43.63
12.71
24.87
5.6 11
999
Sardines in oil (American) .
47.85
25.52
19.17
3.841
1,433
Sardines in tomato sauce (American) .
32.33
5.55
18.08
3.941
570
Tuna in oil .
46.40
19.60
25.40
1.40
1,298
Salted and dried
Boneless salt cod .
45.6
0.3
26.3
23.21
502
Desiccated cod . * .
88.4
4.9
72.0
5.2
1,546
Smoked haddock .
27.4
.2
23.3
1.5
442
Smoked halibut .
50.6
15.0
20.8
2.1
1,020
Pickled herring .
57.72
19.7
25.0
4.0
1,297
Smoked herring .
65.5
15.8
36.9
1.5
1,353
Salt mackerel .
56.1
25.1
18.6
2.6
1,405
2Contains 4.04 per cent of undetermined acids, sugar, etc.
[246]
1Salt included.
4
Table XLVI • Proximate Composition of Typical Shellfish 1
Name
Total
Solids
Fat
Protein
(N x 6.25)
Ash (Inor¬
ganic Matter)
Carbohy¬
drates
Fuel Value
per Pound
Fresh
Per cent
Per cent
Per cent
Per cent
Per cent
Calories
Abalone .
27.2
0.1
21.7
1.3
3.3
469
Long clams .
20.6
1.7
13.6
2.5
2.8
111
Round clams .
19.2
1.1
10.6
2.3
5.2
340
Crab (Eastern, hard) .
22.9
2.0
16.6
3.3
1.2
415
Lobster .
20.8
1.8
16.4
2.2
.4
388
Mussels .
15.8
1.1
8.7
1.9
4.1
285
Oysters (Eastern) .
13.1
1.2
6.2
2.0
3.7
235
Scallops - .
19.7
.1
14.8
1.4
3.4
343
Shrimps .
22.7
.4
19.3
1.5
1.7
407
Canned and dried
Long clams (canned) .
15.5
1.3
9.0
2.3
2.9
276
Round clams (canned) .
17.1
.8
10.5
1.0
3.0
285
Crab (Eastern, hard, canned) .
20.0
1.5
15.8
1.9
.8
111
Lobster (canned) . .
22.2
LI
18.1
2.5
.5
392
Oysters (canned) .
16.6
2.4
8.8
1.5
3.9
337
Shrimp (canned, dry-pack) .
32.3
.8
25.5
2.9
_ 2
508
Shrimp (canned, wet-pack) .
24.3
.5
20.0
1.9
_ 2
393
Dried shrimp .
87.5
5.0
71.4
6.8
— 2
1,540
near-by areas. While some hard-shelled crabs
are shipped alive, the larger portion of the
catch is sold as crab meat, fresh, frozen, or
canned.
Clams are used in much smaller amounts
than the other shellfish mentioned. The
soft, long-necked clams prevail from Cape
Cod north, and the hard or little-neck clams
south of Cape Cod along the coast to Texas.
Soft-shell clams live in the tidal sand, while
the hard-shell varieties live from the tide
lines into fairly deep water. The production
is not large, about 30,000,000 pounds a year.
The whole fish is shipped fresh, unshucked,
to near-by areas, and clams are canned,
chopped for use in chowder, and as clam
juice, so that they can be distributed widely.
Scallops are available in limited amounts.
Only the large muscle that opens and closes
Tables XLV, XLVI, and XLVIII have been
adapted from tables in 'Nutritive Value of Fish and
Shellfish , Document No. 1000, Bureau of Fisheries,
Washington, D.C., 1926.
2Carbohyd rates present but undetermined.
the shell is used, and the remainder of the
fish is discarded. Scallops are available fresh
or frozen. They are sweet owing to the
presence of large amounts of glycogen.
Shrimps are produced from the Carolinas
south and along the Gulf coast. They are
distributed in the shell, fresh or green, and
cooked with the shell whole or split to remove
the sand vein.
COMPOSITION AND NUTRITIVE
VALUE
Page 221
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
43.63
12.71
24.87
5.6 11
Sardines in oil (American) .
47.85
25.52
19.17
3.841
1,433
Sardines in tomato sauce (American) .
32.33
5.55
18.08
3.941
Tuna in oil .
46.40
19.60
25.40
1.40
1,298
Salted and dried
Boneless salt cod .
45.6
0.3
26.3
23.21
Desiccated cod . * .
88.4
4.9
72.0
5.2
1,546
Smoked haddock .
27.4
.2
23.3
1.5
Smoked halibut .
50.6
15.0
20.8
2.1
1,020
Pickled herring .
57.72
19.7
25.0
4.0
1,297
Smoked herring .
65.5
15.8
36.9
1.5
1,353
Salt mackerel .
56.1
25.1
18.6
2.6
1,405
2Contains 4.04 per cent of undetermined acids, sugar, etc.
[246]
1Salt included.
Table XLVI • Proximate Composition of Typical Shellfish 1
Name
Total
Solids
Fat
Protein (N x 6.25)
Ash (Inor¬ ganic Matter)
Carbohy¬
drates
Fuel Value per Pound
Fresh
Per cent
Per cent
Per cent
Per cent
Per cent
Calories
Abalone .
27.2
0.1
21.7
1.3
3.3
Long clams .
20.6
1.7
13.6
2.5
2.8
Round clams .
19.2
1.1
10.6
2.3
5.2
Crab (Eastern, hard) .
22.9
2.0
16.6
3.3
1.2
Lobster .
20.8
1.8
16.4
2.2
.4
Mussels .
15.8
1.1
8.7
1.9
4.1
Oysters (Eastern) .
13.1
1.2
6.2
2.0
3.7
Scallops - .
19.7
.1
14.8
1.4
3.4
Shrimps .
22.7
.4
19.3
1.5
1.7
Canned and dried
Long clams (canned) .
15.5
1.3
9.0
2.3
2.9
Round clams (canned) .
17.1
.8
10.5
1.0
3.0
Crab (Eastern, hard, canned) .
20.0
1.5
15.8
1.9
.8
Lobster (canned) . .
22.2
18.1
2.5
.5
Oysters (canned) .
16.6
2.4
8.8
1.5
3.9
Shrimp (canned, dry-pack) .
32.3
.8
25.5
2.9
_ 2
Shrimp (canned, wet-pack) .
24.3
.5
20.0
1.9
_ 2
Dried shrimp .
87.5
5.0
71.4
6.8
— 2
1,540
near-by areas. While some hard-shelled crabs are shipped alive, the larger portion of the catch is sold as crab meat, fresh, frozen, or canned.
Clams are used in much smaller amounts than the other shellfish mentioned. The soft, long-necked clams prevail from Cape Cod north, and the hard or little-neck clams south of Cape Cod along the coast to Texas. Soft-shell clams live in the tidal sand, while the hard-shell varieties live from the tide lines into fairly deep water. The production is not large, about 30,000,000 pounds a year. The whole fish is shipped fresh, unshucked, to near-by areas, and clams are canned, chopped for use in chowder, and as clam juice, so that they can be distributed widely.
Scallops are available in limited amounts. Only the large muscle that opens and closes
Tables XLV, XLVI, and XLVIII have been adapted from tables in 'Nutritive Value of Fish and Shellfish , Document No. 1000, Bureau of Fisheries, Washington, D.C., 1926.
2Carbohyd rates present but undetermined.
the shell is used, and the remainder of the fish is discarded. Scallops are available fresh or frozen. They are sweet owing to the presence of large amounts of glycogen.
Shrimps are produced from the Carolinas south and along the Gulf coast. They are distributed in the shell, fresh or green, and cooked with the shell whole or split to remove the sand vein.