[13] NUTRITIVE VALUE OF FISH AND INVERTEBRATES. 



Table IX. — Percentage of water-free substance, ^-c. — Continued. 



445 



Kinds of fish. 



Fkesu fish— Continued. 



Lamprey eel . . . 

 Bel, salt-water 



Poiupauo 



Alewifo 



Ma-.'kerol 



Mullet 



Porgy 



Halibut 



Slu'cpshead 



White perch... 



Pollock 



Ciscc 



Mascalouco 



Black bass 



Spent salmon j 



Stiipetl bass 



Brook trout 



Bluolish ^ 



Spent laud-locked salmon- 



BuffiiloUsh 



Ked suapper 



Weaktish 



Blacklish 



Smelt 



Kingiish 



Yellow perch 



Sea bass 



Grouper 



Pickerel 



Pike perch 



Pickerel 



Pike perch 



'i'oiucod 



Ked bass 



ITaddock 



Cusk 



Skate 



Cod 



Hake 



Flounder 



Flounder 



Shad roe . 



PBKSERVED FISH. 



Cod, boned, steam-dried, and ground 



Cod, boned, ste.im-dried, aiul ground (salted) 



FTorring, salted, smoked, and dried 



Tuu7iy, "Horse mackerel," canned 



Mackerel, salted 



Mackerel, salted, canned -. 



Sardines 



Salmon, canned 



Halibut, salted, smoked, and dried 



Mackei el, canned 



Cod, salted and dried (boned) , 



Cod, halted aDd dried 



Canned "Findon haddie," smoked haddock 



Haddock, "Findon haddie," salted, smoked, and dried , 



tH a a) 



o © N 



Percentages of water-free substance 

 in flesh. 



Maximum. Minimum. 



30.20 

 32. 02 



35.99 



28. 02 

 29.87 

 27.99 

 24.36 



25.18 

 24.73 

 24. 24 

 24. 22 



22. VI 



23. 05 



21.84 



21. 93 



21.04 

 20.48 



19.70 



19.29 



16.63 



42.04 

 39.43 



26.24 



26.60 



21.82 



21.33 



20. 32 

 20.85 

 20. 92 

 24.23 



21. 39 

 21.80 

 20.27 

 20.16 



20.80 



18.64 

 19.84 



19.57 



20.15 

 20.16 



16.52 

 Li. 96 



33.61 

 35.89 



25.43 



CLASSIFICATION OF FISH BY THEIR COMPOSITION. 



On tlie basis of the figures of Tables VII, YIII, and IX, I have 

 atteiiix^ted a classification of the specimens of fish by their content of (1) 

 fiesh, (2) water-free substance in flesh, and (3) water and fats. With 

 the i'oUowiug figures, the classifications will need no further explaua- 

 tiou. Where more than one sj)ecimen was analyzed the averages of the 



