Contents Index

The Composition of Fish













Accompanying Notes
Table of Contents


By J. MURRAY and J. R. BURT

MINISTRY OF TECHNOLOGY

TORRY RESEARCH STATION

TORRY ADVISORY NOTE No. 38

Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.

This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


Accompanying Notes


Describes the structure and main components of fish muscle, including water, fat, protein, minerals, vitamins and extractives, and explains why composition is important. Tables are included giving water, fat, and protein content and the energy value of over 50 of the most important British commercial species of fish and shellfish, including values for some freshwater species, and some fish products. Other tables show mineral and vitamin constituents in fish. Measurements are given in British units; Note 40 gives conversion factors to SI units.

(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).


Table of Contents


Introduction
Why composition is important
Structure of fish muscle
The principal components of fish muscle
The minor components of fish muscle
Factors affecting the composition of fish
Fish for human consumption


Contents Index