Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1904-12-08
FACTS ABOUT FISH DIET.
Best Fish FAR Below Neat in Yiel.inq
cttbetancaa That cunrnrt ;ka

Philadelphia PresS.-Fish, with few
exceptions, is Tar below meat in nutri-
Ire value in proportion to bulk, but
TIC same elemaats are contained in
both. It is only necessary to eat
enough Ean to secure the same
amount Of essentials. The nutrients
IF the human body are protein, fat
and carbohydrates Besides these all
foods practically contain large per
aentage Of water and a small percent
age OF mineral matter.
The FISH containing the most nutr.-
E ent are Spanish mackerel, salt water
cells, saimon snad, shad roe, salted
naoEerei, sailed and dried cod, bone
leo Goldfish, cayiare, sailed, smoked
end dried herring, sailed, smoked and
dried halibut and of the canned hsE
sardines, salmon, fresh ana salt mach
crel. funny. haddCck, lobster crab ANA
-Lrimp. Nearly all OF these mentioned
are equivalent in nutritige value 20 an
ua! amount Of veal California SAT-
a-ca. No. l saited mackerel, caviare,
-alted. smoked and dried halibut.
canned sardiues. canned salmon ana
canned salt mackerel are equivalent
- he average of beef veal and NUT
IN. Caviare. indeed. contains twice
tie nutriments Of almost all meats
and is almost equal to side pork.
~ aiCh contains the highest amount of
nutritive elements of any meat. The
large proportion of the nutriment in
pork, however, it may be incidentally
remarked. is fat it being the lowest
In the scale as REGARDS protein, the
most valuable nutriment
According to government publica
ions based on Investigations made by
Professor W. o. Atwater and the New
Jersey fish commission. the percent
age of actual nutriment in preserved
ti-h IS much larger than in the CORE
spending fresh fish. while canned fish,
which in effect is cooked fish, com
pares favorably with the fresh fish.
Shellfsh resembles meat and food
fish in general composition. A quart
Of oysters, roughly estimated, con-
tains about the same quantity of ac-
tual nutriment substances as a quart
of milk or three-fourths of pound of
beef or two pounds of fresh Goldfish
or pound of bread. Oysters come
nearer to milk than almost any other
common food material as regards both
the amounts and the relative proper
tons of nutrients. Many oysters are
'fattened" after being taken from the
beds and before being sold by floating
them about forty-eight hours in fresh
or brackish water. BY this process
the oyster acquires plumpness. and it's
bulk and weight are profitably in
creased. Oyster men commonly be-
lieve that the oyster. oy this process.
'ctu"lly does become latter and gains
IN flavor. Careful experiments indi-
cate that wrat the fresh water actu-
ally does is TO dissolve the salt from
the tissues of the oyster and distend
them with water This increases the
weight and reduces the nutrtive ma
terial from one-eighth to one.fifth
Many consumers think the improve
ment in flavor compensates for the de-
crease in nutritive value. The fat
teniag" also decreases the vitality of
the oyster. Green oysters are not in
furious. as some suppose. This color
is due to the green plant life on which
oysters sometimes feed
Experiments indicate that liz the
case of man. fish and. beef are about
equally digestible, and that salt fish
is less thoroughly digested than fresh
fish. Most psychologists regard fish as
particularly desirable food for per
sons of sedentary habits. The wide
spread notion that FISH contains a
large proportion of phosphorus, and
is, therefore. especially valuable as
food for the brain. is not accepted by
many psychologists There is no ex.
perimental evidence to warrant this
assumption.
There are 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 are small. Fish may
contain parasites, some of which are
injurious To man. Thorough cooking.
however, destroys them. To insure
freedom from ptomaine poisoning care
should he taken TO eat fish only when
1t is in perfectly good condition. Fish
which has been frozen. and, after
thawing, kept for time before it is
cooked. is especially likely to contain
9tomaiueS. Canned fish should never
Ice allowed TO remain long in the can
after opening. but should be used at
once. Oysters, when "aoated" or
"fattened, should never be placed in
water contaminated by sewage.