It will be seen
also that the percentage of fat in fish varies greatly, some varieties
containing more than meat, but most of them containing less.
Furthermore, the total food value per pound, in calories, is for the
most part greater in meat than in fish, whereas the food value per pound
due to protein is equivalent in most cases, but higher in some of the
fish than in the meat.
13. It must also be remembered that the drying or preserving of fish
does not in any way decrease its food value. In fact, pound for pound,
dried fish, both smoked and salt, contains more nutritive value than
fresh fish, because the water, which decreases the food value of fresh
fish, is driven off in drying. However, when prepared for eating, dried
fish in all probability has more food value than fresh fish, because
water or moisture of some sort must be supplied in its preparation.
14. The method of preparing dried or preserved fish, as well as fresh
fish, has much to do with the food value obtained from it. Just as
nutritive value is lost in the cooking of meat by certain methods, so it
may be lost in the preparation of fish if the proper methods are not
applied. To obtain as much food value from fish as possible, the various
points that are involved in its cookery must be thoroughly understood.
Certain facts concerning the buying of fish must also be kept in mind.
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