730 REPORT OF COMMISSIONER OF FISH AND FISHERIES 
TAble 5. — Composition of flesh of American specimens of preserved fish. 
Kind of fish. 
I Laboratory No. of 
specimen. 
Water. 
Water-free sub- 
stance. 
Albuminoids, 
etc. (by differ- 
ence). 
Fats. Ether ex- 
tract. 
Ash.t 
4 
Nitrogen. 
1 j 
Protein NX 6.25. 
a ® 
o 
irj Cg 
4 -«d ~r 
gx| 
Dried. 
Per ct 
1 Per ct. 
Per ct. 
Per ct. 
P. ct. 
1 
Per ct. 
P. ct. 
Per ct) 
P. Ct. 
Desiccated cod, ‘ 1 evaporated fish” 
(Gadus morrhua) 
79 
15.25 
[ 81. 87 
74. 56 
1.90 
5.41 
2. 88 
12.48 
| 77.97 
103. 41 
Salted. 
Mackerel (Scomber scomhrus) 
42 
42. 19 
j 47.21 
22. 06 
22. 59 
2. 56 
10. 60 
3. 38 
21.14 
99. 08 
Salted and Dried. 
t 
Cod (Gadus morrhua.) 
34 
53.62 
23.01 
21.17 
0. 25 
1. 59 
23. 37 
3. 98 
24. 87 
103. 70 
Do 
37 
53.54 
23. 75 
21.67 
0.44 
1. 64 
22.71 
4.14 
25. 86 
104. 19 
Do. (average of 2 specimens) . . 
Cod, boned, “boneless codfish” 

53.58 
23.38 
21. 42 
0.34 
1. 62 
23. 04 
4.06 
25. 37 
103. 95 
(Gadus morrhua) 
25 
54.35 
24. 17 
22.18 
0 32 
1.67 
21.48 
4. 20 
26. 25 
104. 07 
Desiccated cod, boned and ground 
! 
(Gadus morrhua) 
80 
11. 65 
81. 75 
71.62 
4. 89 
5. 24 
6. 60 
11.52 
72. 02 
100. 40 
Salted, Smoked, and Dried. 
Haddock (Gadus aeglefinus) .. 
88 
72. 56 
25. 38 
23. 68 
0.17 
1. 53 
2.06 
3.73 
23.29 
99.61 
Halibut (H. hippoglossus) 
28 
51.06 
35. 89 
18. 15 
15. 61 
2. 13 
13. 05 
2. 96 
18. 49 
100. 34 
Do 
218 
47.70 
39. 43 
23.00 
14. 44 
1.99 
12. 87 
3. 68 
23.01 
100. 01 
Do . (average of 2 specimens) . 
49. 38 
37. 66 
20. 57 
15. 03 
2. 06 
12. 96 
3. 32 
20. 75 
100. 18 
Herring (Clupea harengus) 
33 
34. 55 
53. 79 
36. 44 
15. 82 
1.53 
11.66 
5. 91 
36.94 
100. 50 
Canned'. 
Mackerel (Scomber scomhrus) 
94 
68. 18 
29.89 
19. 91 
8. 68 
1. 30 
1.93 
3. 14 
19. 63 
99. 72 
Salmon (Oncorhynchus chouicba) . 
29 
65.86 
33.61 
21. 29 
11. 06 
1. 26 
0. 53 
3. 37 
21.06 
99. 77 
Do : 
96 
62. 23 
35.58 
19.69 
14. 55 
1.34 
2. 19 
3. 20 
20. 02 
100. 33 
Do 
241 
57. 55 
42. 04 
19.20 
21. 49 
1. 35 
0. 41 
3. 12 
19.47 
100. 27 
Do (average of 3 specimens) . 
... 
61.88 
37. 08 
20. 06 
15.70 
1.32 
1. 04 
3. 23 
20. 18 
100. 12 
Sardines (Clupea pilchardus) * ... 
Tunny, “horse mackerel ” (Or- 
87 
56. 37 
43. 63 
25. 31 
12. 71 
5. 61 
3. 9K 
24.87 
99. 56 
cynus secundi-dorsalis) 
240 
72. 74 
27. 26 
21. 52 
4.05 
1.69 
3.47 
21.67 
100. 15 
Salt mackerel (Scomber scomhrus) 
95 
43. 23 
47. 33 
16. 86 
27.94 
2. 53 
9.44 
2. 66 
16. 60 
99. 74 
Do 
219 
43.62 
45. 22 
17. 71 
24. 84 
2. 67 
11.16 
2. 86 
17. 90 
100. 19 
Do .(average of 2 specimens) . 
43. 43 
46. 27 
17. 28 
26. 39 
2. 60 
10. 30 
2.76 
17. 35 
99. 97 
Smoked haddock (Gadus ajgle- 
finus) 
275 
68.73 
25. 68 
21. 78 
2. 25 
1 . 65 
5. 59 
3.58 
22. 29 
100.51 
* French, hut analyzed with American specimens. 
t Computed by assuming the ash to bear the same ratio to albuminoids, etc. Fat as in the fresh 
fish, the excess of mineral matter being taken as salt. 
