CHEMICAL COMPOSITION OF FOOD-FISHES. 
743 
Classification of fishes by proportions of fat in the flesh of specimens analyzed. 
Kinds of fish. 
Containing over 5 per cent, 
of fats. 
California salmon 
Turbot 
Salmon r 
Lamprey eel 
Lake trout 
Butter-fish 
Herring 
Shad 
Spanish mackerel 
Salt-water eel 
Pompano s.. .... 
Mackerel 
White fish 
Halibut 
Porgy - 
Containing between 5 and 
2 per cent, of fats. 
Alewife 
Mullet 
White perch 
Sheepshead 
Spent salmon 
Cisco 
Spent land-locked salmon . . 
Striped bass ... 
Muskellunge 
Small-mouthed black, bass. . 
Weakfish 
Small-mouthed red-horse... 
Brook trout 
No. of 
speci- 
mens 
ana- 
lyzed. 
Water. 
Fats. 
Kinds of fish. 
No. of | 
speci- ; 
mens 
ana- 
lyzed. 
! Water. 
i Fats. 
Containing less than 2, the 
Pfir rf 
majority less than 1 per 
2 
63.6 
17.9 
cent, of fats. 
Per ct. 
| P. ct. 
i 
71.4 
14.4 
Sturgeon - - 
1 
1 78. 7 
1.9 
5 
63. 6 
13.4 
Smelt 
2 
! 79. 2 
1.8 
1 
71. 1 
13.3 
Skate 
1 
82. 2 
1.4 
2 
69. 1 
11.4 
Blackfish 
4 
79. 1 
1.4 
1 
70.0 
11.0 
Bluefisli 
1 
i 78. 5 
; i.3 
1 
69.0 
11.0 
lied snapper 
3 
78.5 
| 1.0 
7 
70.6 
9.5 
Large-mouthed black bass. 
1 
78.6 
1.0 
1 
68.1 
9.4 
Kingfish 
1 
! 79. 2 
1.0 
2 
71.6 
9.1 
Pollock 
1 
7G.0 
0.8 
2 
72.8 
7.6 
Yellow perch 
2 
79. 3 
0.8 
6 
73.4 
7.1 
Pike perch, Gray pike 
1 
80.9 
0. 8 
1 
69.8 
6.5 
Hake 
1 
83. 1 
0.7 
3 
75.4 
5.2 
Common flounder 
2 
84.2 
0.7 
3 
75.0 
5.1 
Grouper 
2 
79.4 
0.6 
Pike (pickerel?) 
1 
79.8 
0.6 
.Sea bass 
1 
79.3 
0. 5 
Pike perch, Wall-eyed pike 
1 
79.7 
0.5 
2 
74.4 
4.9 
Pickerel 
2 
79.7 
0.5 
1 
74.9 
4.6 
Red bass 
1 
81.6 
0. 5 
2 
75.7 
4.1 
Tomcod 
1 
81.6 
0. 4 
2 
75.6 
3.7 
Cod 
5 
82. 6 
0.4 
2 
76.7 
3.6 
Winter flounder 
1 
84.4 
0.4 
1 
76.2 
3.5 
Haddock 
4 
81.7 
0. 3 
2 
78.5 
3.0 
Cusk . 
1 
82.0 
0.2 
6 
77.7 
2.8 
1 
76.3 
2.5 
1 
74.8 
2.4 
1 
79.0 
2.4 
1 
78.6 
2.4 
3 
77.7 
2. 1 
Comparison of the above groupings with the classification by fami- 
lies as practiced by ichthyologists shows no very definite connection 
between the two. For that matter there is perhaps no reason to expect 
any such connection. 
Section B.-— EUROPEAN" FISHES. 
1.— LIST OF NAMES OF EUROPEAN FISHES, OF WHICH ANALYSES 
ARE HERE COLLATED. 
In attempting to collate such European analyses of the flesh of fish 
as have been performed by methods now in vogue and are consequently 
capable of fair comparison with the analyses of American fishes re- 
ported, I have found the following: 
(1) Fishes analyzed by Fayen . — These include analyses of IS specimens 
of 17 species and are especially worthy of note as being the first series of 
analyses of any considerable importance made by modern methods. 
(2) Analyses by Konig Professor Konig and his assistants have 
likewise published a series of analyses, 9 specimens of 8 or 9 species.* 
(3) Analyses by Buclcland . — These are only 2 in number, of 2 species. 
(4) Analyses by Almen .— These include 18 specimens of 10 or 11 
species, and constituted at the time of their publication the largest 
