CHEMICAL COMPOSITION OF FOOD-FISTIES. 
731 
Table G .— Composition of water-free substance of Jlesh of specimens of vlmerican Jishes. 
Proximate ingredients as directly determined. 
Kind of ftsli. 
Fresii Fish. 
Black bass (Micropterus salmoides) 
Blackfish (Hiatula onitis) 
Common flounder (Paralichthys dentatus) 
Haddock (G-adus aeglefinus) 
Herring (Clupea harengus) 
Muskellunge (Esox nobiiior, 
Mackerel (Scomber scombrus) 
Spanish mackerel (Cybium maculatum) 
White perch (Roccus americanus) 
Do 
Do (average of 2 specimens) . . 
Pike perch (Stizostedion vitreum) 
Porgy (Diplodus argyrops) 
Red snapper (Lutjanus blackfordi) 
Do 
Do (average of 2 specimens) . . 
California salmon (Oncorhynchus chouicha) .. 
Shad (Clupea sapidissima) 
Sheepshead (Diplodus probatocephalus) 
Smelt (Osmerus mordax) 
Brook trout (Salvelinus fontinalis) 
Turbot (Platysomatichthys hippoglosoides) .. 
Spent Fish. 
Salmon (Salmo salar) (male) . . 
Do (female) . . 
Do (average of 2 specimens) . . 
Land-locked salmon (Salmo salar, subsp. se- 
bago) (male).. 
Land-locked salmon (Salmo salar, subsp. se- 
bago) (female). . 
Do (average of 2 specimens) . . 
Preserved Fish. 
Salt mackerel (Scomber scombrus) 
Salt cod (Gadus morrhua) 
Do .-. 
Do (average of 2 specimens) . . 
Boned cod (Gadus morrhua) 
Smoked halibut (Hippoglossus hippoglossus) . 
Smoked herring (Clupea harengus) 
Canned salmon (Oncorhynchus chouicha) 
Laboratory Ho. of 
specimen. 
Extractive matters. 
Cold-water extract, 
not coagulated. 
Albumen, coagulat- 
ed from cold-water 
extract. 
Gelatin. Hot-water 
extract. 
Insoluble protein. 
Fats. Ether extract. 
* ^3 
Total. 
P. ct. 
P.ct. 
P. ct. 
P. ct 
P.ct. 
P. Ct. 
P. ct. 
53 
10. 49* 
9. 54 
14. 48* 
4.47 j 
5.57 
38 
7. 46* 
11. 32 
15. 79* 
51.00* 
12.20 ; 
5. 54 
103. 31 
22 
12. 77 1 
6.51 
24. 071 
5.18 ! 
8. 63 

21 
6. 18t 
7. 89 
16. 361 
65. 06 
0. 78 
8. 72 
104. 99 
47 
4. 51* 
5. 23 
9. 46* 
35. 55 
4.83 
45 
9. 55* 
6. 95 
10. 20* 
56. 71* 
10. 70 
6. 63 
100. 74 
30 
8.61* 
7. 27 
5.74* 
47. 371 
27. 04 
5. 02 
101. 05 
43 
6. 96* 
3. 92 
9. 22* 
29. 56 
4. 71 
44 
6. 76* 
7. 35 
13. 39* 
23. 07 
4. 56 
40 
8. 88* 
9. 78 
11. 04* 
51. 47* 
10. 42 
5. 27 
96.86 
7. 82* 
8. 57 
12. 22* 
16. 75 
4. 92 
52 
13. 14* 
5. 87 
16. 98* 
52. 15* 
2. 31 
6. 75 
97.20 
31 
6. 35* 
10. 64 
7.41* 
44.401 
28. 04 
4.81 
101.65 
20 
8. 38f 
7. 30 
l6. 831 
60. 84 
2. 85 
5.82 
102. 02 
26 
8. 16t 
8. 12 
12.751 
56. 09 
8. 58 
5.86 
99. 56 
8. 27 f 
7.71 
14. 791 
58. 46 
5. 72 
5. 84 
100. 79 
27 
4. 85t 
4.21 
4. 741 
32. 02 
51. 59 j 
2. 98 
100. 39 
32 
6. 68* 
6. 57 
6. 63* 
43. 601 
34.50 | 
4. 58 
102. 56 
48 
5. 11* 
7. 11 
11. 98* 
24.02 
i 3. 93 
23 
16. 23 1 
3. 02 
25. 071 
37. 50 
9.76 
10.08 
101. 66 
24 
11.441 
8. 01 
9. 88t 
55. 74 
11.61 
I 6.33 
103. 01 
49 
7. 04* 
0. 42 
12. 89* 
28. 14* 
50.36 
4.47 
103. 32 
35 
9. 18* 
4. 69 
9. 66* 
53. 09* 
17. 66 
4.51 
98. 79 
36 
6. 27* 
4. 59 
13. 92* 
12. 98 
5.36 
7. 73* 
4. 64 
11. 79 
15. 32 
4. 94 
40 
9. 18f 
2. 94 
8. 88* 
18.12 
5. 76 
41 
10. 56t 
5. 14 
10. 58* 
9. 36 
5. 76 
9. 87t 
4. 04 
9. 73* 
13. 74 
5. 76. 
42 
6.17* 
0. 50 
2. 91* 
26. 81* 
39. 08 
»'* 
1 22.76 
I 
98. 23 
34 
3. 26* 
1.07 
10. 38* 
32/67* 
0. 53 
53. 82 
101.73 
37 
2.56* 
2.07 
7. 28* 
36. 92* 
0.94 
52.43 
! 102.14 
2. 88 
1 1. 57 
8.83 
34. 80 
0. 73 
53. 12 
101.94 
25 
7. 01 1 
1.84 
6. 62 1 
32. 81 
0.71 
50. 72 
! 99. 71 
28 
5.601 
1.51 
3. 23* 
26. 571 
31. 90 
31.01 
t99. 82 
33 
13. 04* 
0.48 
7. 84* 
33. 141 
24. 18 
20.15 
j t98. 83 
29 
14. 211 
5. 271 
42.441 
32. 40 
5. 24 
t99. 56 
Ash and fat free. 
t Ash-free. 
