775 
CHEMICAL COMPOSITION OF FOOD-FISHES. 
Table 31. — Recapitulation of analyses of flesh of preserved fish, American and European 
specimens . 
[By “ Maximum ” and “Minimum” are to be understood in each case the largest and smallest per- 
centages of each ingredient found in any of the specimens of the same species.] 
Kinds of preserved fish. 
(A, American ; E, European.) 
S No. of specimens 
analyzed. 
a? 
> 
rO 
5 
ii 
© 
c3 
£ 
Albuminoids, etc., ; 
by difference. 
W 
'£ 
*35 
1 < 
Salt (sodium chlo- 
ride). 
' S' 
Cl 
0 
5. 
p 
P. ct. 
P. ct. 
P. ct. 
P.ct. 
i 
P. ct. 
i P. ct. 
P. ct. 
Salt sturgeon (Acipenser huso), E 
1 
61. 85 
38. 15 
18. 70 
8. 93 
0.49 
i 10:03 
Salted and smoked Peltcus vulgaris, E 
1 
54. 89 
45. 11 
30. 04 
5.-87 
1.21 
i 7.99 
Salted and smoked bleak (Alburnus chalcoides), E 
1 
43. 53 
56. 47 
28. 83 
16. 21 
1.57 
i 9. 86 
Salted and dried roach (Leuciscus rutilus var. caspica) , F 
1 
27. 96 
72. 04 
18. 26 
9. 88 
5. 39 
8.92 

Smoked herring, salted (Clupea harengus), A 
1 
34. 55 
65. 45 
36. 44 
15. 82 
1.53 
11. 66 
36.94 
Smoked and pickled (?) herring (Biicklinge) (Clupea 
1 
1 
69. 49 
30.51 
20. 76 
8.51 
1.24 
21. 12 
Salt herring (Clupea harengus), E : 
55. 62 
57.43 
21.85 
21. 30 
2. 10 
16. 24 
19. 45 
42. 57 
44. 38 
18. 97 
7.05 
1. 69 
13. 65 
il8. 28 
Average 
4 
48.58 
51. 42 
20. 17 
14. 44 
1. 90 
14. 91 
19. 02 
Smoked sprat (Clupea sprattus), E 
1 
59. 89 
40.11 
23.71 
15. 94 
10.46 
22. 73 
Smoked anchovy (Engraulis encrasicholus), E 
1 
51. 77 
48.23 
22. 75 
2.21 
2.68 
20.’ 59 
22. 30 
1 
59. 56 
40.44 
22. 06 
8. 86 
0.54 
8.98 
Marinated'shad (Clupea melettaj", E 
1 
60. 72 
39. 28 
10.58 
17. 14 
1. 66 
! 9.90 
::::: 
1 
47. 12 
52. 88 
26. 38 
8. 03 
5. 33 
13. 14 
Salted and dried backs of Stenodus (Coregonus) leu- 
1 
57. 55 
42. 45 
23. 50 
13.17 
1. 65 
4.13 
Salted salmon (Salmo salar), E 
1 
53.48 
46. 52 
22. 68 
12. 19 
0. 44 
11. 21 
Smoked and salted salmon (Salmo salar), E : 
Maximum 
51. 89 
48. 96 
27. 00 
12. 00 
1. 45 
13. 81 
26. 00 
Minimum 
51. 04 
48. 11 
22.26 
11. 72 
0.89 
7. 94 
22. 38 
Average 
2 
51.47 
48. 53 
24.63 
11.86 
1.17 
10.87 
2L 19 
Salt mackerel (Scomber scombrus), A : 
Maximum 
43,62 
57.81 
22. 06 
27. 94 
2. 67 
11. 16 
21. 14 
Minimum 
42.19 
56. 38 
16. 86 
22. 59 
2.-53 
9. 44 
16. 60 
Average 
”b 
43.01 
56. 99 
18. 88 
25. 12 
2. 59 
10. 40 
18. 55 
Salt mackerel (Scomber scombrus), E 
1 
48. 43 
51. 57 
21.20 
14. 10 
1.77 
14. 50 
20. 82 
Smoked haddock (Gadus aeglefinus), A 
1 
72. 56 
27.44 
23.68 
0. 17 
1.53 
2. 06 
23. 29 
Do (canned) 
1 
68.73 
31.27 
21.78 
2. 25 
1.65 
5. 59 
22. 29 
Desiccated cod (Gadus, sp.?), A 
1 
15. 25 
84. 75 
74. 56 
1.90 
5. 41 
2. 88 
77. 97 
Salt desiccated cod (Gadus, sp. ?), A 
1 
11. 65 
88.35 
71.62 
4. 89 
5 24 
6. 60 
72. 02 
Salt cod (Gadus, sp.?), A: 
Maximum 
53. 62 
46. 46 
22.18 
0 44 
1. 64 
23. 37 
26. 25 
Minimum.-.. 
53. 54 
46. 38 i 
21. 17 
0. 25 
1. 59 
22.71 
24. 87 
Average 
2 
53. 58 
46. 42 ; 
21. 67 
0. 34 
1.62 
23. 04 
25. 66 
Dried cod, “Fischmehl” (Gadus morrhua?), E 
1 
17.02 
82.98 
73. 55 
0. 70 
8. 
.73 
76. 06 
Stockfish (Pollock?), E 
1 
13.71 
86. 29 i 
78.20 
1.20 
6. 
89 
79. 94 
Dried cod (Gadus morrhua?), E 
1 
25. 23 
74.77 
68. 88 
0. 69 
4.00 1 
1.20 
Stockfish (Dried cod) (Gadus morrhua ?), E 
1 
18. 60 
81.40 
79. 52 
0.36 
1.52 
77. 90 
Salt stockfish (Gadus morrhua?), E 
1 
47.03 
52.97 
31.27 
0. 38 
1.77 1 
19.’ 55" 
31. 39 
Dried ling (Gadus molva?), E 
1 
28. 53 
71.47 
59. 08 
0. 57 
2. 74 | 
9. 08 
59.12 
Salt ling (Gadus molva?), E 
1 
52. 42 
47. 58 
27. 43 
0.40 
1.75 
18. 00 
28. 60 
Salted, smoked, and dried halibut (Hippoglossus hip- 
! 
poglossus), A : 
Maximum 
51. 06 
52. 30 
23.00 
15. 61 
2. 13 ' 
13. 05 
23. 01 
Minimum 
47. 70 
48. 94 
18. 15 
14.44 
1. 99 
12. 87 
18. 49 
Average 
2 
49.38 
50. 62 
20.57 
15. 03 
2.06 ! 
12. 96 
20. 75 
Salt halibut (Hippoglossus maximus), E 
1 
54. 65 
45. 35 
23. 49 
6.82 ! 
1.27 ! 
13. 77 
Marinated Lamprey £el (Petromyzon, sp. ?), E: 
i 
Maximum 
51. 21 
55. 38 
34. 32 
25. 59 | 
1.16 
3.33 
Minimum 
44. 62 
48. 79 
21. 79 
16. 57 
1.41 ; 
Average 
2 
47. 92 
52. 08 
28. 05 
21.48 
1.29 i 
1.66 
20.18 
Canned sardines (Clupea pilchardus?), E 
1 
56. 37 
43. 63 
25.31 
12.71 
5. 
61 j 
24. 87 
Canned salmon (Oncorhynchus chouicha), A: 
Maximum 
65. 86 
42. 45 
21.29 
21. 49 
1.35 
2. 19 
21. 06 
Minimum 
57. 55 
34. 14 
19. 20 
11.06 
1.26 i 
0.41 
19. 47 
Average 
3 
61. 88 
38. 12 
20. 06 
15. 70 
1.32 ! 
1.04 
20.18 
Canned mackerel (Scomber scombrus), A 
1 
68. 18 
31.82 
19.91 
8. 68 
1.30 
1.93 
19. 63 
Canned tunny, “Horse mackerel” (Orcynus secundi- 
dorsalis?), A 
1 
72. 74 
27. 26 
21. 52 
4. 05 
1.69 
21.67 
I 
