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September 22, 1917


JAMA. 1917;LXIX(12):1007-1008. doi:10.1001/jama.1917.02590390057019

In the search for new or little appreciated sources of palatable foods to meet the shortage that the war has brought to the entire civilized world, some consideration has already been given to fish. From a physiologic or nutritional standpoint, this type of animal food commends itself on account of its comparative richness in precisely those nutrients — proteins and fats — which at present command the highest prices. The fact that no special feeding or nurture is required to produce the common fish of our markets puts them into striking contrast, from an economic standpoint, to the various types of meat that are obtained as the result of the prolonged feeding of animals originally valued at a liberal price, through a period of growth and the process of finishing for the market. The cod, the mackerel and the shad, for example, require no management comparable to the methods of

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