Some varieties of
fish contain fat that is strong in flavor, and from these the fat should
be removed before cooking, especially if the flavor is disagreeable.
This procedure of course reduces the total food value of the fish, but
it should be done if it increases the palatability.
11. RELATIVE NUTRITIVE VALUE OF FISH AND MEAT.--When fish and meat are
compared, it will be observed that some kinds of fish have a higher food
value than meat, particularly if the fish contains much fat and the meat
is lean. When the average of each of these foods is compared, however,
meat will be found to have a higher food value than fish. To show how
fish compares with meat and fowl, the composition and food value of
several varieties of each food are given in Table I, which is taken from
a United States government bulletin.
TABLE I
COMPARISON OF COMPOSITION AND FOOD VALUE OF FISH AND MEAT
----------------------------------------------------------------
| Composition | Total |Food Value|
|-------------------| Food | per Pound|
Edible Portion | Protein | Fat | Value | Due to |
|Per Cent.|Per Cent.|per Pound | Protein |
| | | Calories | Calories |
----------------------------------------------------------------
_Fish_: | | | | |
Bass, black.
Pages:
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254