From a dietetic standpoint, fish is classed with the flesh of animals - a nitrogenous food. The protein in white fish, as cod, haddock and halibut, is in about the same proportion as in beef and mutton. The ratio of water in fish, flesh and fowl is quite uniform; fish contains, however, more phosphorus, and the active fish, as trout and pickerel, contain a greater percentage. The amount of fat in fish is much smaller than in the flesh of animals. In the white-fleshed fish it is largely secreted in the liver, which makes the flesh more easy of digestion - a better food for the sick than the pink or dark-fleshed fish, in which the fat is distributed or mingled throughout the flesh.

The flesh of the male or milt fish is generally considered superior in flavor to that of the roe or female fish. At the period of the ripening of the roe and milt, fish are said to be in season, because the flesh at that time possesses the highest degree of flavor.

All fish should be eaten soon after they are taken from the water. Stale fish is not only unpleasant, but dangerous.

In cases of prolonged feeding, where nitrogenous foods are allowable or called for, a piece of white-fleshed fish, broiled or boiled, gives variety.

If small fish, like smelts or trout, are to be used as diet for the sick, they must be broiled or boiled, never fried. Planking, which is broiling on a plank, may be used in the place of broiling; it gives an appetizing and sightly dish.

How To Purchase Fish

Examine the flesh, which should be firm; the scales should be closely adhering and of brilliant color, the eyes and gills bright, and the flesh free from any unpleasant odor.