760 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
sides, which remain together, are spread out, and thus dried. In this form it comes 
into the market. The ling is not salted before drying. I believe, however, that 
after it has been cleaned, it is allowed to lie for a short time in sea water to remove 
the blood and coloring matter and give the fish a white and attractive appearance. 
The specimen analyzed had the or/linary appearance, and was so dry, tough, and hard 
that it was only with the help of a hammer and knife that I succeeded in cutting it up 
into small pieces. The flesh and skin were then pulverized and used for the analysis.” 
Tables 17 and 18 give the results of A1 men’s analyses in the form 
used in this report. The percentage of u albuminoids, etc., by differ- 
ence” and for protein (N x 6.25) are computed from Almen’s figures. 
As shown in the last column of Table 18, the sum of the water, protein 
(Nx6.25), fats, and ash in the flesh came very near to 100 in most of 
the cases. In our analyses of American fishes the sums of these ingre- 
dients in the cod and other species of Gadus exceeded 100. Almdn’s 
results are very similar. One of the specimens of mackerel comes up 
quite high, 102.7 per cent. The correctness of this analysis is, how- 
ever, called in question by Almen. The data of Table 18 are not 
exactly comparable with those of the corresponding table of analyses 
of American fishes, since, in most cases, the specimens include, with 
the flesh, the skin, which is richer in gelatinoids, while our analyses 
were made with the flesh alone. In our analyses, the insoluble albu- 
minoids (insoluble protein) were determined directly, while the esti- 
mates in Alm6n’s are by difference. Rather more pains were taken, in 
our analyses, to determine the ash and fat in the albuminoids, etc. 
The methods of analysis were otherwise essentially the same. 
Table 17. — Analyses of fish, etc., hy Almen ( figures recalculated to the forms used in this 
report). 
Names of fishes. 
Reference 
No. of 
specimen. 
Water. 
Water-free 
substance. 
— < « 
o a 
a 2 
•<-< ® 
Pi rs 
-O t*. 
— 'S3 
Fats. 
Ash.t 
1 
Nitrogen. 
<N 
O 
X 
d 
© 
Ph 
Water protein 
-Kats-fash. 
Fresh Fish. 
Eel{ 
XXX 
P. ct. 
52. 78 
P. ct. 
47. 22 
P. ct 
13. 42 
P.ct. 
32. 88 
P. ci. 
0.92 
P.ct. 
2.11 
P. ct. 
13. 16 
P. ct. 
99. 74 
Mackerel 
XXXI 
64. 43 
35. 57 
17.46 
16. 41 
1. 70 
3. 23 
20. 16 
102. 70 
Salmon % 
XXXII 
70.33 
29. 67 
18. 06 
10. 12 
1.49 
3. 10 
19. 39 
101.33 
Little herring 
XXXIII 
73. 25 
26. 75 
19. 23 
5.87 
1. 65 
3. 01 
18. 83 
99. 60 
Plaice 
XXXIV 
77. 39 
22. 61 
19. 35 
1. 80 
1.46 
3.20 
19. 99 
100. 64 
Perch 
XXXV 
80. 06 
19. 94 
18.12 
0.44 
1. 38 
2.90 
18.11 
99. 99 
Common cod 
XXXVI 
82. 98 
17.02 
15.38 
0. 20 
1.44 
2.67 
16.71 
101. 33 
Pike 
XXXVII 
83. 89 
16. 11 
14. 83 
0. 15 
1. 13 
2.37 
14.81 
99. 98 
Salted Fish. 
Herring 
XXXVIII 
42. 57 
57.43 
20. 47 
21.30 
15. 66 
2. 93 
18. 28 
97. 81 
Mackerel.. 
XXXIX 
48. 43 
51.57 
21.20 
14. 10 
16. 27 
3.33 
20.82 
99. 62 
Salmon (smoked?) 
XL 
61.04 
48. 96 
22. 26 
12. 00 
14. 70 
3. 58 
22. 38 
100. 12 
Ling 
XLI 
52.42 
47.58 
27. 43 
0.40 
19. 75 
4.58 
28. 60 
101.17 
Little herring 
XLII 
55. 62 
44. 38 
19. 40 
7. 05 
17.93 
3.10 
19. 38 
99. 98 
Dried Fish. 
Stockfish (pollock?) 
XLIII 
13.71 
86. 29 
78. 20 
1.20 
6. 89 
12.79 
79. 94 
• 101. 74 
Codfish (?) powder (Fischmehl) 
XL1V 
17. 02 
82. 98 
73. 55 
0. 70 
8. 73 
12.17 
76. 06 
102. 51 
Ling 
XLV 
28 53 
71. 47 
59. 08 
0. 57 
11. 82 
9. 46 
59.12 
100. 04 
^Including salt of salted fish. 
* Water-free substance— fats and ash. 
t These specimens consisted of the flesh alone ; the others included the skin with the flesh. 
