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A Guide to the Study of Fishes, Volume 1 (of 2)
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Chapter 18 FISHES AS FOOD FOR MAN
Word Count: 3462
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Released on: 01/12/2017
eaten as food, either raw, as preferred by the Japanese and Haw
igestible, and with an agreeable flavor. Some, as t
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1 Chapter 1 THE LIFE OF THE FISH2 Chapter 2 THE EXTERIOR OF THE FISH3 Chapter 3 THE DISSECTION OF THE FISH4 Chapter 4 THE SKELETON OF THE FISH5 Chapter 5 MORPHOLOGY OF THE FINS6 Chapter 6 THE ORGANS OF RESPIRATION7 Chapter 7 THE NERVOUS SYSTEM8 Chapter 8 THE ORGANS OF SENSE9 Chapter 9 THE ORGANS OF REPRODUCTION10 Chapter 10 EMBRYOLOGY AND GROWTH OF FISHES11 Chapter 11 INSTINCTS, HABITS, AND ADAPTATIONS12 Chapter 12 ADAPTATIONS OF FISHES13 Chapter 13 THE COLORS OF FISHES14 Chapter 14 THE GEOGRAPHICAL DISTRIBUTION OF FISHES15 Chapter 15 ISTHMUS BARRIERS SEPARATING FISH FAUNAS16 Chapter 16 DISPERSION OF FRESH-WATER FISHES[63]17 Chapter 17 BARRIERS TO DISPERSION OF RIVER FISHES18 Chapter 18 FISHES AS FOOD FOR MAN19 Chapter 19 DISEASES OF FISHES20 Chapter 20 THE MYTHOLOGY OF FISHES21 Chapter 21 CLASSIFICATION OF FISHES22 Chapter 22 THE HISTORY OF ICHTHYOLOGY23 Chapter 23 THE COLLECTION OF FISHES24 Chapter 24 THE EVOLUTION OF FISHES25 Chapter 25 THE PROTOCHORDATA26 Chapter 26 THE TUNICATES, OR ASCIDIANS27 Chapter 27 THE LEPTOCARDII, OR LANCELETS28 Chapter 28 THE CYCLOSTOMES, OR LAMPREYS29 Chapter 29 THE CLASS ELASMOBRANCHII OR SHARK-LIKE FISHES30 Chapter 30 THE TRUE SHARKS31 Chapter 31 THE HOLOCEPHALI, OR CHIM RAS32 Chapter 32 THE CLASS OSTRACOPHORI[152]33 Chapter 33 ARTHRODIRES34 Chapter 34 THE CROSSOPTERYGII35 Chapter 35 SUBCLASS DIPNEUSTI,[164] OR LUNGFISHES