“ Judging by the relative amount consumed, oysters are the most important of the shellfish. Speaking roughly, a quart of oysters contains on an average about the same quantity of actual nutritive substances as a quart of milk, or three-fourths of a pound of beef, or two pounds of fresh codfish, or a pound of bread.
A number of experiments have been made with man to learn how thoroughly fish is digested and to compare it in this respect with other foods. It has been found that fish and lean beef are about equally digestible. In each case about 95 per cent. of the total dry matter, 97 per cent. ”

“ The gain in nutrients is mostly represented by protein, which is the most valuable nutrient. Canned fish, which is in effect cooked fish, compares favorably as regards composition with the fresh material. ”

“ In cooking, fish may be boiled, steamed, broiled, fried, baked, or combined with other materials in some made dish. When boiled, it is stated that the loss in weight ranges from 5 to 30 per cent., a loss that consists largely of water—that is, the cooked fish is less moist than the raw. Little fat or protein is lost. So far as known, experiments have not been made which show the losses l' other methods of cooking. ”

“ Canned fish should never be allowed to remain long in the can after opening, but should be used at once. There is some possibility of danger from the combined action of the can contents and oxygen of the air upon the lead of the solder or the can itself. Furthermore, canned fish seems peculiarly suited to the growth of microorganisms when exposed to the air. Finally, fish offered for sale should be handled in a cleanly manner and stored and exposed for sale under hygienic conditions. Oysters when ‘floated’ or ‘fattened’ should never be placed in water contaminated by sewage. ”

“ The value commonly attributed to the phosphorus is based on a popular misconception of statements by one of the early writers on such topics. It should be stated that most physiologists regard fish as a particularly desirable food for persons of sedentary habits, since it is easily digested and not too hearty. ”

“ There are several species of fish which are actually poisonous. Few of them, however, are found in the United States, and the chances of their being offered for sale are very small. Such fish are mostly confined to tropical waters. Fish may contain parasites, some of which are injurious to man. These are, however, destroyed by the thorough cooking to which fish is usually subjected. Occasionally cases of ptomaine poisoning have been traced to eating fish or fish products. ”

“ In addition, thousands of pounds of fish are annually caught by sportsmen, but statistics of the amount are not available. Of the very large quantity of fish annually placed on the American market the greater part is consumed at home, although a portion is prepared in various ways for export. The preference for fresh-water or salt-water fish is a matter of individual taste. ”

“ Oysters are often sold as they are taken from the salt water. However, the practice of ‘freshening,’ ‘fattening,’ or ‘floating’ is very widespread—that is, oysters are placed in fresh or brackish water for a short period, in which they become plump in appearance, owing chiefly to the water taken up by their tissues. They have a different flavor from those taken directly from salt water. Lobsters, crabs, and other crustacea, though sometimes boiled before being marketed, are usually sold alive. Turtle and terrapin are usually marketed alive. ”

“ Generally speaking, the amount of refuse is small, since the portions commonly rejected in preparation for the table have been removed before canning. Shellfish resemble meat and food fishes in general composition. ”