New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-07-17
FOOD VALUE OF FISH.
Especial Interest in Vie1v of Butch
erS' Strike.

The strike Of the employees OF the great meat
packers will undoubtedly increase the demand for
fish. The price OF fish may up as that OF meat
did soon as the strike went into effect out
there is consoline fact about this condition. the
fish can be obtained when the meat cannot
Fish. with few exceptions. is far below meat IN
nutrtve value IN proportion to bulk, but the same
elements contained in both II Is only neces-
sary to enough fish 10 secure the same amount
OF Essentials. The nutrients Of the human body
proteine. fat aud carbohydrates. Besides these
practically all foods contain large percentage OF
water and a small percentage of mineral matter
The fish containing the most nutriment are Span
ish mackerel salt water cells. salmon. shad roe.
sailed mackerel. sailed and dried cod. homeless
Goldfish" caviare sailed. smoked and dried her
rirg. sailed. smoked and dried haibut, and OF the
canned fish sardnes salmon, fresh and salt mack
erel, funny. naddock lobster. crab and shrimp.
Nearly all of these mentioned equivalent in
nutritive value TO equal amount of veal. Cali
ICrnia salmon. No 1 sailed mackerel caviare.
sailed smoked ami dried halibut canned sardines.
nned salmon and canned salt mackerel are equiva
lent to the average of beef veal and mutton.
Caviare. indeed. contains twice the nutriment of
almost all meats. and is almost equal to side pork.
which contains the highest amount Of nutritve
elements OF any meat. The large proportion of the
nutriment in pork. however, 1t may be incidentally
remarked. is fat. it being the lowest in the scale
as regards proteine. the most valuable nutrient.
According 10 government publications based
Investigations made by Professor w o. Atwater
centage of actual nutrients in preserved fish is
much larger than in the corresponding fresh fish.
while canned fish. which in effect is cooked FISH,
compares favoraby with fresh fish
Shelhsh resemble meat and food fish IN general
composition quart OF oysters roughly esti-
mated. contains about the same quantity of actual
nutritive substances as quart of milk three
rourths OF a pound of beef, two pounds of fresh
coohsh. or pound Of bread. Oysters come nearer
TO milk than almost any other common food
aS hot ha
tive proportions OF nutrients Many oysters are
tattened' after being taken from the beds and
before being sold. by floating them about forty
eieht hours IN fresh or brackish water. BY this
process the oyster acquires pIumpness and its bulk
ana weight are proftably increased. Oystermen
commonly believe that the oyster by this process
actually does become fatter and gain IN. flavor
Careful experiments indicate that what the fresh
wafer actually does is to dissolve salt from
sues OF the oyster and distend them with water
This increases the weight reduces the nutrttive
material from one-eighth TO one-hfth Many con
surners think the Improvement IN flavor compen-
safes for the decrease in nutritve value The fat
tening also decreases the vitality OF the oyster
Green oysters are not injurious, as some suppose
This color is due to the green plant life on which
oysters sometimes feed
Experiments indicate that IN the case Of man
fish and beef about equally digestible and that
salt fish is less thoroughly digested than fresh
Most Psychologists regard fish a particularly
desirable food for persons of sedentary habits The
widespread notion that fish contains large proper
ton OF phosphorus, and is therefore especially
valuable food for the brain. is not accepted by
many Psychologists There Is experimental evil
dence 10 warrant this assumption.
There several species of fish which are
actually poisonous. but few of them are found In
the United States. and the chances Of their being
offered for sale small Fish may contain para
sites. some of which injurious TO man. Thor
ough cooking. however. destroys these. To insure
freedom from ptomaine poisoning. care should be
taken 10 eat fish onv when IT is in perfectly good
condition. Fish which has been frozen and. after
thawing, kept for time before II is cooked is
especially likely TO contain ptomaines. Canned fish
should never be allowed remain long in the can
after opening, but should be used at once. Oysters
when 'ioated." "fattened. should never be
placed IN water contaminated by sewage.