Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/155



-+-+-                                |   |                   ||                                 || -+-+- Containing over 30 percent of    |         | Percent. water-free substance.       |         | California salmon               |    2    |   36.4 Salmon                          |    5    |   36.4 Spanish mackerel                |    1    |   31.9 Herring                         |    1    |   31.0 Lake trout                      |    2    |   30.9 Whitefish                       |    1    |   30.2 |        | Containing from 30 to 25 percent |         | of water-free substance.    |         | Butter-fish                     |    1    |   30.0 Shad                            |    7    |   29.4 Lamprey eel                     |    1    |   28.9 Turbot                          |    1    |   28.6 Salt-water eel                  |    2    |   28.4 Pompano                         |    2    |   27.2 Mackerel                        |    6    |   26.6 Alewife                         |    2    |   25.6 Small-mouthed black bass        |    1    |   25.2 Mullet                          |    1    |   25.1 Porgy                           |    3    |   25.0 |        | Containing between 25 and 20 per-|         | cent of water-free substance. |         | Halibut                         |    3    |   24.6 Sheepshead                      |    2    |   24.5 White perch                     |    2    |   24.3 Pollock                         |    1    |   24.0 Cisco                           |    1    |   23.9 Muskellunge                     |    1    |   23.7 Spent salmon                    |    2    |   23.3 Striped bass                    |    6    |   22.3 Brook trout                     |    3    |   22.3 Bluefish                        |    1    |   21.5 Red snapper                     |    3    |   21.5 Spent land-locked salmon        |    2    |   21.5 Small-mouthed red-horse         |    1    |   21.4 Large-mouthed black bass        |    1    |   21.4 Sturgeon                        |    1    |   21.3 Weakfish                        |    1    |   21.0 Blackfish                       |    4    |   20.9 Smelt                           |    2    |   20.8 Kingfish                        |    1    |   20.8 Yellow perch                    |    2    |   20.8 Sea bass                        |    1    |   20.7 Grouper                         |    2    |   20.6 Pickerel                        |    2    |   20.3 Pike perch, "wall-eyed pike"    |    1    |   20.3 Pike (pickerel?)                |    1    |   20.2 |        | Containing between 20 and 15 per-|         | cent of water-free substance. |         | Pike perch, gray pike           |    1    |   19.2 Tomcod                          |    1    |   18.5 Red bass                        |    1    |   18.4 Haddock                         |    4    |   18.3 Cusk                            |    1    |   18.0 Skate                           |    1    |   17.9 Cod                             |    5    |   17.4 Hake                            |    1    |   16.9 Common flounder                 |    2    |   15.8 Winter flounder                 |    1    |   15.7 -

In the scientific names of the food fishes described in the following pages and in the description of their habits, methods of spawning, geographic distribution, etc., the classification of Jordan and Evermann has been followed.

Alewives.—A fish belonging to a genus very close to that to which the herring belongs is known as alewife. The name of the genus is Pomolobus. It is commonly known as a herring. For instance, the fresh-water skipjack or blue herring,—the tailor herring or hickory shad,—and the real alewife or branch herring are all common species of this genus. One specimen of this genus is the fresh-water skipjack or blue herring (Pomolobus chrysochloris) found in the larger streams in the Mississippi valley and also in Lake Erie and Lake Michigan. It is strictly a fresh-water fish, but has also been found in salt water on the Gulf coast. The tailor herring is found along the Atlantic coast from Cape Cod to Florida. In the Potomac river it is known as tailor shad or "fresh-water tailor," and is highly esteemed as a food fish in Washington and vicinity. Their value is found rather in their coming earlier than the