770 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
3. ANALYSES OF ROE, CAVIAR, AND THE LIVER OF FISHES. 
ANALYSES OF ROE, CAVIAR, ETC. 
Payen gives an analysis of caviar;* Konig and Brimmer one of 
caviar ;f Lidow one of “ fresh granular caviar” and one of “paions- 
uaja,” a strongly salted and pressed caviar ; f von Kletzinski one of 
“ fischrogenkase,” prepared by fishermen of the Dardanelles by drying 
the roe of certain fish in air and pressing ;§ and Stutzer one of Kussian 
caviar.^] The analyses by Kostytscheff (Tables 20 and 21) above include 
one of u salted caviar of Coregonus , sp., So. lxxi, and one of “fresh 
caviar (roe?) of sturgeon, No. lxxij. Those of Popoff (Table 24) 
include one of “ roe of vobla,” No. lxxx, and one of “ roe of smoked 
bream,” No. lxxxv. With the analyses of the flesh of American 
fishes, previously given, a specimen of fresh roe of shad was made. It 
was from shad No. 245 and is numbered 246. These analyses are 
collated in Table 31, in which the results are, in so far as the data 
permit, calculated to the forms used here. 
The analyses of eggs of carp by Gobley || were made by different 
methods and for a different purpose from these, and would hardly be in 
place here. 
Table 28. — Analyses of roe, caviar, etc. 
[The roe of shad is American, the rest are European.] 
Kinds of fish, etc. 
Reference 
No. of 
specimen. 
Water. 
Water-free sub- 
stance. 
Albuminoids, etc., 
by difference. 
0Q 
cS 
Eh 
Ash. 
N on-nitrogenous 
extractive mat- 
ters. 
I 
Protein, N X6.25. 
Water -f protein 
-f fats-f ash. 
Roe of shad, fresh 
246 
71.25 
28. 75 
23. 44 
3. 78 
1. 53 
(2.56) 
20. 88 
97. 44 
Fresh caviar (roe?) of sturgeon. 
LXXII 
56. 97 
43. 03 
27. 87 
12. 85 
2. 31 
Roe of fresh vobla (Popoff) ... . 
LXKXIV 
72.18 
27.82 
20. 06 
6. 85 
0.91 
Salted caviar of Coregonus , sp . . . 
LXXI 
66. 05 
33. 95 
17. 72 
8. 97 
7. 26 
Caviar (Payen) 
RXXXVI 
37. 50 
62. 50 
36. 96 
16. 26 
9.28 
(7.82) 
28. 04 
91. 08 
Caviar (Konig and B"i miner) . . . 
LXXXVI1 
45. 04 
54. 96 
31.91 
14. 14 
8. 91 
31.90 
99. 99 
Caviar, fresh, gram’’, r T-idow). 
LXXX VIII 
53.84 
46. 16 
25. 18 
13. 12 
7. 86 

25. 18 
100. 00 
Cftvi^r, Russian (St * 7 . . . . 
LXXXIX 
52. 16 
47. 84 
27. 86 
15. 45 
4. 53 
28.02 
100. 16 
Average 5 speci r ; 
50. 92 
49. 08 
27. 92 
13. 59 
7. 57 
“Roe of smoke ■ 
xc 
33. 17 
66. 83 
42. 95 
16.30 
7. 58 
42. 80 
99. 85 
“Paionsnaja - ,f 
XCI 
30. 89 
69.11 
40. 33 
18. 90 
9. 88 
40. 33 
100. 00 
“Fischrogg h 
i 
ski) 
JII 
19. 38 
80. 62 
41. 14 
28. 87 
10. 61 
(6.33) 
34.81 
93. 67 
*C p: 1 >ted by Konig, Nahrungsmittel, 3te, Aufl. i, 217. t Konig, 
lex , j 80, 818, quoted by Konig. $ Jbt. d. Chem., 1865, 836. IFRep- 
' a., ii, 1882, 168. I) Jour. d. Pliarni. (3), 17, 401, and 18, 411. 
