256 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [26] 
ning. i hope to be able to prosecute it further in both the directions 
named. Meanwhile it may be proper to consider some of the results 
already attained. 
I do not yet feel prepared to enter upon the discussion of the chemical 
constitution of the flesh, and will therefore confine myself to the more 
practical question of the economic values of the samples analyzed, re- 
serving the more abstract subject until satisfactory data shall have 
been obtained. 
cs 
COMPARATIVE STATISTICS OF SAMPLES OF FISH. 
It will facilitate a comparison of the composition of the different sam- 
ples analyzed if we select some of the figures from the tables and place 
them in more convenient juxtaposition. 
Considered from the standpoint of the food value, fish, as we buy 
them in the markets, consist of— 
1. Flesh or edible portion. 
2. Refuse—bones, skin, entrails, &e. 
In Table I, under “ Proportions of flesh and refuse” are given the 
percentages of flesh and refuse in the samples as received from the 
markets. As explained above, there was a slight but unimportant loss 
of flesh, owing to the difficulty of separating it from the skin, bones, 
&e. Below are some of the percentages of refuse: 
Proportion of refuse—bone, skin, entrails, Sc. 
os P= 
ae ae 
Number of | #4 oa 
Kind of fish and portion taken for analysis. = Baniple: a3 2 
as SL 
oF Ee 
55 Bo 
ayn < 
Per cent. | Per cent. 
HMatibubsectionvol Od ys sasase. 222s watcclaain: s ceeeveslontsisiss cupicee sie IX A172) | bos dean ces 
Halibut, posterior part of body- -=-----sccccesss<c ceo sclceence acces I 24. 08 17. 90 
Salmon, entrails removed ....- -- XIV 23: 84" ||. cee bee 
Cod, head and entrails removed | XI 31287. lle. <melesee 
Codeheadand:entrails:removed 2222 - gscaac cote escc en esl Joc cccecees IOGE 85. 43 33. 65 
IMUCKELEMaOl Gr aac cia cS rc mci ee Seee re Den cee oe ae come XERORCIORS 351357 toe eine 
Mackerelewh ole: --2a= sa ceisshoee aes csee sees ea sesaces seed ; VIIL 39: 45) Nie cee seers 
Mackerels whole... 2-2 set cocle caus ons cocoa Sees stake. o eo oan er eeerel XEXEXE 49469) |pee nee eee 
MercxGnel may DOO. cams a macic a decncmenmoe cece cemeteries aoe XIII 54. 30 | 44, 69 
Pay OLOremmiate te ce msereeaieisijscte > Soncmmseicinmeeu con ce ene ee ee XXXII AT 20 oe eee cee 
MAC HRWANOlOmsie nictles cision se sibs cance amcchion neaepeebacmacees Soekmese xe ATCO! |e seis b 
PRC RMV DO] Oteecare isis taee cieicie's. cine fot pmicis nee anata ne hence ee eee VI 51. 69 48. 85 
IWENTTS EDEL CH SWHOlG ectesecic 5 cacacwcs or ccd Pot a eb cite dentene Ween e XLIV 595500 eee é 
AVEHITOMPCLCH MWN OLE <2 ce sceecicisccicccie sacs Cowes taeeboeee ceeecet oobee | XLVI 63. 76 61. 63 
DULIPOURDASS BWill OlOs seek ioh mcm wapsleiele isos. an =e sarees came eat VIL YOM base = p 
DPOLIPCAED AGS MWNOLOE-f o27h 2a Bie sacs nds Steck ce toh celdted sates te anes mlexe 58. 49 58. 20 
IROL EAMG) Cae ays Merle sa oeinG ales scm-hee Caan so eacnctesn case neers ae XXXT DSL ON eens 
RONG VemWNOLOaG aie manasa satoeels Jo ccicie sas oc oceee tes cosmese cance | XV 61. 66 59. 93 
HOUNDS VENtLAUS TOMOVEC 22.02 once Sees ccce-ce sais Seamodeceoen 100 LTBI iy fill Nee 
WTOUNCOL EW HOLOR teas acces «aloes a'< cise nso Sisisiotemulas noms eyelte deaattce XXII 68108) |e cceaeeee 
Next to the halibut, the salmon had the least waste and most flesh. 
Then follow salt cod, salt mackerel, fresh cod dressed, &e.; while 
