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Classification of Fishes by Percentages of Flesh, Chiefly Muscular Tissue in Entire Body.
Kinds of Fish. | No. of Specimens Analyzed. |
Flesh. | |||
Containing 60 percent or over of flesh. | Percent. | ||||
Spanish mackerel | 1 | 65.4 | |||
Salmon | 4 | 64.7 | |||
Red snapper | 1 | 60.0 | |||
Containing between 60 and 70 percent of flesh. | |||||
Smelt | 2 | 58.1 | |||
Pike (pickerel) | 1 | 57.3 | |||
Cisco | 1 | 57.3 | |||
Butter-fish | 1 | 57.2 | |||
Spent salmon | 2 | 56.4 | |||
Mackerel | 5 | 55.4 | |||
Pompano | 2 | 54.5 | |||
Lamprey eel | 1 | 54.2 | |||
Herring | 1 | 54.0 | |||
Pickerel | 2 | 52.9 | |||
Spent land-locked salmon | 2 | 52.7 | |||
Turbot | 1 | 52.3 | |||
Brook trout | 3 | 51.9 | |||
Muskellunge | 1 | 50.8 | |||
Alewife | 2 | 50.5 | |||
Containing between 50 and 40 'percent of flesh. | |||||
Shad | 7 | 49.9 | |||
Weakfish | 1 | 48.1 | |||
Cod | 2 | 47.5 | |||
Whitefish | 1 | 46.5 | |||
Small-mouthed black bass | 1 | 46.4 | |||
Striped bass | 5 | 45.1 | |||
Large-mouthed black bass | 1 | 44.0 | |||
Sea bass | 1 | 43.9 | |||
Winter flounder | 1 | 43.8 | |||
Lake trout, "Mackinaw trout" | 1 | 43.7 | |||
Kingfish | 1 | 43.4 | |||
Pike perch, "Wall-eyed pike" | 1 | 42.8 | |||
Mullet | 1 | 42.1 | |||
Tomcod | 1 | 40.1 | |||
Porgy | 3 | 40.0 | |||
Containing between 40 and 30 percent of flesh. | |||||
Black fish | 2 | 39.9 | |||
White perch | 2 | 37.5 | |||
Yellow perch | 1 | 37.3 | |||
Pike perch | 1 | 36.8 | |||
Red bass | 1 | 36.5 | |||
Sheepshead | 1 | 34.0 | |||
Common flounder | 1 | 33.2 |
Classification of Fishes by Proportions of Fat in the Flesh of Specimens
Analyzed.
Kinds of Fish. | No. of Specimens Analyzed. | Water. | Fats. |
Containing over 5 percent of fats. | Percent. | Percent. | |
California salmon | 2 | 63.6 | 17.9 |
Turbot | 1 | 71.4 | 14.4 |
Salmon | 5 | 63.6 | 13.4 |
Lamprey eel | 1 | 71.1 | 13.3 |
Lake trout | 2 | 69.1 | 11.4 |
Butter-fish | 1 | 70.0 | 11.0 |
Herring | 1 | 69.0 | 11.0 |
Shad | 7 | 70.6 | 9.5 |
Spanish mackerel | 1 | 68.1 | 9.4 |
Salt-water eel | 2 | 71.6 | 9.1 |
Pompano | 2 | 72.8 | 7.6 |
Mackerel | 6 | 73.4 | 7.1 |
Whitefish | 1 | 69.8 | 6.5 |
Halibut | 3 | 75.4 | 5.2 |
Porgy | 3 | 75.0 | 5.1 |
Containing between 5 and 2 percent of fats. | |||
Alewife | 2 | 74.4 | 4.9 |
Mullet | 1 | 74.9 | 4.6 |
White perch | 2 | 75.7 | 4.1 |
Sheepshead | 2 | 75.6 | 3.7 |
Spent salmon | 2 | 76.7 | 3.6 |
Cisco | 1 | 76.2 | 3.5 |
Spent land-locked salmon | 2 | 78.5 | 3.0 |
Striped bass | 6 | 77.7 | 2.8 |
Muskellunge | 1 | 76.3 | 2.5 |
Small-mouthed black bass | 1 | 74.8 | 2.4 |
Weakfish | 1 | 79.0 | 2.4 |
Small-mouthed red-horse | 1 | 78.6 | 2.4 |
Brook trout | 3 | 77.7 | 2.1 |
Containing less than 2, the majority less than 1 percent of fats. | |||
Sturgeon | 1 | 78.7 | 1.9 |
Smelt | 2 | 79.2 | 1.8 |
Skate | 1 | 82.2 | 1.4 |
Blackfish | 4 | 79.1 | 1.4 |
Bluefish | 1 | 78.5 | 1.3 |
Red snapper | 3 | 78.5 | 1.0 |
Large-mouthed black bass | 1 | 78.6 | 1.0 |
Kingfish | 1 | 79.2 | 1.0 |
Pollock | 1 | 76.0 | 0.8 |
Yellow perch | 2 | 79.3 | 0.8 |
Pike perch, gray pike | 1 | 80.9 | 0.8 |
Hake | 1 | 83.1 | 0.7 |
Common flounder | 2 | 84.2 | 0.7 |
Grouper | 2 | 79.4 | 0.6 |
Pike (pickerel?) | 1 | 79.8 | 0.6 |
Sea bass | 1 | 79.3 | 0.5 |
Pike perch, wall-eyed pike | 1 | 79.7 | 0.5 |
Pickerel | 2 | 79.7 | 0.5 |
Red bass | 1 | 81.6 | 0 5 |
Tomcod | 1 | 81.6 | 0.4 |
Cod | 5 | 82.6 | 0.4 |
Winter flounder | 1 | 84.4 | 0.4 |
Haddock | 4 | 81.7 | 0.3 |
Cusk | 1 | 82.0 | 0.2 |