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/183

 The brook trout has been especially cultivated by the U. S. Bureau of Fisheries and introduced into waters in the United States where it is not found naturally. The season for spawning for the brook trout is in the autumn, when the water is growing colder, and continues from August to December, according to the latitude. In spawning time the fish come up into the smallest parts of the stream where shallow water can be found. The eggs remain until the next spring, when they are hatched. The brook trout varies greatly in size, according to the magnitude of the stream. In the small streams it weighs often less than 1/4 pound, while in large streams it weighs 2 or 3 pounds. The large trout has almost disappeared from the small streams as a result of the activity of fishermen.

There are many other species of trout which are known in different parts of the country. For instance, the Dublin Pond trout of Dublin Pond, N. H., the Dolly Varden trout in the northern Pacific states and Alaska, the Sunapee trout in the northeastern states, and the Blueback trout in Maine. These fishes all have practically the same quality, varying only in minute details, and have the same value as a food.

Turbot.—A species of halibut known as Greenland halibut (Reinhardtius hippoglossoides) is also known as turbot in this country. It occurs chiefly off the coast of Greenland, and is taken in the very coldest part of the year. The European turbot is Psetta maxima.

Weakfish.—The weakfish belongs to the croaker family (Sciænidæ) and has a high value as a food fish, the flesh being rich in flavor and very tender and easily disintegrated, from which quality it is believed the name "weakfish" is derived. The common weakfish is the species Cynoscion regalis. It is also known in some localities as the squeteague. The fish is rather long in proportion to its breadth and sometimes grows to a large size. Examples weighing over 25 pounds have been captured. Very rarely, however, does a weakfish weigh more than 10 pounds, and the average is perhaps not more than one-half that. The weakfish is, particularly when young, a victim of the bluefish, and great numbers succumb to the ravages of its more powerful enemy. The weakfish is found over the entire length of the Atlantic and Gulf coasts as far north as the Bay of Fundy. The weakfish sometimes ascends the tidal waters and congregates around the river mouths, where the food is more abundant. While found on the markets in the North, it is more highly prized in the southern markets.

Composition.—

Water,                78.97 percent Protein,              17.45    "         84.63 percent  Fat,                    2.39    "         11.37    "  Ash,                    1.19    "          5.64    "