[49] CHEMICAL COMPOSITION AND VALUE OF FISH FOR FOOD 279 
OF FISH. 
Résumé—Continued. 
Flesh, edible portion. 
Whole or dressed fish. 
Ingredients of solids 
Edible portion. 
3 
A 
. re 
Sy ad Pe 
(nutrients). : BLO ° 
f aa 8 
ies QS ; z 2 | 
1 § os B a2 
oa 2 | $e E 8 ae 3 
= ore g 3 | 80 Pp 
# alee a BR | 24 g 
. ‘ 3 ae £3 oa on 3 
S a 5 ree (a a 2 = rs a | SA 4 
E E 4 a Ss | 6 B 4 a a a. | oa 
— =| — — 
| 
Pr.ct. | Pr.ct. | Pr.ct. | Pr.ct. |Pr. ct | Pr.ct. | Pr.ct. | Pr.ct. | Pr.ct. | Pr.ect. | Pr. ct. 
75.33 | 24.67 | 20.24| 2.87| 1.56| 49.43 | 3810] 10.23) 1.45 | 0.79) 12.47 XLV 
67.77 | 32.23| 19.43| 11.32| 1.48] 48.87] 34.65) 9.93 | 5.79] 0.76] 11.48 XLVII 
71.54 | 28.46| 20.68| 6.69) 1.00] 57.93; 30.10] 870| 281] 0.46) 11.97 XLVII 
70.10 | 29.90] 14.49| 14.15| 1.26| 47.73 | 36.65) 7.57 | 7.39) 0.66) 15.62 Xx 
79,61 | 20.39| 18.55| 047| 1.37| 5873) 32.86) 7.66) 0.19| 0.57} 842) LIT 
72.08 | 21.92| 19.72| 1.02| 1.18) 5684] 33.73| 851] 0.44) 0.48) 9.43) LOL 
75.34 | 24.66] 19.17| 4.37| 1.12} 44.27| 41.99| 10.68| 244] 0.62) 13.74 XXXV 
78.34 | 21.66| 17.65} 2.84] 1.17| 43.82| 44.00) 9.92| 1.60] 0.66) 12.18 XXXVI 
78.40 | 21.60] 1629) 4.04] 1.27 | 49.26 | 39.78 | 8.27| 2.05! 0.64} 10.96 | XL 
79.53! 20.47! 17.31] 1.96/ 1.20) 47.50 | 41.75 | 9.09 | 4.031 0.63] 10.75 | XLI 
| | | 
) | { 
| | | | 
66.00 | 34.00] 21.10 | 11.04) 1.86 | 001! 5808) 1856| 9.71! 1.64] 29.91 | XXIX 
50.85 | 49.15 | 1843 | 15.57| 1.64) 866) 46.45) 16.83) 14.22) 1.40/ 32.455 XXVIII 
35.60.| 64.30 | 31.57 | 18.66| 2.37| 45.02 19.57] 17.36] 10.26] 1.30) 28.92 XXXII 
51.35 | 48.65| 26.45| 0.38 | 1.90 |......-- | 51.35) 26.45] 0.38) 1.90 | 28.73 XXV 
big | 48.08 | 23.67| 0.24] 1.84| 25.98| 3843] 17.52) 0.18) 1.39] 19.09 | XEXOKLV: 
404 | 45.76 | 24.87| 0.91] 1.86| 25.75] 39.95| 18.46} 0.68] 1.35 | 20.49 XXXVII 
52,50 | 47.49 | 25.00| 0.51| 1.87| 25.87| 38.69 17.90| 0.43| 1.37| 19.79 | 
42.66 | 57.34 | 21.37| 22.84| 1.63 | 27.72 | 30.83 15.45| 16.51| 1.18| 33.14| XLII 
matters properly belonging to the fish would bear the same ratio to the flesh (albuminoids plus fats), 
as Salt.” 
+Under ‘Whole or Dressed Fish,” two samples. 
