In _Salmon_, the most nutritious of all fishes, there are, in a hundred parts, sixteen of nitrogen, six of fat, nearly two of saline matter, and seventy-seven of water.

_Eels_ contain thirteen parts of fat.

_Codfish_, the best-known of all the white fish, vary greatly, according to the time of year in which they are taken, being much more digestible in season than out (i.e., from October to May).

_Mackerel_ and _Herring_ both abound in oil, the latter especially, giving not only relish to the Irishman's potato, but the carbon he needs as heat-food.

_Shell-fish_ are far less digestible, the _Oyster_ being the only exception.