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Table Showing Composition of the Various Fish Used For Food

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About
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.

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