ril] NUTRITIVE VALUE OF FISH AND INVERTEBRATES. 

 Table VII.— Comj»oii*»<m of flesh of food-fishes, ^c— Continued. 



443 



1 In respect to percentage of nntrieaits, -with no reference to flavor. 



» Shell contents aa commonly sold, including whole of flesh and part of liquids. 



PEOPOKTIONS OF FLESH EST THE BODIES OF THE SPECIMENS OF 



FISH. • 



As was stated in tlie description of the methods of analysis, the speci- 

 mens were received for analysis in the forms in which they are ordi- 

 narily sold in the markets— some whole, others dressed. They were 

 weighed as received, and the flesh, thereupon, separated from the skin, 

 bones and other organs as perfectly as could conveniently be done. 

 The flesh and the refuse matter thus separated were each weighed and 

 their percentages computed with results as set forth in Tables Y and 

 Vin. More or less of the flesh adhered to the skin and bones ) but the 

 quantities thus neglected were extremely small in proportion to the 

 whole amount, and the figures in the tables are practically correct. The 

 flesh, except in the fatter specimens, consisted mainly of muscular tissue. 

 The proportions in the specimens of entire (not dressed) fish are re- 

 capitulated in Table VIII . 



