COMPARISON OF FISH WITH MEAT.--In general, the composition of fish is
similar to that of meat, for both of them are high-protein foods.
However, some varieties of fish contain large quantities of fat and
others contain very little of this substance, so the food value of the
different kinds varies greatly. As in the case of meat, fish is lacking
in carbohydrate. Because of the close similarity between these two
foods, fish is a very desirable substitute for meat. In fact, fish is in
some respects a better food than meat, but it cannot be used so
continuously as meat without becoming monotonous; that is to say, a
person will grow tired of fish much more quickly than of most meats. The
similarity between the composition of fish and that of meat has much to
do with regulating the price of these protein foods, which, as has
already been learned, are the highest priced foods on the market.
6. PROTEIN IN FISH.--In fish, as well as in shell fish, a very large
proportion of the food substances present is protein. This proportion
varies with the quantity of water, bone, and refuse that the particular
food contains, and with the physical structure of the food. In fresh
fish, the percentage of this material varies from 6 to 17 per cent. The
structure of fish is very similar to that of meat, as the flesh is
composed of tiny hollow fibers containing extractives, in which are
dissolved mineral salts and various other materials.
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