478 REPORT OF COMMISSIONER OF FISH AND FISHERIES. UQl 



Table III.— Analyses offish. Composition of flesh, #c.— Continued. 



EiBd of fish. 



Spent fish— Continued. 



Salmon, land-locked {Salmo salar, 

 subps. sebago). Male 



Salmon, land-locked (Salmo salar, 



subsp. sebago) . Female 



Average of two specimens 



PKEPARBD FISH. 



Dried. 



13 S 



Is, 



r 



.Desiccated cod. 

 bone and dried . 



Flesh freed from 



Salted. 



Mackerel (Scomber scombrua). "No.l 

 mackerel" 



Salted and dried. 



Cod (Gadus morrhua) " channel fish" 

 Cod (Gadus morrhua) "boat fish"... 



Average of two specimens^ 



Boned cod. "Flesh freed from bone . 



Desiccated cod. Flesh freed from 



bone and dried 



Salted, smoked, and dried. 



Haddock "Findon haddie" (Melano- 



grammus ceglefinus) 



Halibut (JSippoglossus americanus) . 

 Halibut (Hippoglossus americanus) . 



Average of two specimens 



Herring (Olupea harengus) 



Canned. 



Mackerel {Scomber scombrus) 



Salmon (Oncorhynchus chouicha) 



Salmon (Oncorhynchus chouicha,) 



Salmon (Oncorhynchus chouicha) 



Average of two specimens 



Sardines ( Olupea pilchardus) 



Tunny. "Horse mackerel." (Orey- 



nus secundo-dorsalis ?) 



Mackerel (Scomber scombrus) , ' ' No. 



2 mackerel, " salted 



Mackerel (Scomber scombrus) , " No. 



2 mackerel," salted 



Average of two specimens 



Smoked haddock (Melanogrammus 



ceglefinus) 



79 



28 

 218 



94 



29 



96 



241 



"S7 



240 



95 



219 



275 



Per ct. 



2.88 



10.60 



20.95 

 20.22 

 20.58 

 19.13 



6.60 



2.06 

 13.05 

 12.87 

 12.96 

 11.66 



1.93 

 0.53 

 2.19 

 0.41 

 1.30 



11.16 

 10.30 





Per ct. 



77.88 



79.20 

 78.54 



15.25 



42.19 



53.62 

 53.54 

 53.58 

 54.35 



11.65 



72.56 

 51.06 

 47.70 

 49.38 

 34.55 



68.18 

 65.86 

 62.23 

 57.55 

 59.89 

 56.37 



72.74 



43.23 



43.62 

 43.43 



5.59 68.73 



Per ct. 



22.12 



20.80 

 21.46 



81.87 



47.21 



25.43 

 26.24 

 25. 84 

 2&52 



81.75 



35.38 

 35.89 

 39.43 

 37.66 

 53.79 



29.89 

 33.61 

 35.58 

 42.04 

 38.81 

 46.63 



27.26 



47.33 



45.22 

 46.27 



25. 68 



In water-free SQbstance, 



_ a 



Per ct. 

 16.84 



17.65 

 17.24 



74.56 



22.05 



21.17 

 21.67 

 21.42 

 22.12 



71.62 



23.68 

 18.15 

 23.00 

 20.57 

 36.44 



19.91 

 21.29 

 19.69 

 19.20 

 19.44 

 25.31 



21.52 



16.86 



17.71 



17.28 



21.78 



Per ct. 

 4.01 



1.95 



2.98 



1.90 



22.59 



0.25 

 0.44 

 0.34 

 0.32 



0.17 

 15.61 

 14.44 

 15.03 

 15.82 



8.68 

 11.06 

 14.55 

 21.49 

 18.02 

 12.71 



4.05 



27.94 



24.84 

 26.39 



2.25 



Per ct. 



1.27 



1.20 

 1.24 



5.41 



4.01 

 4.13 



4.08 

 4.08 



5.24 



1.53 

 2.13 

 1.99 

 2.C6 

 1.53 



1.30 

 1.26 

 1.34 

 1.35 

 1.35 

 5.61 



1.69 



2.53 



2.67 

 2.60 



In computing the mineral matter in the salted fish, it was assumed that the percentages of mmeral 

 matters properly belonging to the fish would bo the same as in corresponding specimens of fresh fish, 

 ibese percentages are computed for the salt fish, and the excess of ash founl ija the salt fish is taken 



