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EPARTMENT OF COMMERCE 
°u.k BUREAU OF FISHERIES 
Economic Circular No. 11 
Issued March 7, 1914 
CANNED SALMON: CHEAPER THAN MEATS, AND WHY 
Including Fifty Tested Recipes. 
The cheapest food is that which supplies nutriment at the lowest 
cost. One pound of canned red salmon of the best quality will cost 
about 16 cents. 1 The same quantity of bone, muscle, blood, and 
brain building material and body fuel in other foods would cost— 
Cents. 
Eggs, strictly fresh (at 34 cents per dozen)-30 
Steak, sirloin (at 27 ? cents per pound)-33 
Mutton, leg (at 19 cents per pound)-32 
Chicken, average (at 25 cents per pound)-211 
Ham. smoked (at 181 cents per pound)-131 
Pink salmon, canned (at 9 cents per can)--121 
Ham is apparently cheaper than the other meats because it con¬ 
tains more fat or fuel, the cheapest of nutritive ingredients, which* 
can be supplied more cheaply by the vegetable food which should 
accompany the meats or fish. 
All species of the Pacific coast salmons are canned, all are highly 
nutritious, and, so far as the canned products are concerned, they 
differ from one another principally in the color and relative firmness 
of the flesh and the proportions of fats. The chinook has an excellent 
flavor and generally red flesh; the sockeye, or red salmon, equals it 
in flavor and is always red fleshed; the coho, or medium red salmon, 
has an excellent flavor but is paler in color; the humpback, or pink 
salmon, is still paler and its flesh softer; and the chum salmon is 
quite pale, soft when canned, and its flavor is inferior to any of the 
others. 
The best grades of canned salmon are richer than meats in body¬ 
building materials and contain about the same amount of fats. 
Pink salmon, which is a cheaper grade, is better than meats for 
making flesh and bone, but has less fat. Either is as digestible as 
the best sirloin steak, there is no waste, and nothing has to be thrown 
away except the can. 
1 The prices used in all cases are average retail prices in Washington, D. C., Feb. 10, 
1914, in shops and markets where all of the products were for sale. They are, therefore, 
comparable. Where salmon costs more, other prices will probably be greater. 
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