Fish is an important article of food. It is more rich in fibrin or flesh-forming matter than butcher's meat or birds, but it contains less fat and gelatine. Fish frequently contains large quantities of mineral matter, principally phosphates of lime, potash and soda.

"These numbers, of course, are liable to variation - the herring especially, being very much fatter at some seasons, and on some coasts, than on others. We see, however, that the salmon is justly considered a rich fish, since it contains nearly three times as much fat as the haddock. The epicure has also a substantial reason for his attachment to the eel, since it contains a considerably greater weight of fat than it does of muscular fibre".

The following table is from Professor Johnston's "Chemistry of Common Life," p. 131: - In 100 parts of:

Fish is much more easily digested than flesh, and consequently food is required sooner after eating it. The most digestible kinds are the white fish, which have least fat, and require to be fried in fat, or eaten with melted-butter or sauces. Of all fish, the haddock, whiting, and flounder are most digestible.

The salmon, herring, and eel are dressed in their own oil, and are very nutritious.

Fish should never be eaten out of season, as it is then very likely to disagree with the system. The flesh of fish should not have a bluish tinge If it has this quality it is inferior.