Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-01-14

k<CSrN NrM fE ment OF Agriculture,
&SASIE ~, tW,S through its expert
b1 ta|GYaySz- ment stations on the
coast. has made an
important study of the fish as food for
man; it's nutritive value, its composition,
its digestibility and it's dietary danger I'M
der particular conditions which facts are
based upon investigations of wide range
and extending over several years
AS ordinarily used, the term fish includes
besides the fish proper, many water ami
mails as oysters. clans and other mol
lGsks, Holsters, crawfish. crabs and shrimps
and turtle and terrapn. Few people have
any adequate conception of the great i'm
portance of the fisheries of the United
states and of the immense amount of nu-
trltiVe material which is every year taken
from the salt and fresh waters of this
country From recent data collected by
the United States fish commission it APP
pears that more than 616,N0,OO0 pounds of
nsh, crustaceans etc, are annually taken
from the waters of the New England
states; over 596.000.0W pounds from the
middle Atlantic states; over $1,000, 900 from
the south Atlantic states: $4,000 600 from
the gulf states; 14I. 900 900 from the Pacific
states, and A,0000o0 from Alaska The
products of the fisheries of the great lakes
exceed oS,0G0,O00 pounds annually, and the
interior fisheries 19,00O,oD0 pounds.
In Immense Quantities
In the case of such products as clans
scollops and oysters the weight of the e1i-
bic portion only has been taken into ac-
count The interior fisheries of Vermont
are included with those of New England
the fisheries of New York and Pennsyl-
Vania on the great lakes with those of the
Hlddle Atantic states, and the fisheries of
the east coast of Florida with those of the
gun states. The data for the great lakes
embrace only those states not having coast
ilsherles. but include the fisheries of the
Ohio river for Ohio. Indiana and Illinois.
J ne hgures for the interior states are con-
hhed to the states not having coast or
great lake fisheries In addition to the
above figures, thousands of pounds Of fish
are annually caught by sportsmen
The total weight of these products as
they leave the hands of the fishermen is
about 1886, 0O0OG0 pounds representing
as the value of the catch SAT 1870 600 nv
the processes of canning, sailing smoking
ana otherwise preserving the nutritiyf
value OF hsh is very much increased. OF
the large quantity of fish annually placed
on the American market, the greater part
- consumed at home, although a portion is
prepared In various ways for export.
Their Market value
scientists claim that fresh water and
saltwater FISH are one as wholesome as the
other, and in general, fish from clear, cold
deep water are regarded as preferable to
those from shallow warm water Some
hsh, for instance shad, are at their best
during the spawning season. while others
should not be eaten during this period The
mode of capture has much to do with the
market value of fish. Those caught by the
SllIS and allowed to die in the water by
slow degrees, as in the case where gill nets
are used, undergo decomposition very read
NY and are dangerous for food. Fish that
are killed Immediately after catching re-
main firm and bear shipment better. Ex-
tended Investigations, including the coudi-
uons affecting the growth and food value
OF oysters, their parasites and diseases
have been carried on by the New jersey
experiment stations, These Investigations
have shown that oysters rapidly detcriorate.
when removed from the water, through the
Preventative action of bacteria; and that
oysters In spawn deteTiorate more rapidly
than at any other season and should not
be eaten during such period.
The nutrItiVc value of fish serves a two
fold purpose. 1t supplies the body with ma
terial for building and repairing its tissues
and fluids and serves fuel for maintain
ing body temperat ure and for supplying the
energy necessary for muscular work. Fish
is said to be essentially a heterogeneous food
and in this resembles meat 1t is supple
m"ptary 10 cereals and other vegetables
and is one of the most nutrient substances
for the body, as it contains much protein,
fats and carbohydrates.
contain Much Protein.
Oysters are most important Of the she'll
fish. y quart of oysters contains the same
quantity of actual nutritive substance as
a quart of milk, a pound of beef or two
pounds of Goldfish. or a pound of bread.
oysters contain mostly protein, the SUBJ
stances whose principal function is to make
or repair blood, muscle, tendon, bone brain
and other heterogeneous tissues.
A practice among the oyster dealers
which is not generally known has much to
do with the flavor and cost OF the oysters
When taken from the beds in salt water
they are placed in fresh or brackish wafer
for about forty-eight hours and ''fattened."
as the oystermen term it. The oyster is
Heated IN the shell in this process and its
bulk and weight increased as to
materially increase its selling value. This
iaitenlns process also increases its nu-
tritive value, but reduces the life period
cne-half and serves to rapidly decay the
oyster in short time.
Frequently oysters become green in color
and are supposed to be injurious. The color
mas been attributed to disease, to parasites
and to the presence of copper. The scien-
lists claim the oysters have been fed on
green plants found in salt water and that
in such condition they are perfectly harm
less In Europe green oysters are more
highly priced than others. There is a wide
spread notion that fish contains large pro-
portions of phosphorus, and on that ac-
count is particularly valuable as brain food
The percentage of phosphorus in a large
number of specimens analyzed by the gov
eminent Is not larger than is found in the
flesh of other animals used for food Even
If the flesh be richer in phosphorus there
Is no experimental evidence to warrant the
assumption that fish is more valuable than
meats or other food materials for the nour-
ishment of the brain
Dangers From Fish.
In n publication TO be issued soon on the
subject of fish as food the government calls
particular attention to the possible dangers
from eating poisonous fish in their various
forms. Some fish contain parasites which
are injurious to man. and these are destroy
ed only by a thorough cooking. The forma
ton of these micro-organisms accompanies
putrefaction, and great care should be taken
to eat fish freshly caught and in good con-
dition in its various forms Fish which
has been frozen and, after tina wing. kept
for some time before ii is cooked is espe-
cially likely to contain these injurious para
sites. Also canned fish seems particularly
susceptible TO the growth of these micro
organisms when exposed to the air. and
should never be allowed to remain LONG in