146 



U. S. BUREAU OF FISHERIES. 



ANALYSIS OF SALTED SALMON. 



Falkenburg & Co., of Seattle, have recently made an analysis of the 

 food value of salted salmon, as follows:" 



Regarding the salmon recently inspected and analyzed for you by ourselves with 

 the following results: 



Protein 21. 97 per cent. 



Fat 4. 34 per cent. 



Salt 19. 08 per cent. 



Ash 84 per cent. 



Moisture 54. 35 per cent. 



Calories per pound 592 



If this salmon were freshened, as is the custom in preparing it for the table, remo^dng 

 all but about 2 per cent of the salt, the fish would then ha\ e the following analysis: 



Protein 27. 13 per cent. 



Fat 5. 36 per cent. 



Salt 2. 47 per cent. 



Moisture 65. 11 per cent. 



Ash 1. 03 per cent. 



Calories per pound 734 



Bulletin No. 28 of the United States Department of Agriculture, "Chemical Compo- 

 sition of American Food Products" gives on page 51 the food value of the average 

 canned salmon as purchased as folloM^s: 



Refuse 14. 2 per cent. 



Protein 19.5 per cent. 



Fat 7. 5 per cent. 



Ash 2. per cent. 



Moisture 56. 8 per cent. 



Calories per pound 680 



STATISTICS OF THE SALMON OUTPUT. 



SALMON CATCH IN 1918. 



The following tables show the total catch, by species, of salmon and 

 stcelhead tront on the Pacific coast of North America in 1918, and the 

 catch, by apparatus aitd species, for each geographic section of Alaska 

 and Washington in 1918: 



Summary, by Section and Specie.s, of Pacific Coast Salmon Catch in 1918. 



a Pacific Fisherman, Seattle, Wash., Vol. XVII, No. 4, April, X919, p. 76. 

 <> Species not given separately, 

 c Eistimated. 



