704 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
47. Herring. Furnished by Mr. Blackford. Four whole fish. 
Weighings in preparation for analysis. 
Constituents. 
a. 
b. 
c. 
d. 
Total. 
Grms. 
Grms. 
Grms. 
Grms. 
Grms. 
Flesh 
136.5 
163.0 
121.5 
131. 5 
552.5 
Refuse 
142.0 
129.0 
83.0 
143.2 
497.2 
Loss 
5.9 
10.2 
5.5 
9.5 
31.1 
Total 
284.4 
302.2 
210. 0 
284.2 
1,080.8 | 
48. Sheepshead. Furnished by Mr. Blackford. Florida. One fish, entrails re- 
moved. 
49. Turbot or Greenland halibut. Furnished by Mr. Blackford. Newfoundland 
One whole fish. The fish had been frozen and partly thawed. 
52. Yellow pike perch or wall-eyed pike. Furnished by Mr. Blackford. Two whole 
fish, of which the heavier had considerable immature spawn. 
Weighings in preparation for analysis. 
Constituents. 
a. 
b. 
1 
Total. 
Flesh 
Grms. 
232.5 
Grms. 
230.2 
Grms. 
462.7 
Refuse 
369.2 
273.5 
642.7 
Loss 
9.8 
7.5 
17.3 
Total 
611.5 
511.2 
1, 122. 7 
1 
53. Black bass (large-mouthed black bass). Furnished by Mr. Blackford. One 
whole fish. 
77 and 78. Salmon. Samples received from Mr. Atkins. Penobscot River, Maine. 
The specimen consisted of two females, whole fish, which were analyzed separately 
as Nos. 77 and 78. Mr. Atkins writes: “ The two females, weighing 24 pounds, are 
in good condition, well fed and fat, though a little inferior to what might have been 
obtained in May or early in June. The salmon season is about closed and fish are 
scarce.” 
79. Desiccated cod. From Mr. A. R. Crittenden, Middletown, Connecticut. The 
specimen, called “ Alden’s Fresh Codfish ” was a finely pulverized, yellowish-white 
material, of agreeable odor and attractive appearance. It was stated to be prepared 
by a process invented by Mr. Alden, of Gloucester, Massachusetts, well known for his 
connection with the indention of the process of manufacturing condensed milk. The 
commercial enterprise has, I am informed (October, 1881), since been transferred to the 
Hurricane Isle Fish Company, Rockland, Maine, which is now preparing the product 
under the name of “ Evaporated Fish.” Their process of manufacture is described in 
one of their circulars as follows : “ The fresh fish are brought in daily as caught, to the 
island, which is 12 miles out at sea. They are at once dressed, while perfectly fresh, 
and the pure flesh put into a large open evaporating pan with a steam jacket. This 
pan is provided with steam machinery, which keeps the flesh in constant motion 
until it is sufficiently dried. During the process one-half pound of common salt is 
added to each 100 pounds of pure flesh, not, however, for the purpose of preserving 
the product, but simply to improve the flavor ; more salt will be required while cook- 
ing. At no time is the heat in the pan allowed to reach that of boiling water. No 
destructive distillation takes place and nothing but water is removed from the fish. 
After removing the product from the evaporating pan it is sifted to remove any bones 
which may have accidentally been left in the flesh.” 
80. Desiccated cod — “Alden’s Salt Cod-fish.” Received from Mr. A. R. Crittenden, 
Middletown, Connecticut, This is said to be similar to No. 79, except that more 
