Advertisement
Table Showing Composition of the Various Fish Used For Food
Appears in
Published 1896
| Articles. | Refuse. | Proteid. | Fat. | Mineral matter. | Water. | |
| Bass, black | 54.8 | 9.3 | .8 | .5 | 34.6 | |
| Bluefish | 55.7 | 8.3 | .5 | .5 | 35. | |
| Butterfish | 42.8 | 10.2 | 6.3 | .6 | 40.1 | |
| Cod, fresh | 52.5 | 8. | .2 | .6 | 38.7 | |
| Cod, salt, boneless | 22.2 | .3 | 23.1 | 54.4 | ||
| Cusk | 40.3 | 10.1 | .1 | .5 | 49. | |
| Eels | 20.2 | 14.6 | 7.2 | .8 | 57.2 | |
| Flounder | 61.5 | 5.6 | .3 | .5 | 32.1 | |
| Haddock | 51. | 8.2 | .2 | .6 | 40. | |
| Halibut, sections | 17.7 | 15.1 | 4.4 | .9 | 61.9 | |
| Herring | 42.6 | 10.9 | 3.9 | .9 | 41.7 | |
| Mackerel | 44.6 | 10. | 4.3 | .7 | 40.4 | |
| Mackerel, Spanish | 34.6 | 13.7 | 6.2 | 1. | 44.5 | |
| Perch, white. | 62.5 | 7.2 | 1.5 | .4 | 28.4 | |
| Pickerel | 47.1 | 9.8 | .2 | .7 | 42.2 | |
| Pompano | 45.5 | 10.2 | 4.3 | .5 | 39.5 | |
| Red Snapper | 46.1 | 10.6 | .6 | .7 | 42. | |
| Salmon | 39.2 | 12.4 | 8.1 | .9 | 39.4 | |
| Shad | 50.1 | 9.2 | 4.8. | .7 | 35.2 | |
| Carbohydrates | ||||||
| Shad, roe | 2.6 | 20.9 | 3.8 | 1.5 | 71.2 | |
| Refuse | ||||||
| Sheepshead | 66. | 6.4 | .2 | .5 | 26.9 | |
| Smelts | 41.9 | 10. | 1. | 1. | 46.1 | |
| Trout | 48.1 | 9.8 | 1.1 | .6 | 40.4 | |
| Turbot | 47.7 | 6.8 | 7.5 | .7 | 37.3 | |
| Whitefish | 53.5 | 10.3 | 3. | .7 | 32.5 | |
| Carbo hydrates | ||||||
| Lobsters | 61.7 | 5.9 | .7 | .8 | .2 | 30.7 |
| Clams, out of shell | 10.6 | 1.1 | 2.3 | 5.2 | 80.8 | |
| Oysters, solid | 6.1 | 1.4 | .9 | 3.3 | 88.3 | |
| Crabs, soft shell | 15.8 | 1.5 | 2. | .7 | 80. |