May 1 

 Sept. 25 

 Apr. 2 

 Apr. 13 

 May 22 

 June 19 



(>) 



(') 

 June 11 

 Dec. 15 

 ...do...- 

 Jan. 7 

 May 16 

 Feb. 7 

 May 25 

 June 13 

 Mar. 25 

 Feb. 3 

 June 22 

 June 27 

 Jan. C 

 May 27 

 June 22 

 Nov. 15 

 Apr. 10 

 May 25 

 June 25 

 Feb. 7 

 Apr. 3 

 June 11 

 May 29 

 Jan. 4 

 June 3 

 Mar. 20 

 Apr. 10 

 Apr. 3 

 May 27 



C) 

 May 12 

 Aug. 20 

 Oct. 23 



Total 

 solids 



Per cent 

 18.32 

 20.83 

 25.70 

 19.83 

 22.02 

 19.44 

 33.01 

 35.70 

 21.41 

 19. 35 

 35.32 

 34.17 

 26.00 

 23.38 



35.76 

 21.00 

 25.28 

 25.14 

 28.10 

 21.74 

 20.14 

 24. 45 

 18. 67 

 19.27 

 20.15 

 20.67 

 28.57 

 22.70 

 23.88 

 32.55 

 20.41 

 20.24 

 22.61 

 20.35 

 20.81 

 19.71 

 18.05 

 29.34 

 18.05 

 17.77 

 2.3.72 

 35.14 

 27.40 

 19.62 

 21.68 

 41.08 

 20.97 

 24.31 

 30.27 



Fat 



Per cent 



.15 



.09 



3.58 



2.98 



1.61 



1.60 



12.59 



16.24 



2.34 



.52 



14.43 



13.93 



5.87 



2.95 



10.51 



3.1 



2.72 



1.85 



6.45 



1.51 



2.01 



.85 



1.34 



1.30 



.78 



4.39 



5.62 



1.60 



1.34 



11.82 



.76 



.89 



.74 



.45 



1.46 



1.20 



.07 



14.87 



.28 



.16 



.50 



15.90 



7.86 



.69 



.78 



19.21 



.76 



3.21 



7.51 



Protein 



(NX 6. 25) 



Per cent 

 14.56 

 16.19 

 20.06 

 19.19 

 18.62 



19.56 

 19.32 

 17.70 



19.87 

 18.74 

 18.19 

 18.62 



24.00 

 14.88 

 21.69 

 22.31 

 20.69 

 20.25 

 17.25 

 22. 31 

 17.19 

 16.25 

 17.63 

 15.69 

 21.56 

 19.69 

 21.50 

 19.13 

 18.13 

 17.75 

 19.81 

 19.00 

 17.94 

 17.88 

 16.69 

 13.31 

 16.75 

 16.69 

 21.44 

 18.38 

 18.25 

 17.38 

 19.38 

 20.44 

 19.19 

 19.75 

 22.13 



Ash 

 (inor- 

 ganic 

 matter) 



Per cent 

 1.11 

 1.01 

 1.26 

 1.26 

 1.23 

 1.09 

 1.20 

 1.11 

 1.25 

 1.20 

 1.34 

 1.40 

 1.29 

 1.53 



1.36 

 1.2 

 1.10 

 1.26 

 1.26 

 1.53 

 1.10 

 1.41 

 1.08 

 1.21 

 1.66 

 .96 

 1.24 

 1.11 

 1.34 

 1.18 

 1.23 

 1.32 



1.17 

 1.12 

 1.20 

 1.57 

 .95 

 .87 

 1.09 

 1.40 

 1.35 

 1.46 

 1.70 

 1.32 

 1.34 

 1.17 

 1.34 

 1.32 



Fuel 



value 



per 



pound 



Calories 

 277 

 305 

 524 

 483 

 414 



895 



1,045 



428 



978 

 936 

 586 

 471 



890 

 408 

 618 

 493 

 657 

 440 

 406 

 451 

 376 

 357 

 361 

 477 

 638 

 434 

 457 

 855 

 369 

 368 

 400 

 372 

 395 

 383 

 313 

 875 

 323 

 317 

 420 



1,013 

 672 

 352 

 393 



1,191 

 389 

 502 

 729 



> Summer. 



In order to avoid the pitfall of analyzing but one sample of fish 

 caught in one place at one time of the year, Clark and Almy (1918) 

 macle a study of the common food fishes of the Middle Atlantic coast, 

 and Dill (1921) did the same with important Pacific coast fishes 

 (Table 3) , with the idea of checking the question of seasonal variation. 

 Even a casual inspection of this table makes it clear that in the case 

 of many of the fish studied there is a seasonal variation in their 

 composition and food value, which is generally in the direction of a 

 tenclency toward increase in the fat content from spring to fall. For 

 instance, the percentage of fat in a group of bluefish caught May 7 

 was 1.54, while that of another group caught September 28 was 8.10. 

 In the case of butterfish, a group caught on May 19 averaged 5.96 

 per cent and another group caught in the fall (on October 12) averaged 

 13.62 per cent. 



84603"— 26 2 



