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The flesii or muscle of fish is a valuabie source of protein which is of a similar ąuality to that

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of meat and milk. The amount of fat in different kinds of fish varies widely; the fłesh of white

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fish, such as cod, haddock, plaice and whiting contains very little fat (1-2 per cent) while the

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fatty fish , such as herring, trout, salmon or eel varies from 10 per cent to morę than 20 per cent. In generał, the vitamin content of white fish muscle is similar to that of lean meat. The fat-soluble vitamins A and D are present in the flesh of fatty fish and in the liver of fish such as cod and halibut. Fish muscles also contain a well balanced supply of minerals including iodine, and if the bones are eaten. as for example in sardines and canned salmon, these are a

good source of calcium and phosphorus.

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The changes that occur when fish is cooked are similar to those in meat but the shrinkage is not so great; losses of minerał salts are proportional to the loss of water. The vitamin A and

vitamm D ir» fatty fish are bom neat ctabic. When fish is canricd or cui od by smoking thcrc is

some loss of thiamine, but otherwise these processes have little effect on the nutrients in fish.

. . .

Modem methods of ffeezing do not affect the nutritive value. For estimating the cooked weight of fish, a loss of about 15 per cent may be assumed on gentle cooking.'

Very few changes have been madę in the technology of canned fish in the past four or five decades. Canned salmon processing represents the least complex type of operation in which the fish are merely' cleaned ( an i n tri ca te butchering machinę, the iron chink. Is used to remove head, ifins aiid visćera), cut into can-sized pieces, and filled into cans. Salt and sometimes salmon oil are added, and the cans are then seamed and retorted. Tuna represents a morę complex operation in which the fish are first precooked to facilitate separation of meat to be canned. The light, skin-free loins are separated by hand from dark meat and intrbdnceiJ into the filling machinę. For solid packs, a re!atively simple machinę , replacing former hand-

packing, molds the loins into a can and endless cylinder which is chopped into can-sized