There is a steadily increasing tendency towards better conservation and more economical utilization of the fishery products as food. The Government maintains a Bureau of Fisheries and has established stations on the coast and inland lakes for the study and protection of these food supplies. The fishery industries are capable of great development both by improved methods of handling the well-known species and by utilizing as food the flesh of species formerly neglected.

According to the quantity of fat it contains, fish may be divided into two classes: (a) lean, or white fish, and (b) oily, or dark fish. The flesh of lean fish is light in color and the oil is concentrated in the liver. The flesh of oily fish is dark in color, and the oil is distributed throughout the body. Cod, halibut, haddock, etc., are white fish. Salmon, mackerel, herring, etc., are dark fish.

Fish may also be divided into two classes, according to the water in which they live, fish from the sea being termed saltwater fish, and those from inland lakes and rivers, fresh-water fish.

Detailed information in regard to the various species of food fish may be obtained from the Reports and Bulletins of the United States Bureau of Fisheries.

Fish is at its best when cleaned and cooked just after being caught. Fish to be sold "fresh" may be sent directly to market or may be kept in cold storage either chilled to ice temperature or hard frozen. In selecting fish see that the flesh feels firm, that the eyes are bright and bulging, and that the gills are red and free from blubber.

From most standpoints fish and shellfish are interchangeable with meat in the dietary. There is a general similarity in the chemical structure of the proteins, and the coefficients of digestibility of fish are approximately equal to those of meat.

Many kinds of fish are preserved in large quantities by drying, salting, smoking, canning, or by combinations of these methods. For outlines of the preparation of salt codfish, canned salmon and sardines in oil see Sherman's Food Products, pages 230-236.

Methods of cooking fish: boiling steaming braising baking broiling frying

"planking"

Technique of cooking fish. To prevent flesh falling apart, due to tendency of the connective tissue to dissolve, a. Wrap in cheesecloth when boiling.

b. Coat with egg and crumbs when frying.

c. Place on strips of buttered cheesecloth when baking.

Cleaning fish. Rub off scales from tail to head with a sharp knife. Cut through the skin of the back and abdomen, loosen it at the tail and pull it off. Remove head, open abdomen and take out the internal organs. Wash in cold, salt water.

Boning fish. Slit the flesh down the back and separate flesh from side bones. Pull out the spine and attached bones.

Fish in combination with other food: With potatoes as fishballs, with eggs as souffle, with white sauce as croquettes, creamed or scalloped, with celery as salad.

Vegetables suitable for serving with fish as garnish are: potato balls or curls parsley cucumber

Sauces for fish: drawn butter sauce tart are

Bechamel olive Hollandaise egg cheese