FISH provides another class of high-protein or tissue-building food.
As this term is generally understood, it includes both vertebrate
fish--that is, fish having a backbone, such as salmon, cod, shad,
etc.--and many other water animals, such as lobsters, crabs, shrimp,
oysters, and clams. A distinction, however, is generally made between
these two groups, those having bones being regarded properly as _fish_
and those partly or entirely encased in shells, as _shell fish_. It is
according to this distinction that this class of foods is considered in
this Section. Because all the varieties of both fish and shell fish are
in many respects similar, the term _sea food_ is often applied to them,
but, as a rule, this term is restricted to designate salt-water products
as distinguished from fresh-water fish.
2. Fish can usually be purchased at a lower price than meat, and for
this reason possesses an economic advantage over it. Besides the price,
the substitution of fish for meat makes for economy in a number of ways
to which consideration is not usually given. These will become clearly
evident when it is remembered that nearly all land animals that furnish
meat live on many agricultural products that might be used for human
food. Then, too, other foods fed to animals, although not actually human
foods, require in their raising the use of soil that might otherwise be
utilized for the raising of food for human beings.
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