126 FISH CULTURAL ASSOCIATION. 
The proportions of water and solids in the flesh of various 
kinds of fish are much more variable than most people would 
suppose. Thus the flesh of flounder had 85 per cent. of water 
and only 15 per cent. of solids, while that of salmon 363 per 
cent. of solids and 634 per cent. of water, and the flesh of dried, 
smoked and salt fish have still less water. Among the more 
watery kinds of fish are the flounder, cod, striped bass and blue 
fish. Among those with less water and more solid sare mack- 
erel, shad, salmon and salt and dried fish. In brief, as com- 
pared with ordinary meats, the flesh of fish generally, though 
not always, contains more water. 
To get the actual nutritive substance in a sample of fish we 
must subtract first the waste—the entrails, bones, skins, etc.— 
which leaves the flesh. Then we must allow for the water in the 
flesh. What remains will be the total edible solid or actual 
nutritive substance in the sample. 
The percentages of total edible solids in the different samples 
analyzed were more varied than those of waste and of water. 
Thus too lbs. of flounder, as found in the markets, contained 
only 5 lbs of solids; too lbs. of lobster, 8 lbs.; haddock, g lbs; 
blue fish, 11 lbs.; cod, 12 lbs.; salt cod, 20 lbs.; salt mackerel, 15 
lbs: shad,16\lbs:; salmon, 27 lbs:; smoked herring,.28 tbs: 
THE NUTRITIVE VALUE OF FISH. 
The value of the flesh of fish as food, like that of other meats, 
is decided, not only by the total amount of nutritive materials, 
but also by the ingredients, of which the most important:are the 
albuminoids and fats. 
The albuminoids, such as wheat-gluten, white of eggs, lean 
meat, curd, etc., are the nitrogenous constituents of foods, which 
make the lean flesh of the human body, the muscle, the connect- 
ive tissues, skin, etc.,and are the most important of the nutrients. 
Next in importance are the fats, such as oil, lard, butter, etc.; 
and last in importance are the carbohydrates, such as sugar, 
starch and the like. With the albuminoids alone we might 
maintain life a good while; but with the fats and carbohydrates 
alone starvation would soon follow. Now the flesh of fish, like 
