In
certain localities, one kind of fish may be extremely popular while in
others the same fish may not be used for food at all. Such prejudice
should be overcome, for, as a matter of fact, practically every fish
taken from pure water is fit to eat, in the sense that it furnishes food
and is not injurious to health.
In addition, any edible fish should be eaten in the locality where it is
caught. The transportation of this food is a rather difficult matter,
and, besides, it adds to the cost. It is therefore an excellent plan to
make use of the kind of fish that is most plentiful, as such practice
will insure both better quality and a lower market price.
4. As is well known, fish is an extremely perishable food. Therefore,
when it is caught in quantities too great to be used at one time, it is
preserved in various ways. The preservation methods that have proved to
be the most satisfactory are canning, salting and drying, smoking, and
preserving in various kinds of brine and pickle. As such methods are
usually carried out in the locality where the fish is caught, many
varieties of fish can be conveniently stored for long periods of time
and so distributed as to meet the requirements of the consumer. This
plan enables persons far removed from the Source of supply to procure
fish frequently.
* * * * *
COMPOSITION AND FOOD VALUE OF FISH
COMPOSITION OF FISH
5.
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