836 
REPORT OF COMMISSIONER OF FISII AND FISHERIES. 
Table VII. (Chart B.) — Nutritive ingredients, water and salt in flesh ( edible pc 
of specimens of American and European preserved fish. 
Fish. 
(A, American; E, European.) 
Desiccated codfish (fish meal) A . 
Fish meal, (ladus sp., E 
Dried codfish, stock fish, E 
Salt codfish, A 
Salt mackerel, A 
Salt herring, E 
Salted smelt, E 
Salted salmon, E 
Smoked haddock, A 
Smoked halibut, A 
Smoked herring, A 
Smqked sprat, E 
Smoked anchovy, E 
Smoked salmon^ E 
Canned sardines, E * 
Canned salmon, A 
Canned mackerel, A 
Canned tunny, A 
No. of 
speci- 
mens 
ana- 
lyzed. 
Edible portion. 
' Enertrv 
Salt. 
Nutrients. 
in 1 
pound 
Pro- 
tein.- 
Fats. 
Ash. 
Total, j 
Water. 
of each 
mate- 
rial. 
Per ct. 
Per ct. 
Perct. 
Per ct. 
Per ct. 
Calor. 
Pr. ct. 
1 
74.46 
1. 90 
5.41 
84. 75 
15. 25 
1,465 
2. 88 
1 
73. 55 
0.70 
8. 73 
82. 98 
17. 02 
1,395 
1 
78.20 
1.20 
6.89 
86. 29 
13.71 
1, 505 
3 
21.42 
0. 34 
1.62 
46.42 
53.58 
410 
23. 04 
3 
18. 88 
25. 12 
2. 59 
56. 99 
43. 01 
1,410 
10. 40 
4 
20. 17 
14.44 
1. 90 
51. 42 
48. 58 
985 
14. 91 
1 
26. 38 
8. 03 
5. 33 
52.88 
47. 12 
13. 14 
1 
22. 68 
12.19 
0. 44 
46. 52 
53.48 
935 
11.21 
1 
33. 68 
0.17 
1. 53 
27. 44 
72. 56 
445 
2. 06 
2 
20. 57 
15. 03 
2. 06 
50.62 
49. 38 
1,015 
12. 96 
1 
36. 44 
15.82 
1.53 
65. 45 
34. 55 
1, 345 
11.66 
1 
23. 71 
15. 94 
0. 46 
40. 11 
59. 89 
1, 115 
1 
22. 75 
2.21 
2. 68 
48. 23 
51. 77 
515 
20^59 
2 
24. 63 
11. 86 
1.17 
48. 53 
51. 47 
960 
10.87 
1 
25. 31 
12. 71 
5. 61 
43.63 
56. 37 
1, 010 
3 
20. 06 
15.70 
1. 32 
38. 12 
61.88 
1, 035 
1. 04 
1 
19. 91 
8. 68 
1. 30 
31. 82 
68.18 
735 
1. 93 
1 
21. 52* 
4. 05 
1. 69 
27. 26 
72.74 
570 
Table VIlI. (Chart C.) — Recapitulation of analyses of American and European 
fishes. Nutrients, water, and refuse, in specimens as purchased. 
[Arranged in order, from those with largest to those with smallest percentages of total nutrients.] 
Kinds of fish and portions taken for 
analysis. 
(A, American; E, European.) 
Fresh Fish. 
California salmon, sections of body, A .. 
Eel, whole, E 
Salmon, whole, A : 
Maximum 
Minimum 
Average 
Eel, skin, head, and entrails removed, A : 
Maximum 
Minimum 
Average 
Spanish mackerel, A, whole 
Halibut, sections of body, A: 
Maximum 
Minimum 
Average 
Lake trout, entrails removed, A 
Pollock, head and entrails removed, A.. 
Butter-fish, whole, A 
Herring, whole, A 
Lamprey eel, whole, A 
Mackerel, entrails removed, "A 
Mackerel, whole, A: 
Maximum 
Minimum 
Average 
Turbot, whole, A 
Pompano, whole, A: 
Maximum 
Minimum 
Average 
Little herring, whole, E 
Edible portion. 
vs. 
S ce 
Nutrients. 
-i C3 
a a 
"".la 
a 
O 
*S 
m 
"cs 
1 
*3 
tug 
S-I IS 
o 
a 
& 
Eh 
-5 
H 
EH 
W ° 
Calo- 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
ries. 
16.5 
17.0 
1.0 
34.5 
60.3 
94.8 
1,024 
8.6 
21.0 
0.6 
30.2 
33.8 
64.0 
1, 045 
13.3 
10.0 
1.0 
24.3 
42.2 
66.5 
670 
13.9 
9.3 
1.0 
24.2 
45.0 
69.2 
650 
14.3 
8.8 
1.0 
24.1 
40.6 
64.7 
635 
14.9 
8.1 
0.7 
23.7 
54.9 
78.6 
620 
14.3 
6.4 
0.9 
21.6 
59.4 
81.0 
535 
14.6 
7.2 
0.8 
22.6 
57.2 
79.8 
575 
13.7 
6.2 
1.0 
20.9 
44.5 
65.4 
516 
16.1 
9.4 
1.0 
26.5 
62.3 
88.8 
695 
15.8 
2.2 
0.7 
18.7 
62.6 
81.3 
385 
15.1 
4.4 
0.9 
20.4 
61.9 
82.3 
465 
12.4 
6.6 
0.8 
19.8 
45.0 
64.8 
508 
15.5 
0.6 
1.1 
17.2 
54.3 
71.5 
313 
10.2 
6.3 
0.6 
17.1 
40.1 
57.2 
456 
10.0 
5.9 
0.8 
16.7 
37.3 
54.0 
435 
8.1 
7.2 
0.4 
15.7 
38.5 
54.2 
454 
11.4 
3.5 
0.7 
15.6 
43.7 
59.3 
360 
12.1 
10.7 
1.0 
23.8 
42.4 
66.2 
675 
9.5 
2.1 
0.6 
12.2 
37.4 
49.6 
265 
10.0 
4.3 
0.7 
15.0 
40.4 
55.4 
370 
6.8 
7.5 
0.-7 
15.0 
37.3 
52.3 
442 
10.5 
7.8 
0.5 
18.8 
38.8 
57.6 
525 
9.9 
0.8 
0.5 
11.2 
40.2 
51.4 
220 
10.2 
4.3 
0.5 
15.0 
39.5 
54.5 
370 
10.6 
3,2 
0.9 
14.7 
40.3 
55.0 
332 
Befuse. 
P. ct. 
5.2 
36.0 
33.5 
30.8 
35.3 
21.4 
19.0 
20.2 
34.6 
11.2 
18.7 
17. 7 
35.2 
28.5 
42.8 
46.0 
45.8 
40.7 
33.8 
50.4 
44.6 
47.7 
42.4 
48.6 
45.5- 
45.0 
P.ct 
