Eels 20.2 14.6 7.2 .8 57.2
Flounder 61.5 5.6 .3 .5 32.1
Haddock 51. 8.2 .2 .6 40.
Halibut, sections 17.7 15.1 4.4 .9 61.9
Herring 42.6 10.9 3.9 .9 41.7
Mackerel 44.6 10. 4.3 .7 40.4
Mackerel, Spanish 34.6 13.7 6.2 1. 44.5
Perch, white 62.5 7.2 1.5 .4 28.4
Pickerel 47.1 9.8 .2 .7 42.2
Pompano 45.5 10.2 4.3 .5 39.5
Red Snapper 46.1 10.6 .6 .7 42.
Salmon 39.2 12.4 8.1 .9 39.4
Shad 50.1 9.2 4.8 .7 35.2
Carbohydrates
Shad, roe 2.6 20.9 3.8 1.5 71.2
Refuse
Sheepshead 66. 6.4 .2 .5 26.9
Smelts 41.9 10. 1. 1. 46.1
Trout 48.1 9.8 1.1 .6 40.4
Turbot 47.7 6.8 7.5 .7 37.3
Whitefish 53.5 10.3 3. .7 32.5
Carbohydrate
Lobsters 61.7 5.9 .7 .8 .2 30.7
Clams, out of shell 10.6 1.1 2.3 5.2 80.8
Oysters, solid 6.1 1.4 .9 3.3 88.3
Crabs, soft shell 15.8 1.5 2. .7 80.
W. O. Atwater, Ph.D.
Boiled Haddock
Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with slices of "hard-boiled" eggs and parsley, and serve with Egg Sauce. A thick piece of halibut may be boiled and served in the same way.
Boiled Salmon
Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.
