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Classification of Fishes by Percentages of Flesh, Chiefly Muscular Tissue in Entire Body.
| Kinds of Fish. | No. of Specimens Analyzed. |
Flesh. | |||
| Containing 60 percent or over of flesh. | Percent. | ||||
| Spanish mackerel | 1 | 65.4 | |||
| Salmon | 4 | 64.7 | |||
| Red snapper | 1 | 60.0 | |||
| Containing between 60 and 70 percent of flesh. | |||||
| Smelt | 2 | 58.1 | |||
| Pike (pickerel) | 1 | 57.3 | |||
| Cisco | 1 | 57.3 | |||
| Butter-fish | 1 | 57.2 | |||
| Spent salmon | 2 | 56.4 | |||
| Mackerel | 5 | 55.4 | |||
| Pompano | 2 | 54.5 | |||
| Lamprey eel | 1 | 54.2 | |||
| Herring | 1 | 54.0 | |||
| Pickerel | 2 | 52.9 | |||
| Spent land-locked salmon | 2 | 52.7 | |||
| Turbot | 1 | 52.3 | |||
| Brook trout | 3 | 51.9 | |||
| Muskellunge | 1 | 50.8 | |||
| Alewife | 2 | 50.5 | |||
| Containing between 50 and 40 'percent of flesh. | |||||
| Shad | 7 | 49.9 | |||
| Weakfish | 1 | 48.1 | |||
| Cod | 2 | 47.5 | |||
| Whitefish | 1 | 46.5 | |||
| Small-mouthed black bass | 1 | 46.4 | |||
| Striped bass | 5 | 45.1 | |||
| Large-mouthed black bass | 1 | 44.0 | |||
| Sea bass | 1 | 43.9 | |||
| Winter flounder | 1 | 43.8 | |||
| Lake trout, "Mackinaw trout" | 1 | 43.7 | |||
| Kingfish | 1 | 43.4 | |||
| Pike perch, "Wall-eyed pike" | 1 | 42.8 | |||
| Mullet | 1 | 42.1 | |||
| Tomcod | 1 | 40.1 | |||
| Porgy | 3 | 40.0 | |||
| Containing between 40 and 30 percent of flesh. | |||||
| Black fish | 2 | 39.9 | |||
| White perch | 2 | 37.5 | |||
| Yellow perch | 1 | 37.3 | |||
| Pike perch | 1 | 36.8 | |||
| Red bass | 1 | 36.5 | |||
| Sheepshead | 1 | 34.0 | |||
| Common flounder | 1 | 33.2 |
Classification of Fishes by Proportions of Fat in the Flesh of Specimens
Analyzed.
| Kinds of Fish. | No. of Specimens Analyzed. | Water. | Fats. |
| Containing over 5 percent of fats. | Percent. | Percent. | |
| California salmon | 2 | 63.6 | 17.9 |
| Turbot | 1 | 71.4 | 14.4 |
| Salmon | 5 | 63.6 | 13.4 |
| Lamprey eel | 1 | 71.1 | 13.3 |
| Lake trout | 2 | 69.1 | 11.4 |
| Butter-fish | 1 | 70.0 | 11.0 |
| Herring | 1 | 69.0 | 11.0 |
| Shad | 7 | 70.6 | 9.5 |
| Spanish mackerel | 1 | 68.1 | 9.4 |
| Salt-water eel | 2 | 71.6 | 9.1 |
| Pompano | 2 | 72.8 | 7.6 |
| Mackerel | 6 | 73.4 | 7.1 |
| Whitefish | 1 | 69.8 | 6.5 |
| Halibut | 3 | 75.4 | 5.2 |
| Porgy | 3 | 75.0 | 5.1 |
| Containing between 5 and 2 percent of fats. | |||
| Alewife | 2 | 74.4 | 4.9 |
| Mullet | 1 | 74.9 | 4.6 |
| White perch | 2 | 75.7 | 4.1 |
| Sheepshead | 2 | 75.6 | 3.7 |
| Spent salmon | 2 | 76.7 | 3.6 |
| Cisco | 1 | 76.2 | 3.5 |
| Spent land-locked salmon | 2 | 78.5 | 3.0 |
| Striped bass | 6 | 77.7 | 2.8 |
| Muskellunge | 1 | 76.3 | 2.5 |
| Small-mouthed black bass | 1 | 74.8 | 2.4 |
| Weakfish | 1 | 79.0 | 2.4 |
| Small-mouthed red-horse | 1 | 78.6 | 2.4 |
| Brook trout | 3 | 77.7 | 2.1 |
| Containing less than 2, the majority less than 1 percent of fats. | |||
| Sturgeon | 1 | 78.7 | 1.9 |
| Smelt | 2 | 79.2 | 1.8 |
| Skate | 1 | 82.2 | 1.4 |
| Blackfish | 4 | 79.1 | 1.4 |
| Bluefish | 1 | 78.5 | 1.3 |
| Red snapper | 3 | 78.5 | 1.0 |
| Large-mouthed black bass | 1 | 78.6 | 1.0 |
| Kingfish | 1 | 79.2 | 1.0 |
| Pollock | 1 | 76.0 | 0.8 |
| Yellow perch | 2 | 79.3 | 0.8 |
| Pike perch, gray pike | 1 | 80.9 | 0.8 |
| Hake | 1 | 83.1 | 0.7 |
| Common flounder | 2 | 84.2 | 0.7 |
| Grouper | 2 | 79.4 | 0.6 |
| Pike (pickerel?) | 1 | 79.8 | 0.6 |
| Sea bass | 1 | 79.3 | 0.5 |
| Pike perch, wall-eyed pike | 1 | 79.7 | 0.5 |
| Pickerel | 2 | 79.7 | 0.5 |
| Red bass | 1 | 81.6 | 0 5 |
| Tomcod | 1 | 81.6 | 0.4 |
| Cod | 5 | 82.6 | 0.4 |
| Winter flounder | 1 | 84.4 | 0.4 |
| Haddock | 4 | 81.7 | 0.3 |
| Cusk | 1 | 82.0 | 0.2 |
