546 V. S. BUREAU OF FISHERIES 



Southern Express), express prepaid, for $1.25, weight 7 to S pounds. 

 In 1915 the cost, deUvered east of the Mississippi River, was raised 

 to $1.50 each, the old rate of $1.25 still being in force for shipments 

 west of the Mississippi River. The price has since been increased. 

 The business is now carried on from a number of places in Wash- 

 ington, Oregon, and Cahfornia. 



In shipping an individual fish, it is packed in a box containing 20 

 pounds of cracked ice. These boxes are collected by the express 

 companies and are generally sent out in their own regular cars at- 

 tached to trains leaving in the evening. About every 15 to 20 hours 

 the box is opened and from 5 to 7 pounds, depending upon the weather, 

 of cracked ice added to the box to make up the loss through melting. 



As the Post Office Department will not accept packages in which 

 ice is used for preserving fish, the use of the parcel post for ship- 

 ments of individual fish is limited to the first postal zone (up to 50 

 miles from the initial point), except in winter, when the postmasters 

 are authorized, in their discretion, to accept shipments for the second 

 zone (50 to 100 miles from the initial point). In making fresh-fish 

 shipments by parcel post, frozen fish are generally used. 



Most of the orders come from the Middle West, where fresh fish 

 are not abundant, but orders are received from all sections of the 

 country. 



The success met with in shipping fresh salmon led to a considerable 

 expansion of the industry, with the result that now one can obtain 

 not only a fresh salmon, but also may purchase salt, smoked, and 

 kippered salmon, salt codfish, and fresh halibut, smelt, crabs, and 

 other sea food in their season. 



NUTRITIVE QUALITIES OF SALMON 



More and more attention is being paid by the consuming public to 

 the nutritive qualities of the food products offered them, and this is 

 especially true as regards fishery products. 



The proper functions of food are twofold, first, to furnish protein 

 for building and repairing the body, and, second, to supply energy for 

 heat and muscular work. Foods which supply an abundance of both 

 at a reasonable price are of the greatest importance from an eco- 

 nomical standpoint. 



ANALYSES OF CANNED AND FRESH PACIFIC SALMON 



Despite the great prominence of the salmon industry, but little 

 time has been devoted to it by the chemist. 



Prof. W. O. Atwater was the first American investigator to devote 

 any portion of his energies to the analysis of Pacific salmon. In 

 Principles of Nutrition and Nutritive Value of Food (Farmers Bulle- 

 tin No. 142, United States Department of Agriculture, 1901), he gives 

 the following analysis of canned Pacific coast salmon : 



Water, 63.5 per cent; protein, 21.8 per cent; fat, 12.1 per cent; ash, 2.6 per 

 cent; fuel value per pound, 915 calories.^* 



C. F. Langworthy, in Fish as Food (Farmers Bulletin No. 85, United 

 States Department of Agriculture, 1898), gives the following analyses 

 of fresh and canned Pacific coast salmon : 



" The unit used to show the fuel value is the "calorie," which is thp amount of heat required to raise the 

 temperature of about 1 pound of water 4° F 



