Abstract
THE report for 1917 of the Lancashire Sea-fisheries Laboratory is chiefly devoted to a paper by Dr. J. Johnstone on the dietetic value of the herring. It is not necessary to emphasise the present importance of this subject, for the fact is now well known that in the days before the war a small proportion only of the herrings landed in this country was consumed by our own population, a proportion which Dr. Johnstone estimates at as low as 20 per cent. The Government Departments responsible for fishery questions are fully alive to the possibilities which will occur after the war for utilising the fish which were previously exported, and so adding substantially to the national food supply. Already steps are being taken with the view of placing these fish on the market in a more attractive and palatable form than the salted or pickled herrings which constituted the bulk of the exported article, and if the public once realises the food value of the fish the whole supply might well be retained at home.
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A., E. The Value of the Herring as Food . Nature 102, 6–7 (1918). https://doi.org/10.1038/102006a0
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DOI: https://doi.org/10.1038/102006a0