776 
REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
Table 32. — Recapitulation of analyses of specimens of flesh of American and European 
fishes. 
[Proximate ingredients as directly determined.] 
Names of fishes. 
(A, American ; E, European.) 
1 No. of specimens 
analyzed. i 
Extractive mat- 
ters. 
Gelatin. 
Soluble albumin- 
oids. 
Insoluble albumin- 1 
oids. 
Fats. 
Ash. 
Sturgeon (Acipenser giildenstaedtii), E 
1 
P. ct. 
76. 02 
P. ct. 
3. 05 
P. ct. 
1.58 
P. ct. | P. ct. 
13. 04 
P. ct. 
5.15 
P.ct. 
1. 16 
Sterlet (Acipenser rut bonus), E 
1 
76.81 
1. 69 
1.74 
13.21 
5. 59 
0. 96 
Carp (Cyprinus carpio), E 
1 
79. 89 
3. 92 
2. 84 
10. 79 
1.42 
1. 14 
Crucian carp (Carassius vulgaris), E 
1 
80. 82 
4. 56 
3. 63 
9. 44 
0.48 
1. 07 
1 
69. 03 
1. 40 
2. 93 
1.62 | 
11. 01 
1.50 
1.68 
Herring (Clupea harengus), E (average) 
2 
74. 68 
2. 42 
1. 91 
13. 93 
5. 38 
Shad (Clupea sapidissima), A 
1 
70. 75 
1.92 
1.93 
1. 92 
112.74 
10. 08 
1. 34 
Smelt (Osmerus inordax), A 
1 
80. 16 
3. 22 
4. 97 
0. 60 
7.44 
1. 94 
2. 00 
Smelt (Osmerus eperlanus), E 
1 
78. 38 
4. 14 
2.83 
10. 00 
3. 08 
1.57 
Sigg (Coregonus baerii), E 
1 
79.13 
2. 93 
3.70 
11.69 
1. 53 
1. 22 
Salmon (Salmo salar), A (average) 
1 
62. 68 
1.81 
1.77 
1.57 
111. 96 
19. 26 
1.11 
Salmon (Salmo salar), E 
2 
66. 18 
2. 42 
3. 29 
13. 69 
12. 47 
1.40 
Salmon (Salmo salar), spent, A (average) 
Spent land-locked salmon (Salmo salar, subsp. sebago), 
2 
76. 74 
1.82 
2. 71 
1.08 
3.60 
1. 15 
2 
78. 54 
2. 11 
2. 09 
0. 86 
2. 98 
1.24 
Salmon trout (Salmo trutta) E 
1 
75. 35 
3.11 
1.71 
16 
.01 
2. 49 
1. 33 
Brook trout (Salvelinus fontinalis) A 
1 
77. 54 
2.57 
2. 22 
1.80 |12.52 
2.61 
1. 42 
Pike (Esox lucius), E (avetage) 
2 
82. 29 
2. 50 
3.07 
10. 69 
0. 24 
1. 16 
Muskellunge (Esox nobilior), A 
1 
76. 26 
2.27 
2. 40 
1. 65 
13. 46 
2. 54 
1. 57 
Eel (Muraena anguilla), E 
1 
52. 78 
1. 78 
2. 04 
1.46 
8. 14 
32. 88 
0. 92 
Mackerel (Scomber scombrus), A 
1 
74.14 
2. 22 
1. 48 
1. 88 
12. 25 
6. 99 
1. 30 
Mackerel (Scomber scombrus), E 
1 
64. 43 
1. 87 
1.01 
2. 74 
11. 84 
16.41 
1. 70 
Spanish mackerel (Cybium maculatum), A 
Black bass (Micropterus salmoides), A 
1 
1 
68.10 
78.61 
2. 22 
2.24 
2. 94 
3. 10 
1.25 
2.04 
9. 43 
0. 96 
1. 50 
1. 19 
Yellow perch (Perea fluviatilis), E 
1 
80. 06 
1.76 
3. 74 
3.61 
9.01 
0. 44 
1. 38 
Wall-eyed pike (Stizostedion vitreum), A 
1 
79. 74 
2. 66 
3.44 
1.19 
10.57 
0.47 
1. 37 
Pike perch (Stizostedion sandra), E 
l ! 
79.87 
3. 28 
3. 55 
12.10 
0. 20 
1.00 
White percli (Boccus americanus), A (average) 
2 1 
75.71 
1. 94 
2.98 
2. 08 
...... 
4. 07 
1. 20 
Bed snapper (Lutjanus blackfordi), A (average) 
Porgy (Diplodus argyrops), A 
2 I 
77. 78 
1.83 
3. 27 
1.72 
12. 98 
1. 28 
1.30 
1 i 
71.98 
1.78 
2. 07 
2. 98 
12. 44 
7. 86 
1. 35 
Sheepshead (Diplodus probatocephalus), A 
1 i 
72.01 
1.44 
3.36 
1. 99 
11.76 
6. 72 
1. 10 
Blackfish (Hiatula onitis), A 
1 
76. 95 
1. 72 
3. 64 
2.61 
11. 76 
2. 81 
1. 28 
Haddock (Gadus mglefinus), A . 
1 
82. 03 
1.11 
2. 94 
1.42 
11.70 
0. 14 
1. 57 
Cod (Gadus morrhua), E (average) 
Bussian cod (Gadus navaga). E 
2 
82. 00 
2. 52 
3.46 
10.61 
0. 14 
1.27 
1 
81.35 
4. 99 
2.46 
9. 
, 03 
0.59 
1.58 
Turbat (Platysomatichthys hippoglossoides), A 
1 
71.39 
2.01 
3.69 
0.12 
8. 05 
14.41 
1.28 
Flounder ( Paralichthys dentatus), A 
1 
85. 04 
1. 91 
3. 60 
0. 98 
0.77 
1. 29 
Plaice (Pleuronectes platessa), E 
1 
77.39 
2. 15 
3. 17 
1. 72 
12.31 
1.80 
1.46 
Preserved Fish. 
Salt sturgeon (Acipenser huso), E 
1 
61.85 
1. 83 
2. 05 
14.82 
8. 93 
10.52 
Sturgeon, salted and dried backs, E 
1 
36. 67 
8. 34 
2. 63 
' 31.08 
14. 35 
6. 93 
Dried dorsal cords, E 
1 
50. 99 
5.21 
40. 04 
0.18 
0. 06 
3. 52 
Salted and smoked Pelecus vulgaris, E 
1 
54. 89 
5. 42 
6. 14 
18. 48 
5. 87 
9.20 
Salted and smoked bleak (Alburnus chalcoides), E 
1 
43. 53 
6. 37 
3.47 
18. 99 
16. 21 
11.43 
Salted and dried roach (Leuciscusrutilus.var. caspica),E. 
1 
27. 96 
9. 44 
-8. 23 
30. 18 
9. 88 
14.31 
Salt herring (Clupea harengus), E (average) 
2 
49. 59 
4. 17 
1.84 
1.36 1 
12. 56 
14. 18 
16. 79 
Smoked herring (Clupea harengus), A 
1 
34. 55 
8. 53 
5. 13 
0.32 I 
21. 69 
15. 82 
13.19 
Marinated shad (Meletta vulgaris), E. 
1 
60. 72 
3. 73 
3.06 
3. 
79 
17. 14 
11.56 
Salted Caspian shad (Clupea caspica), E 
1 
59. 56 
3.78 
4.87 
13. 41 
8. 86 
9. 52 
Salted and dried smelt (Osmerus spirinchus), E 
1 
41. 12 
3. 56 
2. 27 
20. 55 
8. 03 
18.47 
Salted and dried backs of Coregonus leucichthys, E 
1 
57. 55 
3. 99 
4. 59 
14.91 
13.17 
5. 78 
Canned salmon (Onc^rhynchus chouicha), A 
1 
65 86 
4. 85 
1.80 
114.49 
11.06 
1.79 
Salted salmon (Salmo salar), E (average) 
2 
52. 26 
3. 49 
3. 25 
15. 73 
12. 09 
13.18 
Salt mackerel (Scomber scombrus), A 
1 
42.19 
3. 57 
l. 68 
0. 29 
15. 49 
22. 59 
13.16 
Salt mackerel (Scomber scomb ’us), E 
1 
48.43 
2. 74 
1.50 
i. 28 
15. 68 
14. 10 
16. 27 
Desiccated cod (Gadus morrhua), E 
1 
17. 02 
9.14 
10.47 
3.38 
50. 56 
0. 70 
8. 73 
Dried cod (Gadus morrhua), E 
1 
25- 23 
5.21 
13. 23 
50.44 
0.69 
5. 20 
Salt cod (Gadus morrhua), A (average) 
Dried pollock (Gadus virens), E 
3 
53. 84 
1.96 
3. 73 
0. 77 
15. 76 
0. 34 
24. 15 
1 
13. 71 
6. 48 
12. 35 
5. 36 
54. 01 
1.20 
6. 89 
Salted ling (Gadus molva), E 
1 
52. 42 
3. 70 
7. 06 
0. 60 
16. 07 
0.40 
19. 75 
Dried ling (Gadus molva), E 
1 
28. 53 
4. 90 
13. 72 
1.86 
38.60 
0. 57 
11.82 
Smoked halibut (Hippoglossus hippoglossus), A 
1 
51.06 
2. 74 
1. 58 
0. 74 
13.01 
15.61 
15. 18 
Salt halibut (Hippoglossus maximus), E 
1 
54. 65 
5.57 
1. 09 
16. 83 
6.82 
15.04 
Marinated Lamprey eel (Petromyzon fiuviatilis) 
1 
44.62 
2. 70 
4. 06 
27. 57 
16. 57 
4. 49 
