—The egg also when produced in unsanitary conditions may become infected with parasites. Many of these are apparently harmless, but some are injurious and even dangerous. The mere fact that parasites may exist in eggs is of itself a sufficient reason for the consumer to insist that the eggs he eats, like the milk he drinks, shall be free from all infections due solely to carelessness in production.
PART III.
FISH FOODS.
FISH.
Fish furnish a very important and useful part of the animal food of man. Both the fish growing in fresh water and in salt water are generally edible. Usually the smaller-sized fish are considered more palatable, but this is not universally the case. The large-sized fish are apt to be coarse, and have a less desirable flavor than those of smaller size. The size of the fish usually depends upon the magnitude of the body of water in which the species grow, the largest being in the lakes and oceans, the medium-size in rivers, and the smallest in brooks. Fish are known chiefly by their common names, and these names are different for the same species of fish in different parts of the country. For instance, the term trout covers a multitude of species, and, likewise, under the term sardine a large number of different species or varieties of fish are considered. There is also a large number of varieties known as salmon, perch, bass, etc.
In the following table are given the common and the scientific names of the principal food fishes used in the United States (see Report of U. S. Commission of Fish and Fisheries, 1888, pages 679-868):
- Acipenseridæ:
- Acipenser sturio oxyrhynchus, Sturgeon.
- Catostomidæ:
- Moxostoma velatum, Small-mouthed red-horse.
- Clupeidæ:
- Clupea harengus, Herring.
- pilchardus, Sardine.
- vernalis, Alewife.
- sapidissima, Shad.
- Salmonidæ:
- Osmerus mordax, Smelt.
- Coregonus clupeiformis, Whitefish.
- sp., tullibee or artedi, Ciscoe.
- Oncorhynchus chouicha, California salmon.
- Salmo salar, Salmon.
- subsp. sebago, Land-locked salmon.
- Salvelinus namaycush, Lake trout.
- fontinalis, Brook trout.
- Esocidæ:
- Esox lucius, Pike.
- reticulatus, Pickerel.
- nobilior, Muskellunge.
- Anguillidæ:
- Anguilla rostrata, Eel.
- Mugilidæ:
- Mugil albula, Mullet.
- Scombridæ:
- Scomber scombrus, Mackerel.
- Scomberomorus maculatus, Spanish mackerel.
- Orcynus thynnus, Tunny.
- Carangidæ:
- Trachynotus carolinus, Pompano.
- Pomatomidæ:
- Pomatomus saltatrix, Bluefish.
- Stromateidæ:
- Stromateus triacanthus, Butter-fish.
- Centrarchidæ:
- Micropterus salmoides, Large-mouthed black bass.
- dolomieu, Small-mouthed black bass.
- Percidæ:
- Perca fluviatilis, Yellow perch.
- Stizostedion vitreum, Wall-eyed pike.
- canadense, Gray pike.
- Serranidæ:
- Roccus lineatus, Striped bass.
- americanus, White perch.
- Centropristis atrarius, Sea bass.
- Epinephelus morio, Red grouper.
- Sparidæ:
- Lutjanus blackfordi, Red snapper.
- Stenotomus chrysops, Porgy.
- Diplodus probatocephalus, Sheepshead.
- Sciænidæ:
- Sciæna ocellata, Red bass.
- Menticirrus saxatilis, Kingfish.
- Cynoscion regale, Weakfish.
- Labridæ:
- Hiatula onitis, Blackfish.
- Gadidæ:
- Phycis chuss, Hake.
- Brosmius brosme, Cusk.
- Melanogrammus æglefinus, Haddock.
- Gadus morrhua, Cod.
- Microgadus tomcod, Tomcod.
- Pollachius virens, Pollock.
- Pleuronectidæ:
- Hippoglossus hippoglossus, Halibut.
- Platysomatichthys hippoglossoides, Turbot.
- Paralichthys dentatus, Flounder.
- Pseudopleuronectes americanus, Flounder.
- Petromyzontidæ:
- Petromyzon marinus, Lamprey eel.
- Raiidæ:
- Raia sp., Skate.
Some of the scientific names in the above list have been modified by recent research, but it is advisable to present the above classification for purpose of reference. The variations from these names will be given in the part of the discussion relating to the food value of fish, in which the classification of Jordan and Evermann is followed.
Edible Portion of Fish.
—As in the case of other animals large parts of fish as taken from the water are inedible. In the preparation of fish the head is usually removed, especially if the fish be of any size, and the entrails rejected. If the fish be scaly, the scales are also removed. The latter vary very greatly in different specimens according to species, size, etc. Usually the edible portion of the fish is larger in quantity than the inedible, though this is not by any means universally the case. Taking fish of all kinds together it may be said that from 55 to 60 percent of the total weight is edible. This, of course, excludes the bones as well as the other portions already referred to.