294 



MARINE PRODUCTS OF COMMERCE 



Table 74. The Mineral Content of Fillets. 

 (Per Cent by Weight of the Fresh Edible Portion). 



^ Samples first dried on steam bath and finished in electric air oven at 176° F (80° C). 



''Whole fresh fish. 



Note. Four units to the right of the decimal point equals parts per million (or mg 

 per kg). 



Source: Nilson, H. W., and Coulson, E. J., "The Mineral Content of the Edible 

 Portions of Some American Fishery Products," U. S. Bureau of Fisheries, Investigational 

 Rept.,4\ (1939). 



Table 75. Iodine Content of Sea Foods. 



Kind of sea food 



Mollusks : 



Clams, hard {Venus inercenaria) 

 Oysters ( Ostrea elongata Solander ^ ) 

 Oyster juice from "selects" 

 Scallops, giant {Pecten grandis) 



Crustaceans : 



Crabs, blue (Callinectes sapidus): 

 Soft, whole 

 Meat flakes 

 Lobster (Homarus americanus) 

 Shrimp (Peneus setiferus), headed 



