TABLE IV FOOD VALUE PER SHILLINGSWORTH OF DIFFERENT FISHES -----------------+--------+------------+---------- | | Retail |Food Value Fish. | Food | Price | per | Value. | Sept. 1921 |Shilling. -----------------+--------+------------+---------- | Cals. | per lb. | | per lb.| _s._ _d._ | Halibut (cuts) | 258 | 2 3 | 115 Sole | 346 | 2 6 | 138 Turbot | 270 | 1 6 | 180 Brill | 327 | 1 8 | 196 Haddock | 232 | 1 2 | 198 Hake | 256 | 1 3 | 204 Smoked haddock | 286 | 1 3 | 228 Plaice | 367 | 1 6 | 244 Cod (section) | 296 | 1 1 | 252 Whiting | 215 | - 10 | 258 Salmon (section) | 847 | 3 - | 282 Eels | 799 | 1 10 | 436 Dried ling | 560 | 1 - | 560 Mackerel | 515 | - 10 | 618 Dried cod | 750 | 1 - | 750 Kippered herring | 730 | - 9 | 972 Herring | 709 | - 8 | 1062 Bloaters | 715 | - 8 | 1072 Red herrings | 1220 | - 8 | 1830 Salt herrings | 1129 | - 5 | 2712 -----------------+--------+------------+---------- Finally, the popularity or otherwise of any foodstuff necessarily depends upon its flavour. Fishes differ greatly in this respect. In many cases the flavour of a fish can be seriously impaired by an unsuitable method of cooking. A full-flavoured fish like the mackerel lends itself to a variety of methods of cooking, equally good results being obtained by baking, grilling, frying in fillets or boiling. The plaice, sole, ling, hake, mullet, and turbot are essentially fish for frying, while cod, haddock and whiting are best boiled. To prepare a fish for the table requires considerable skill, but it is an art that, once acquired, can be used to render even what are regarded as inferior varieties both wholesome and palatable. In this country, fishes have long been a neglected form of food. They have a high food value, they are easily digestible, and are cheap and plentiful. It has been shown recently that edible fish contain vitamins. Vitamins are complex chemical compounds of hitherto unknown composition, and of little understood properties, that occur in minute quantities in a great variety of natural food stuffs. These vitamins appear to be essential to healthy animal existence. Without them, the body rapidly becomes attacked by certain diseases, e.g. rickets, beri-beri, scurvy, and unless this deficiency of the diet is corrected, death soon follows. Three different vitamins have been discovered, known as vitamins A, B, and C. Vitamin A is contained in the oily part of most fish, while Vitamin B is present in certain fish roes.