By knowing the proximate chemical composition according to species, sizes and different portions of the body of fishes, nutritionists are able to determine the approximate food value of various diets using fish as the main source of protein, fats, and minerals. This study also includes the determination of important minerals such as calcium, phosphorus, and potassium found in the ash. The ravages of World War II destroyed the vast resources of protein food in many countries including the Philippines, making the prices of these foods beyond the buying capacity of an average family. Because of this condition, dietitians and nutritionists are searching for a substitute food rich in food value and yet cheap in price. It is hoped that the results of our studies may help solve some of these problems.
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