The Pacific coast produces few oysters.
The olympian oysters are small in size and of
good flavor. Japanese oysters now being
produced there are very large. Oysters are
in season from September to April. Sum¬
mer is the spawning season, and the flavor
is less good at that time than in the cooler
months.
Lobsters come largely from New England
fisheries. Practically all the domestic catch
is used fresh or frozen. The claw meat is
preferred and brings a higher price than the
tail meat. Lobster is a popular shellfish.
This popularity, combined with uneconomic
methods of collection, is rapidly decreasing
the supply and, as most consumers of lob¬
ster know, increasing the price.
While the total yearly poundage has de¬
creased, lobster still is responsible for about
one tenth of the income of the New England
fish industry. It is already a luxury food, and
supplies will decrease further unless some¬
thing is done to control the catch so that the
young lobsters will not be taken before the
age for spawning.
Crabs come in largest amounts from the
Chesapeake Bay area, but the South Atlantic
and Gulf areas also contribute to the national
supplies of this popular shellfish. Other
areas provide fresh crab meat for local use.
Crabs are sold as "soft-shelled crab” just
after molting. These come on the market in
early summer. They must be shipped alive;
consequently their distribution is limited to
[245]
Table XLV • Proximate Composition of Edible Portions of Some Typical Fin Fish
Species
Total
Solids
Fat
Protein
(N x 6.25)
Ash (Inor¬
ganic Matter)
Fuel Value
per Pound
Fresh
Per cent
Per cent
Per cent
Per cent
Calories
Alewife .
25.6
4.9
19.4
1.5
570
Bass, black .
23.3
1.7
20.6
1.2
455
Bass, red .
18.4
.5
16.9
1.2
335
Bass, sea .
20.7
.5
19.8
1.4
390
Bass, striped .
22.3
2.8
18.6
1.2
465
Bluefish .
21.5
1.2
19.4
1.3
410
Butterfish .
30.0
11.0
18.0
1.2
800
Catfish .
35.9
20.6
14.4
.9
1,135
Cod . .
17.4
.4
16.5
1.2
325
Eels, salt-water .
28.4
9.1
18.6
1.0
730
Flounder .
15.8
.6
14.2
1.3
290
Haddock .
18.3
.3
17.2
1.2
335
Halibut .
24.6
5.2
18.6
1.0
565
Herring .
27.5
7.1
19.5
1.5
660
Mackerel .
26.6
7.1
18.7
1.2
645
Perch, white .
24.3
4.0
19.3
1.2
530
Perch, yellow .
20.7
.8
18.7
1.2
380
Pickerel, pike .
20.2
.5
18.7
1.1
370
Pompano .
27.2
7.5
18.8
1.0
665
Red snapper .
21.5
1.0
19.7
1.3
410
Salmon, Atlantic .
35.4
12.8
22.0
1.4
950
Salmon (Atlantic), landlocked, spent .
22.3
3.3
17.8
1.2
470
Salmon, chinook, California .
36.4
17.8
17.8
1.1
1,080
Shad .
29.4
9.5
18.8
1.3
750
Smelt .
20.8
1.8
17.6
1.7
405
Spanish mackerel .
31.9
9.4
21.5
1.5
795
Trout, brook .
22.2
2.1
19.2
1.2
445
Trout, salmon, Atlantic .
29.2
10.3
17.8
1.2
765
Whitefish .
30.2
6.5
22.9
1.6
700
Whale meat (mammal) .
28.8
4.2
23.1
1.2
607
Canned
Mackerel . .
31.82
8.68
19.63
1.30
731
Salmon, chinook (Atwater, 1888) .
38.12
15.70
20.18
1.32
1,037
Salmon (Shostrom, Clough, and Clark, 1924):
Sockeye .
35.22
11.22
20.80
1.23
860
Chinook .
36.83
15.72
17.67
1.21
991
Coho .
32.51
8.49
21.08
1.24
750
Pink .
30.20
6.99
21.40
.76
696
Chum .
29.96
6.69
20.67
1.02
524
Steelhead trout .
33.16
8.95
21.32
1.21
792
Atlantic salmon .
35.70
12.49
21.14
1.22
920
Sardines in oil (French) .
Page 220
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Pacific coast produces few oysters. The olympian oysters are small in size and of good flavor. Japanese oysters now being produced there are very large. Oysters are in season from September to April. Sum¬ mer is the spawning season, and the flavor is less good at that time than in the cooler months.
Lobsters come largely from New England fisheries. Practically all the domestic catch is used fresh or frozen. The claw meat is preferred and brings a higher price than the tail meat. Lobster is a popular shellfish. This popularity, combined with uneconomic methods of collection, is rapidly decreasing the supply and, as most consumers of lob¬ ster know, increasing the price.
While the total yearly poundage has de¬ creased, lobster still is responsible for about one tenth of the income of the New England fish industry. It is already a luxury food, and supplies will decrease further unless some¬ thing is done to control the catch so that the young lobsters will not be taken before the age for spawning.
Crabs come in largest amounts from the Chesapeake Bay area, but the South Atlantic and Gulf areas also contribute to the national supplies of this popular shellfish. Other areas provide fresh crab meat for local use. Crabs are sold as "soft-shelled crab” just after molting. These come on the market in early summer. They must be shipped alive; consequently their distribution is limited to
[245]
Table XLV • Proximate Composition of Edible Portions of Some Typical Fin Fish
Species
Total
Solids
Fat
Protein (N x 6.25)
Ash (Inor¬ ganic Matter)
Fuel Value per Pound
Fresh
Per cent
Per cent
Per cent
Per cent
Calories
Alewife .
25.6
4.9
19.4
1.5
Bass, black .
23.3
1.7
20.6
1.2
Bass, red .
18.4
.5
16.9
1.2
Bass, sea .
20.7
.5
19.8
1.4
Bass, striped .
22.3
2.8
18.6
1.2
Bluefish .
21.5
1.2
19.4
1.3
Butterfish .
30.0
11.0
18.0
1.2
Catfish .
35.9
20.6
14.4
.9
1,135
Cod . .
17.4
.4
16.5
1.2
Eels, salt-water .
28.4
9.1
18.6
1.0
Flounder .
15.8
.6
14.2
1.3
Haddock .
18.3
.3
17.2
1.2
Halibut .
24.6
5.2
18.6
1.0
Herring .
27.5
7.1
19.5
1.5
Mackerel .
26.6
7.1
18.7
1.2
Perch, white .
24.3
4.0
19.3
1.2
Perch, yellow .
20.7
.8
18.7
1.2
Pickerel, pike .
20.2
.5
18.7
1.1
Pompano .
27.2
7.5
18.8
1.0
Red snapper .
21.5
1.0
19.7
1.3
Salmon, Atlantic .
35.4
12.8
22.0
1.4
Salmon (Atlantic), landlocked, spent .
22.3
3.3
17.8
1.2
Salmon, chinook, California .
36.4
17.8
17.8
1.1
1,080
Shad .
29.4
9.5
18.8
1.3
Smelt .
20.8
1.8
17.6
1.7
Spanish mackerel .
31.9
9.4
21.5
1.5
Trout, brook .
22.2
2.1
19.2
1.2
Trout, salmon, Atlantic .
29.2
10.3
17.8
1.2
Whitefish .
30.2
6.5
22.9
1.6
Whale meat (mammal) .
28.8
4.2
23.1
1.2
Canned
Mackerel . .
31.82
8.68
19.63
1.30
Salmon, chinook (Atwater, 1888) .
38.12
15.70
20.18
1.32
1,037
Salmon (Shostrom, Clough, and Clark, 1924):
Sockeye .
35.22
11.22
20.80
1.23
Chinook .
36.83
15.72
17.67
1.21
Coho .
32.51
8.49
21.08
1.24
Pink .
30.20
6.99
21.40
.76
Chum .
29.96
6.69
20.67
1.02
Steelhead trout .
33.16
8.95
21.32
1.21
Atlantic salmon .
35.70
12.49
21.14
1.22
Sardines in oil (French) .