PACIFIC SALMON FISHERIES 



547 



Fresli salmon, California (sections): Refuse (bone, skin, etc.), 5.2 per cent; 

 water, 60.3 per cent; protein, 16.5 per cent; fat, 17 per cent; mineral matter, 1 

 per cent; total imtrients, 34.5 per cent; fuel value per pound, 1,025 calories. 



CanTied salmon: Refuse (bone, skin, etc.), 3.9 per cent; salt, 1 per cent; water, 

 59.3 per cent; protein, 19.3 per cent; fat, 15.3 per cent; mineral, 1.2 per cent; total 

 nutrients, 35.8 per cent; fuel value per pound, 1,005 calories. 



Dr. Harvey W. Wiley gives the following as the composition of a 

 Pacific coast salmon (species not given): ^^ 



Fresh — Water, 63.61 per cent; protein, 17.46 per cent; fat, 17.87 per cent; ash, 

 1.06 per cent. Dry — Protein, 52.31 per cent; fat, 49.05 per cent; ash, 2.92 per 

 cent. 



On page 137 of the same work Doctor Wiley gives the following as 

 the mean of three samples of Pacific coast canned salmon: 



Composition of canned salmon. — Mean of three samples. Water-free sub- 

 stance: Protein, 53.52 per cent; fat, 40.52 per cent; ash, 6.24 per cent. 



Professor Knisely,^® of the Oregon State Agricultural College at 

 Corvallis, Oreg., analyzed canned salmon packed at the Funter Bay 

 (Alaska) cannery of the Thlinket Packing Co., with the following 

 results : 



Species 



Ash 



Sockeye or red 



Coho or medium red 

 Humpback or pink.. 

 Keta or chum. 



Per cent. 

 2.06 

 1.66 

 1.68 

 1.26 



H. M. Loomis, formerly chief of the Seattle food and drug inspec- 

 tion laboratory, Bureau of Chemistry, United States Department of 

 Agriculture, reports as follows on analyses of both canned and fresh 

 Pacific salmon made at this laboratory .^^ 



CANNED SALMON (1911 PACK) 



Sample 



Water 



Ethyl 



ether 



extract '' 



Protein 



(NX6.25) 



Total 



ash 



NaCl.c 



Ammoniacal 

 nitrogen 



Rich- 

 ardson 

 method 



Alcohol 

 vapor 

 method 



No. 1. Puget Sound sockeye 



No. 2. Puget Sound sockeye 



No. 3. Alaska medium red 



No. 4. Alaska chum 



No. 5. Alaska pink or humpback 

 No. 6. Alaska red 



Per cent 

 62.44 

 61.84 

 69.97 

 73.48 

 74.12 

 70.88 



Per cent 

 15. 17 

 13.74 



7.81 

 2.88 

 4.75 

 5.26 



Per cent 

 20.25 

 21.77 

 20.40 

 21.33 

 19.75 

 21.79 



Per cent 

 2.50 

 2.73 

 2.58 

 2.57 

 1.98 

 2.35 



Per cent 

 0.79 

 1.10 

 1.09 

 .83 

 .50 

 .64 



Per cent 

 0.0403 



.0437 



.04965 



.0563 



.0404 



.0455 



Per cent 



0. 0348 



.0410 



.0557 



FRESH SALMON (CAUGHT MAY 7, 1912), EDIBLE PORTIONS 



Puget Sound sockeye 



Puget Sound steelhead or salmon trout. 



67.48 

 67.89 



8.86 

 9.39 



22.24 

 21.80 



1.36 

 1.35 



0. 0121 

 .0135 



0. 0205 

 .0218 



" Each sample is average of two or more cans. All samples, except No. 2, are old form 1-pound tall cans. 

 No. 2 is i.!2-pound flat cans. 

 •" Represents the fat. 

 ' Represents the salt. 



« Foods and their Adulteration, etc., p. 135. By Harvey W. Wiley. 8°, Philadelphia, 1907. 



™ Pacific Fisherman, Vol. VI, No. 1, January, 1908, p. 21. 



" Salmon Canning Industry of North America. By H. M. Loomis. Original communications. Eighth 

 International Congress of Applied Chemistrv, Washington and New York, Sept. 4 to 13, 1912. Vol. 

 XVIII. pp. 239-245. The Rumford Press, Coiicord, N. H. 



