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/172

 from Massachusetts northward. The salmon extends, as far as observations have been made, beyond even the Arctic circle, and the same species is found upon the western and northern shores of Europe. The salmon enters the St. Lawrence and has been found as far up as Niagara Falls. Our principal fisheries for this species are in Maine and in Canada, Nova Scotia, and New Brunswick. They do not extend southward beyond the Delaware and have rarely been found in that river. The shad and salmon were particularly abundant in early colonial days. The shad were so abundant that they were not regarded as useful for food purposes, but their value as a fertilizer was taught to the whites by the Indians. Salmon, apparently, were equally abundant, and it was considered an affront to offer salmon more than twice a week even to servants. In this respect they were on the same plane as the diamond back terrapin and canvas back duck, which were so abundant, in those days, that they were a drug on the market. The salmon enters the fresh-water streams for the purpose of spawning. The eggs are largely laid late in the fall, and in that case do not hatch until the next spring. The Atlantic salmon often reach a very large size. Individuals have been known to weigh from 40 to even 80 pounds. The average weight of the salmon taken in Maine waters is about 10 pounds each. Another valued specimen of salmon is known as the Sebago salmon (Salmo sebago), from the lake in which it occurs. It is a fresh-water fish, having been doubtless landlocked in some way after originally entering from the sea. Still a third species is the famous ouananiche (Salmo ouananiche), inhabiting the waters of the Lake St. John region north of Quebec.

Composition of Atlantic Salmon.—

Water,    76.74 percent Protein,  18.52    "       79.13 percent Fat,        3.60    "       15.32    " Ash,        1.14    "        4.93    "

Composition of Sebago Salmon.—

Water,    78.54 percent Protein,  17.24    "     78.00 percent Fat,        2.98    "     13.74    " Ash,        1.24    "      5.76    "

The above data show a striking difference in the composition of the edible portions of Pacific and Atlantic salmon. This difference is shown chiefly in the relative proportion of fat. In the Pacific salmon the fat approaches in quantity the protein, while in the Atlantic salmon the protein is much greater than the fat. The Atlantic salmon is used chiefly in the fresh state for two reasons, first, because the catch is very much smaller than that of the Pacific species while the markets are very much more numerous and very much larger; second, because it is commercially more profitable to dealers in the