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FISH IN THE DIET
As such methods are usually carried out in the
locality where the fish is caught, many varieties of fish can be
conveniently stored for long periods of time and so distributed as to meet
the requirements of the consumer. This plan enables persons far removed
from the Source of supply to procure fish frequently. Because of the close similarity between these two foods, fish is a very desirable substitute for meat. In fish, as well as in shell fish, a very large proportion of the food substances present is protein. This proportion varies with the quantity of water, bone, and refuse that the particular food contains, and with the physical structure of the food. The percentage of fat in fish varies from less than 1 per cent in some cases to a trifle more than 14 per cent in others. This variation affects the total food value proportionately.
The varieties of fish that contain the most
fat deteriorate most rapidly and withstand transportation the least. Fish
containing a large amount of fat such as salmon, turbot, eel, herring,
halibut, mackerel, mullet, butterfish and lake trout have a more moist
quality than those which are without fat such as cod. Like meat, fish does
not contain carbohydrate in any appreciable quantity. In fish, mineral
matter is quite as prevalent as in meat. Continued on next page.
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