Show r ra rr r a FISH AS FOOD Because e fish hasn't followed the example ex example ex ex- example ample of ot gosh flesh h and aDd fowl l and soared upward in price under pressure of war panic its it's used these da days 5 by a great many good housekeepers ins instead tend of 50 cent beefsteak or cent 35 lamb Iamb chops And of fish the United States has plenty and nd to spare From the Atlantic Atlan Atlan- Atlantic tic and tho the Pacific coast fisheries from the great lakes Jakes and innumerable rivers and inland lakes more than pounds of fish arc are taken ken annually Although fish jf is much cheaper than meat its cheapness isn't its best recommendation recommendation Fish is nutritious and better still it is palatable palatable boiled boiled or broiled fried or baked on a plank Fish as food is one ODe of tho the subjects that the United States government o erm ent has had carefully studied b by food cx experts erts and one of these experts Dr 0 U. 1 P. P L worthy Lang n has written as follows about the food value of fish I t tB B SAM By Dr O 0 F F. F Langworthy I I Food Expert of at tho the United States Department of ot Agriculture I From rom the standpoint of both nutritive value aluc and palatability fish is an im food product and as lS shown by experiments equal to beef Leef as us a u of energy in iD in the tho diet It produces tho same sensation of satiety and this persist persists per per- lists s for as long a time It was found that fish h cause caused the oi of a smaller amount of uric uric acid than meat When fish is supplemented b by broad bread potatoes etc otc a diet is pro provided which will supply all an the demands of tho the bod body Where fish can be obtained at low low- I cost it may advantageously ad furnish a u considerable 1 portion of the protein required re rc r an and ana under Jn most t co conditions its use may be bo profitably extended solely on the tho I lea ou of variety Fish ash is essentially a nitrogenous food that is it contains sugar and ana starch In this it resembles meat ducat The Tho place of fish in the tho diet if jud judged ed by y its composition is tL the tho same as that of meat that meat that is it sup supplements cereals and other vegetables the most of which as wheat rye maize maizc rice nce potatoes etc ore are deficient in protein the chief nutrient in the flesh of fish As regards do tho re relative e nutritive value of meat and fish fishy it appears from a large number of investigations that tho the only considerable is in tho the proportion of water and fat present the flesh of the fish having water where meat has fat Although fish is not ver very p rich in fats fats in iu the tho form of b butter flour our or other material are added to fish when cooked and thus tho the deficiency 10 in fuel ingredients is mado made good Boiled or steamed fish i is c often accompanied erl b bv by a sauce mado from front butter Lutter eggs etc Fried fish is cooked in fat an and baked ed fish is often filled fined with force meat and may mav also bo ho accompanied by by a sauce tho the force forcemeat forcemeat meat being made mado of bread utter butter etc contains fat In Iu made dishes dishes chowders chowders fish pies pies' salads etc fat etc fat and carbohydrates butter flour arc ve vegetables etc arc combined combined with fish the kind and amount varying varying in the individual ual cases Furthermore in tho the or ordinary inary household fish is supplemented b by such foods a as bread butter potatoes green vegetables and fruit That is by adding materials ma ma- materials in cooking and by serving sorring other ether dishes with the cooked prOduct the pro tein of the tho fish is supplemented by tho the necessary ary fat and starches |