SEA-FISHERIES LABORATORY. 



117 



The analyses are given in the following table : — 

 Fresh Mackerel from Carnarvon Bay. 



Date. 



Water. 



Oil. 



Proteici. 



Ash. 



Total. 



N. 



7.7.19 



70-8 



8-6 



19-7 



•6 



99-7 



15-3 



16.7.19 



61-5 



14-5 



18-6 



•9 



95-5 



12-9 



30.7.19 



69-9 



7-1 



19-1 



•7 



96-8 



13-6 



11.8.19 



65-3 



14-1 



18-6 



•6 



98-6 



151 



The methods employed were similar to those used in the case 

 of the Manx herrings, and the results are quite comparable. 

 The sample of 30.7.19 consisted of rather small fish, and this 

 accounts for the difference in fat-content between this sample 

 and the adjacent ones. It will be seen that the percentage of 

 nitrogen in the residue assumed to be " proteid " in nature is 

 rather smaller than in the case of the herrings. Apart from 

 this the analyses represent nothing calling for special remark. 



Finnan Haddocks in Tins. 



Through the kindness of the Norseland Canning Factory, 

 Leeds, I was able to examine some samples of a very interesting 

 cure : small haddocks which had been smoked in the usual 

 way and then " processed " in hermetically-sealed tins similar 

 to those in which herrings are put up. Three samples were 

 examined by methods similar to those employed in the case of 

 herrings, the first being analysed on 15.5.1919, shortly after 

 the fish were packed, and two other tins being examined on 

 27.1.1920, after they had been stored for over six months. 

 The results are as follows : — 



Finnan Haddocks in Tins. 



Date. Water. Oil. 



Proteid. 



Ash. 



Total. 



.V. 



15.5.19 71-53 -26 



27.1.20 70-83 18 

 27.1.20 69-84 -18 



22-30 



21-00 

 23-99 



3-92 

 3-94 



9801 

 96-01 



I I-S3 



I I ■:,»-, 



15-21 







