The quantity of
extractives found in these foods, however, is less than that found in
meat. Fish extracts of any kind, such as clam juice, oyster juice, etc.,
are similar in their composition to any of the extractives of meat,
differing only in the kind and proportions. In addition to the muscle
fibers of fish, which are, of course, composed of protein, fish contains
a small quantity of albumin, just as meat does. It is the protein
material in fish, as well as in shell fish, that is responsible for its
very rapid decomposition.
The application of heat has the same effect on the protein of fish as it
has on that of meat, fowl, and other animal tissues. Consequently, the
same principles of cookery apply to both the retention and the
extraction of flavor.
7. FAT IN FISH.--The percentage of fat in fish varies from less than 1
per cent. in some cases to a trifle more than 14 per cent. in others,
but this high percentage is rare, as the average fish probably does not
exceed from 3 to 6 or 7 per cent. of fat. This variation affects the
total food value proportionately. The varieties of fish that contain the
most fat deteriorate most rapidly and withstand transportation the least
well, so that when these are secured in large quantities they are
usually canned or preserved in some manner. Fish containing a large
amount of fat, such as salmon, turbot, eel, herring, halibut, mackerel,
mullet, butterfish, and lake trout, have a more moist quality than those
which are without fat, such as cod.
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