NUTRITIVE VALUE OF FISH AND SHELLFISH 



515 



however, as in most cases the consumer realizes that much of the 

 flavor has passed into the liquor and he uses this along with the 

 product itself. 



Dried abalone is rather striking on account of its high percentage 

 of protein and carbohydrate, M^liich is about 36 and 21 per cent, 

 respectively, giving it a fuel value of 1,079 calories per pound. Dried 

 shrimp is even niore surprising in this regard, as the total solids iwa 

 increased by drying to 87.5 per cent, the protein being 71.4 per cent, 

 with a considerable percentage of glycogen, which was not determined 

 in these analyses. Leaving out, of course, the undetermined glycogen, 

 the fuel value of dried shrimp is 1,540 calories per pound. For some 

 reason this product is not as popular with American consumers as 

 it ought to be. It can be prepared, shipped, and stored at rather 

 small expense, and soaks up in water to give a product very similar 

 to the original fresh substance in flavor and appearance. The 

 Chinese on the Atlantic coast consume considerable quantities of 

 this article, which is prepared in the South Atlantic and Gulf States. 

 In the San Francisco Bay region large cjuantities of shrimp are dried 

 and exported to China, where it is quite popular. 



Table 9. — Percentage of edible portions of fish and meat as commonly purchased 



Product 



Whole fish: 



Butterflsh 



Brook trout 



Herring 



Mackerel 



Pickerel 



Pompano 



Shad 



Smelt, 



Striped bass 



Whiteflsh. 



Fish with entrails removed: 



Flounder 



I^ake trout 



Mackerel 



Pickerel 



Redsnapper. 



Fully dressed fish: 



Albacore 



Barracuda 



Cod 



Eel 



Ualibut 



Mackerel, California 



Jlock cod ("chili pepper") 



Percent- 

 age edible 



Product 



Fully dressed fish— Continued 



Sablefish (black cod) 



Salmon, Chinook 



Sea bass_ 



Skipjack __ 



Sturgeon 



Striped bass 



Yello wtail 



Meat: 

 Beef- 

 Side. 



Round 



Neck 



Sirloin. _ 



Flank 



Mutton- 

 Side.... 



Leg 



Shoulder 



Loin chops 



Ham, smoked 



Pork, very fat 



Chicken 



Turkey , 



Percent- 

 age edible 



72.2 

 88.7 

 74.0 

 90.1 

 84.7 

 73.9 

 80.8 



80.3 



m. 



80.1 

 75.0 

 88.3 



80.0 

 81.6 

 83.2 

 83.7 

 86.0 

 89.6 

 .58. 4 

 64.6 



PERCENTAGE OF WASTE IN FISH 



Some consideration must now be given to the subject of the losses 

 that occur in preparing fish for the table. These losses are generally 

 greater than m me case of meat, which, of coiu-se, is the food to 

 wliich fish bears the closest similarity. 



The housewife may buv fish whole, and this is usually the case 

 with the smaller ones like herring, smelt, butterflsh, etc. More 

 commonly the fish are dressed — that is, the entrails and very often 

 the head are removed. On the average, dressing the fish in this way 

 causes a loss of some 25 to 30 per cent, varying with the species. 

 Of course, there are certain types of the larger fish, such as swordfish, 



