CHEMICAL COMPOSITION OF FOOD-FISHES. 
763 
non-nitrogenous “extractive matters” would be expected to occur in 
some quantity. Thus von Bibra (see analyses of liver of fish beyond) 
reports from 0.4 to 13.5 per cent, of these substances in livers of pike, 
trout, and carp. As Professor Kostytscheff’s analyses are reported, no 
account is made of these constituents. If they were actually present, 
the percentage of “ albuminous matters ” (protein) must have been less 
than stated by an amount equivalent to that of the non-nitrogenous 
matters. 
Table 20. — Analyses of fishes of Russia by I\ Kostytscheff, prof essor at the Agricultural 
Station in St. Petersburg. 
Names of fishes. 
Reference No. of 
specimen. 
Water. 
Extractive matter. 
Gelatinous prin- 
ciples. 
Albuminous mat- 
ter. 
Fat. 
Ash. 
Common salt (Na 
Ci). 
'3 
eS 
o "3 
c « 
CO 
o 
© 
P 
o 
Fresh Fish. 
P. ct. 
P.ct. 
P. ct. 
P. ct. 
P.ct. 
P. ct. 
P.ct. 
P. ct. 
P. ct. 
XLVI 
79. 13 
2. 93 
3. 70 
11.69 
1.53 
1.22 
0. 4711 
0. 0031 
Pike perch (Lucioperca sandra) . 
XLV1I 
79. 87 
3.28 
3. 55 
12. 10 
0. 20 
1. 00 

0. 2602 
0. 0023 
Codfish 
XLVIII 
81.02 
3. 45 
4. 24 
10. 11 
0. 07 
1. 11 
0. 3731 
0. 0018 
C!a,rp 
XLIX 
79. 89 
3. 92 
2. 84 
10. 79 
1.42 
1. 14 
Pike 
L 
80.70 
3. 14 
3. 32 
11. 23 
0.33 
1.18 
0. 3989 
0. 0034 
Crucian carp 
LI 
80. 82 
4.56 
3. 63 
9. 44 
0. 48 
1.07 
Gadus navaga 
L1I 
81.35 
4.99 
2. 46 
9. 03 
0. 59 
1.58 
0. 4833 
0. 0041 
Smelt (Osmerus eperlanus) .... 
LIII 
78. 38 
4. 14 
2. 83 
10. 00 
3.08 
1. 57 
Salmon 
LIV 
62. 02 
2. 70 
5. 08 
12. 98 
14. 82 
1.30 
0. 3822 
0. 0035 
Salmon trout 
LV 
75. 35 
3. 11 
1.71 
16. 01 
2. 49 
1.33 
0. 3998 
0. 0040 
Herring (whitebait?) 
LVI 
76.11 
2. 54 
1.29 
13.46 
4. 89 
1. 71 
Sturgeon (Acipenser giilden- 
stredtii) 
LVJI 
76. 02 
3. 05 
1.58 
13.04 
5. 15 
1. 16 
0. 2993 
0. 0027 
Sterlet 
LVIil 
76.81 
1.69 
1.74 
13.21 
5. 59 
0. 96 
0." 3101 
o! 0023 
Liver of burbot (eel-pout) 
LIX 
45. 58 
2.55 
1.01 
5. 36 
44.89 
0. 61 
Preserved Fish. 
Salted and dried entire Os- 
merus spirinclius 
LX 
47.12 
3. 56 
2. 27 
20. 55 
8. 03 
18. 47 
13.14 
1. 3701 
0. 1341 
Marinated and entire Meletta 
vulgaris 
LXI 
60. 72 
3. 73 
3.06 
3. 79 
17.14 
11. 56 
9. 90 
Salted flesh of salmon (Semga) . . 
LXII 
53.48 
3. 96 
5.08 
13. 64 
12.19 
11.65 
11.21 
Salted flesh of the halibut (Hip- 
poglossus maximus) 
LXIII 
54. 65 
5. 57 
1.09 
16. 83 
6. 82 
15. 04 
13. 77 
0. 4007 
0. 0041 
Salted flesh of the great stur- 
geon (Acipenser huso) 
LXIV 
61. 85 
1. 83 
2. 05 
14. 82 
8. 93 
10. 52 
10. 03 
Marinated entire river lamprey 
LXV 
44. 62 
2. 70 
4. 05 
27. 57 
16. 57 
4. 49 
3. 33 
Salted and smoked flesh of Pele- 
cus vulgaris 
LX VI 
54. 89 
5. 42 
6. 14 
18. 48 
5.87 
9.'20 
7. 99 
Salted and smoked flesh of Al- 
burnus chalcoides 
LXVII 
43. 53 
6. 37 
3. 47 
18. 99 
16.21 
11.43 
9. 86 
Salted and dried flesh of roach 
(Leuciscus rutilus, var. cas- 
piea) 
LXVIII 
27. 96 
9. 44 
8. 23 
30. 18 
9. 88 
14. 31 
8. 92 
Dried flesh of codfish 
LX IX 
25. 23 
5.21 
13. 23 
50. 44 
0. 69 
5.20 
L 20 
Salted flesh of Caspian shad 
LXX 
59. 56 
3.78 
4.87 
13.41 
8. 86 
9. 52 
8. 98 
0. 2733 
0. 0020 
Salted caviar of Coregonus 
species 
LXXI 
66. 05 
2. 16 
1. 19 
14. 37 
8. 97 
7. 26 
6. 161 
Fresh caviar of sturgeon 
LXXIL 
56. 97 
1.62 
0. 78 
25. 47 
12. 85 
2.’ 31 
0. 35 
1. 0340 
0. 0047 
Salted and dried backs of Core- 
gonus leucichthys (Balyk) 
LXXI II 
57. 55 
3. 99 
4. 59 
14.91 
13.17 
5. 78 
4.13 
Salted and drier* hacks of stur- 
geon (Balyk 
LXXIV 
36. 67 
8. 34 
2.63 
31. 08 
14. 35 
6. 93 
3. 53 
Dried cartilaginous dorsal cords 
(Vezeega). 
LXV 
50. 99 
5. 21 
40. 04 
0.18 
0. 06 
3.52 
