For instance, in canned fish, almost all the bones, skin, and other
inedible parts, except the tails, heads, and fins of very small fish,
have been removed before packing, indicating that practically all the
material purchased is edible. In the case of fresh fish, a large
percentage of what is bought must be wasted in preparation and in
eating, the percentage of waste varying from 5 to 45 per cent.
15. DIGESTIBILITY OF FISH.--The food value of any food is an important
item when its usefulness as a food is taken into account, but of equal
importance is the manner in which the body uses the food; that is,
whether it digests the food with ease or with difficulty. Therefore,
when the value of fish as a food is to be determined, its digestibility
must receive definite consideration. As has already been explained, much
depends on the cooking of the food in question. On the whole, fish is
found to be more easily digested than meat, with the exception perhaps
of a few kinds or certain cuts. That physicians recognize this
characteristic is evidenced by the fact that fish is often used in the
feeding of invalids or sick people when meat is not permitted.
16. The ease with which fish is digested is influenced largely by the
quantity of fat it contains, for this fat, acting in identically the
same way as the fat of meat, has the effect of slowing the digestion
that is carried on in the stomach.
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