KEPOKT OF THE COMMISSIONER OF FISHERIES XXV 



IODINE CONTENT OF SEA FOODS 



In recent j^ears a luck of iodine in food and drinkin<r water lias been 

 recoo:nized as one of the most important causes of endemic <2;oiter, 

 cretinism, and other disorders of the thyroid fjland. Thj-roxin, the 

 active principle of the thyroid ^land, has been shown to be an iodine 

 compound. Various observers have shown that it is only necessary 

 to haA'e small amounts of iodine in the food or drinkino; water to 

 enable the thyroid <iland to function properly. 



Pliysiologists and physicians recently have called attention to the 

 prol)al)ility that sea foods nii^jht constitute an afri'eeable and con- 

 A'enient source of iodine for the public at large. In order to supply 

 exact information on this subject, an investio;ation of the iodine con- 

 tent of sea foods was made in the fishery products laboratory. The 

 iodine content of a large number of fresh and salt water fish and 

 shellfish was determined. The work showed that oysters, clams, and 

 lobsters are unusually rich in iodine, containing about 200 times 

 as much as suth common foods as beefsteak, milk. eggs. etc. Shrimp 

 contain about 100 times as much and crabs and most marine fish 

 an average of about 50 times as much. Fresh-Avater fishes Avere found 

 to contain A^ery small amounts of iodine, the quantity being about 

 the same as that found in milk, eggs, beefsteak, etc. The results of 

 these determinations haA-e been published in Bureau of Fisheries 

 Document No. 967. 



EDUCATIONAL AVOKK 



The educational AAork carried on under the auspices of the bu- 

 reau is i^robably one of the most effectiA^e agencies in relieA^ng 

 postAAar depression in the fishing industry. In the past difficulty 

 has been experienced in marketing the catch of abundant well- 

 knoAA'n food fishes. American liouseAviA-es, as a rule, lack specific 

 knoAA'ledge of the delectable qualities of many of our abundant 

 fishes and are not skilled in the many attractiA'e AAays of preparing 

 fish, nor are they acquainted Avith many of the nutritiA^e and health 

 properties of fish as food. In an attempt to remoA'e these obstacles 

 to a more general consumption of fish special attention aa as giA'en, 

 through lectures, demonstrations, and the dissemination of informa- 

 tiA-e matter, to better acquaint houscAvives Avith this valuable food. 

 Most of this Avork AA^as carried on by an expert in fish cookery, Avork- 

 ing under the auspices of the Bureau of Fisheries. Especially suc- 

 cessful Avork was conducted in Boston, Ncav York, and Chicago. 



FOREIGN TP^VDE INFORMATION 



The United States is both a large importer and an exporter of 

 fishery products. Information on the condition of the fisheries and 

 markets in foreign countries, including domestic products, is of 

 special interest to our producers. The bureau has an especially 

 close contact AA-ith the fishing industry and has lists of firms en- 

 gaged in the various manufacturing phases, and for these reasons 

 is able to establish direct contact AA-ith the different groups and 

 supply the specific valua])le information direct to those most con- 

 cerned. Over 3.500 individual market letters have been mailed to 



