50 INTRODUCTORY 



shops ; they prepare the fish by methods which 

 add enormously to its food value. Fried fish, 

 potatoes and bread form one of the most cheap 

 and admirable meals obtainable, and nothing 

 could be more nourishing for those who have 

 hard physical work to perform. Fried fish 

 shops in industrial localities should therefore 

 be encouraged, and working people should be 

 persuaded to eat, and taught how to fry fish 

 with oil, butter, fat or margarine in a paste 

 made with meal and eggs. Bradford, with a 

 large population of foreign origin, accustomed 

 to food cooked in oil and fat, has 303 fried fish 

 shops, which in 1916 supplied 5,000,000 fried 

 fish meals, in one year, at an average cost to the 

 purchaser of under 2ld. per meal. 



As to the food value of the herring, another 

 quotation from the Fish Trades Gazette of 

 March 31st, 1917, may be of interest. The 

 analyses show that its food value varies 

 much, according mainly to the proportion of 

 fat present. A pound of the flesh of the fresh 

 herring may furnish from 360 to 1,095 calories ; 

 even a spent fish may furnish 400 calories. 

 About 30 per cent, of the fish as purchased is 

 refuse and waste, and calculation shows that 

 three moderately large fresh herrings, or four 

 smaller ones, will furnish all the protein and 

 most of the fat required by a man in a day, 

 while two fat fresh herrings may do so in 

 regard to the protein and nearly all in regard 

 to the fat. For instance, the mean of the 



