FOOD PRODUCTS OF. THE SEA — FISHES. 



257 



The prejudices of some people in I'egard to food are 

 curious. The celebrated Erasmus, though a native of 

 Rotterdam, had such an aversion to fish, that the smell 

 of it threw him into a fever. Ambrose Pard had a 

 patient who could never see an eel without fainting; 

 and another who would fall into convulsions at the sight 

 of a carp. What would have been the effect of an 

 electric eel on these gentlemen? Joseph Scaliger and 

 others could never drink milk. Gardan was disgusted 

 at the sight of eggs. 



Professor Atwater, of the Agricultural College of the 

 State of Connecticut, gives us • the following as the 

 relative nutritive value of fresh and prepared fish and 

 shell fish : — ■ 



Fish (Fresh). 



Halibut 



Flounder 



Cod 



Haddock 



Eels 



Mackerel 



Salmon 



Salmon trout ... 

 Brook trout 

 White fish 



Smelt 



Herring 



Turbot 



Prepared Fish and Invertebrates 



Boned cod 



Salted cod 



Smoked halibut 

 Smoked herring 

 Canned salmon 

 Salt mackerel ... .^ 

 Lobsters 



Scallops 



Oysters 



It must be noted in this table that the percentage is 

 given of edible solids, i.e., the actual amount of nutritive 



s 



