COMPARISON OF FISH WITH MEAT.–Generally, the composition of fish is much like that of meat, for each of them are high-protein meals. Nonetheless, some kinds of fish include giant portions of fats and others include little or no of this substance, so the meals worth of the totally different sorts varies drastically. As within the case of meat, fish is missing in carbohydrate. Due to the shut similarity between these two meals, fish is a really fascinating substitute for meat. In reality, fish is in some respects a greater meals than meat, however it can’t be used so repeatedly as meat with out changing into monotonous; that’s to say, an individual will develop bored with fish rather more shortly than of most meats. The similarity between the composition of fish and that of meat has a lot to do with regulating the worth of those protein meals, which, as has already been realized, are the very best priced meals in the marketplace.

PROTEIN IN FISH.–In fish, in addition to in shell fish, a really giant proportion of the meals substances current is protein. This proportion varies with the amount of water, bone, and refuse that the actual meals comprises, and with the bodily construction of the meals. In recent fish, the proportion of this materials varies from 6 to 17 per cent. The construction of fish is similar to that of meat, because the flesh consists of tiny hole fibers containing extractives, wherein are dissolved mineral salts and varied different supplies. The amount of extractives present in these meals, nonetheless, is lower than that present in meat. Fish extracts of any form, equivalent to clam juice, oyster juice, and many others., are related of their composition to any of the extractives of meat, differing solely within the form and proportions. Along with the muscle fibers of fish, that are, in fact, composed of protein, fish comprises a small amount of albumin, simply as meat does. It’s the protein materials in fish, in addition to in shell fish, that’s liable for its very fast decomposition.

The applying of warmth has the identical impact on the protein of fish because it has on that of meat, fowl, and different animal tissues. Consequently, the identical ideas of cookery apply to each the retention and the extraction of taste.

FAT IN FISH.–The share of fats in fish varies from lower than 1 per cent. in some instances to a trifle greater than 14 per cent. in others, however this excessive proportion is uncommon, as the typical fish in all probability doesn’t exceed from 3 to six or 7 per cent. of fats. This variation impacts the entire meals worth proportionately. The kinds of fish that include probably the most fats deteriorate most quickly and stand up to transportation the least effectively, in order that when these are secured in giant portions they’re often canned or preserved in some method. Fish containing a considerable amount of fats, equivalent to salmon, turbot, eel, herring, halibut, mackerel, mullet, butterfish, and lake trout, have a extra moist high quality than these that are with out fats, equivalent to cod. Subsequently, as it’s troublesome to prepare dinner fish that’s missing in fats and hold it from changing into dry, a fats fish makes a extra palatable meals than a lean fish. The fats of fish may be very strongly flavored; consequently, any that cooks out of fish in its preparation isn’t appropriate to be used within the cooking of different meals.

CARBOHYDRATE IN FISH.–Like meat, fish doesn’t include carbohydrate in any considerable amount. In reality, the small quantity that’s discovered within the tissue, and that compares to the glycogen present in animal tissues, isn’t current in ample portions to benefit consideration.

MINERAL MATTER IN FISH.–In fish, mineral matter is kind of as prevalent as in meat. By way of a notion that fish comprises giant proportions of phosphorus, and since this mineral can be current within the mind, the concept that fish is a mind meals has turn out to be widespread. It has been decided, nonetheless, that this perception has no basis.