SEA-FISHERIES LABORATORY. 113 
_ The available fish supply is given in Appendix Ia as 798,000 
metric tons, and in Appendix [b as 845,000 metric tons. Now 
from the nature of the data on which these quantities are based 
any reasonable approximation to the real quantities of fresh 
fish used as human food in the period 1909-13 seems to me to 
be impossible. 
The cod, for instance, that were landed were whole fish 
(or were they gutted ?). If they were “‘ entire” the‘‘ waste”’ (or 
inedible parts) are taken as 52%. Then the edible part, or 
flesh contains, let us say, about 82% of water and 17% of 
proteid. 
But the cod which were exported consist very largely of 
dried salted flesh so that the deduction for “‘ waste” must be 
very different. This dried cod flesh contains from 11 to 25 % 
of water and from 68 to 79 % of proteid. The quantity of 
“ available ” cod flesh given in the Report is therefore a certain 
quantity of fresh cod, as they are landed, minus another 
quantity of dried and salted cod exported. About one half of 
the first quantity is waste, but only 1/5th to 1/l0th of the 
latter quantity can be waste. Further, one dried cod probably 
corresponds in energy-value to about three fresh cod. 
It is assumed that all the fish are landed “‘ entire,’ but is 
this the case? So far as I have seen almost all sea fish are 
gutted aboard ship before being put away in the holds. There- 
fore the deduction for‘ waste’’ must be a very inaccurate adjust- 
“ment. Skates and rays, for instance, were mostly landed as the 
“ wing ”’ parts, which are a small fraction of the weight of the 
entire fish. But these landings of skates and rays’ “ 
parts’ are then adjusted for waste. By what factor ? 
Haddocks are landed fresh and gutted, and are partly 
wing- 
sold assuch. But very large quantities are also cured as Finnan 
haddocks and fillets, and exported mackerel are landed fresh 
and entire, but are exported cured. Pilchards are landed 
fresh and entire but are exported cured—or as fish oil. 
