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/156

 shad than in their true value, for as soon as the shad come in great abundance there is no longer any market for the alewife.

Composition of Alewife.—

Water,    74.41 percent Protein,  19.17    "      75.87 percent Fat,        4.92    "      19.08    " Ash,        1.47    "       5.78    "

This fish, it is seen, has very much less oil in it than the true herring,—in fact, only a little more than one-half as much. It, however, has a correspondingly larger percentage of protein.

The tailor herring and hickory shad are distributed along the coast from Cape Cod to Florida. The branch herring (Pomolobus pseudoharengus) is found along the Atlantic coast as far south as Charleston, entering fresh-water streams to spawn, usually two or three weeks ahead of the shad. It occurs also in Lake Ontario and in several of the small lakes in northern New York in which it is land-locked. The summer herring (Pomolobus æstivalis) also occurs along the Atlantic coast.

Anchovy.—The anchovy is a small fish which is eaten more as a relish in the pickled state than in the fresh state, and is highly prized by many connoisseurs. Anchovies of various species are found on both the Atlantic and Pacific coasts,—on the Atlantic coast from Cape Cod to Brazil and on the western coast from southern California southward. These fish reach a length of from 2 to 7 inches. The very small ones are sometimes known as "white-*bait." Those that are pickled and used for food are usually from 3 to 6 inches in length.

Composition of Preserved Anchovies.—

Water,                   57.8 percent Protein,                 22.3    " Fat,                       2.2    " Ash (principally salt),  23.7    "

Black Bass.—Two species of black bass are well known to the American fisherman and to the American cuisine. The one is called the small-mouth black bass (Micropterus dolomieu) and the other the large-mouth black bass (Micropterus salmoides). These fishes are found in the fresh waters of the United States, especially in the northern portion, almost everywhere. Both species have been propagated both by the National and State Fish Commissions. Especially have they been introduced into the northeastern waters where they originally did not occur, or only in small numbers.

Bluefish.—The bluefish (family Pomatomidæ) is one of the valuable food fishes of our Atlantic coast. It is a voracious, carnivorous fish, and apparently loves to destroy as well as to eat. It is stated that the bluefish copies after the style which was once said to be in vogue in Rome, viz., when its stomach is