742 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
In the next tabular arrangement, compiled from Table 3, the spe- 
cies are grouped by the percentages of water-free substance in the 
tiesli, from those with the most to those with the least water-free sub- 
stance. Of course, those with the most water-free substance have the 
least water, and vice versa ; hence the first in the list have the lowest 
percentages of water, and the last are the most watery. 
Classification of fishes by proportions of water-free substance in the flesh of specimens 
analyzed. 
Kinds of fish. 
No. of 
speci- 
mens 
ana- 
lyzed. 
Water- 
free 
sub- 
stance. 
Kinds of fish. 
No. of 
speci- 
mens 
ana- 
lyzed. 
Water- 
free 
sub- 
stance. 
Containing over 30 per cent, of 
water-free substance. 
California salmon 
2 
Per c 
36.4 
Containing between 25 and 30 p. ct. 
of water -free subs tance — Cont’d. 
Brook front 
3 
1 
Per ct. 
22.3 
21.5 
21.5 
21.5 
21.4 
21.4 
21. 3 
21.0 
20.9 
20.8 
20.8 
20.8 
20.7 
20.6 
20.3 
20.3 
20.2 
Salmon 
5 
36.4 
Bluefish 
Spanish mackerel 
1 
31.9 
Ited snapper 
3 
Herring 
1 
31.0 
Spent land-locked salmon 
2 
Lake trout 
2 
30.9 
Small-mouthed red-horse 
1 
Whitefish 
1 
30.2 
Larp'e-monfhed black ha, ss 
l 
Containing from 30 to 25 per cent, 
of water-free substance. 
Sturgeon 
1 
1 
W eakfish 
Blackfish 
4 
Butter-fish 
1 
7 
1 
1 
q 
30.0 
Smelt 
2 
Shad 
Kingfish 
1 
Lamprey eel 
29. 4 
Yellow perch 
2 
Turbot j.. 
28. 9 
28.6 
28.4 
Sea bass 
1 
2 
Salt-water eel 
Grouper 
Pompano 
2 
Pickerel 
2 
Mackerel __ 
27.2 
Pike perch, “wall-eyed pike” 
Pike (pickerel?) 
1 
1 
Alewife 
6 
26. 6 
Small-mouthed black bass 
2 
I 
25. 6 
25.2 
Mullet 
Containing between 20 and 15 per 
cent, of water-free substance. 
Pike perch, gray pike 
Porgy 
1 
25. 1 
Containing between 25 and 20 per 
cent, of water -free substance. 
3 
25. 0 
1 
19.2 
18.5 
18.4 
18.3 
18.0 
17. 9 
Tom cod 
1 
Halibut 
3 
24.6 
24.5 
24. 3 
Red bass 
1 
Sheepshead 
2 
Haddock 
4 
White perch 
2 
Cusk 
1 
Pollock 
1 
24. 0 
Skate 
1 
Cisco 
1 
23.9 
Cod 
5 
17.4 
Muskellunge 
1 
23.7 
23.3 
Ha.ke 
1 
16.9 
Spent salmon 
2 
Common flounder 
2 
15. 8 
Striped bass 
6 
22.3 
Winter flounder _ 
1 
15.7 
The next tabular arrangement, likewise from Table 3, gives a group- 
ing of the species by the proportions of fat (ether extract) in the speci- 
mens analyzed. They are arranged in order from those with the most 
to those with the least fats in the flesh. The proportions of water are 
also given to illustrate the principle, to be discussed in another place, 
that as a rule the percentage of water in the muscular tissue dimin- 
ishes as that of fat increases, and vice versa. In general the fattest 
species have the most water-free substance. 
