\ r. 



[-5G REPORT OF COMMISSIONER OF FISH AND FISHERIES. [24] 



CLASSIFICATION OF FISH, FRESH AND PRESEEVI^^D, AS FOUND IN THE 

 MARKETS, ON BASIS OF PEE C ENTASES OF ACTUAL NUTRIENTS. 



Specimens containing over 'ZQ per cent, of nutrients (protein, fat, and mineral matters). 





o S 



Kind of fish. 



1 Desiccated cod ' 



1 Canned sardines 



2 Canned salmon 



^ ! Canned salt mackerel 



Kind of fish. 



Salt mackerel , 



Smoked halilnit 



California .salmon, sections of body 



Per cent. 

 36.4 

 35.1 

 31.8 



S2)ecimens containing ietioeen 30 and 20 per cent, of nutrients (water-free substance). 



Smoked herring 



Canned mackerel 



Canned tunny 



Boned salt cod* 



Canned smoked haddock 

 Salmon, entrails removed 



Salmon, whole ' 23. 9 



Eel, skin, head, and entrails re- j 



moved. 22. 7 



Spanish mackerel, whole 20.9 



Halibut, sections of body i 20. 2 



Specimens containing between 20 and 10 per cent, of nutrients. 



Salmon trout, entrails removed . . 



Saltcod^ - 



Sttirgeon, sections of body 



Poilock, head and entrails re 



moved - . 



Smoked haddock 



Biitter-iish. whole 



Hc-riiuij:, whole 



Lam prey eel, whole . - 



Mackerel, entrails removed ....... 



Pompano, whole 



Mackerel, ■^rhole 



Shad, whole 



Yellow perch, en ti ails removed. . 



Whiteflsh, whole 



Salmon trout, whole 



Alewife, whole 



Cisco, whole 



Spent salmon, whole 



Sheepshead, entrails removed. . 

 Cod, head and entrails removed. 



Mascalonge, whole 



Smelt, whole 



Pickerel,* whole 



Brook trout, whole 



Striped bass, entrails removed . . 

 Spent land-lockod salmon, whole 



Blueiish, entrails removed 



Pickerel,''' whole - 



Red snapper, entrails removed. . 



Cusk, entrails removed 



Mullet, whole 



Black bass, whole 



Buffalo-fish, entrails removed 



Weakflsh, whole 



Porgy, whole 



Striped bass 



12.2 

 12.2 

 12.1 

 12.0 

 11.6 

 11.6 

 11.4 

 11.3 

 11.1 

 10.8 

 10.8 

 10.7 

 10.6 

 10.6 

 10.2 

 10.1 

 10.0 

 10.0 



Specimens containing less than 10 per cent, of nutrients. 



Blackfish , entrails removed 



White perch, whole 



Sea bnss, whole 



2 I Eed i:i(ini)er, entrails removed.. 

 1 I Kinofisb, wliolo 



Haddock, entrails removed 



Skate, left lobe of body 



Cod, Avhole 



Pike perch, 6 whole 



Blackfish, whole 



Hake, entrails removed 



Tomcod, whole 



Yellow perch, whole 



Flounder, entrails removed 



Pike perch,'' whole 



Sheepishead, whole 



Flounder,* whole 



Red bass, whole 



Flounder,^ whole 



8.0 

 7.4 

 7.3 

 7.2 

 7.1 

 7.1 

 6.8 

 6.7 

 6.0 



1 Flesh freed from bones and artificially dried, 

 codfish." *Il.luo. ''E.ret. ^ S. vit. '' S. canad. 



^ The flesh of ordinary salt codfish. 

 s Ps. am. '■> Par. dent. 



^Ordinary "salt 



ECONOMIC APPLICATION OF THE RESULTS OF THE ANALYSES* 



111 estimating their nutritive v^alnes, the coustituents of our ordinary 

 food materials may be succinctly classified as follows : 



1. Edihle substance : e. g., the flesh of meats and fish, the shell con- 

 tents of oysters. 



*Tbe followinpj explanations regarding the nutritive values of fish and other food- 

 materials are adapted, by request, from statements prepared for the food collection of 

 the National Museum. 



