1022 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [4] 



By comparing these results in their different bearings we are led to 

 the following conclusions, which are not without interest : 



(1) The greater the proportion of water contained in the ilesh of a 

 ii.sh the smaller is the proportion of fat, as is also the case with the 

 mammalia. 



This will readily appear from the tables given above. It will be 

 seen, for instance, that all our most common fishes — the perch, pike, 

 pike-perch, etc., and also the cod — contain in their flesh about 80 per 

 cent, of water, while the proportion of fat amounts to a little over 1 per 

 cent, or less than 1 per cent.* On the other hand, such fishes as the 

 salmon, sturgeon, eel, etc., which contain much fat, have a far smaller 

 proportion of water. The greatest proportion of fat was found in the 

 liver of the eel-pout, which also contains the smallest proportion of 

 water. One and the same fish, if it has mo e fat, will have less water, 

 as will be seen from the following examples : 



Salmon (according to Almen)... . 

 Salmon (according to m\ analysis) 



Eel (according to Payen) 



Eel (accordioig to Alnien) 



Water. 



70. 33 

 62.02 

 62. 08 

 52. 78 



Tat, 



10. 12 

 L4.82 

 23. 86 

 32. 88 



(2) In general it may be said that the more expensive a fresh fish is 

 the more it contains of nutritious matter. In this respect it will be in- 

 structive to compare, on the one hand, the figures showing the propor- 



fessor Kosty tsch eft". Aside from one evidenl misprint, the figures are the same ashere 

 given, except that in the shield-fish (Pelecus vulgaris) the percentage of fat is f>.s7 

 instead of 5.08, and in the balyk of whitefish {Coregonus leucichthys) the fat is 1:5.17 

 instead of 13.07 per cent. The- names are somewhat different, and the Latin names 

 are added. As they are (it is to'be presumed) the author's translation into English, 

 the names are inserted here, by the aid of Professor Atwater, to supplement the names 

 as here translated from Professor Kostytschef's article. 



Fresh fishes. — Flesh ot Sig, Coregonus Baerii; Pike-perch, Lucioperca sandra; Cod- 

 fish, Gadus morrhua : Carp, Cyprinns carpio ; Pike, Esox hicins: Crucian carp, Caras- 

 sius rulgarin; Gadus vavaga; Smelt, Osmerus eperlanus ; Salmon, Salmo salar; Sal- 

 mon-trout, Salmo trutta; Sturgeon, Aeipenser gulden staedtii ; Sterlet, Aeipenser mili- 

 ums; Clupeaharengusv&T. membras; liver of Burbot, eel-pout, Lota vulgaris. 



Preserved fishes. — Sailed and dried entire Osmerus spirinchus; marinated entire Ma- 

 lt itn vulgaris; salted salmon, fiesh of Salmo sahir ("Sernga"); salted flesh of the 

 halibut, Hippoglossus maximus; salted flesh of the great sturgeon, Aeipenser huso; 

 marinated entire river lamprey, Peirtmyzon fluviaiilis; salted and smoked ilesh of 

 Pelecus vulgaris : salted and smoked Ilesh of Alburnus chaleoides; salted flesh of Cas- 

 pian shad, Alosa easpica : salted caviare of Coregonus species ; fresh caviare of sturgeon ; 

 salted and drie d Ilesh of Leuciscus rutilus var. easpica; dried ilesh of codfish, Gadus 

 morrhua : salte d and dried backs of Coregonus leucichthys (" Balyk") ; salted and dried 

 backs of sturgeon ("Balyk ") : dried cartilaginous dorsal chords (" Vezeega"). 



The Osmerus spirinchus here is the smelt of the tables: the Pelecus vulgaris the 

 shield-fish; the Alburnus calcoides, smoked herring; the Alosa easpica the Astrakhan 

 herring ; the salted caviare, the roe of Coregonus Baerii; the Leuciscus rutilus, thevobla, 

 and the Coregonus leucichthys the whitefish. — Editor.] 



*[The original has ''or not less than 1 per cent.;" probably a misprint.] 



