other fish, especially of young shad and herring. When nets are placed for shad and herring and the fish are caught therein the eels often invade the net, and when it is drawn it is filled largely with the skeletons of the fish, the flesh of which has been removed by the eels. Eels have a high value as food fish, both on account of their nutritive value and their flavor. The average length of the eel is from 2 to 3 feet, though much larger examples are sometimes found.
Composition of the Eel.—
Fresh. Dry.
Water, 71.60 percent
Protein, 18.28 " 65.25 percent
Fat, 9.11 " 31.92 "
Ash, 1.01 " 3.60 "
These data show that the eel is rather richer in fat than the majority of fish, although there are some that exceed it in this constituent.
Conger Eel.—The conger eel belongs to the family Leptocephalidæ. It inhabits salt water only, is scaleless, and grows to much larger sizes than the common eel, sometimes as long as 7 or 8 feet. It is not used for food in the United States, but is to some extent in Europe and the West Indies. On the east coast of the United States they do not occur very frequently. Only a few species are known, and these are of small extent and have little food value.
Summer Flounder.—This fish (Paralichthys dentatus) is quite abundant on the Atlantic coast, frequenting the coast from Cape Cod to the Carolinas. It reaches a length of from 2 to 3 feet and has a weight of about 15 pounds. It is caught very extensively off the New England coast. The principal fishing grounds are in the region of Block Island, Marthas Vineyard, and the eastern end of Long Island. There is another species known as the southern flounder (Paralichthys lethostigmus), which flourishes from Charleston southward, and is found along the entire Gulf coast. There is also another species on the Gulf coast called the Gulf flounder (Paralichthys albiguttus). There is also a wide flounder or common flatfish (Paralichthys americanus). It is found on the coast of Labrador and extends down to the Carolinas. It is especially abundant along the coast of southern New England. It is a small species, rarely being over 20 inches in length, the average length being from 12 to 15 inches, and weighs from 2 to 3 pounds. This species of flounder has been extensively propagated by the U. S. Bureau of Fisheries, as many as 100,000,000 fry having been planted in one season.
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.
