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/184

 The flesh of the weakfish, as shown by the above data, is one in which the protein exists in very much greater proportion than the fat. It is not so rich in protein, however, as some of the other species which have been mentioned.

Whitefish.—This fish occurs in large numbers in all our Great Lakes, and is an abundant article of food. Its scientific name is Coregonus clupeiformis. It inhabits the whole of the Great Lakes regions from Lake Champlain to Lake Superior. It does not occur in very great abundance, if at all, west of Lake Superior, although it has been reported to have been found in the fresh water lakes both to the north and west of that region.

The common whitefish prefers the deep water of the lakes, coming only into shallow water near the shore at spawning time, which, in the Great Lakes, is from October to December. During the months of January, February, and March the fishing for whitefish is practically discontinued, since the fish at that time have returned to deep water and are not accessible.

The size of the whitefish in the Great Lakes is not so great as the extent of water would indicate. Probably three pounds would be an average size, although the individual fish range from 1-1/2 to 6 pounds. The weight rarely, however, exceeds 4 or 5 pounds. Occasionally whitefish have been found weighing as high as 20 pounds, but this is very rare. The whitefish reaches its full average size about the end of the fourth year. The number of eggs which are found in the female fish is not so large as in the shad, but usually the number does not fall below 10,000 and sometimes reaches as high as 75,000. The eggs are very small comparatively, and about 36,000 of them make a quart. The U. S. Bureau of Fisheries has done a great deal to increase the supply of whitefish by planting millions of whitefish fry in suitable water.

Different Species of Whitefish.—There are many species of whitefish besides the common whitefish which appear in the Great Lakes. Coulter's whitefish is found in the waters of British Columbia, but it is not distributed very widely throughout the country. The Rocky Mountain whitefish is very widely distributed, occurring in all suitable waters from the west slope of the Rockies to the Pacific. There is also a subspecies of this fish occurring in the headwaters of the Missouri river. Menominee whitefish occur in the lakes of New England, New York, and the Great Lakes,—it is also known as round whitefish, frostfish, shadwaiter, pilotfish, chivey, and blackback.

Composition of Whitefish.—

Water,     69.83 percent Protein,   22.06    "        76.00 percent Fat,         6.49    "        21.51    " Ash,         1.62    "         5.36    "