of the Salmon in Fresh Water. 

 TABLE I. Continued. 

 October and November. 



167 



TABLE II. 

 Showing Calories per 100 grins, of flesh of the various groups of fish. 



It will be seen in this : 



1. That the food value of salmon flesh is throughout the season greater 

 when the fish is a fresh run fish, than when it has been some time in 

 fresh water. 



2. That the food value of salmon flesh diminishes as the season, 

 advances, both in estuary fish and upper-water fish. 



3. That the flesh of salmon caught in the higher reaches of rivers, in 

 October and November, is of much less value than other salmon flesh 

 being little more than half the value of the flesh of early estuary fish, 

 and little more than two-thirds of that of earlier upper- water fish. 



Food Value of Entire Fish at different Seasons. 



The total food value of a salmon depends on the amount of flesh in the 

 fish, and on the quality of that flesh. The amount of flesh possessed by 

 a fish depends on the length of the fish and on its muscular develop- 

 ment. These three factors and the resulting food values are shown in 

 the following Table : 



TABLE III. 



Showing Total Food Value of average fish of the various groups offish, 

 expressed as calories. 



