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/178

 Composition of Sheepshead.—

Water,     75.55 percent Protein,   19.54    "      83.47 percent Fat,         3.69    "      13.59    " Ash,         1.22    "       5.14    "

The Smelt.—The smelt belongs to a family which has a number of species, some of which are very abundant in Europe, where they are highly prized even to a greater extent than in this country for food. The smelt is a small fish, very long in proportion to its breadth. The American smelt (Osmerus mordax) is found very abundantly on the Atlantic coast north of New York. Although a sea fish, it often enters rivers and becomes landlocked in lakes. It is found abundantly in Lakes Champlain and Memphremagog and many of the New England and Nova Scotian lakes. The smelt in early times was a very abundant fish.

Composition of the Smelt.—Edible portion:

Water,     79.16 percent Protein,   17.37    "      84.31 percent Fat,         1.79    "       8.65    " Ash,         1.68    "       8.16    "

These data show that the flesh of the smelt is very rich in protein, the fat falling to a very small proportion of the total edible substance.

Spanish Mackerel.—This is a very highly prized fish and is eaten largely in the fresh state along the Atlantic coast. Its scientific name is Scomberomorus maculatus. The catch is subject to great variations. In early years the Spanish mackerel was scarcely known on our coast, but in the last forty years it has assumed considerable importance. Although more abundant than formerly it still commands a very high price. The weight of the full-grown mackerel is usually from five to eight pounds, though occasionally very large individuals are taken. Jordan and Evermann speak of one which was 41 inches long and weighed 25 pounds.

Composition.—Edible portion:

Water,     68.10 percent Protein,   20.97    "      67.25 percent Fat,         9.43    "      29.56    " Ash,         1.50    "       4.71    "

In this fish it is seen that the fat is a little less than one-third the quantity of the protein.

Sturgeon.—The sturgeon belongs to the family of Acipenseridæ. They are large fishes frequenting the sea and also the fresh waters of northern regions. Most of the species are anadromous, entering fresh water and ascending the streams in spring. There are two genera belonging to this family and 20 species that are well defined, although about 100 nominal species have been