Composition of Summer Flounder.—
| Fresh. | Dry. | |||
|---|---|---|---|---|
| Water, | 84.21 | percent | ||
| Protein, | 13.82 | „ | 89.03 | percent |
| Fat, | .69 | „ | 4.46 | „ |
| Ash, | 1.28 | „ | 8.15 | „ |
The flesh of this fish is particularly rich in water and poor in fat.
Graylings.
—The graylings belong to a family very closely resembling the Salmonidæ. They occur chiefly in northern or Arctic waters. One species found in Michigan is known as the Michigan grayling. It is a fish that is not only distinguished on account of its food value but also on account of its graceful shape and pleasing appearance. Another species occurs in Montana, and has been distributed very largely by the Bureau of Fisheries. It is not a fish which is of any great economic importance.
The Haddock.
—This is a fish very nearly related to the cod, but it has a smaller mouth and differs in other essentials, particularly in its chemical constituents, from the cod. The haddock has a food value which is probably not inferior to that of the cod. It is one of our most abundant fishes, and by some consumers the flesh is preferred to that of the cod. The usual weight of the haddock is about 3 or 4 pounds. It is, therefore, a much smaller fish than the cod. The species is Melanogrammus æglefinus. On the Atlantic coast it does not occur north of the Straits of Belle Isle. The haddock is particularly abundant on the Massachusetts coast in summer. Like the cod, the haddock is well suited for salting, smoking, and curing in various ways. It, however, has not been used to such an extent as the cod for those purposes, finding a more ready market in the fresh state.
Composition.—
| Water, | 81.69 | percent |
| Protein, | 16.83 | „ |
| Fat, | .25 | „ |
| Ash, | 1.23 | „ |
In the dry substance.