[3] CHEMICAL COMPOSITION OF FISH PRODUCTS. L02J 



The results of my analyses will be found in the following- tables:* 

 Table I.— Percentage of substances found in certain fishes. 



Name of fish. 



FliESH FISH. 



Coregonus Baerii (Russ. Sig.) 



Pike-perch ■ 



Common codfish 



Carp (Buss. ,"Sazan ") 



Pike 



Crucian (carp) 



Haddock (Russ.," Nava-ga")- 



Smelt 



Salmon 



Salmon trout 



Sturgeon (Russ., "Ositdr") .. 



Sterlet 



Sprat - 



Liver of eel-pout 



PRESERVED FISH AND FISH PRODUCTS. 



Dried smelt ; the whole fish, with the 

 hones 



Pickled anchovy; whole fish, with 

 hones 



Salmon (Russ., " Siomga ") 



Salt tin hot 



Salt sturgeon (Russ., " Beluga ") 



Pickled lamprey; whole fish, with- 

 out head and tail 



Smoked shield-fish 



Smoked herring (Russ.. "Shc- 

 maia") 



Smoked Astrakhan herring 



Roe of Coregonus Ba i rii .... 



Fresh roe of sturgeon 



Dried "Vobla" (kind of crucian ?) ... 



Dried cod 



" Balj It" of whitefish 



• l'..\l> k " oi sturgeon t - 



"Via'ziga" (i.e., the spinal cartilage 

 of sturgeon) 



Water. 



79. 13 



79.87 

 81.02 

 79. 89 

 80.70 



81.85 



7-. 38 

 62. Ol 

 7:.. 35 

 70. 02 

 70. 81 

 76. 11 

 45. 58 



47. 12 



60.72 



54. 65 

 61.85 



Extrane- 

 ous sub- 

 stances. 



44. 62 



59 ..■ 

 66.05 



56. 07 

 27.91! 

 25.23 



57. 55 

 30. 67 



50. 99 



2. 93 



3. 28 



:;. 4:. 



3. 92 

 :;. 1 1 



4. 56 

 4 99 

 4. 14 

 2.70 

 3. 1 1 

 3. 05 

 1 69 

 2. 54 



:;. 56 



3. 73 

 3 90 

 5. 57 



Gelatin 



::. to 

 :;. 55 

 4.24 

 •J.st 

 3.32 



2. If, 

 2. 8 : 

 5.08 

 1.71 

 1. 58 

 1.74 

 1.29 

 1.01 



3. 00 

 5.08 



I 09 



I 



Albu- 

 minous 

 matter. 



11.09 



12. 10 



10.11 



10.79 



1 1. 23 



9.44 



9. ! 



10.00 



12.98 



16.01 



18.04 



13.21 



13.40 



5.80 



3. 79 

 15.04 

 16.83 

 14.82 



18.48 



18.99 

 13.41 

 14.37 



'J5. 47 

 30. 18 

 50.44 

 14.91 



81. US 



0. IS 



Fat. 



1. .:: 



0. 07 

 1.42 

 0.33 

 0. 48 

 i). 59 

 3.1 - 

 14.82 



2. 49 

 5. 15 

 5. 59 

 4.89 



4; 69 



17. 14 

 12. 19 

 6. 82 



16.57 

 5.08 



10.21 



8.97 



12. 85 



9.88 



0.69 



18.(17 

 14.35 



0.0G 



Ash. 



Common 

 salt. 



1 22 

 1.00 

 1.11 

 1.14 

 1. IS 

 1.07 

 1.58 

 1.57 

 1.30 

 1.33 

 1.16 

 li. 'JO 

 1.71 

 0.01 



IS. 17 



11.56 

 11.65 



15.04 

 1 0. 52 



4. 19 

 9. 20 



11.43 

 9. 52 

 7.20 

 2. 31 



14.31 



5. 'JO 



5. 78 

 6.98 



3.52 



13.14 



9.90 

 11.21 



I.' 77 



;o. 03 



8. 38 

 7. 99 



s 98 

 <;. io 

 0.35 

 8.92 

 1 . 20 

 4 13 

 3,53 



* '■ Ilalyk" is the Russian term for the flesh of fish dried iit the sun. 



tThe"lialyk" investigated hy me was too dry; fresh "balyk" ought to contain at least 48 to £0 

 l>t i cent, of water, with corresponding amounts of oilier constituent puts. 



Table II. — Proportions of phosphoric acid and iron contained in certain fish products. 



Percem 



Phos. acid. lion. 



Flesh of Goregonus Baerii (Russ. " Sig.") 



Flesh of pike-perch 



Flesh of fresh cod 



Flesh of pike 



Flesh of haddock (Russ. "Navaga") .... 



Flesh of salmon 



Flesh of salmon -trout 



Flesh of sturgeon 



Flesh of sterlet 



Dried smelt (Salmo eperlanus) 



Flesh of salt turbot 



Flesh of Astrakhan herring 



Roe of sturgeon 



4711 

 J0U2 

 3731 



4-:;:: 

 3822 



2993 



:<104 

 3701 



4' 07 

 'J73H 

 0340 



0. 0031 

 i -11. '5 

 li. ('(118 

 0.0034 

 0. 0041 

 e. (l()35 

 0.(1010 

 0.0027 

 o. 0025 

 o. 1341 

 0. 0041 

 0.0020 

 0. 0047 



* Where nothing is specified, the substance analyzed is the flesh alone. 

 [At the International Fisheries Exhibition in London in 1883 there were displayed 

 in the Russian exhibit two printed charts of analyses oi' the fishes of Russia by Fro- 



