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/169

 Composition.—

Water,    78.46 percent Protein,  19.20    "      91.75 percent Fat,        1.03    "       4.70    " Ash,        1.31    "       6.05    "

This is another one of the fishes in which the edible portion is almost exclusively protein, the fat appearing only in small quantities.

Rock Bass; Redeye; Goggle-eye (Ambloplites rupestris).—The rock bass is a very common fish particularly abundant in the fresh waters of the northern central portions of the United States. It is the fish which the American boy, living near small streams, most delights to catch. The size of the rock bass varies largely according to the magnitude of the body of water in which it lives. The average weight of the fish in streams of ordinary size is probably about a pound, though often it is considerably more. The rock bass has been propagated to some extent by the Bureau of Fisheries and has been introduced into waters where it formerly did not occur.

Salmon.—The salmon is one of the most important food fishes of the United States. It belongs to the genus Orcorhynchus. The five species of this genus are, in America, confined to our Pacific coast. Of these species the one known as blueback or sockeye is found most abundantly in the Fraser and Columbia rivers and in Alaska, the silver salmon in Puget Sound, the chinook salmon in the Columbia, and the dog salmon along the coast from California to Bering Sea. The salmon begin running early in the spring and the early run is considered of greater value than the later. The habits of the salmon in the deep waters of the ocean are not very well known. It is only when they come into fresh water for spawning purposes that their life history can be well studied. It is believed, however, that they do not go very far from the shore. The run of salmon on the Pacific coast usually begins about the latter part of March and lasts through the spring and greater part of the summer. On account of the great abundance of these fish on the Pacific coast and the distance from large markets the canning industry has developed with great rapidity. In fact on the Pacific coast the product of salmon fishing is devoted almost exclusively to canning purposes. In the canning of salmon no particular care is taken, and perhaps none at all to designate upon the can whether its contents are of the early salmon or the later, less valuable run. It is claimed by many authorities that the salmon of the Pacific coast of America, taken all together in their relation to the economic problem of fish food, are the most important and valuable fish in the world.

Composition of a Pacific Coast Species.—

Water,    63.61 percent Protein,  17.46    "      52.31 percent Fat,       17.87    "      49.05    " Ash,        1.06    "       2.92    "