WHAT to EAT and WHY I i I j C. C C Houston Goudiss Touches Upon the tho Food Values of Fish and Shellfish Shows How They Thoy Can Help HelpIo to Io Improve Nutritive Quality of the tho Diet By IT C. C HOUSTON GOUDISS A PRESENT DAY Y nutritionist might easily quarrel with the f t i traditional distinction between fish flesh and fowl For Forthe Forthe Forthe the flesh of fish cattle swine sheep mid and poultry is commonly referred to as ns meat ment and the nutritive values of nil all these foods properly may be considered together Their composition tion is very similar consisting principally of protein water and fat with the chief occurring in the fat content I They also average about one ones one per cent of minerals and find con con- contain contain tain to in some of the tho vitamins in inal varying al ing amounts Fish vs vs Other Flesh Fleth Foods There Thris is is n wide variation among the tho kinds of fish in the amount of fat they UIl contain In gen gen- rn yf eral fish have less k It-k fat and more water than other forms of or e t R meat ment Their tissue t fibers rs are also shorter w tv h hie I l c e hy h y l makes for ease of oC digestion In many cases case their flavor flavorIs Is less pronounced because there are I fewer extractives t For this reason fish Is considered less stimulating rind that Is also I why hy It is often served with some sort of sauce or with n a lemon garnish to point up the flavor The proteins of fish arc are regard regard- regarded ed as equally useful use Cui with otter oilier forms of ment meat for helping to build and repair body tissues Most lean Icon fish arc are richer in minerals than fatty fish In this respect they resemble leon lean meats Salt SoU water fish ore are notable as asa Q n source of iodine required for forthe forthe forthe the proper functioning of oC the thyroid thy thy- thyroid thyroid roid gland It is desirable that this mineral be included in the dietary to help prevent simple goiter calter The Cattle of iho iha Sea Se SeThe The most significant difference between fish and most other flesh foods is that with the exception of certain shellfish which are arc pro pro- produced produced under government regula regulation regulation tion crops from the sea sets are arc neither planted by man nor cut cul cul- cul by him Unlike the farmer or the cattle cottle cattleman cattleman man the fisherman Ws his his harvest without the previous ef effort effort fort of sowing seeds or Of cultivating plants without the necessity o or of providing shelter or fodder lodder To a man or Of woman who has ha never enjoyed the experience o of catching fish for dinner the sea liea seamay seamay may suggest nothing but an on ex ex- expanse expanse of green blue-green water But Bu Buto Butto Butto to those who are familiar with the habits of its denizens the sea is a fascinating place teeming with life ife It contains many forms of vegetable materials of which seaweed is the best known These I provide food for the lower forms of ot animal life which inhabit the waters They in turn are eaten calen I by larger creatures In the final analysis all forms of animal life lire in the sea sen as on land are arc depend ant ent for their sustenance upon the sun which stores up energy in green plants The sun inn is concerned too with the he production of oC vitamin D ns as it its itis itis is s by means of sunshine that our best jest source becomes available Fish liver er oils are me the richest nat natural ural sources of vitamin D. D D This vitamin is necessary for the prop prop- proper er Ct utilization u till of calcium and phosphorus phosphorus in building strong bones and ind sound teeth We prize highly the Ule liver oils of the cod halibut salmon swordfish and tuna for their heir fine amount of this precious vitamin The body oils of certain fish are also valued for their vitamin D. D 1 Some varieties that ore are notable In n this respect ore arc salmon her her- hering herring I ring ing and sardines It is agree agree- agreeable agreeable able ns as well ns as economical to ob- ob tamn vitamin D by serving seafood because us fish supplies so many other valuable nutrients at the same time Fish Is Universally lly There ore are perhaps more varie varie- varieties varieties ties of fish than any other type of first class protein food A gov government bulletin has listed 40 90 kinds besides smoked rind salted fish and the thc various shellfish Thus the use of ot fish provides ample opportunities for varying the menu Moreover though fish is more perishable thon than other flesh foods it is available today in ev ev- every every ery town and hamlet however re re- remote remote remote mote from front the waterways No matter mailer where she lives the homemaker can choose hoose from a n wide variety of canned dried smoked salted and quick frozen quick fish And both transportation and refrigeration have been so im- im improved proved that fresh caught fish are distributed for Inland The quick frozen fish should be handled as carefully as fresh fish kept under refrigeration land end used within a reasonable time aft aft- after after er p purchasing Canned Conned fish nat nat- naturally I naturally It- It requires no refrigeration n and a supply can cats always be kept kepton on hand both for everyday use land and for emergencies The most important canned fish in lit terms of ot the amounts packed and end sold is salmon This flavor flavor- flavorsome some fish is an excellent and eco ceo economical economical protein food toad which is also notable for its energy value Its calcium phosphorus and iodine and as a 0 source of vitamins A and D. D Other canned that hat are sold in volume include tuna sardines shrimp and clams Canned crab and on lobster meats ments and ond oysters are also to be found upon the shelves of most grocers together with other va Va- Varieties varieties of seafood some packed in tomato sauce When using canned salmon and other kinds of fish that have been put into the cans enns before cooking it is advisable to conserve the he Juices which cooked out during the sterilization process as these con con- contain contain tain valuable nutrients Clams oysters shrimp and seal scallops scallops lops differ somewhat from other forms of ot seafood chiefly in that they contain some Bome carbohydrates They have havo very little fat Oysters are rich in iodine and end they might be compared to the glandular or organs or or- organs gans such ns liS liver and kidney as a source of three vitamins A D B and G. G G Place Pl ce of Fish in the fhe Diet i iThe IThe The most important contribution of all aU forms of ot fish is their pro pro- proteins proteins which as ns we have seen may maybe be used interchangeably with those thoc of ot beef beet pork lamb veal and poultry The iodine of sea sea- foods and shellfish is also ex ex- extremely extremely important and in some somo varieties the content of or vitamins A and D D. The more fatty fish in including in in- eludIng mackerel salmon eels herring catfish cn and shad are com corn comparatively comparatively rich in energy values The rho fuel value of cod flounder perch smelts and haddock which are ore low in fat and halibut and whitefish which have a moderate amount may be increased through tIle the use of ot a rich sauce or they may be cooked In fat I Taking into consideration its food values and economy and when the preserved forms are uti utilized uti- uti utilized its use ease of preparation the tho homemaker who desires to feed her family well ell should serve fish or shellfish in some form much oftener than U once each weeks I