V A 
732 REPORT OF COMMISSIONER OF FISII AND FISHERIES. 
Table 7. — Composition of flesh of specimens of American fishes. Proximate ingredients 
as directly determined. 
Kind of fish. 
Fresh Fish. 
Black bass ( Micropterus salmoides) 
Blackfish (Hiatula onitis) 
Common flounder (Paralichthys dentatus) . . 
Haddock (Gadus aeglefmus). 
Herring (Clupea harengus) 
Muskellunge (Esox nobilior) 
Mackerel (Scomber scombrus) 
Spanish mackerel (Cybium maculatum) 
White^perch (Roccus americamus) 
Bo (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 hippoglossoides) 
Spent Fish. 
Salmon (Salmo salar) (male) . . 
Do (female).. 
Do (average of 2 specimens) . . 
Land-locked salmon (salmo salar, subsp. se- 
bago) (male) . . 
Do (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) 
ri X 5 
V © Cl 
> * * 
is* 
is o o 
xo p 
P. ct. 
78.61 
76. 95 
85. 04 
82. 03 
69. 03 
76. 26 
74. 14 
68. 10 
75. 64 
75. 77 
75. 71 
79. 74 
71.98 
78. 22 
77. 34 
77. 78 
62. 68 
70. 75 
72.01 
80. 16 
77.54 
71. 39 
75. 27 
78. 20 
76. 74 
77.88 
79. 20 
78. 54 
42.19 
53. 62 
53. 54 
53. 58 
54. 35 
57. 06 
34. 55 
65. 86 
0.2 
« o 
£ 3 o 
P.Ct. 
2. 24* 
1. 72* 
1. 91t 
l.llt 
1.40* 
2. 27* 
2 . 22 * 
2 . 22 * 
1.65* 
2 . 22 * 
1. 94* 
2 . 66 * 
1. 78* 
1. 81 1 
1. 85t 
1. 83t 
1. 81t 
1. 92* 
1. 44* 
3. 22t 
2. 57t 
2 . 01 * 
2. 27* 
1. 37* 
1.82 
2. 03t 
2. 20t 
2. lit 
3. 57* 
1. 51* 
1. 16* 
1. 34 
3.201 
2. 74+ 
8. 53* 
4. 85 f 
P. ct. 
2. 04 
2. 61 
0. 98 
1.42 
1.62 
1. 65 
1. 88 
1.25 
1.79 
2. 37 
2. 08 
1.19 
-2. 98 
1. 59 
1.84 
1.72 
1.57 
1.92 
1. 99 
0. 60 
1. 80 
0. 12 
1.16 
1. 00 
1. 08 
0. 65 
1.07 
0. £6 
0. 29 
0. 50 
0.96 
0. 73 
0;84 
0. 74 
0. 32 
eS 
* 
A 43 
o o 
M t 
P. ct. 
3. 10' 
3. 64* 
3. 60t 
2. 94t 
2. 93* 
2. 40* 
1. 48* 
2.94* 
3. 27* 
2. 68* 
2. 98* 
3. 44* 
2.07* 
3. 65+ 
2. 89t 
3. 27+ 
1. 77+ 
1. 93* 
3.36* 
4. 97+ 
2. 22t 
3.1 
2.39* 
3. 03* 
2. 71 
1.97* 
2 . 20 * 
2. 09* 
1 . 68 * 
4. 79* 
3. 38* 
4. 08 
3. 02+ 
1.58* 
5. 13* 
1. 80+ 
P. ct. 
ii. 76* 
’ii.*7o 
13. 46* 
12. 25t 
12. 47' 
10. 57’ 
12. 44+ 
13. 25 
12. 71 
12. 98 
11.95 
12. 74+ 
7.44 
12. 52 
8. 05* 
13. 13* 
15. 49* 
15. 15* 
17. 17* 
16. 16 
14.98 
13. OH 
21. 69+ 
14. 49t 
Fats. El 
Ash. 
Total. 
P. ct. 
P.Ct. 
P. ct. 
0. 96 
1.19 
2.81 
1.28 
100. 77 
0.77 
1.29 
0. 14 
1. 57 
ioo.'oi 
11.01 
1.50 
2.54 
1.57 
100. 15 
6. 99 
1.30 
100. 26 
9. 43 
1.50 
5.62 
1.11 
2. 52 
1.28 
99. 31 
4. 07 
1.20 
0. 47 
1. 37 
99.44 
7. 86 
1.35 
100. 46 
0.62 
1.27 
100. 41 
1. 94 
1. 33 
99. 90 
1. 28 
1.30 
100. 15 
19.25 
1. 11 
100. 14 
10. 08 
1.34 
100. 68 
6. 72 
1. 10 
1. 94 
2. 00 
100. 33 
2.61 
1. 42 
100.68 
14. 41 
1.28 
100. 95 
4.37 
1. 12 
99. 71 
2. 83 
1. 17 
3. 60 
1.15 
4.01 
1.27 
1.95 
1. 20 
2.98 
1.24 
22.59 i 
13. 16 
98. 97 
0. 25 
24. 96 
100. 78 
0. 44 
24. 35 
101.00 
0. 35 
24. 65 
100. 89 
0. 32 
23.15 
99. 86 
15.61 
15. 18 
99. 92 
15. 82 
13.19 
99. 23 
11. 06 
1.79 
99. 85 
Ash and fat free. 
\ Ash free. 
