CHEMICAL COMPOSITION OF FOOD -FISHES. 
76*1 
Table 18. — Analyses of fish by Almtfn. Proximate ingredients directly determined. 
Names of fish. 
Fresh Fish. 
Eel t 
Mackerel 
Salmon 
Little herring 
Plaice 
Perch 
Common cod 
Pike 
Salted Fish. 
Herring 
Mackerel . 
Smoked salmon 
Ling 
Little herring . 
Dried Fish. 
Stockfish 
Codfish powder. 
Ling 
Reference 
No. of 
specimen. 
Water. 
Extractives. 
Gelatinoids. 
Albun 
3 
p 
3 
72 
linoids. 
jz ^ 
o I 
seJ 
Fat. 
Ash. 
P. ct. 
P. ct. 
P. ct. 
P.ct. 
P. ct. 
P.ct. 
P.ct. 
XXX 
52. 78 
1. 78 
2 . 04 
1.46 
8. 14 
32.88 
0.92 
XXXI 
64. 43 
1. 87 
1.01 
2.74 
11.84 
; 16.41 
1.70 
XXXII 
70.33 
2. 15 
1.50 
3. 39 
11. 02 
; 10.12 
1.49 
XXXIII 
73.25 
2.30 
2.53 
2.61 
11.76 
i 5.87 
1. 65 
XXXIV 
77.39 
2.15 
3. 17 
1.72 
12.31 
1.80 
1.46 
XXXV 
80. 06 
1. 76 
3. 74 
3.61 
9. 01 
0.44 
1.38 
XXXVI 
82. 98 
1.58 
2. 69 
1.78 
9. 33 
! 0.20 
1.44 
XXXVII 
83. 89 
1.85 
2. 82 
2.52 
7.64 
0.15 
1.13 
XXXVIII 
42. 57 
5. 52 
1.93 
1.71 
11.31 
21.30 
15. 66 
XXXIX 
48.43 
2. 74 
1.50 
l. 28 
15. 68 
14. 10 
16 27 
XL 
51.04 
3.02 
1. 41 
2. 73 
15.10 
12. 00 
14.70 
XLI 
52. 42 
3. 70 
7. 06 
0. 60 
16.07 
0. 40 
19. 75 
XLII 
55. 62 
2. 82 
1. 76 
1. 00 
13. 82 
7. 05 
17. 93 
XLIII 
13.71 
6. 48 
12. 35 
5. 36 
54.01 
1.20 
6. 89 
XLIV 
17. 02 
9.14 
10. 47 
3. 38 
50. 56 
0. 70 
8.73 
XLV 
28. 53 
4. 90 
13.72 
1.86 
38,60 
0. 57 
LI. 82 
Table 19. — Estimated proportions of refuse, water, and nutrients in specimens of European 
fishes analyzed by Almen. 
Kind of fish and portion analyzed. 
Reference 
No. 
Refuse. 
Edible portion. 
In edible portion. 
Water. 
Water-free sub- 
stance. 
Water-free sub- 
stance. 
if 
Tj 'o 
Fats. 
Ash. 
P. ct. 
P. ct. 
i 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
-Eel, whole 
XXX 
36 
*64 
33.8 
30.2 
8.6 
21.0 
0.6 
Little herring, whole 
XXXIII 
45 
55 
40.3 
14.7 
10.6 
3.2 
0.9 
Perch, whole 
XXXV 
59 
41 
32.8 
8.2 
7.4 
0.2 
0.6 
Pike, whole 
XXXVII 
47 
53 
44. 5 
8.5 
7.8 
0.1 
0.6 
Salted herring, whole? 
XXXVIII 
34 
66 
28-. 1 
37.9 
13.5 
14. 1 
1 10. 3 
Salted little herring, whole ? 
XLII 
39 
61 
33.9 
27.1 
11.9 
4.3 
§10.9 
*The “ edible portion ” in this case consisted of flesh only; in the other specimens in this table it 
included flesh and skin. 
t Estimated “by difference .” See foot note, Table XYI. 
t Including 5.2 per cent, salt; in XXXVIII, 13.7. 
§ Including 4.4 per cent. salt. 
ANALYSES BY KOSTYTSCHEFF. 
In the Russian exhibit at the International Fisheries Exhibition in 
London, in 1883, were shown some copies of reports of analyses of Rus- 
sian fishes by Professor Kostytscheff, of the Agricultural Station at St. 
Petersburg. These were simply charts giving the name and figures 
without explanations. From copies, which I owe to the courtesy of 
Pro fessor Goode, U ni ted States Coin m issioner to the E xhi bition , Table 26 
is transcribed. The only alterations are the insertion of reference 
