Therefore, as it is difficult to
cook fish that is lacking in fat and keep it from becoming dry, a fat
fish makes a more palatable food than a lean fish. The fat of fish is
very strongly flavored; consequently, any that cooks out of fish in its
preparation is not suitable for use in the cooking of other foods.
8. CARBOHYDRATE IN FISH.--Like meat, fish does not contain carbohydrate
in any appreciable quantity. In fact, the small amount that is found in
the tissue, and that compares to the glycogen found in animal tissues,
is not present in sufficient quantities to merit consideration.
9. MINERAL MATTER IN FISH.--In fish, mineral matter is quite as
prevalent as in meat. Through a notion that fish contains large
proportions of phosphorus, and because this mineral is also present in
the brain, the idea that fish is a brain food has become widespread. It
has been determined, however, that this belief has no foundation.
FOOD VALUE OF FISH
10. FACTORS DETERMINING FOOD VALUE.--The total food value of fish, as
has been shown, is high or low, varying with the food substances it
contains. Therefore, since, weight for weight, the food value of fat is
much higher than that of protein, it follows that the fish containing
the most fat has the highest food value. Fat and protein, as is well
known, do not serve the same function in the body, but each has its
purpose and is valuable and necessary in the diet.
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