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/162

 Graylings.—The graylings belong to a family very closely resembling the Salmonidæ. They occur chiefly in northern or Arctic waters. One species found in Michigan is known as the Michigan grayling. It is a fish that is not only distinguished on account of its food value but also on account of its graceful shape and pleasing appearance. Another species occurs in Montana, and has been distributed very largely by the Bureau of Fisheries. It is not a fish which is of any great economic importance.

The Haddock.—This is a fish very nearly related to the cod, but it has a smaller mouth and differs in other essentials, particularly in its chemical constituents, from the cod. The haddock has a food value which is probably not inferior to that of the cod. It is one of our most abundant fishes, and by some consumers the flesh is preferred to that of the cod. The usual weight of the haddock is about 3 or 4 pounds. It is, therefore, a much smaller fish than the cod. The species is Melanogrammus æglefinus. On the Atlantic coast it does not occur north of the Straits of Belle Isle. The haddock is particularly abundant on the Massachusetts coast in summer. Like the cod, the haddock is well suited for salting, smoking, and curing in various ways. It, however, has not been used to such an extent as the cod for those purposes, finding a more ready market in the fresh state.

Composition.—

Water,      81.69 percent Protein,    16.83   "  Fat,           .25   " Ash,         1.23   "

In the dry substance.

Protein,    93.89 percent Fat,         1.34   "  Ash,          6.76   "

The flesh of the haddock, it is seen, is even more exclusively nitrogenous than that of the cod. The two species resemble each other very closely in composition.

The Hake.—There are several species of hakes, family Merluccidæ. The common European hake is the species Merluccius merluccius. The hake which is found mostly in American waters is Merluccius productus, and occurs very abundantly on the Pacific coast and is largely eaten as food. The flesh, however, is rather coarse and not very palatable. Another species which is found on our Atlantic coast from New England northward is Merluccius bilinearis.

Halibut.—The halibut (Hippoglossus hippoglossus) is a fish which is highly esteemed and occurs in great quantities. It is a fish which frequents northern waters, and especially the North Atlantic on the American coast. It has not been taken south of Montauk Point, but extends as far north as the