134 



U. S. BUKEAU OF FISHERIES 



FISH MEALS 



In our experiments with fish meals wo have not attempted to feed 

 tliem straight to any extent, but in practically all cases have used 

 them in combination with fresh meats. We have tried menhaden, 

 jjilchard. haddock, and cod-liver meals with fingerlinj): and yearling 

 brook trout and have met with fair success. The menhaden and 

 the pilchard meals are made from the entire fish. The haddock 

 meal — also known as " white fish meal " — like " bone loaf," consists of 

 the waste flesh and bones incidental to the preparation of fillets, only 

 in this case it is vacuum dried and ground into a fine white meal, 



/: MORTALITY 



15 20 25 



N15 



FiGCRE 5. — Comparative growth and total mortality of brook trout flngerlings 

 ted clam meal, shrimp meal, and flsli meals. N4 = beet liver, 50; clam 

 meal, 50. ]Vi5 = beef liver, 50; pilchard meal, 50. A'7 = beet' liver, 50* 

 haddock meal, 50. A'S = beef liver, 50; shrimp meal, 50 ' 



The cod-liver meal used was of a much better grade than that usually 

 sold for stock feeding. 



Figure 5 shows the respective growth made by the fingerlings on 

 clam, pilchard, haddock, and shrimp meals when fed with 50 per cent 

 beef liver. These data show clam meal to be definitely superior to 

 either fish or shrimp meals. Pilchard meal is next in value, but there 

 is very little difference in the growth of the fish on either the haddock 

 or the shrimp, although the former made a slightly better showing. 



It is interesting here to note that the fingerlings on the pilchard 

 meal show a more uniform growth than those on the haddock or the 

 shrimp, A possible explanation is the physical consistency of the 

 respective products. Tlie shrimp and haddock meals are light and 

 finely ground, being difficult to use without considerable waste. 

 There was always a fine precipitate of these meals on the bottom of 



