The nutritive value of a fishery product is of considerable interest
to the consumer. Some years ago, Prof. W. O. Atwater, of Middletown,
Connecticut, made a series of careful analyses of the composition of
the flesh of three lobsters from the coasts of Maine and
Massachusetts, and the figures given below represent the results:


Per cent.
---------

Proportions of edible portion and shell:

Total edible portion 39.77
Shell 57.47
Loss in cleaning 2.76

Proportions of water and dry substance
in edible portion:

Water 82.73
Dry substance 17.27

Chemical analysis calculated on dry substance:

Nitrogen 12.54
Albuminoids (nitrogen x 6.25) 78.37
Fat 11.43
Crude ash 10.06
Phosphorus (calculated as P2 O6) 2.24