838 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
Table VIII. (Chart C). — Recapitulation of analyses of American and European fishes 
Nutrients, water and refuse in specimens as purchased — Continued. 
[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). 
a 
© 
S-o 
S « 
?n n 
Edible portion. 
. 
2 * 
n 
t-h c£ 
j Refuse. 
Nutrients. 
i| 
PviJ 
*SS 
o 
£ 
Protein. 
Fats. 
Ash. 
Total. 
Water. 
Total. 
.9 a 
© © 
O t-H 
W 0 
® aj - 
ar *|| 
sS 
Salt. 
Fresh Fish— C ontinued. 
Calo- 
Haddock, entrails removed, A : 
P. ct. 
P.ct. 
P. ct. 
P. ct. 
P.ct. 
P. ct. 
ries. 
P. ct. 
[p.c. 
8. 9 
0. 1 
0. 6 
9. 6 
39. 0 
48.6 
170 
51. 4 
7. 9 
0. 2 
0. 5 
8. 6 
38. 5 
47. 1 
155 
52. 9 
8. 2 
C.2 
0.6 
9.0 
40 . 0 
49 i 0 
160 
51.' 0 
.... 
Cod, whole^ A : 
8.3 
0. 3 
0. 6 
9.2 
42. 3 
51. 5 
165 
48. 5 
7.7 
0. 1 
0, 6 
8.4 
35. 1 
43. 5 
145 
56. 5 
.... 
8.0 
0.2 
0. 6 
8. 8 
38. 7 
47.5 
155 
52. 5 
Wall-e^ed pike, whole, A 
1 
7.9 
0.2 
0.6 
8.7 
34.1 
42.8 
155 
57.’ 2 
:::: 
Pike, whole, E 
2 
7.8 
0.1 
0.6 
8.5 
44.5 
53.0 
149 
47.0 
Blackfish, whole, A : 
8. 3 
1 . 2 
0. 6 
10. 1 
33. 7 
43. 8 
205 
56. 2 
6. 3 
0. 2 
0. 2 
6. 7 
29.2 
35. 9 
125 
64. 1 
7.3 
0. 7 
0. 4 
8. 4 
31. 5 
39. 9 
165 
60. 1 
Yellow perch, whole, E 
7.4 
0.2 
0. 6 
8.2 
32.8 
41. 0 
146 
59* 0 
.... 
Hake, entrails removed, A 
1 
7.2 
0.3 
0.5 
8.0 
39.5 
47.5 
147 
52.' 5 
Tomcod, whole, A 
1 
6.8 
0.2 
0.4 
7.4 
32. 7 
40.1 
134 
59.9 
Yellow perch, whole, A 
1 
6.7 
0.2 
0.4 
7.3 
30.0 
37.3 
133 
62.7 
Common flounder, entrails removed, A 
1 
6. 3 
0.3 
0.6 
7.2 
35.8 
43.0 
130 
57.0 
Gray pike, whole, A 
1 
6.4 
0.3 
0.4 
7.1 
29.7 
36.8 
132 
63.2 
Sheepshead, whole, A 
1 
6.4 
0.2 
0.5 
7.1 
26.9 
34.0 
127 
66.0 
Winter flounder, whole, A 
1 
6.1 
0.2 
0.5 
6.8 
37.0 
43.8 
122 
56.2 
Red hass, whole, A 
1 
6.1 
0.2 
0.4 
6.7 
29.8 
36.5 
122 
63.5 
Common flounder, whole, A. 
1 
5.2 
0.3 
0.5 
6.0 
27.2 
33.2 
110 
66.8 
— 
Spent Fish. 
Salmon, whole, A : 
Maximum 
10.8 
2.5 
0.6 
13.9 
42.3 
56.2 
305 
43. 8 
Minimum 
10. 0 
1.6 
0.7 
12. 3 
44.2 
56.5 
255 
43. 5 
Average 
10.4 
2.1 
0.6 
13.1 
43. 3 
56.4 
280 
43.6 
Land-locked salmon, whole, A : 
Maximum 
8.7 
2.1 
0. 6 
11.4 
40. 2 
51.6 
250 
48.4 
Minimum 
9. 5 
1.0 
0.7 
11.2 
42. 6 
53-8 
220 
46.2 
Average 
9. 1 
1 . 6 
0.6 
11.3 
41.4 
52.7 
235 
47.3 
Roe of shad 
1 
23.4 
3. 8 
1.6 
28.8 
71.2 
100.0 
596 
Preserved Fish. 
Desiccated cod, flesh ground, A 
1 
74.6 
1.9 
5.4 
81.9 
15.2 
97.1 
1, 470 - 
“ Boneless cod,” flesh of salt cod, A 
1 
22.1 
0.3 
4.1 
26.5 
54.4 
80. 9 
424 
19. 1 
Salt codfish, A 
2 
16.0 
0.4 
1.2 
17.6 
40.3 
57.9 
315 
24.9 
Salt mackerel, No. 1 mackerel, A 
1 
14.7 
15.1 
1.7 
31.5 
28.1 
59.6 
911 
33.3 
7.1 
Salt herring, E 
13. 5 
14.1 
5. 1 
32.7 
28. 1 
60.8 
846 
34. 0 
5.2 
Salt little herring, E 
11. 9 
4.3 
6. 5 
22.7 
33. 9 
56. 6 
404 
39.0 
4.4 
(Smoked herring, A 
1 
20.2 
8.8 
0.9 
29.9 
19.2 
49.1 
745 
44. 4 
6.5 
Smoked haddock, A 
1 
16.1 
0.1 
1.0 
17.2 
49.2 
66.4 
304 
32.2 
1.4 
Smoked halibut, A 
19. 1 
14. 0 
1. 9 
35.0 
46. 0 
81.0 
945 
6.9 
12.1 
Canned sardines, A 
1 
24.0 
12.1 
5.3 
41.4 
53.6 
95.0 
956 
5.0 
Canned salmon, A 
19. 3 
15.3 
1.2 
35.8 
59.3 
95.1 
1,005 
3.9 
i.o 
Canned fresh mackerel, A 
2 
19.9 
8.7 
1. 3 
29.9 
68.2 
98. 1 
737 
1.9 
Canned mackerel, No. 2 mackerel, A 
13. 8 
21.3 
2.1 
37.2 
34.8 
72.0 
1, 156 
8.3 
Canned tunny, A __ 
1 
21.5 
4. 1 
1.7 
27.3 
72.7 
100.0 
573 
Canned smoked haddock, A 
1 
21.8 
2.3 
1.6 
25.7 
68.7 
94.4 
503 
5.6 
