Another criticism sometimes aimed at fish, namely, the imputation of a less satisfactory digestibility than applies to some other flesh foods, is now rarely heard. All justification for it seems to have been removed by various studies of the digestibility of fish, the most recent ones being recorded by Holmes1 at the Office of Home Economics in the United States Department of Agriculture. Fish in the form of "fish loaf" was served as the major part of a simple mixed diet, which also included

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... atoes, crackers, fruit, sugar, and tea or coffee. On an average, the subjects ate 448 gm. (about 1 pound) of Boston mackerel, 471 gm. of butterfish, 440 gm. of grayfish, or 355 gm. of salmon daily, which would indicate that in every case the fish was eaten with relish. Of the results, the dietary expert of the department has this to say : The average coef¬ ficients of digestibility for fish protein were : Boston mackerel, 93.1 per cent.; butterfish, 91.9 per cent.;