Kinds of Fish. — If Chart I be examined, it will be seen that the amount of oil contained in the flesh of the fish varies, thus giving rise to two classes, the dry or white fish, like the cod, haddock, and bluefish, and the oily fish, salmon, mackerel, and shad. It is the oil which imparts to these fish their characteristic flavor. Halibut falls between the two classes. The dry fishes, OAving to lack of flavor, require, in cook- ing, seasoning and rich sauces. Nutritive Value of Fish. — In Chart II fish is compared with other common foods, as regards amount of nutrients. Like beef and mutton, it will be seen that fish is rich in the nitrogenous principle, proteid, and should hold the same place in our diet as these ; that is, it should be accompanied by foods rich in carbohydrates, as potatoes, bread, and the like, and served with a thickened sauce. Fish is, also, stuffed, thus adding the carbohydrate element. FISH 181 Alawife, Whott ]== — --^-mnA S . : -. 11 ^: - II A Bttlped, ft ^ ^ II Bluefl^ <(^ II Cod, « II II Mounam^ O^sed II Haddock-, « 1! 1 Mullet, 1 1 - 1 1 Pickerel, .< II Pike, " II Pollock, » II Porgy^ <. t 1 .; :.; -_ II Sturgeon, dressed . II .11 Trout, brook " _ _ . 1 1 Weakfisb <' 1 1 ■Whltefish, " t 1 Buttcrfish, "_ 1 1 Halibut, " 1 1 Herring, whole- _ 1 1 Mackerel, dressed- _ __ 1 1 n Spanish i> 1 1 Salmon, Maine n ^ - : 1 1 aad, «_ _ __ — - :| 1 Trout, lake, " - - 1 : \ Turbot, '< . I ^1 Chart I. — Showing Relative Food Value of Different Varieties of Fish 182 HANDBOOK OF DOMESTIC SCIENCE 1 Genera] average of fish ==^m^ 1 1 Beef, side mediuta fat -:i-,T 1 :i 1 Veal, side i£ - 1 1 Mutton, Bide ===-- - - - 1 ymmmmmMk Chicken g^-- 1 ) in ilk- =^ 1 Oysters _.,--': 1 1 Beans, dried pEr:-" ==^^^==^ = Potato m\ Corn, canned . ^Xl Salad greens =^^l Chart II. — Showing Relative Food Value of Fish and Other Foods Codflsli SSF^ ^- 1 Blueflsh ^^^-^ ^^ ^ _L1L_.. " \ Halibut -^^H Cod, salt ^- ^ - : --^:;'=^=r r^ \ Mackerel, salt =i 1 Salmon, canned ^^^\:^i.. : _ _: ^j^;^_-\ Beef, sirloin ^T- - - M «i , round g-"- - ;\ -_j^^ ^^^^N .. ^ , i =-" - w^ j Mutton, chops SSL5; -^_ --1 » leg 1 Pork, roast loin =s--- -, =i Potatoes ^^^-' ---'--- - - ^- - -^ Chart III. — Showing Amounts of Proteid to be obtained for One Dollar, in Different Forms of Food FISH 183

AI-modernized reading of the original text

Kinds of Fish. — If Chart I be examined, it will be seen that the amount of oil contained in the flesh of the fish varies, thus giving rise to two classes, the dry or white fish, like the cod, haddock, and bluefish, and the oily fish, salmon, mackerel, and shad. It is the oil which imparts to these fish their characteristic flavor. Halibut falls between the two classes. The dry fishes, OAving to lack of flavor, require, in cooking, seasoning and rich sauces. Nutritive Value of Fish. — In Chart II fish is compared with other common foods, as regards amount of nutrients. Like beef and mutton, it will be seen that fish is rich in the nitrogenous principle, proteid, and should hold the same place in our diet as these ; that is, it should be accompanied by foods rich in carbohydrates, as potatoes, bread, and the like, and served with a thickened sauce. Fish is, also, stuffed, thus adding the carbohydrate element. Alawife, Whott S . : -. 11 ^: - II A Bttlped, ft ^ ^ II Bluefl^ <(^ Cod, « Mounam^ O^sed Haddock-, « 1! Mullet, 1 1 - 1 1 Pickerel, .< Pike, " Pollock, » Porgy^ <. t 1 .; :.; -_ II Sturgeon, dressed . II .11 Trout, brook " _ _ . 1 1 Weakfisb <' 1 1 ■Whltefish, " t 1 Buttcrfish, "_ 1 1 Halibut, " 1 1 Herring, whole- _ 1 1 Mackerel, dressed- _ __ 1 1 n Spanish i> 1 1 Salmon, Maine n ^ - : 1 1 aad, «_ _ __ — - :| 1 Trout, lake, " - - 1 : \ Turbot, '< . I ^1 Chart I. — Showing Relative Food Value of Different Varieties of Fish Genera] average of fish ==^m^ Beef, side mediuta fat -:i-,T 1 :i 1 Veal, side i£ - 1 1 Mutton, Bide ===-- - - - 1 ymmmmmMk Chicken g^-- 1 ) in ilk- =^ 1 Oysters _.,--': 1 1 Beans, dried pEr:-" ==^^^==^ = Potato m\ Corn, canned . ^Xl Salad greens =^^l Chart II. — Showing Relative Food Value of Fish and Other Foods Codflsli SSF^ ^- Blueflsh ^^^-^ ^^ ^ _L1L_.. " \ Halibut -^^H Cod, salt ^- ^ - : --^:;'=^=r r^ \ Mackerel, salt =i Salmon, canned ^^^\:^i.. : _ _: ^j^;^_-\ Beef, sirloin ^T- - - M «i , round g-"- - ;\ -_j^^ ^^^^N .. ^ , i =-" - w^ j Mutton, chops SSL5; -^_ --1 » leg Pork, roast loin =s--- -, =i Potatoes ^^^-' ---'--- - - ^- - -^ Chart III. — Showing Amounts of Proteid to be obtained for One Dollar, in Different Forms of Food

Handbook of domestic science and household arts for use in elementary schools