Estimated
Per
Capita
Fish
Consumption
in
the
United
States
August
2002
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Engineering
and
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Science
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International
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iii
PREFACE
This
report
presents
per
capita
estimates
of
daily
average
fish
consumption.
The
primary
population
of
interest
is
the
United
States
population
in
the
50
states
and
the
District
of
Columbia.
However,
estimates
of
capita
fish
consumption
for
various
population
subsets
are
also
provided.
These
population
subsets
include
(
1)
children
14
years
of
age
and
younger,
(
2)
women
in
their
childbearing
years,
and
(
3)
low
 
income
individuals.
Quantities
of
consumed
food
reported
by
participants
in
the
combined
USDA
1994­
1996
and
1998
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII)
serve
as
the
basis
for
the
estimates.
Estimates
are
empirical
daily
averages
across
two
survey
days
as
opposed
to
usual
intake
estimates.

Empirical
daily
averages
in
this
report
are
estimated
by
two
methods:
"
as
prepared"
fish
and
"
uncooked"
fish.
Estimates
in
this
report
that
reflect
only
the
amount
of
fish
consumed
from
fish
 
containing
prepared
foods
are
labeled
"
as
prepared."
In
the
process
of
generating
"
as
prepared"
estimates,
each
reported
consumption
of
a
fish
 
containing
food
in
the
CSFII
was
adjusted
to
yield
only
the
amount
of
prepared
fish.
"
Uncooked"
fish
estimates
project
the
portion
of
prepared
fish
to
the
amount
of
uncooked
fish
tissue
which
entered
the
fish
 
containing
consumed
food.
This
projection
to
an
"
uncooked"
tissue
basis
is
made
using
preprocessing
and
yield
information.

These
current
estimates
of
daily
average
per
capita
consumption
of
freshwater
and
estuarine
finfish
and
shellfish
assist
EPA
in
evaluating
risk
to
human
health
from
the
consumption
of
contaminated
species.
The
report,
whose
organization
and
content
are
summarized
below,
contains
an
executive
summary,
five
sections,
and
three
appendices.
The
fourth
and
fifth
sections
contain
tabulated
estimates
and
selected
graphical
presentations
of
daily
average
per
capita
consumption
for
"
as
prepared"
and
"
uncooked"
fish,
respectively.

°
Executive
Summary
summarizes
the
most
pertinent
information
contained
in
this
report,
including
the
main
features
of
the
CSFII
data
collection
and
results
from
the
analysis.

°
Section
1,
Survey
Description
and
Methodology,
describes
the
surveys;
summarizes
the
sample
designs,
data
collection,
and
survey
weights
for
the
general
CSFII
survey
structure;
and
discusses
the
advantages
and
disadvantages
of
the
CSFII
for
estimating
per
capita
fish
consumption
in
the
United
States.

°
Section
2,
Data
Conventions,
presents
the
CSFII
fish
 
related
food
codes
and
their
corresponding
descriptions
for
each
of
the
fish
 
by
 
habitat
type
combinations,
describes
the
conventions
used
to
generate
daily
average
fish
consumption
estimates
per
individual,
defines
"
consumers
only,"
and
identifies
how
the
data
were
subset
to
estimate
fish
consumption
for
"
consumers
only."
iv
°
Section
3,
Summary
of
Statistical
Methods,
summarizes
the
statistical
methods
used
to
generate
the
mean
estimate,
the
estimate
of
the
confidence
interval
about
the
mean,
the
percentile
estimates,
and
the
90
 
percent
bootstrap
intervals
about
the
percentile
estimates.
Appendix
B
records
statistical
estimation
formulae.

°
Section
4,
"
As
Prepared"
Daily
Average
Per
Capita
Fish
Consumption
Estimates,
presents
estimates
for
the
U.
S.
population
and
"
consumers
only"
in
six
subsections.

<
Finfish
and
Shellfish
(
grams/
person/
day
and
milligrams/
kilogram
of
body
weight/
day),
includes
tabulated
presentations
of
daily
average
per
capita
consumption
by
age
category
for
each
gender,
across
gender,
across
age
groups,
and
across
age
and
gender.
Age
by
gender
estimates
separately
report
consumption
of
freshwater
and
estuarine,
marine,
and
all
fish.
In
addition,
age
by
gender
consumption
estimates
across
the
fish
habitat
types
and
consumption
estimates
for
individuals
18
years
of
age
and
older
and
for
children
ages
3
to
17
in
fine
age
categories
by
fish
habitat
type
are
included.
Cumulative
distributions
and
histograms
of
selected
subpopulation
consumption
distributions
are
also
provided.

<
Finfish
(
grams/
person/
day),
includes
tabulated
and
graphical
presentations
of
daily
average
per
capita
consumption
by
the
fish
habitat
types
of
freshwater
and
estuarine,
marine,
and
across
fish
habitat
types.
This
subsection
also
presents
estimates
of
daily
average
per
capita
consumption
of
finfish
by
individuals
of
age
18
and
older.

<
Shellfish
(
grams/
person/
day),
includes
tabulated
and
graphical
presentations
of
daily
average
per
capita
consumption
by
the
fish
habitat
types
of
freshwater
and
estuarine,
marine,
and
across
fish
habitat
types.

<
Low
 
income
Population
(
grams/
person/
day),
includes
tabulated
and
graphical
presentations
of
daily
average
per
capita
consumption
by
the
fish
habitat
types
of
freshwater
and
estuarine,
marine,
and
across
fish
habitat
types.
Low
 
income
is
defined
by
the
CSFII
as
individuals
from
households
with
gross
incomes
at
or
below
130
percent
of
the
federal
poverty
threshold.

<
Alternate
Habitat
(
grams/
person/
day),
presents
daily
average
per
capita
consumption
estimates
of
finfish
and
shellfish,
finfish
only,
and
shellfish
only,
by
habitats
of
freshwater,
estuarine
and
marine,
and
all
fish.

<
Mean
Consumption
by
Species
within
Habitat
(
grams/
person/
day),
presents
mean
daily
average
per
capita
estimates
by
species
for
the
following
subpopulations:
v
(
1)
age
by
gender
and
(
2)
18
years
of
age
and
older.
Tables
list
species
estimates
by
fish
habitat
type.

°
Section
5,
"
Uncooked"
Daily
Average
Per
Capita
Fish
Consumption
Estimates,
presents
estimates
for
the
U.
S.
population
and
"
consumers
only"
in
six
subsections.

<
Finfish
and
Shellfish
(
grams/
person/
day
and
milligrams/
kilogram
of
body
weight/
day),
includes
tabulated
presentations
of
daily
average
per
capita
consumption
by
age
category
for
each
gender,
across
gender,
across
age
groups,
and
across
age
and
gender.
Age
by
gender
estimates
separately
report
consumption
of
freshwater
and
estuarine,
marine,
and
all
fish.
In
addition,
age
by
gender
consumption
estimates
across
the
fish
habitat
types
and
consumption
estimates
for
individuals
18
years
of
age
and
older
and
for
children
ages
3
to
17
in
fine
age
categories
by
fish
habitat
type
are
included.
Cumulative
distributions
and
histograms
of
selected
subpopulation
consumption
distributions
are
also
provided.

<
Finfish
(
grams/
person/
day),
includes
tabulated
and
graphical
presentations
of
daily
average
per
capita
consumption
by
the
fish
habitat
types
of
freshwater
and
estuarine,
marine,
and
across
fish
habitat
types.
This
subsection
also
presents
estimates
of
daily
average
per
capita
consumption
of
finfish
by
individuals
of
age
18
and
older.

<
Shellfish
(
grams/
person/
day),
includes
tabulated
and
graphical
presentations
of
daily
average
per
capita
consumption
by
the
fish
habitat
types
of
freshwater
and
estuarine,
marine,
and
across
fish
habitat
types.

<
Low
 
income
Population
(
grams/
person/
day),
includes
tabulated
and
graphical
presentations
of
daily
average
per
capita
consumption
by
the
fish
habitat
types
of
freshwater
and
estuarine,
marine,
and
across
fish
habitat
types.
Low
 
income
is
defined
by
the
CSFII
as
individuals
from
households
with
gross
incomes
at
or
below
130
percent
of
the
federal
poverty
threshold.

<
Alternate
Habitat
(
grams/
person/
day),
presents
daily
average
per
capita
consumption
estimates
of
finfish
and
shellfish,
finfish
only,
and
shellfish
only,
by
habitats
of
freshwater,
estuarine
and
marine,
and
all
fish.

<
Mean
Consumption
by
Species
within
Habitat
(
grams/
person/
day),
presents
mean
daily
average
per
capita
estimates
by
species
for
the
following
subpopulations:
(
1)
age
by
gender
and
(
2)
18
years
of
age
and
older.
Tables
list
species
estimates
by
fish
habitat
type.
vi
°
Appendix
A,
CSFII
Food
Codes,
contains
a
tabulated
presentation
of
the
CSFII
fish
 
containing
food
codes.
These
codes
are
listed
according
to
fish
species.
Along
with
the
food
and
fish
component
name,
the
table
lists
information
extracted
from
the
USDA's
CSFII
companion
recipe
database.
Appendix
A
presents
the
total
weight
of
the
recipe
components
for
the
food
code,
the
weight
of
the
fish
component
in
the
recipe,
the
percentage
of
fish
in
the
recipe,
and
the
habitat
assignment
of
fish.
The
percentage
of
fish
in
the
recipe
was
used
to
adjust
reported
consumptions
of
the
food
code
to
reflect
the
amount
of
"
as
prepared"
and
"
uncooked"
fish.

°
Appendix
B,
Statistical
Methods,
provides
the
statistical
formulae
for
generating
point
and
interval
estimates
about
the
mean
and
upper
percentiles
of
the
distribution
of
twoday
average
per
capita
fish
consumption.
This
appendix
also
demonstrates
that
the
variance
of
the
mean,
calculated
from
ultimate
 
cluster
estimates
using
a
synthetic
variable,
is
equivalent
to
the
estimator
of
the
variance
of
the
combined
ratio
estimator
for
a
stratified,
multistage
ultimate
 
cluster
sample
with
replacement.

°
Appendix
C,
Data
Conventions,
provides
the
methodologies
for
calculating
the
amount
of
each
ingredient
required
to
prepare
100
grams
of
1994­
96
and
1998
CSFII
recipes
and
the
amount
of
each
ingredient
as
a
proportion
of
the
prepared
food
within
each
individual
recipe.
It
also
contains
a
listing
of
the
percentage
of
fish
for
22
ingredient
codes
provided
by
the
U.
S.
EPA
Office
of
Pesticides.
vii
EXECUTIVE
SUMMARY
This
report
displays
daily
average
per
capita
fish
consumption
estimates.
The
objective
of
the
report
is
to
provide
estimates
of
fish
consumption
that
may
be
used
in
estimating
risk
to
human
health
from
the
consumption
of
contaminated
freshwater
and
estuarine
finfish
and
shellfish
species.
The
reported
estimates
were
calculated
using
data
from
the
combined
1994­
1996
and
1998
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII),
conducted
annually
by
the
United
States
Department
of
Agriculture
(
USDA).
Estimates
in
this
report
are
of
"
as
prepared"
and
"
uncooked"
fish.
The
"
as
prepared"
designation
indicates
that
consumptions
of
prepared
foods
containing
fish
which
were
reported
by
the
CSFII
participants
were
adjusted
to
reflect
the
amount
of
consumed
prepared
fish.
"
Uncooked"
fish
estimates
project
the
portion
of
prepared
fish
to
the
amount
of
uncooked
fish
tissue
which
entered
the
fish
 
containing
consumed
food.
Thus,
the
estimates
in
this
report
are
not
biased
high
due
to
other
ingredients
in
fish
 
containing
prepared
foods.

Estimated
consumptions
are
calculated
by
first
matching
the
recipes
participants
reported
as
consumed
with
the
percentage
of
fish
in
those
recipes.
To
reflect
the
composition
of
the
recipes
at
the
time
participants
were
surveyed,
the
USDA's
1994­
96
CSFII
Recipe
Database
was
used
for
individuals
sampled
in
1994,
1995,
and
1996,
and
the
1994­
96,
1998
CSFII
Recipe
Database
was
used
for
individuals
sampled
in
1998.

The
estimated
mean
daily
average
per
capita
consumption
of
"
as
prepared"
freshwater
and
estuarine
finfish
and
shellfish
is
4.58
±
0.42
grams/
person/
day.
When
consumption
is
estimated
per
kilogram
of
the
consumer's
body
weight,
the
mean
daily
average
of
"
as
prepared"
freshwater
and
estuarine
finfish
and
shellfish
consumption
is
70.79
±
6.23
milligrams/
kilogram
of
body
weight/
day.
These
estimates
project
"
as
prepared"
fish
consumption
data
from
a
combined
sample
of
20,607
individuals
to
the
population
of
261,897,236
individuals
in
the
50
states
and
District
of
Columbia.
A
90
 
percent
confidence
interval
about
the
estimated
national
mean
consumption
of
"
as
prepared"
freshwater
and
estuarine
finfish
and
shellfish
is
4.16
to
5.00
grams/
person/
day,
which
indicates
that
there
is
a
90
 
percent
statistical
confidence
that
the
true
mean
consumption
is
contained
in
this
interval.
Section
4
lists
additional
"
as
prepared"
fish
consumption
estimates
from
the
combined
1994­
1996
and
1998
CSFII
surveys.
Included
in
these
sections
are
point
and
interval
estimates
for
upper
percentiles
from
the
empirical
distribution
of
daily
average
per
capita
consumption
of
freshwater
and
estuarine
species;
mean
and
upper
percentile
estimates
of
marine
species
and
all
species;
and
estimates
of
finfish
and
shellfish
consumption,
both
separately
and
together.

Section
4
also
presents
per
capita
fish
consumption
estimates
for
selected
subpopulations
in
the
United
States.
Some
estimates
extracted
from
this
section
include
consumption
estimates
for
women
and
low
 
income
individuals.
Women
aged
15
to
44
years,
the
childbearing
years,
consume
a
mean
daily
average
of
4.28
grams
of
"
as
prepared"
freshwater
viii
and
estuarine
finfish
and
shellfish.
This
same
group
consumed,
on
average,
7.03
±
0.91
grams/
person/
day
of
"
as
prepared"
marine
finfish
and
shellfish.
Individuals
in
the
low
 
income
group,
defined
in
the
CSFII
as
individuals
from
households
with
gross
incomes
at
or
below
130
percent
of
the
federal
poverty
threshold,
consume
a
mean
daily
average
of
11.32
±
1.67
grams/
person/
day
of
"
as
prepared"
finfish
and
shellfish.
The
estimated
mean
daily
average
consumption
of
"
as
prepared"
freshwater
and
estuarine
finfish
and
shellfish
by
low
 
income
individuals
is
4.35
±
0.92
grams/
person/
day.

The
estimated
mean
daily
average
per
capita
consumption
of
"
uncooked"
freshwater
and
estuarine
finfish
and
shellfish
is
6.30
±
0.58
grams/
person/
day.
When
consumption
is
estimated
per
kilogram
of
the
consumer's
body
weight,
the
mean
daily
average
of
"
uncooked"
freshwater
and
estuarine
finfish
and
shellfish
consumption
is
98.38
±
8.62
milligrams/
kilogram
of
body
weight/
day.
A
90
 
percent
confidence
interval
about
the
estimated
national
mean
consumption
of
"
uncooked"
freshwater
and
estuarine
finfish
and
shellfish
is
5.72
to
6.88
grams/
person/
day,
which
indicates
that
there
is
a
90
 
percent
statistical
confidence
that
the
true
population
mean
is
contained
in
this
interval.
Similar
to
Section
4,
Section
5
lists
additional
fish
consumption
estimates
from
the
combined
1994­
1996
and
1998
CSFII
surveys.

Section
5
also
presents
per
capita
fish
consumption
estimates
for
selected
subpopulations,
such
as
women
and
low­
income
individuals,
in
the
United
States.
Women
aged
15
to
44
years,
the
childbearing
years,
consume
a
mean
daily
average
of
5.78
grams
of
"
uncooked"
freshwater
and
estuarine
finfish
and
shellfish.
This
same
group
consumed,
on
average,
8.95
±
1.12
grams/
person/
day
of
"
uncooked"
marine
finfish
and
shellfish.
Individuals
in
the
low
 
income
group,
defined
in
the
CSFII
as
individuals
from
households
with
gross
incomes
at
or
below
130
percent
of
the
federal
poverty
threshold,
consume
a
mean
daily
average
of
15.47
±
2.30
grams/
person/
day
of
"
uncooked"
total
(
freshwater/
estuarine
and
marine)
finfish
and
shellfish.
The
estimated
mean
daily
average
consumption
of
"
uncooked"
freshwater
and
estuarine
finfish
and
shellfish
by
low
 
income
individuals
is
6.05
±
1.27
grams/
person/
day.

The
USDA's
CSFII,
from
which
the
estimates
were
generated,
collected
two
non
 
consecutive
days
of
dietary
recall
data
from
participants.
Data
include
meals
consumed
at
and
away
from
home.
Dietary
recall
information
was
supplied
by
the
survey
participants
to
an
in
 
home
interviewer.
The
Day
2
interview
occurred
three
to
ten
days
after
the
Day
1
interview
but
not
on
the
same
day
of
the
week.
Approximately
25
percent
of
the
interviews
were
conducted
in
a
calendar
quarter.

Each
year
of
the
survey
consisted
of
one
sample
with
oversampling
for
low
 
income
households.
Eligibility
for
the
low
 
income
sample
was
limited
to
households
with
gross
income
at
or
below
130
percent
of
the
federal
poverty
guidelines
(
DHHS
1998).
ix
The
primary
sampling
stage
of
the
1994­
96
CSFII
divided
the
50
states
and
Washington,
D.
C.
into
1,404
primary
sampling
units
(
PSUs).
Sixty
 
two
PSUs
were
selected
for
the
CSFII
sample.
The
24
largest
of
the
1,404
PSUs
were
included
in
the
CSFII
with
certainty.
The
remaining
1,380
PSUs
were
assigned
to
one
of
38
strata
based
on
their
1990
population,
percentage
of
black
and
Hispanic
populations,
and
per
capita
income.
One
PSU
was
then
selected
from
each
of
the
38
strata
with
selection
probability
proportional
to
the
1990
population.
The
1998
CSFII
used
the
same
primary
stage
sampling
units
as
the
1994­
96
CSFII.
The
same
24
area
segments
used
in
1995
and
1996
were
selected
from
each
of
the
62
PSUs,
for
a
total
of
1,488
selected
area
segments
in
1998.

The
CSFII
surveys
have
advantages
and
limitations
for
estimating
per
capita
fish
consumption.
The
primary
advantage
of
the
CSFII
surveys
is
that
they
were
designed
and
conducted
by
the
USDA
to
support
unbiased
estimation
of
food
consumption
across
the
population
in
the
United
States
and
the
District
of
Columbia.
One
limitation
of
the
CSFII
surveys
is
that
individual
food
consumption
data
were
collected
for
only
two
days
 
a
brief
period
which
does
not
necessarily
depict
"
usual
intake."
Usual
dietary
intake
is
defined
as
"
the
long
 
run
average
of
daily
intakes
by
an
individual."
Upper
percentile
estimates
may
differ
for
short
 
term
and
long
 
term
data
because
short
term
food
consumption
data
tend
to
be
inherently
more
variable.
It
is
important
to
note,
however,
that
variability
due
to
duration
of
the
survey
does
not
result
in
bias
of
estimates
of
overall
mean
consumption
levels.
Also,
the
multistage
survey
design
does
not
support
interval
estimates
for
many
of
the
subpopulations
because
of
sparse
representation
in
the
sample.
Subpopulations
with
sparse
representation
include
Native
Americans
on
reservations
and
certain
ethnic
groups.
While
these
individuals
are
participants
in
the
survey,
they
are
not
present
in
sufficient
numbers
to
support
fish
consumption
estimates.
The
survey
does
support
interval
estimates
for
the
U.
S.
population
and
some
large
subpopulations.
Sections
4
and
5
present
interval
estimates
about
the
mean,
90th,
95th,
and
99th
percentile
estimates.
THIS
PAGE
INTENTIONALLY
LEFT
BLANK
x
TABLE
OF
CONTENTS
Section
Page
PREFACE
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iii
EXECUTIVE
SUMMARY
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vii
TABLE
OF
CONTENTS
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x
1.
USDA's
CSFII
SURVEY
DESCRIPTION
AND
METHODOLOGY
.
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1­
1
1.1
SURVEY
DESCRIPTION
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1­
1
1.2
SURVEY
METHODOLOGY
.
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1­
1
1.2.1
Sample
Design
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1­
1
1.2.2
Data
Collection
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1­
3
1.2.3
Sample
Weights
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1­
4
1.3
STRENGTHS
AND
LIMITATIONS
OF
THE
CSFII
FOR
ESTIMATING
PER
CAPITA
FOOD
CONSUMPTION
.
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1­
4
2.
DATA
CONVENTIONS
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2­
1
2.1
FOOD
CODES
AND
CONVENTIONS
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.
2­
1
2.1.1
Fish­
by­
Habitat
Type
Assignments
for
Food
Codes
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2­
2
2.1.2
Conventions
for
Determining
"
As
Prepared"
Fish
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2­
4
2.1.3
Conventions
for
Determining
"
Uncooked"
Fish
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2­
5
2.2
INDIVIDUAL
CONSUMPTION
DATA
FOR
THE
POPULATION
AND
CONSUMERS
ONLY
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2­
6
2.2.1
Average
Daily
Consumption
Data
.
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2­
7
2.2.2
Average
Daily
Consumption
Data:
Consumers
Only
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2­
7
3.
SUMMARY
OF
STATISTICAL
METHODS
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.
3­
1
3.1
ESTIMATING
THE
MEAN
AND
CONFIDENCE
INTERVALS
ABOUT
THE
MEAN
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3­
1
3.2
PERCENTILE
ESTIMATES
AND
CONFIDENCE
INTERVALS
ABOUT
THE
ESTIMATES
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3­
2
4.
"
AS
PREPARED"
FISH
CONSUMPTION
ESTIMATES
.
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.
4­
1
5.
"
UNCOOKED"
FISH
CONSUMPTION
ESTIMATES
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5­
1
APPENDIX
A:
FRESHWATER/
ESTUARINE
RATIOS
FOR
UNKNOWN
FISH
COMPONENTS
AND
HABITAT
ASSIGNMENTS
BY
FOOD
CODE
.
.
.
.
.
.
A­
1
APPENDIX
B:
STATISTICAL
METHODS
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B­
1
APPENDIX
C:
DATA
CONVENTIONS
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C­
1
REFERENCES
xi
TABLES
Table
Page
Table
1.1
CSFII
RESPONSE
RATES
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1­
3
Table
2.1
HABITAT
APPORTIONMENTS
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2­
4
Table
A.
1
FRESHWATER/
ESTUARINE
RATIOS
FOR
UNKNOWN
FISH
COMPONENTS
.
A­
1
Table
A.
2
"
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
.
A­
3
Table
A.
3
"
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
.
.
.
.
.
A­
39
Table
A.
4
"
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
53
Table
A.
5
"
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
.
.
.
.
.
A­
89
Table
B.
1
BIAS­
CORRECTED
AND
UNCORRECTED
ESTIMATES
OF
MEAN
AS
PREPARED
FISH
CONSUMPTION
.
.
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.
B­
13
Table
B.
2
BIAS­
CORRECTED
AND
UNCORRECTED
ESTIMATES
OF
MEAN
UNCOOKED
FISH
CONSUMPTION
.
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.
B­
14
xii
TABLES
and
FIGURES
Section
Page
4.
"
AS
PREPARED"
FISH
CONSUMPTION
ESTIMATES
4.1
U.
S.
Population
4.1.1
Finfish
and
Shellfish
4.1.1.1
Grams/
person/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
4­
3
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
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.
4­
4
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
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.
.
4­
5
4.
Individuals
of
Age
18
and
Older
.
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.
.
4­
6
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
.
4­
7
FIGURES
1.
Histograms
of
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
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.
.
4­
8
2.
Cumulative
Distributions
of
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
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.
.
.
.
.
.
4­
9
3.
Histograms
for
Individuals
of
Age
18
and
Older:
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
.
.
.
.
.
.
.
4­
10
4.
Cumulative
Distributions
for
Individuals
of
Age
18
and
Older:
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
.
.
.
.
.
.
.
4­
11
4.1.1.2
Milligrams/
kilogram
of
body
weight/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
4­
12
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
4­
13
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
4­
14
4.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
15
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
4­
16
4.1.2
Finfish
(
grams/
person/
day)

TABLES
1.
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
17
2.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
18
4.1.3
Shellfish
(
grams/
person/
day)

TABLES
1.
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
19
2.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
20
xiii
Section
Page
4.1.4
Low­
income
Population
(
grams/
person/
day)

TABLES
1.
Finfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
21
2.
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
22
3.
Finfish
and
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
23
4.1.5
Alternate
Habitat
(
grams/
person/
day)

TABLES
1.
Finfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
24
2.
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
25
3.
Finfish
and
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
26
4.1.6
Mean
Consumption
by
Species
within
Habitat
(
grams/
person/
day)

TABLES
1.
Females
of
Age
14
and
Younger
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
27
2.
Females
of
Age
15
to
44
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
28
3.
Females
of
Age
45
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
29
4.
All
Females
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
30
5.
Males
of
Age
14
and
Younger
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
31
6.
Males
of
Age
15
to
44
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
32
7.
Males
of
Age
45
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
33
8.
All
Males
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
34
9.
Individuals
of
Age
14
and
Younger
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
35
10.
Individuals
of
Age
15
to
44
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
36
11.
Individuals
of
Age
45
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
37
12.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
38
13.
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
39
xiv
Section
Page
4.2
Consumers
Only
4.2.1
Finfish
and
Shellfish
4.2.1.1
Grams/
person/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
4­
40
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
4­
41
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
4­
42
4.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
43
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
4­
44
4.2.1.2
Milligrams/
kilogram
of
body
weight/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
4­
45
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
4­
46
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
4­
47
4.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
48
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
4­
49
4.2.2
Alternate
Habitat
(
grams/
person/
day)

TABLES
1.
Finfish
and
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
4­
50
xv
Section
Page
5.
"
UNCOOKED"
FISH
CONSUMPTION
ESTIMATES
5.1
U.
S.
Population
5.1.1
Finfish
and
Shellfish
5.1.1.1
Grams/
person/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
5­
3
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
5­
4
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
5­
5
4.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
6
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
.
5­
7
FIGURES
1.
Histograms
of
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
8
2.
Cumulative
Distributions
of
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
9
3.
Histograms
for
Individuals
of
Age
18
and
Older:
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
.
.
.
.
.
.
.
5­
10
4.
Cumulative
Distributions
for
Individuals
of
Age
18
and
Older:
Freshwater/
Estuarine,
Marine,
and
Total
Fish
.
.
.
.
.
.
.
.
.
5­
11
5.1.1.2
Milligrams/
kilogram
of
body
weight/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
5­
12
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
5­
13
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
5­
14
4.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
15
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
5­
16
5.1.2
Finfish
(
grams/
person/
day)

TABLES
1.
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
17
2.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
18
5.1.3
Shellfish
(
grams/
person/
day)

TABLES
1.
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
19
2.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
20
xvi
Section
Page
5.1.4
Low­
income
Population
(
grams/
person/
day)

TABLES
1.
Finfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
21
2.
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
22
3.
Finfish
and
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
23
5.1.5
Alternate
Habitat
(
grams/
person/
day)

TABLES
1.
Finfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
24
2.
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
25
3.
Finfish
and
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
26
5.1.6
Mean
Consumption
by
Species
within
Habitat
(
grams/
person/
day)

TABLES
1.
Females
of
Age
14
and
Younger
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
27
2.
Females
of
Age
15
to
44
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
28
3.
Females
of
Age
45
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
29
4.
All
Females
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
30
5.
Males
of
Age
14
and
Younger
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
31
6.
Males
of
Age
15
to
44
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
32
7.
Males
of
Age
45
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
33
8.
All
Males
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
34
9.
Individuals
of
Age
14
and
Younger
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
35
10.
Individuals
of
Age
15
to
44
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
36
11.
Individuals
of
Age
45
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
37
12.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
38
13.
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
39
xvii
Section
Page
5.2
Consumers
Only
5.2.1
Finfish
and
Shellfish
5.2.1.1
Grams/
person/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
5­
40
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
5­
41
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
5­
42
4.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
43
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
5­
44
5.2.1.2
Milligrams/
kilogram
of
body
weight/
day
TABLES
1.
Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
5­
45
2.
Marine:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
5­
46
3.
All
Fish:
Age
by
Gender
and
All
Individuals
.
.
.
.
.
.
.
.
.
.
.
5­
47
4.
Individuals
of
Age
18
and
Older
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
48
5.
Children
Ages
3
to
17
by
Fine
Age
Categories
.
.
.
.
.
.
.
.
5­
49
5.2.2
Alternate
Habitat
(
grams/
person/
day)

TABLES
1.
Finfish
and
Shellfish
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
5­
50
1­
1
1.
USDA's
CSFII
SURVEY
DESCRIPTION
AND
METHODOLOGY
A
summary
of
the
USDA's
1994­
1996
and
1998
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII)
is
presented
in
this
section.
Section
1.1
provides
a
description
of
the
surveys.
Section
1.2
summarizes
the
sample
designs,
data
collection,
and
survey
weights
for
the
general
CSFII
survey
structure.
Section
1.3
lists
the
strengths
and
limitations
of
the
CSFII
surveys
with
respect
to
estimating
per
capita
consumption
in
the
United
States.

1.1
SURVEY
DESCRIPTION
The
CSFII,
conducted
by
the
United
States
Department
of
Agriculture
(
USDA),
collects
dietary
intake
information
from
nationally
representative
samples
of
non
 
institutionalized
persons
residing
in
United
States
households.
Households
in
these
national
surveys
are
sampled
from
the
50
states
and
Washington,
D.
C.
Each
survey
collects
daily
consumption
records
for
over
11,000
food
codes
across
nine
food
groups.
These
food
groups
are
(
1)
milk
and
milk
products;
(
2)
meat,
poultry,
and
fish;
(
3)
eggs;
(
4)
dry
beans,
peas,
legumes,
nuts,
and
seeds;
(
5)
grain
products;
(
6)
fruit;
(
7)
vegetables;
(
8)
fats,
oils,
and
salad
dressings;
and
(
9)
sweets,
sugars,
and
beverages.
Data
provide
"
up
 
to
 
date
information
on
food
intakes
by
Americans
for
use
in
policy
formation,
regulation,
program
planning
and
evaluation,
education,
and
research."
The
survey
is
"
the
cornerstone
of
the
National
Nutritional
Monitoring
and
Related
Research
Program,
a
set
of
related
federal
activities
intended
to
provide
regular
information
on
the
nutritional
status
of
the
United
States
population"
(
1994­
96
CSFII
survey
documentation,
p.
2
 
3).

1.2
SURVEY
METHODOLOGY
The
samples
for
the
1994,
1995,
and
1996
CSFII
surveys
were
collected
according
to
a
specified
statistical
sampling
plan.
The
1998
CSFII
survey
was
designed
to
supplement
the
1994­
96
CSFII
using
a
similar
plan.
The
plan
is
described
in
Section
1.2.1.
Data
collection
procedures,
summarized
in
Section
1.2.2,
define
the
method
and
length
of
data
collection
activities.
Section
1.2.2
also
contains
survey
 
specific
response
rates
and
the
number
of
individuals
in
each
survey
reporting
food
consumption
data.
Survey
weights
 
used
to
project
estimates
from
the
sample
to
the
population
 
were
adjusted
for
nonresponse.
These
adjustments
are
discussed
in
Section
1.2.3.

1.2.1
Sample
Design
The
1994
 
1996
CSFII
was
conducted
according
to
a
stratified,
multi
 
area
probability
sample
organized
using
estimates
of
the
1990
United
States
population.
Stratification
accounted
for
geographic
location,
degree
of
urbanization,
and
socioeconomics.
Each
year
of
the
survey
consisted
of
one
sample
with
oversampling
for
low
 
income
households.
Eligibility
for
the
low
 
income
sample
was
limited
to
households
with
gross
incomes
at
or
below
130
percent
of
the
federal
poverty
guidelines
(
DHHS
1998).
The
sample
design
aimed
at
specified
precision
levels
for
estimates
of
mean
one
 
day
consumption
of
saturated
fat
and
iron.
1­
2
The
primary
sampling
stage
of
this
CSFII
divided
the
50
United
States
and
the
District
of
Columbia
into
1,404
primary
sampling
units
(
PSUs).
A
Metropolitan
Statistical
Area
(
MSA),
a
fraction
of
an
MSA,
counties,
or
groups
of
counties
comprised
a
PSU.
The
federal
Office
of
Management
and
Budget
defines
an
MSA
as
"
a
geographic
area
consisting
of
a
large
population
nucleus
together
with
adjacent
communities
that
have
a
high
degree
of
economic
and
social
integration
with
the
nucleus"
(
1994­
96
CSFII
survey
documentation,
p.
14
 
4).

In
general,
an
MSA
constituted
a
single
PSU
for
the
1994
 
1996
CSFII.
There
were
three
exceptions:
New
York,
Los
Angeles,
and
Chicago.
The
New
York
MSA
was
divided
into
three
PSUs
while
the
other
two
exceptions
each
comprised
two
PSUs.
From
the
1,404
PSUs
constituting
the
United
States,
the
primary
stage
CSFII
sample
selected
62
PSUs.
The
24
largest
of
the
1,404
PSUs
were
included
in
the
CSFII
with
certainty.
The
remaining
1,380
PSUs
were
assigned
to
one
of
38
strata
based
on
their
1990
population,
percentage
of
black
and
Hispanic
populations,
and
per
capita
income.
One
PSU
was
then
selected
from
each
of
the
38
strata
with
selection
probability
proportional
to
the
1990
population.
Of
the
62
PSUs
resulting
from
the
first
stage,
50
were
MSAs
and
12
were
non
 
MSAs.

Then,
each
of
the
62
sample
PSUs
was
divided
into
36
area
segments
consisting
of
blocks
or
groups
of
blocks.
Twelve
area
segments
were
sampled
each
year
of
the
survey
with
three
segments
sampled
during
each
quarter
of
the
given
year.
From
a
sampled
area
segment,
households
were
drawn
from
dwelling
unit
listings,
and
individuals
were
then
selected
from
the
sampled
household.
Individual
selection
occurred
to
ensure
specified
estimation
criteria
for
given
sex­
age
categories
based
on
screening
questionnaire
results.

The
1998
CSFII
stemmed
from
the
Food
Quality
Protection
Act
of
1996,
which
required
the
Secretary
of
Agriculture
to
provide
the
Environmental
Protection
Agency
(
EPA)
with
information
on
food
consumption
patterns
of
a
statistically
valid
sample
of
infants
and
children.
The
1998
CSFII
was
intended
to
supplement
the
1994­
1996
CSFII,
after
a
report
entitled
"
Pesticides
in
the
Diets
of
Infants
and
Children"
(
NAS/
NRC
1993)
concluded
that
current
food
consumption
data
for
children
were
inadequate
for
estimation
of
dietary
exposure
to
pesticide
residues.
The
1998
CSFII,
combined
with
the
1994­
96
CSFII,
meets
the
requirements
of
the
Food
Quality
Protection
Act
of
1996
when
used
with
appropriate
weights.
The
sample
weights
are
discussed
in
section
1.2.3.

The
same
primary
and
secondary
stage
sampling
units
were
used
for
the
1998
CSFII
as
for
the
1994­
96
CSFII.
The
same
24
area
segments
used
in
the
last
2
years
of
the
1994­
96
CSFII
were
selected
from
each
of
the
62
PSUs
because
they
contained
the
most
current
listing
information.
Of
the
1,488
selected
area
segments,
a
sample
of
65,519
dwelling
units
was
drawn.
Quality
control
procedures
referred
to
as
the
"
missed
structure"
and
"
missed
DU"
procedures
contributed
an
additional
2,905
dwelling
units,
for
a
total
of
68,424
dwelling
units
selected
for
the
1998
CSFII.
1­
3
A
sample
of
eligible
children
was
then
selected
from
the
subset
of
dwelling
units
found
to
contain
eligible
children
using
a
probability
sampling
process
designed
to
yield
the
target
sample
sizes.
An
additional
sample
of
3­
year­
old
girls
was
added
in
the
fourth
quarter
of
the
study
to
increase
the
number
in
the
sample.
The
result
of
the
above
procedures
used
in
the
1998
CSFII
was
a
sample
of
6,413
children
under
the
age
of
10,
including
2,100
children
from
low­
income
households
(
1994­
96,
1998
CSFII
documentation,
p.
3­
3).

1.2.2
Data
Collection
Survey
participants
provided
two
non
 
consecutive,
24
 
hour
days
of
dietary
data.
Both
days'
dietary
recall
information
was
collected
by
an
in
 
home
interviewer.
Interviewers
provided
participants
with
an
instructional
booklet
and
standard
measuring
cups
and
spoons
to
assist
them
in
adequately
describing
the
type
and
amount
of
food
ingested.
If
the
respondent
referred
to
a
cup
or
bowl
in
their
own
home,
a
2
 
cup
measuring
cup
was
provided
to
aid
in
the
calculation
of
the
amount
consumed.
The
sample
person
could
fill
their
own
bowl
or
cup
with
water
to
represent
the
amount
eaten
or
drunk,
and
the
interviewer
could
then
measure
the
amount
consumed
by
pouring
it
into
the
2
 
cup
measure.
The
Day
2
interview
occurred
three
to
10
days
after
the
Day
1
interview,
but
not
on
the
same
day
of
the
week.
The
interviews
allowed
participants
"
three
passes"
through
the
daily
intake
record
to
maximize
recall
(
CSFII
survey
documentation,
p.
3
 
6).
Proxy
interviews
were
conducted
for
children
aged
six
and
younger
and
sampled
individuals
unable
to
report
due
to
mental
or
physical
limitations.
The
average
questionnaire
administration
time
for
Day
1
intake
was
30
minutes,
while
Day
2
averaged
27
minutes.

Two
days
of
dietary
recall
data
were
provided
by
20,607
individuals
across
the
four
survey
years.
This
constitutes
an
overall
two
 
day
response
rate
of
77.5
percent.
Response
rates
for
each
survey
year
are
provided
in
Table
1
 
1.
Survey
weights
were
corrected
by
the
USDA
for
nonresponse.

TABLE
1
 
1.
CSFII
RESPONSE
RATES
YEAR
TOTAL
ELIGIBLE
INDIVIDUALS
SAMPLED
NUMBER
WITH
TWO
 
DAY
RESPONSE
(
TWO
 
DAY)
RESPONSE
RATE
1994
6,973
5,311
76.2%

1995
6,664
5,072
76.1%

1996
6,484
4,920
75.9%

1998
6,491
5,304
81.7%
1­
4
1.2.3
Sample
Weights
All
four
CSFII
surveys
are
multistage,
stratified
 
cluster
samples.
Sample
weights,
which
project
the
data
from
a
sampled
individual
to
the
population,
are
based
on
the
probability
of
an
individual
being
sampled
at
each
stage
of
the
sampling
design.
The
sample
weights
associated
with
each
individual
reporting
two
days
of
consumption
data
were
adjusted
to
correct
for
nonresponse
bias.
These
adjusted
sample
weights,
recorded
in
the
1994­
1996,
1998
CSFII
data
in
the
variable
WT4_
2DAY
for
use
with
all
4
years
of
combined
data,
record
the
number
of
individuals
the
sampled
person
represents
in
the
population.
For
example,
a
sample
weight
valued
as
22
projects
the
data
from
the
individual
with
that
sample
weight
to
22
individuals
in
the
population
of
the
50
United
States
and
the
District
of
Columbia.

1.3
STRENGTHS
AND
LIMITATIONS
OF
THE
CSFII
FOR
ESTIMATING
PER
CAPITA
FOOD
CONSUMPTION
The
strengths
of
the
USDA's
combined
1994
 
1996,
1998
CSFII
survey
for
supporting
estimates
of
per
capita
food
consumption
are
twofold.
First,
the
survey
design
is
structured
to
obtain
a
statistically
representative
sample
of
the
United
States
population.
Second,
the
survey
is
designed
to
record
daily
intakes
of
foods
and
nutrients
and
support
estimation
of
food
consumption.
These
features
are
in
direct
alignment
with
the
objective
of
producing
current,
per
capita
fish
consumption
estimates
for
the
United
States
population
and
for
population
subsets
sensitive
to
potential
contaminants.

The
1994
 
96,
1998
CSFII
survey
design
allows
the
combination
of
four
years
of
data
through
a
weighting
scheme.
This
combination
of
four
years
provides
a
sample
of
over
20,000
respondents.
With
increased
sample
sizes,
the
precision
and
accuracy
of
estimates
are
improved
and
the
support
for
subpopulation
estimates
is
enhanced.
This
design
structure,
in
conjunction
with
the
implementation
of
a
sampling
protocol,
increases
the
sample's
representation
of
the
United
States
population
and
minimizes
seasonal
and/
or
regional
bias
from
respondents.
Low
 
income
individuals
are
oversampled
to
ensure
their
representation
in
the
survey.
Finally,
the
survey
weight
associated
with
each
respondent's
information
to
project
the
response
to
the
population
has
been
adjusted
for
nonresponse
bias.
These
adjustments
were
based
on
sociodemographic
factors.
Nonresponse
adjustments
were
also
significantly
reduced
for
the
current
CSFII.
The
response
rate
for
participants
with
multiple
days
of
food
intake
information
is
77.5
percent
for
the
combined
1994
 
96,
1998
CSFII,
as
opposed
to
approximately
75.9
percent
for
the
1994­
96
CSFII
and
45
percent
for
the
1989
 
91
CSFII.

The
method
employed
to
collect
dietary
intake
data
also
strengthened
the
CSFII
design
for
supporting
per
capita
consumption
estimates.
For
example,
the
USDA's
1994
 
96
and
1998
CSFII
surveys
were
administered
by
an
interviewer
on
both
days
of
data
collection.
This
administration
provided
multiple
passes
through
the
day's
intake
to
facilitate
more
complete
responses.
Previous
surveys
have
relied
on
interviewer
administration
for
the
first
day
and
self
 
administration
on
subsequent
days.
This
change
in
administration
method
insures
consistency
with
respect
to
the
way
responses
are
recorded
across
interview
days.
1­
5
Previous
CSFII
surveys
have
collected
dietary
intake
information
on
consecutive
days.
This
collection
method
raises
issues
about
the
contribution
of
within
 
individual
variance
to
overall
estimates.
Because
the
1994
 
96
and
1998
CSFII
surveys
collect
data
on
two
non
 
consecutive
days,
the
within
 
individual
variance
component
is
diminished.

The
third
change
in
data
collection
methods
that
facilitates
completion
of
the
objective
of
this
report
is
that
previous
surveys
included
all
members
of
a
household
in
the
survey.
The
1994
 
96
and
1998
surveys
include
a
subsample
of
household
members
with
sampling
rates
varying
to
achieve
more
responses
from
children
and
the
elderly.

The
limitations
of
the
CSFII
survey
for
supporting
per
capita
consumption
estimates
involve
the
length
of
time
data
were
collected,
the
influence
of
extreme
values
on
estimates,
and
the
availability
of
information
to
support
variance
estimation.
The
CSFII
survey
collects
only
two
non
 
consecutive
days
of
data.
Because
daily
averages
are
estimated
from
each
respondent
from
only
two
days,
the
precision
of
an
individual's
daily
average
consumption
is
diminished.
Therefore,
the
limited
time
period
of
dietary
intake
collection
does
not
produce
usual
intake
estimates.
Usual
intakes
are
defined
as
"
the
long
run
average
of
daily
intakes
of
a
dietary
component
by
an
individual."
Rather,
the
estimates
presented
in
this
report
characterize
the
empirical
distribution
of
daily
average
per
capita
consumption.

Also,
a
majority
of
sampled
individuals
may
not
consume
a
given
food
or
food
group.
Nonconsumption
of
a
given
food
or
food
group
by
a
majority
of
individuals,
combined
with
consumption
data
from
high
 
end
consumers,
can
result
in
a
wide
range
of
observations.
This
can
lead
to
a
highly
skewed
distribution
of
consumption
values.

Another
limitation
of
the
1994
 
96,
1998
CSFII
is
a
function
of
the
way
that
survey
data
are
reported.
Data
from
two
variance
estimation
units
are
required
to
generate
an
estimate
of
the
variance
within
a
variance
estimation
stratum.
These
variances
are
then
summed
across
strata
to
generate
a
variance
estimate
for
the
subpopulation.
For
many
of
the
subpopulations
evaluated
in
this
report,
numerous
strata
did
not
have
information
for
two
variance
estimation
units.
By
looking
at
frequencies
of
strata
and
variance
estimation
units
within
region,
data
were
combined
with
other
data
from
the
same
geographical
region
in
order
to
perform
variance
estimation.

Despite
these
limitations,
the
CSFII
is
considered
one
of
the
best
sources
of
current
information
on
consumption
of
fish
 
containing
foods.
The
objective
of
estimating
per
capita
fish
consumption
by
the
United
States
population
is
compatible
with
the
statistical
design
and
scope
of
the
CSFII
survey.
THIS
PAGE
INTENTIONALLY
LEFT
BLANK
2­
1
2.
DATA
CONVENTIONS
The
1994­
1996
and
1998
CSFII
surveys
each
record
data
in
several
files.
These
data
are
publicly
available
on
CD­
ROM
(
See
References).
Individual
consumption
records
for
the
2
 
day
reporting
period
were
extracted
from
record
type
30
(
RT30).
These
data
were
matched
with
information
in
the
USDA's
companion
recipe
database
to
adjust
reported
consumptions
to
reflect
the
amount
of
uncooked
fish
tissue
in
the
recipe
or
to
reflect
only
the
quantity
of
fish
consumed.
To
reflect
the
composition
of
the
recipes
at
the
time
participants
were
surveyed,
the
1994­
96
CSFII
Recipe
Database
was
used
for
individuals
sampled
in
1994,
1995,
and
1996,
and
the
1994­
1996,
1998
CSFII
Recipe
Database
was
used
for
individuals
sampled
in
1998.
Section
2
defines
the
conventions
applied
to
the
1994­
1996
and
1998
CSFII
surveys.
These
conventions
were
applied
to
prepare
the
data
for
estimating
per
capita
fish
consumption
for
the
United
States
population.

This
report
presents
per
capita
consumption
estimates
for
three
fish
types.
These
types
are
finfish
and
shellfish,
finfish
only,
and
shellfish
only.
The
finfish
and
shellfish
type
is
tantamount
to
total
fish
consumption.
Each
of
these
fish
types
is
further
divided
by
habitat
type.
Habitat
types
are
freshwater/
estuarine,
marine,
and
all
fish.
The
"
all
fish"
habitat
type
estimates
consumption
across
the
freshwater/
estuarine
and
marine
habitats.
Section
2.1
presents
the
CSFII
fish
 
related
food
codes
and
their
corresponding
habitat
assignments.
Adjustments
of
reported
amounts
of
consumed
fish
 
related
food
codes
to
reflect
the
amount
of
"
as
prepared"
and
"
uncooked"
fish
are
also
explained
in
Section
2.1.

Section
2.2
describes
the
conventions
used
to
generate
daily
average
fish
consumption
estimates
per
individual.
Adjusted
individual
daily
average
fish
consumption
is
the
actual
data
point
that
entered
the
estimation
algorithms.
The
adjustment
reports
the
component
of
fish
consumed
from
fish
 
containing
foods.
Section
2.2
also
defines
"
consumers
only"
and
identifies
how
the
data
were
subset
to
estimate
fish
consumption
for
"
consumers
only."

2.1
FOOD
CODES
AND
CONVENTIONS
The
1994­
1996
and
1998
CSFII
surveys
categorized
food
consumption
into
11,345
food
codes.
A
companion
recipe
database
provided
amounts
of
individual
ingredients
for
each
of
the
CSFII
food
codes.
A
total
of
831
of
these
food
codes
relate
to
fish
or
shellfish.
Survey
respondents
with
two
days
of
dietary
intake
data
reported
consumption
across
665
of
these
fish
 
related
food
codes.

Food
codes
preceded
by
the
number
26
designate
fish
or
shellfish,
except
for
5
food
codes
that
contain
frog
or
turtle
ingredients.
Fifty­
four
percent
of
the
665
fish
 
related
food
codes
that
were
reported
as
consumed
are
preceded
by
the
number
26.
Any
food
codes
not
preceded
by
a
26
are
combination
foods
containing
fish
or
shellfish.
Extensive
review
of
the
food
code
index
and
the
recipe
database
identified
these
combination
foods.
The
recipe
database
was
further
extracted
to
determine
the
percentage
of
fish
in
each
of
the
665
fish
 
related
food
codes.
For
recipes
containing
ingredients
that
are
also
recipes,
the
2­
2
percentage
of
fish
only
includes
the
fish
ingredients
of
the
nested
recipe.
Application
of
this
percentage
of
fish,
unique
to
each
fish
 
related
food
code,
facilitated
the
adjustment
of
reported
consumptions
to
yield
the
amount
of
"
as
prepared"
or
"
uncooked"
fish.

Section
2.1.1
defines
fish
 
by
 
habitat
types.
The
665
fish
 
related
food
codes
in
the
CSFII
surveys
were
assigned
to
these
fish
 
by
 
habitat
types.
Sections
2.1.2
and
2.1.3
describe
the
conventions
used
to
adjust
reported
amounts
of
consumed
fish
 
related
food
codes
to
reflect
"
as
prepared"
and
"
uncooked"
fish,
respectively.

2.1.1
Fish
 
by
 
Habitat
Type
Assignments
for
Food
Codes
Sections
4
and
5
present
per
capita
consumption
estimates
for
each
of
the
following
nine
fish
 
by
 
habitat
types:

°
Finfish
and
Shellfish
 
Freshwater/
Estuarine
°
Finfish
and
Shellfish
 
Marine
°
Finfish
and
Shellfish
 
All
Fish
°
Finfish
 
Freshwater/
Estuarine
°
Finfish
 
Marine
°
Finfish
 
All
Fish
°
Shellfish
 
Freshwater/
Estuarine
°
Shellfish
 
Marine
°
Shellfish
 
All
Fish.

The
"
All
Fish"
habitat
designation
indicates
that
per
capita
consumption
for
a
given
fish
type
was
estimated
across
the
freshwater/
estuarine
and
marine
habitat
types.
Estimates
designated
"
finfish
and
shellfish"
report
per
capita
consumption
statistics
across
fish
types
for
a
given
habitat.
The
fish
 
by
 
habitat
type
"
Finfish
and
Shellfish
 
All
Fish"
incorporated
fish
consumption
data
from
all
of
the
665
fish
 
related
food
codes
 
that
is,
estimates
for
this
category
represent
fish
consumption
across
fish
and
habitat
type.

To
determine
which
individual
consumption
amounts
entered
estimation
algorithms
for
each
fish
 
by
 
habitat
type,
the
665
fish
 
related
food
codes
in
the
CSFII
surveys
were
first
assigned
to
one
of
two
fish
types
 
finfish
or
shellfish.
Assignments
were
based
on
the
food
code
description.
The
food
code
"
Seafood"
was
assumed
to
be
all
shellfish.
Otherwise,
if
a
food
code
description
did
not
clearly
indicate
shellfish,
the
food
code
was
assigned
to
the
finfish
category.
For
example,
the
food
code
described
as
"
Fish,
NS
of
type"
was
categorized
as
finfish,
with
NS
indicating
"
not
specific."

Each
fish
component
in
the
665
food
codes
was
then
assigned
a
fish
habitat
classification.
These
classifications
are
freshwater,
estuarine,
or
marine.
Habitat
assignments
resulted
from
a
two
 
step
process.
First,
the
species
of
fish
contained
in
the
food
code
was
assigned
based
on
the
food
component
from
the
recipe.
If
the
food
component
was
also
a
recipe,
the
subingredients
of
the
nested
recipe
were
also
examined
to
determine
species.
Then,
the
species
2­
3
was
assigned
a
habitat
type.
Mr.
Jeffery
Bigler,
an
EPA
Fisheries
Biologist,
created
the
habitat
assignments.
In
most
cases,
the
habitat
assignments
were
straightforward.
However,
there
are
a
few
instances
where
the
fish
component
either
represented
a
broad
classification
of
fish,
or
the
species
listed
as
the
fish
component
inhabit
several
habitats.
For
these
special
cases,
the
consumed
fish
component
was
apportioned
across
multiple
habitats
using
commercial
landings
reported
to
the
United
States
Department
of
Commerce.
The
1994,
1995,
and
1996
landings
data
were
retrieved
February
1998
from
www.
remora.
ssp.
nmfs.
gov,
and
the
1998
landings
were
retrieved
May
2001
from
www.
st.
nmfs.
gov.
The
following
paragraphs
define
apportionment
across
multiple
habitats
for
these
special
cases.

In
the
case
of
flatfish,
if
the
food
code
specified
flatfish,
but
the
recipe
component
indicated
that
the
flatfish
was
flounder
or
smelt,
the
fish
habitat
was
defined
as
estuarine.
If,
however,
the
recipe
food
component
indicated
halibut,
plaice,
or
sole,
then
the
habitat
designation
of
marine
was
assigned.
If
the
food
component
only
indicated
flatfish,
then
the
percent
of
the
amount
of
consumed
fish
from
the
recipe
was
divided
between
the
estuarine
and
marine
habitats
based
on
the
percentage
of
1994­
1996
commercial
flatfish
landings
reported
by
the
National
Marine
Fisheries
Service
for
individuals
surveyed
in
1994­
96,
and
based
on
the
percentage
of
1998
commercial
flatfish
landings
for
individuals
surveyed
in
1998.
See
Table
2­
1
for
the
percentages
of
estuarine
and
marine
flatfish
in
1994­
96
and
1998.

Additional
species
groups
which
contain
both
freshwater/
estuarine
and
marine
species
are
as
follows:
(
1)
clams,
(
2)
crabs,
(
3)
salmon,
and
(
4)
scallops.
Most
recipe
food
components
containing
clams
did
not
list
the
specific
type
of
clam,
such
as
softshell,
quahog,
or
surf.
Table
2­
1
contains
the
percentages
of
estuarine
and
marine
clams
for
1994­
96
and
1998
that
were
used
to
apportion
the
unspecified
clams
between
habitats.
Softshell
clams
are
estuarine.
Marine
clam
species
include
ocean
quahog,
quahog,
Atlantic
surf,
and
remaining
hardshell
species.

Estuarine
crab
species
were
blue,
hard,
soft,
or
dungeness.
All
other
crab
species
were
considered
to
be
marine.
Similarly,
bay
scallops
were
considered
to
be
estuarine,
and
all
other
scallop
species,
including
calico
and
sea
scallops,
were
classified
as
marine.
These
percentages
were
again
determined
from
United
States
Department
of
Commerce
commercial
landings
and
are
given
in
Table
2­
1.

A
unique
situation
occurred
for
salmon.
In
several
instances,
the
food
code
name
indicates
"
salmon,
canned,"
but
several
food
component
numbers
were
assigned
to
the
reported
food
code.
Because
it
was
not
possible
to
determine
which
specific
type
of
canned
salmon
was
reported
by
the
participant,
and
because
salmon
inhabit
both
marine
and
freshwaters
during
their
life
cycle,
salmon
was
apportioned
across
the
marine
and
freshwater
habitats.
This
apportionment
was
again
based
upon
the
1994­
1996,
and
1998
commercial
landings.
All
landings
of
Pacific
salmon,
including
chum,
coho,
king,
pink,
or
sockeye,
were
assigned
to
the
marine
habitat.
All
landlocked
Great
Lakes
salmon
received
the
classification
of
freshwater,
and
aquaculture
salmon
were
assigned
to
the
estuarine
habitat.
The
resulting
apportionments
for
salmon
are
shown
in
Table
2­
1.
2­
4
There
were
ten
more
instances
of
multiple
fish
habitat
 
type
assignments.
These
occurred
for
food
codes
containing
fish
of
an
unknown
food
type.
The
recipe
database
described
the
fish
component
for
ten
fish
 
related
food
codes
as
fish
cake,
fish
sticks,
or
fish
sauce.
In
these
cases,
the
amount
of
fish
was
apportioned
across
habitat
types
according
to
the
observed
percentages
of
consumption
from
known
habitat
types
for
the
population.
Appendix
A
lists
these
percentages.

TABLE
2­
1.
HABITAT
APPORTIONMENTS
Species
Habitat
1994­
96
%
1998
%

Flatfish
Estuarine
(
Flounder)
89.62
84.23
Marine
(
Halibut)
10.38
15.77
Clams
Estuarine
(
Softshell)
1.93
2.61
Marine
(
Ocean
Quahog,
Quahog,
Atlantic
Surf,
and
remaining
hardshell
species)
98.07
97.39
Crab
Estuarine
(
Blue,
Soft,
Hard,
Peeler
and
Dungeness)
65.57
46.83
Marine
(
King,
Snow,
Jonah,
and
Other)
34.43
53.17
Scallop
Estuarine
(
Bay)
0.58
0.67
Marine
(
Calico
and
Sea)
99.42
99.33
Salmon
Freshwater
(
Great
Lakes)
0.06
0.05
Estuarine
(
Aquaculture)
3.02
4.73
Marine
(
Pacific)
96.92
95.22
2.1.2
Conventions
for
Determining
"
As
Prepared"
Fish
Once
habitat
classifications
were
made,
the
"
as
prepared"
amount
of
fish
was
determined
using
the
recipe
databases,
which
list
the
amount
of
each
ingredient
in
the
food
code.
The
1994­
96
CSFII
Recipe
Database
was
used
for
participants
surveyed
in
1994,
1995,
and
1996,
and
the
1994­
96,
1998
CSFII
Recipe
Database
was
used
for
individuals
sampled
in
1998.
Not
all
ingredient
codes
that
contain
fish
could
be
considered
to
be
made
entirely
of
fish.
For
22
ingredient
codes,
the
proportion
of
"
as
prepared"
fish
in
the
ingredient
was
supplied
by
the
U.
S.
EPA
Office
of
Pesticides.
Some
examples
of
these
ingredients
include
clam
chowder
and
cream
of
shrimp
soup.
The
proportion
of
fish
in
those
ingredients
are
shown
in
Appendix
C­
1.
For
these
ingredients,
the
fraction
of
the
total
recipe
weight
represented
by
the
ingredient
was
found
by
dividing
the
weight
of
the
ingredient
by
the
sum
of
the
weights
of
all
of
the
individual
components
in
the
recipe.
Then
the
result
was
multiplied
by
the
proportion
of
fish
in
the
ingredient
from
the
list
in
Appendix
C­
1.
For
ingredients
other
than
the
22
listed
in
Appendix
C­
2­
5
1,
the
amount
of
each
ingredient
as
a
proportion
of
the
prepared
food
within
each
recipe
(
C_
PRATIO)
was
calculated
using
methodologies
provided
by
Annetta
Cook
of
USDA.
See
Appendix
C­
2
for
the
calculations
and
examples.

If
a
recipe
contained
several
fish
components,
a
ratio
was
determined
for
each
component
using
one
of
the
above
methods,
and
the
sum
of
these
ratios
gives
the
total
percentage
of
"
as
prepared"
fish
in
the
recipe.
For
example,
"
as
prepared"
fish
makes
up
92.81%
of
food
code
26301110,
"
Abalone,
cooked."
Then,
every
time
a
respondent
recorded
consumption
of
food
code
26301110,
the
recorded
consumption
was
multiplied
by
0.9281
to
adjust
the
reported
amount
of
consumed
food
code
to
reflect
the
"
as
prepared"
amount
of
abalone.

Tables
A­
2
and
A­
3
in
Appendix
A
contain
a
tabulated
presentation
of
the
665
participant
 
reported
CSFII
fish
 
containing
food
codes,
which
are
listed
according
to
fish
species.
Along
with
the
food
and
fish
component
name,
the
tables
list
information
extracted
from
the
USDA's
CSFII
companion
recipe
database.
The
appendices
present
the
habitat
assignment
of
the
fish,
the
total
weight
of
the
recipe
components
for
the
food
code,
the
weight
of
the
fish
component
in
the
recipe,
the
percentage
of
fish
in
the
ingredient
for
the
22
ingredients
listed
in
Appendix
C­
1,
the
amount
of
the
ingredient
in
100
grams
of
the
prepared
recipe,
and
the
percentage
of
"
as
prepared"
fish
in
the
recipe.

2.1.3
Conventions
for
Determining
"
Uncooked"
Fish
Once
habitat
classifications
were
made,
the
"
uncooked"
amount
of
fish
was
determined
using
the
recipe
databases,
which
list
the
amount
of
each
ingredient
in
the
food
code.
The
1994­
96
CSFII
Recipe
Database
was
used
for
participants
surveyed
in
1994,
1995,
and
1996,
and
the
1994­
96,
1998
CSFII
Recipe
Database
was
used
for
individuals
sampled
in
1998.
First,
the
amount
of
each
ingredient
required
to
prepare
100
grams
of
the
recipe
(
C_
GUI)
was
calculated
for
each
recipe
using
methodologies
provided
by
Annetta
Cook
of
USDA.
This
methodology
takes
into
account
the
recipe
yield.
See
Appendix
C­
2
for
the
calculations
and
examples.

Some
adjustments
are
made
to
this
amount
of
uncooked
fish.
If
a
food
component
was
listed
as
a
fish
 
containing
soup,
but
the
amount
of
fish
in
the
soup
was
not
specified,
then
7.5
percent
of
the
soup
was
assumed
to
be
fish.
These
ingredients
are
identified
in
Tables
A­
4
and
A­
5
of
Appendix
A
by
the
suffix
"
P"
after
the
ingredient
code.

In
some
instances,
preprocessed
fish
components
entered
the
recipe.
Examples
of
preprocessing
are
canning
and
pickling.
In
these
instances,
C_
GUI
was
corrected
for
preprocessing
to
calculate
the
final
percentage
of
uncooked
fish
in
the
recipe.
If
a
canned
fish
entered
into
the
recipe,
it
was
assumed
that
the
canning
process
induced
a
25
percent
moisture
loss
or
resulted
in
a
yield
of
75
percent.
Therefore,
100
grams
of
canned
fish
in
a
recipe
was
adjusted
to
133.33
grams
(
100
÷
0.75).
For
example,
Tuna
casserole,
food
code
27350080,
contains
canned
tuna,
ingredient
code
15119.
Using
the
procedures
described
in
Appendix
C­
2,
we
find
that
it
takes
17.97
grams
of
canned
tuna
to
make
100
grams
of
tuna
casserole,
but
2­
6
this
doesn't
account
for
moisture
loss
due
to
canning.
To
correct
the
canned
tuna
for
the
25
percent
moisture
loss,
the
17.97
grams
is
divided
by
0.75
(
0.75
=
1­
fraction
of
moisture
loss)
to
yield
23.95
grams
of
tuna
as
the
value
to
be
entered
into
the
estimation
algorithm.

Preprocessing
adjustments
were
made
for
smoking,
pickling,
drying,
and
kippering.
These
percentages
were
supplied
by
Dr.
Jacob
Exler
of
the
USDA.
Moisture
loss
is
assumed
to
be
25%
if
the
ingredient
code
description
indicates
that
the
ingredient
is
baked,
cooked,
broiled,
or
canned;
21%
if
the
ingredient
is
poached
or
steamed;
and
12%
if
the
ingredient
is
fried.

Tables
A­
4
and
A­
5
in
Appendix
A
contain
a
tabulated
presentation
of
the
665
participant
 
reported
CSFII
fish
 
containing
food
codes,
which
are
listed
according
to
fish
species.
Along
with
the
food
and
fish
component
name,
the
tables
list
the
habitat
assignment
of
the
fish,
the
total
weight
of
the
recipe
components
for
the
food
code,
the
weight
of
the
fish
component
in
the
recipe,
the
recipe
yield,
the
amount
of
the
fish
ingredient
required
to
prepare
100
grams
of
the
food
code,
the
assumed
percentage
of
moisture
loss
due
to
preprocessing,
and
the
percentage
of
"
uncooked"
fish
in
the
recipe.

2.2
INDIVIDUAL
CONSUMPTION
DATA
FOR
THE
POPULATION
AND
CONSUMERS
ONLY
Estimates
of
daily
per
capita
consumption
by
the
United
States
population
for
each
of
the
fish
 
by
 
habitat
types
and
by
species
are
presented
in
this
document.
Individual
daily
average
"
as
prepared"
(
or
"
uncooked")
amounts
of
fish
for
the
given
fish
 
by
 
habitat
types
are
the
data
points
that
entered
the
algorithms
for
estimating
fish
consumption.
Section
2.2.1
describes
the
conventions
for
estimating
these
individual
daily
average
consumption
values
by
species
and
across
species
within
fish
 
by
 
habitat
type.
Section
2.2.2
defines
"
consumers
only"
and
the
data
conventions
associated
with
producing
estimates
for
these
consumers.
2­
7
2.2.1
Average
Daily
Consumption
Data
All
four
CSFII
surveys
recorded
food
consumption
for
two
non
 
consecutive
days.
Therefore,
for
each
respondent
with
two
days
of
records
in
the
CSFII
databases,
a
daily
average
consumption
value
was
determined
for
each
of
the
fish
 
by
 
habitat
types.
For
estimating
consumption
by
species,
the
"
as
prepared"
(
or
"
uncooked")
amount
reported
by
an
individual
for
the
food
code
associated
with
a
given
species
was
summed
across
the
two
days.
This
sum
was
then
divided
by
two
to
produce
a
daily
average
consumption
of
the
particular
species
for
each
individual.
If
an
individual
did
not
report
consumption
of
the
given
species
then
the
individual's
consumption
of
the
species
was
recorded
as
zero.
It
is
this
average
across
two
days
which
makes
these
empirical
estimates
as
opposed
to
usual
intake
estimates.

For
estimating
fish
 
by
 
habitat
consumption,
a
daily
consumption
was
calculated
for
each
individual
for
each
of
the
fish
 
by
 
habitat
types.
This
is
accomplished
by
summing,
within
day,
the
"
as
prepared"
(
or
"
uncooked")
amount.
The
amount
was
summed
across
the
fish
 
related
food
codes
comprising
the
given
fish
 
by
 
habitat
type.
The
amounts
entering
the
summation
for
combination
foods,
or
for
foods
with
unknown
habitat,
were
adjusted
according
to
the
previously
discussed
conventions.
Daily
total
consumption
data
for
a
given
fish
 
by
 
habitat
type
were
then
summed
for
the
two
days
and
divided
by
two
to
produce
individual
daily
average
consumption.
If
an
individual
did
not
report
consumption
of
a
given
fish
 
by
 
habitat
type
across
any
of
the
food
codes,
the
value
zero
entered
the
estimation
algorithm
for
that
individual.
Again,
it
is
this
average
across
two
days
that
renders
these
estimates
empirical
rather
than
usual
intake,
which
implies
long
 
run
averages.

The
convention
described
in
the
preceding
paragraph
produces
individual
daily
averages
in
grams/
day.
If
estimates
are
required
on
the
milligrams/
kilogram
of
body
weight/
day
basis,
then
"
as
prepared"
(
or
"
uncooked")
grams
for
the
individual
are
converted
to
milligrams
with
the
multiplication
factor
of
1,000.
This
daily
average
for
the
individual
is
then
divided
by
the
individual's
body
weight
in
kilograms.
The
milligrams/
kilogram
daily
average
for
each
individual
then
enters
the
estimating
algorithm
described
in
Section
3,
in
the
same
manner
as
the
grams
daily
averages.

2.2.2
Average
Daily
Consumption
Data
 
Consumers
Only
For
the
purpose
of
this
report,
"
consumers
only"
were
defined
as
individuals
who
ate
fish
at
least
once
during
the
2
 
day
period.
"
Consumers
only"
were
identified
according
to
fish
 
by
 
habitat
type.
That
is,
for
a
given
fish
 
by
 
habitat
type,
daily
consumption
totals
(
explained
in
Section
2.2.1)
were
screened.
If
one
of
the
daily
totals
for
the
given
fish
 
by
 
habitat
type
was
greater
than
zero,
that
individual
was
included
in
the
set
of
"
consumers
only;"
otherwise,
the
individual
was
excluded.

If
an
individual
was
included
in
the
set
of
"
consumers
only,"
the
average
daily
consumption
for
that
individual
was
determined
using
only
data
from
those
days
when
total
consumption
was
greater
than
zero.
For
example,
if
fish
was
consumed
on
only
one
of
the
two
days,
the
total
2­
8
consumption
for
the
given
fish
 
by
 
habitat
type
on
that
one
day
was
considered
the
average
daily
consumption
for
that
individual.
3­
1
3.
SUMMARY
OF
STATISTICAL
METHODS
This
section
summarizes
the
statistical
methods
used
to
generate
point
and
interval
estimates
of
daily
average
per
capita
fish
consumption.
Point
estimates
include
the
mean,
90th,
95th,
and
99th
percentiles.
Mean
estimates
were
generated
using
ratio
estimation
techniques.
The
variance
of
the
mean
was
estimated
using
a
Taylor
series
approximation
of
the
deviation
of
estimates
from
their
expected
values.
The
Taylor
series
approximations
were
applied
to
ultimate
clusters,
which
resulted
in
an
overall
estimate
of
the
variance
instead
of
estimating
variance
components
due
to
sample
 
design
stages.
Appendix
B
reports
the
statistical
formulae
for
generating
both
the
mean
estimate
and
the
estimate
of
the
confidence
interval
about
the
mean.
Methods
for
generating
percentile
estimates
and
90
 
percent
bootstrap
intervals
about
the
percentile
estimates
are
also
shown
in
Appendix
B.

3.1
STATISTICAL
METHODS
FOR
ESTIMATING
THE
MEAN
AND
CONFIDENCE
INTERVALS
ABOUT
THE
MEAN
Mean
estimates
presented
in
this
report
resulted
from
ratio
estimation
methods.
The
mean,
daily
average
per
capita
fish
consumption
for
a
given
habitat
type
was
estimated
as
the
ratio
of
total
fish
for
given
habitat
type
consumed
by
the
population
or
subpopulation,
divided
by
the
estimate
of
the
total
number
of
individuals
in
the
population
or
subpopulation.
Variances
of
the
mean
were
estimated
using
Taylor
series
approximations
of
the
deviations
of
estimates
from
their
expected
values.
Taylor
series
approximations
were
applied
to
ultimate
 
cluster
estimates.
With
this
ultimate
 
cluster
method,
cited
by
Hansen,
Hurwitz,
and
Madow,
an
overall
estimate
of
the
variance
was
generated
(
Hansen
1953).
Use
of
the
ultimate
 
cluster
method
is
necessary
for
the
CSFII
data
for
two
reasons:
(
1)
the
nature
of
the
survey
design,
and
(
2)
the
form
of
the
survey
weights
available
as
part
of
the
CSFII
data.
Appendix
B
provides
formulae
for
these
estimates.
Finally,
ratio
estimates
of
the
mean
are
unbiased
if
the
higher
 
order
terms
in
the
Taylor
series
expansion
are
considered
negligible.
Methods
and
results
of
tests
to
assess
potential
bias
in
the
estimation
of
the
mean
are
discussed
in
Appendix
B.

All
four
CSFII
surveys
are
multistage,
stratified
 
cluster
samples
with
primary
sampling
units
(
PSUs)
sampled
with
replacement.
Sample
weights,
which
project
the
data
from
a
sampled
individual
to
the
population,
are
based
on
the
probability
of
an
individual
being
sampled
at
each
stage
of
the
sampling
design.
As
mentioned
in
Section
1
of
this
report,
the
sample
weights
associated
with
each
individual
reporting
two
days
of
consumption
data
were
adjusted
to
correct
for
non
response
bias.
These
adjusted
sample
weights,
which
are
recorded
in
the
CSFII
data
in
the
variable
WT4_
2DAY,
record
the
number
of
individuals
the
sampled
person
represents
in
the
population.
For
example,
a
sample
weight
valued
as
22
projects
the
data
from
the
individual
with
that
sample
weight
to
22
individuals
in
the
U.
S.
population.

The
ultimate
cluster
is
considered
the
aggregate
of
the
sampled
individuals
within
a
PSU.
The
ultimate
cluster
method
is
supported
by
the
survey
design.
It
is
also
necessary
for
estimating
the
variance
 
of
 
the
 
mean
estimate.
Because
the
sample
design
contains
multiple
levels,
such
as
stratum
and
PSU,
specific
information
is
necessary
to
partition
the
3­
2
variance
 
of
 
the
 
mean
estimate
into
components.
That
is,
specification
of
the
sample
size
and
population
size
within
each
level
of
sampling
is
required.
However,
this
information
is
not
inherent
in
the
CSFII
data.
Rather,
CSFII
surveys
report
an
adjusted
sample
weight
for
each
individual
who
reported
two
days
of
consumption
data
during
the
survey.
As
discussed
in
Section
1
of
this
report,
these
survey
weights
were
adjusted
to
correct
for
nonresponse
bias.
Given
that
only
the
adjusted
weight
is
available,
and
not
the
specific
sample
and
population
size
in
each
phase,
it
was
necessary
to
estimate
the
mean
using
ratio
estimation
techniques
and
the
variance
of
the
mean
using
the
ultimate
cluster
methodology,
which
does
not
partition
the
variance
into
sample
design
components.

3.2
STATISTICAL
METHODS
FOR
PERCENTILE
ESTIMATES
AND
CONFIDENCE
INTERVALS
ABOUT
THE
ESTIMATES
This
report
presents
point
estimates
of
the
median,
90th,
95th,
and
99th
percentiles
of
the
average
daily
per
capita
consumption
of
fish.
Ninety
 
percent
interval
estimates
for
the
percentiles
were
generated
using
bootstrapping
techniques
described
by
Efron
(
Efron
1982).
Interval
estimates
for
percentiles
are
bootstrap
intervals.
The
reported
bootstrap
intervals
do
not
result
from
direct
estimates
of
the
standard
deviation
of
the
point
estimate.
Rather,
the
bootstrap
estimates
result
from
the
percentile
method,
which
estimates
the
lower
and
upper
bounds
for
the
interval
estimate
by
the
100"
percentile
and
100(
1
 
"
)
percentile
estimates
from
the
nonparametric
distribution
of
the
given
point
estimate.
This
distribution
of
the
observed
values
of
the
given
point
estimate
is
determined
from
repeated
resampling
of
the
empirical
data.
Appendix
B
defines
the
point
estimators
and
describes
how
these
estimates
were
generated
from
the
CSFII
data.
Appendix
B
also
presents
the
statistical
methods
used
for
generating
the
nonparametric
interval
estimates.
4­
1
4.
"
AS
PREPARED"
FISH
CONSUMPTION
ESTIMATES
This
section
presents
tabulated
daily
average
"
as
prepared"
fish
consumption
estimates
and
augments
these
estimates
with
selected
graphical
presentations
of
the
data.
Estimates
and
graphics
are
organized
in
subsections.
This
preface
to
the
subsections
delineates
the
organization
of
the
section.

Tables
and
figures
are
first
organized
by
estimates
for
the
U.
S.
population
(
Section
4.1)
or
"
consumers
only"
(
Section
4.2).
For
the
U.
S.
population,
daily
average
"
as
prepared"
fish
consumption
was
estimated
for:

C
finfish
and
shellfish
(
grams/
person/
day),
C
finfish
and
shellfish
(
milligrams/
kilogram
of
body
weight/
day),
C
finfish
(
grams/
person/
day),
C
shellfish
(
grams/
person/
day),
C
low­
income
individuals
(
grams/
person/
day),
C
alternate
habitat
(
grams/
person/
day),
and
C
mean
consumption
by
species
within
habitat
(
grams/
person/
day).

For
"
consumers
only,"
estimates
were
calculated
for:

C
finfish
and
shellfish
(
grams/
person/
day),
C
finfish
and
shellfish
(
milligrams/
kilogram
of
body
weight/
day),
and
C
alternate
habitat
(
grams/
person/
day).

The
tables
list
estimates
of
the
mean,
median,
90th
percentile,
95th
percentile,
and
99th
percentile
empirical
daily
average
per
capita
consumption
and
90
 
percent
intervals
about
each
estimate.
These
estimates
used
survey
weights
to
project
data
from
the
USDA's
combined
1994­
1996
and
1998
CSFII
to
daily
average
per
capita
consumption
by
the
U.
S.
population.
Estimates
project
consumption
from
a
combined
sample
of
20,607
individuals
to
a
population
of
261,897,236.
Subpopulation
sample
sizes
and
the
projected
subpopulation
sizes
are
included
on
tables,
where
appropriate.

When
estimates
are
presented
according
to
age
and
gender,
the
age
categories
are
(
1)
14
years
of
age
and
younger,
(
2)
15
to
44,
and
(
3)
45
years
of
age
and
older.
For
women,
15
to
44
years
approximates
the
childbearing
years.
Estimates
for
the
subpopulation
of
individuals
18
and
older
describe
fish
consumption
by
adults.
These
estimates
project
consumption
from
a
combined
sample
of
9,596
individuals
18
years
of
age
and
older
to
a
population
of
190,930,779.
Estimates
are
also
provided
by
fine
age
categories
for
children
ages
3
to
17.
The
age
categories
for
these
tables
are
(
1)
ages
3
to
5,
(
2)
ages
6
to
10,
(
3)
ages
11
to
15,
and
(
4)
ages
16
to
17.
The
combined
1994­
96,
1998
CSFII
contains
7,429
children
ages
3
to
17,
with
a
total
projected
sample
weight
of
58,923,560.

Estimates
for
"
consumers
only"
are
based
on
CSFII
respondents
who
reported
consumption
of
fish
on
at
least
one
of
the
two
days.
Daily
average
estimates
for
"
consumers
4­
2
only,"
as
described
in
Section
3,
are
determined
across
the
number
of
days
for
which
fish
consumption
was
reported.

Low
 
income
is
defined
in
the
CSFII
as
those
individuals
with
gross
household
incomes
at
or
below
130
percent
of
the
federal
poverty
threshold.
A
combined
sample
of
5,866
individuals
in
the
1994­
1996,
1998
CSFII
projects
to
a
low
 
income
population
of
50,296,483.

Subsections
4.1.5
and
4.2.2
provide
estimates
according
to
the
alternate
habitat
assignments
of
freshwater,
estuarine/
marine,
and
all
fish.
The
habitat
aggregation
in
this
subsection
differs
from
the
habitat
categories
of
freshwater/
estuarine
and
marine.
The
freshwater/
estuarine
combination
applies
to
all
subsections
except
Subsections
4.1.5
and
4.2.2.
Notice
that
the
"
All
Fish"
estimates
in
Subsection
4.1.5
match
the
corresponding
"
All
Fish"
estimates
in
other
subsections.
For
example,
the
"
All
Fish"
Finfish
consumption
estimates
listed
in
Table
4.1.5.1
are
the
same
as
those
listed
as
"
All
Fish"
in
the
Finfish
subsection.
In
other
words,
"
All
Fish"
estimates
are
calculated
across
fish
habitat
type.

Finally,
Subsection
4.1.6
lists
mean
consumption
by
species
for
various
subpopulations.
Interval
estimates
are
not
provided.
Estimates
are
listed
by
habitat
in
descending
order.
The
five
decimal
places
recorded
do
not
imply
significant
digits,
but
rather
are
included
to
illustrate
those
species
consumed
by
various
subpopulations.
4­
3
SECTION
4.1.1.1
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,182
1.56
(
1.19­
1.92)
0.00
(
0.00­
0.48)
5.83
(
4.42­
10.21)
40.03
(
33.72­
51.96)

15­
44
2,332
4.28
(
3.44­
5.12)
5.05
(
2.82­
7.94)
23.93
(
21.81­
28.60)
82.86
(
75.20­
111.17)

45
and
Older
2,654
4.76
(
3.96­
5.57)
11.84
(
5.74­
16.82)
32.74
(
26.65­
40.10)
79.35
(
74.17­
87.01)

All
Ages
10,168
3.85
(
3.33­
4.37)
4.91
(
2.56­
6.29)
23.83
(
22.14­
27.47)
77.09
(
74.28­
85.21)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,277
2.09
(
1.62­
2.55)
0.00
(
0.00­
0.56)
6.55
(
4.42­
10.36)
60.75
(
42.67­
74.18)

15­
44
2,382
5.67
(
4.79­
6.55)
10.38
(
9.19­
12.38)
38.56
(
33.74­
49.01)
112.70
(
91.49­
125.08)

45
and
Older
2,780
7.38
(
6.26­
8.50)
23.60
(
19.67­
28.12)
56.58
(
52.33­
57.24)
112.26
(
107.51­
130.08)

All
Ages
10,439
5.34
(
4.73­
5.95)
9.28
(
7.05­
10.85)
37.09
(
32.17­
40.32)
107.14
(
97.09­
125.08)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
10,459
1.83
(
1.51­
2.14)
0.00
(
0.00­
0.00)
6.04
(
5.53­
9.46)
51.67
(
39.41­
61.17)

15­
44
4,714
4.97
(
4.39­
5.56)
8.58
(
5.27­
10.39)
31.67
(
28.62­
36.76)
98.87
(
85.51­
125.08)

45
and
Older
5,434
5.96
(
5.19­
6.72)
17.44
(
13.85­
22.10)
42.67
(
37.09­
52.80)
104.15
(
91.00­
112.00)

All
Ages
20,607
4.58
(
4.16­
5.00)
6.63
(
5.34­
8.54)
29.65
(
28.12­
31.61)
91.01
(
82.61­
100.08)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
4
SECTION
4.1.1.1
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,182
3.60
(
3.02­
4.17)
10.75
(
8.12­
13.53)
28.12
(
24.26­
31.03)
61.31
(
51.19­
70.52)

15­
44
2,332
7.03
(
6.12­
7.94)
27.90
(
24.32­
28.16)
48.06
(
42.57­
53.68)
96.97
(
86.64­
137.57)

45
and
Older
2,654
10.87
(
9.59­
12.14)
41.98
(
38.39­
42.53)
63.28
(
57.76­
66.32)
128.48
(
120.51­
138.27)

All
Ages
10,168
7.59
(
6.91­
8.26)
28.12
(
27.90­
29.24)
49.57
(
46.64­
52.39)
106.59
(
95.23­
119.20)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,277
4.34
(
3.61­
5.08)
11.81
(
8.36­
13.95)
29.08
(
26.67­
31.40)
84.35
(
77.02­
113.29)

15­
44
2,382
9.41
(
8.22­
10.60)
36.62
(
27.97­
43.12)
72.81
(
58.82­
82.82)
127.44
(
116.33­
153.55)

45
and
Older
2,780
11.85
(
10.54­
13.15)
47.05
(
42.18­
54.47)
71.44
(
64.42­
81.34)
140.14
(
114.89­
149.59)

All
Ages
10,439
8.94
(
8.11­
9.77)
34.23
(
28.16­
38.51)
63.34
(
59.04­
73.18)
122.80
(
109.35­
139.56)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
10,459
3.98
(
3.46­
4.49)
10.78
(
10.07­
13.53)
28.16
(
27.90­
29.80)
78.95
(
63.00­
98.82)

15­
44
4,714
8.22
(
7.35­
9.10)
28.15
(
27.90­
34.28)
56.58
(
54.47­
68.87)
115.67
(
98.46­
143.75)

45
and
Older
5,434
11.31
(
10.29­
12.34)
42.73
(
41.98­
45.65)
65.14
(
63.89­
68.01)
136.94
(
125.58­
140.29)

All
Ages
20,607
8.25
(
7.61­
8.89)
29.20
(
28.16­
32.12)
55.80
(
54.74­
56.85)
114.56
(
108.94­
120.75)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
5
SECTION
4.1.1.1
TABLE
3.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,182
5.15
(
4.38­
5.93)
18.90
(
15.25­
21.11)
37.46
(
30.03­
41.67)
80.21
(
72.56­
82.99)

15­
44
2,332
11.31
(
9.96­
12.66)
41.23
(
36.62­
46.18)
66.33
(
60.95­
73.04)
143.38
(
128.01­
148.39)

45
and
Older
2,654
15.63
(
14.00­
17.26)
56.15
(
52.68­
60.57)
82.90
(
75.63­
87.99)
158.92
(
141.56­
170.55)

All
Ages
10,168
11.44
(
10.46­
12.42)
42.17
(
38.98­
45.65)
66.83
(
63.19­
71.44)
140.80
(
128.45­
148.39)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,277
6.43
(
5.54­
7.32)
21.05
(
15.71­
24.88)
42.19
(
34.02­
52.53)
114.26
(
98.93­
130.64)

15­
44
2,382
15.08
(
13.60­
16.55)
58.44
(
51.04­
70.29)
89.07
(
85.62­
97.47)
177.18
(
163.00­
185.31)

45
and
Older
2,780
19.23
(
17.59­
20.86)
67.73
(
65.02­
72.21)
98.58
(
92.65­
105.09)
167.49
(
157.03­
193.29)

All
Ages
10,439
14.28
(
13.35­
15.21)
55.89
(
51.04­
59.38)
86.12
(
84.30­
89.73)
162.57
(
155.77­
178.70)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
10,459
5.80
(
5.15­
6.46)
19.41
(
17.23­
21.18)
38.21
(
36.60­
42.13)
96.52
(
82.99­
114.34)

15­
44
4,714
13.20
(
12.16­
14.24)
49.98
(
45.30­
56.20)
82.87
(
76.24­
86.13)
162.57
(
147.17­
176.21)

45
and
Older
5,434
17.27
(
15.98­
18.56)
61.14
(
56.60­
64.24)
90.47
(
86.54­
93.15)
162.69
(
158.37­
170.55)

All
Ages
20,607
12.83
(
12.05­
13.61)
48.19
(
46.18­
49.89)
78.98
(
74.62­
83.25)
153.17
(
145.88­
160.92)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
6
SECTION
4.1.1.1
TABLE
4.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
5.48
4.93
6.03
50th
%
0.00
0.00
0.00
90th
%
11.74
9.87
14.70
95th
%
38.01
34.66
43.01
99th
%
105.12
91.49
113.45
Marine
Mean
9.79
9.01
10.57
50th
%
0.00
0.00
0.00
90th
%
38.57
36.63
41.48
95th
%
63.76
58.79
68.80
99th
%
126.32
117.32
140.06
All
Fish
Mean
15.27
14.30
16.24
50th
%
0.00
0.00
0.00
90th
%
56.23
55.39
58.28
95th
%
86.11
84.28
87.49
99th
%
162.57
155.77
170.95
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
of
age
18
and
older
to
the
population
of
190,930,779
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
7
SECTION
4.1.1.1
TABLE
5.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,391
1.47
(
1.19­
1.76)
0.14
(
0.00­
0.96)
5.13
(
4.12­
6.21)
38.72
(
32.91­
43.61)

Ages
6
to
10
1,670
2.11
(
1.36­
2.87)
0.00
(
0.00­
0.55)
5.91
(
3.19­
12.69)
60.85*(
51.03­
86.03)

Ages
11
to
15
1,005
3.01
(
2.24­
3.78)
1.41
(
0.51­
5.49)
18.20
(
14.84­
21.07)
69.51*(
55.98­
75.05)

Ages
16
to
17
363
3.44
(
1.62­
5.27)
0.00
(
0.00­
1.52)
13.14*(
5.18­
29.24)
81.18*(
42.02­
117.03)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,391
3.74
(
3.23­
4.25)
11.10
(
10.37­
12.55)
27.92
(
24.37­
29.07)
59.81
(
52.40­
71.30)

Ages
6
to
10
1,670
4.18
(
3.48­
4.89)
13.12
(
9.71­
17.02)
28.72
(
27.55­
33.77)
78.60*(
49.17­
84.38)

Ages
11
to
15
1,005
5.45
(
4.19­
6.72)
13.94
(
9.76­
20.64)
38.50
(
30.76­
50.26)
102.30*(
84.35­
113.60)

Ages
16
to
17
363
4.67
(
2.93­
6.41)
0.00
(
0.00­
6.89)
24.23*(
7.77­
71.45)
107.78*(
68.43­
118.89)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,391
5.22
(
4.63­
5.81)
18.94
(
15.25­
21.34)
35.31
(
31.07­
39.50)
72.22
(
66.68­
81.41)

Ages
6
to
10
1,670
6.30
(
5.26­
7.34)
23.91
(
21.06­
27.02)
39.55
(
34.34­
51.47)
107.75*(
91.61­
130.64)

Ages
11
to
15
1,005
8.46
(
6.92­
10.00)
28.14
(
24.88­
31.39)
60.33
(
53.40­
74.18)
122.23*(
106.78­
131.92)

Ages
16
to
17
363
8.11
(
5.41­
10.82)
18.62
(
6.98­
40.88)
73.81*(
29.24­
89.78)
142.34*(
107.86­
200.43)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
7,429
individuals
to
the
U.
S.
population
of
58,923,560
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
12
SECTION
4.1.1.2
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,879
55.95
(
46.22­
65.69)
0.00
(
0.00­
3.43)
207.69
(
162.31­
267.73)
1,515.50
(
1,305.44­
1,800.66)

15­
44
2,275
66.86
(
52.64­
81.07)
74.47
(
40.18­
106.65)
380.13
(
306.35­
434.91)
1,329.44
(
1,237.79­
2,020.99)

45
and
Older
2,569
71.68
(
58.28­
85.08)
183.50
(
75.26­
246.60)
491.35
(
369.29­
606.21)
1,339.24
(
1,133.26­
1,461.87)

All
Ages
9,723
66.28
(
57.59­
74.98)
80.28
(
43.97­
104.43)
397.53
(
363.73­
434.51)
1,351.62
(
1,221.54­
1,527.73)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,994
65.04
(
52.33­
77.76)
0.00
(
0.00­
16.87)
279.17
(
178.99­
384.25)
1,767.05
(
1,470.28­
1,887.98)

15­
44
2,369
71.82
(
60.35­
83.30)
130.79
(
101.25­
169.80)
480.81
(
424.67­
574.22)
1,350.22
(
1,227.91­
1,728.58)

45
and
Older
2,764
88.04
(
74.54­
101.54)
271.89
(
212.02­
320.60)
666.28
(
539.81­
711.59)
1,377.75
(
1,259.61­
1,508.03)

All
Ages
10,127
75.43
(
67.06­
83.79)
130.64
(
106.47­
180.61)
503.88
(
455.12­
560.15)
1,470.46
(
1,377.53­
1,568.19)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
9,873
60.59
(
51.67­
69.51)
0.00
(
0.00­
0.00)
230.11
(
187.28­
283.09)
1,689.38
(
1,470.28­
1,805.49)

15­
44
4,644
69.35
(
60.78­
77.92)
104.26
(
72.41­
139.38)
431.37
(
390.39­
475.83)
1,335.45
(
1,237.79­
1,683.92)

45
and
Older
5,333
79.29
(
68.87­
89.72)
235.81
(
187.77­
284.01)
557.02
(
493.69­
666.38)
1,351.13
(
1,259.61­
1,461.87)

All
Ages
19,850
70.79
(
64.56­
77.02)
105.93
(
87.30­
127.95)
450.45
(
423.86­
484.36)
1,432.31
(
1,325.45­
1,520.97)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
19,850
individuals
to
the
U.
S.
population
of
255,582,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
13
SECTION
4.1.1.2
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,879
146.57
(
125.26­
167.88)
380.98
(
323.92­
505.61)
1,027.57
(
907.69­
1,149.29)
2,818.50
(
2,481.21­
2,908.22)

15­
44
2,275
113.78
(
98.32­
129.23)
423.46
(
365.30­
484.54)
768.09
(
649.87­
881.18)
1,648.49
(
1,428.08­
2,176.92)

45
and
Older
2,569
166.16
(
146.91­
185.42)
619.83
(
566.91­
657.52)
950.42
(
899.63­
1,041.87)
2,021.52
(
1,898.81­
2,682.59)

All
Ages
9,723
138.54
(
126.80­
150.27)
501.04
(
465.44­
534.43)
891.56
(
846.51­
923.25)
2,150.73
(
1,857.89­
2,483.56)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,994
154.18
(
132.44­
175.91)
425.66
(
357.32­
493.75)
1,081.22
(
975.05­
1,293.05)
2,678.35
(
2,383.15­
3,072.97)

15­
44
2,369
118.18
(
103.89­
132.47)
443.64
(
368.30­
546.56)
879.88
(
759.85­
954.12)
1,642.99
(
1,454.33­
1,818.57)

45
and
Older
2,764
149.26
(
132.84­
165.68)
568.10
(
504.12­
673.19)
888.72
(
830.89­
989.87)
1,859.28
(
1,724.55­
2,011.40)

All
Ages
10,127
135.63
(
124.58­
146.68)
494.03
(
445.36­
543.18)
907.08
(
868.38­
954.12)
1,965.47
(
1,816.57­
2,246.91)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
9,873
150.45
(
133.91­
166.98)
413.20
(
366.49­
475.90)
1,037.35
(
1,002.30­
1,162.76)
2,691.79
(
2,481.21­
2,823.18)

15­
44
4,644
116.02
(
103.69­
128.35)
440.37
(
388.93­
487.66)
829.65
(
750.11­
919.72)
1,651.83
(
1,486.91­
1,792.57)

45
and
Older
5,333
158.30
(
144.04­
172.56)
600.92
(
562.17­
642.27)
920.70
(
882.46­
977.46)
1,975.67
(
1,784.53­
2,117.92)

All
Ages
19,850
137.11
(
127.60­
146.61)
497.43
(
479.82­
517.48)
902.75
(
869.42­
938.30)
2,014.52
(
1,947.15­
2,158.09)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
19,850
individuals
to
the
U.
S.
population
of
255,582,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
14
SECTION
4.1.1.2
TABLE
3.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,879
202.52
(
177.83­
227.21)
692.68
(
619.31­
794.52)
1,344.33
(
1,224.10­
1,489.40)
3,297.06
(
2,823.18­
3,680.33)

15­
44
2,275
180.63
(
157.77­
203.50)
640.94
(
593.05­
750.11)
1,040.45
(
909.84­
1,225.70)
2,291.55
(
2,095.66­
2,493.52)

45
and
Older
2,569
237.84
(
212.27­
263.42)
812.24
(
732.05­
918.35)
1,264.94
(
1,165.11­
1,352.82)
2,695.97
(
2,247.02­
2,974.01)

All
Ages
9,723
204.82
(
188.14­
221.49)
730.67
(
670.50­
768.19)
1,211.28
(
1,128.36­
1,256.15)
2,650.83
(
2,358.33­
2,823.18)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,994
219.22
(
194.76­
243.68)
744.58
(
582.70­
881.06)
1,469.91
(
1,281.74­
1,775.17)
3,391.54
(
2,893.31­
3,953.68)

15­
44
2,369
190.00
(
171.40­
208.60)
756.08
(
688.99­
851.35)
1,164.80
(
1,060.16­
1,239.45)
2,237.99
(
2,045.28­
2,491.65)

45
and
Older
2,764
237.30
(
217.05­
257.54)
848.97
(
811.74­
919.86)
1,253.04
(
1,182.85­
1,282.37)
2,309.81
(
2,078.60­
2,438.28)

All
Ages
10,127
211.05
(
198.61­
223.50)
791.69
(
727.02­
884.24)
1,239.38
(
1,201.26­
1,282.37)
2,536.85
(
2,323.68­
2,679.31)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
9,873
211.04
(
191.31­
230.77)
713.36
(
651.97­
779.69)
1,428.56
(
1,344.46­
1,499.23)
3,354.29
(
3,223.83­
3,457.94)

15­
44
4,644
185.37
(
170.26­
200.48)
714.19
(
644.69­
802.83)
1,138.91
(
1,014.11­
1,228.10)
2,289.93
(
2,082.31­
2,476.11)

45
and
Older
5,333
237.59
(
219.24­
255.94)
835.63
(
766.60­
882.72)
1,260.96
(
1,184.81­
1,313.50)
2,385.97
(
2,158.09­
2,672.09)

All
Ages
19,850
207.90
(
195.73­
220.06)
762.33
(
736.99­
790.30)
1,227.24
(
1,197.67­
1,250.56)
2,539.05
(
2,475.59­
2,679.31)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
19,850
individuals
to
the
U.
S.
population
of
255,582,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
15
SECTION
4.1.1.2
TABLE
4.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Milligrams/
kilogram
of
body
weight/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
74.58
67.23
81.94
50th
%
0.00
0.00
0.00
90th
%
158.16
124.67
198.19
95th
%
502.20
452.15
566.68
99th
%
1,352.52
1,237.79
1,511.48
Marine
Mean
136.87
125.95
147.79
50th
%
0.00
0.00
0.00
90th
%
527.16
501.24
574.84
95th
%
881.16
839.50
945.14
99th
%
1,798.46
1,707.53
1,971.21
All
Fish
Mean
211.45
197.59
225.32
50th
%
0.00
0.00
0.00
90th
%
778.79
743.19
816.43
95th
%
1,198.02
1,164.67
1,237.79
99th
%
2,327.24
2,198.06
2,438.28
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,432
individuals
of
age
18
and
older
to
the
population
of
187,533,204
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
16
SECTION
4.1.1.2
TABLE
5.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,112
82.93
(
67.17­
98.69)
0.00
(
0.00­
55.46)
283.55
(
240.41­
352.60)
2,317.17
(
1,736.16­
2,463.09)

Ages
6
to
10
1,553
59.25
(
39.31­
79.19)
0.00
(
0.00­
5.34)
177.77
(
87.76­
401.82)
1,662.09*(
1,433.33­
2,335.41)

Ages
11
to
15
975
53.29
(
42.15­
64.43)
27.44
(
0.00­
78.01)
311.51
(
253.05­
389.71)
1,237.08*(
950.34­
1,520.97)

Ages
16
to
17
360
49.45
(
22.66­
76.24)
0.00
(
0.00­
33.44)
213.15*(
105.71­
390.39)
1,186.15*(
600.22­
2,095.66)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,112
209.27
(
181.47­
237.06)
613.74
(
525.30­
695.61)
1,537.30
(
1,339.89­
1,669.77)
3,447.36
(
3,274.15­
3,715.97)

Ages
6
to
10
1,553
149.82
(
122.54­
177.10)
416.19
(
326.38­
545.59)
1,055.21
(
968.84­
1,275.18)
2,799.51*(
2,021.40­
3,298.10)

Ages
11
to
15
975
108.69
(
84.14­
133.25)
337.95
(
179.10­
413.20)
821.05
(
628.62­
1,033.67)
1,901.71*(
1,537.42­
2,366.14)

Ages
16
to
17
360
74.57
(
46.40­
102.75)
0.00
(
0.00­
124.08)
380.78*(
131.93­
950.92)
1,785.18*(
1,225.50­
2,342.31)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,112
292.19
(
258.61­
325.78)
1,056.71
(
931.20­
1,232.43)
1,988.44
(
1,812.70­
2,147.10)
4,088.71
(
3,732.61­
4,507.92)

Ages
6
to
10
1,553
209.07
(
175.70­
242.44)
779.53
(
643.78­
841.91)
1,356.56
(
1,173.11­
1,451.46)
3,350.34*(
2,724.77­
4,408.10)

Ages
11
to
15
975
161.99
(
133.12­
190.85)
569.80
(
475.90­
664.30)
1,050.97
(
991.15­
1,313.37)
2,304.52*(
1,907.98­
2,767.40)

Ages
16
to
17
360
124.02
(
83.03­
165.01)
260.84
(
110.31­
600.22)
1,029.23*(
390.39­
1,238.66)
2,359.38*(
2,095.66­
2,675.66)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
7,429
individuals
to
the
U.
S.
population
of
58,923,560
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
17
SECTION
4.1.2
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
All
Individuals
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
2.55
2.26
2.84
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
6.67
5.34
9.34
99th
%
67.22
63.45
75.54
Marine
Mean
6.57
6.13
7.01
50th
%
0.00
0.00
0.00
90th
%
26.30
24.27
27.37
95th
%
46.07
43.12
47.50
99th
%
94.71
89.78
100.44
All
Fish
Mean
9.12
8.58
9.67
50th
%
0.00
0.00
0.00
90th
%
34.83
31.41
36.62
95th
%
59.84
57.54
61.63
99th
%
126.30
120.58
130.08
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
18
SECTION
4.1.2
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
3.06
2.67
3.44
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.57
95th
%
11.90
9.46
17.63
99th
%
75.38
67.28
84.80
Marine
Mean
7.66
7.16
8.17
50th
%
0.00
0.00
0.00
90th
%
28.15
28.12
29.80
95th
%
53.40
50.34
54.47
99th
%
103.22
92.38
108.94
All
Fish
Mean
10.72
10.07
11.37
50th
%
0.00
0.00
0.00
90th
%
41.64
39.80
42.53
95th
%
65.04
64.00
68.55
99th
%
135.60
130.08
146.49
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
of
age
18
and
older
to
the
population
of
190,930,779
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
19
SECTION
4.1.3
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Shellfish
All
Individuals
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
2.03
1.75
2.30
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
9.56
7.88
10.63
99th
%
59.34
51.47
64.01
Marine
Mean
1.68
1.33
2.03
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
0.00
99th
%
67.86
51.57
84.47
All
Fish
Mean
3.70
3.23
4.18
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
22.63
17.19
26.33
99th
%
90.55
82.88
95.70
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
20
SECTION
4.1.3
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Shellfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
2.42
2.08
2.77
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.33
95th
%
12.90
10.88
16.08
99th
%
61.82
54.58
71.67
Marine
Mean
2.13
1.66
2.60
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
2.12
99th
%
83.70
51.71
84.52
All
Fish
Mean
4.55
3.93
5.17
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
5.20
95th
%
32.11
25.64
40.13
99th
%
94.91
86.18
112.47
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
of
age
18
and
older
to
the
population
of
190,930,779
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
21
SECTION
4.1.4
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
Low­
income
Population
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
2.84
2.04
3.65
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
5.70
3.36
10.41
99th
%
81.80
68.04
114.48
Marine
Mean
5.39
4.64
6.14
50th
%
0.00
0.00
0.00
90th
%
13.95
9.43
18.84
95th
%
38.52
33.77
43.05
99th
%
88.24
84.35
111.61
All
Fish
Mean
8.24
7.04
9.43
50th
%
0.00
0.00
0.00
90th
%
27.90
24.88
29.82
95th
%
55.20
50.33
60.95
99th
%
129.37
108.06
159.54
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
5,866
low­
income
individuals
to
the
low­
income
U.
S.
population
of
50,196,483
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
Low­
income
is
defined
as
individuals
from
households
with
gross
income
at
or
below
130%
of
the
federal
poverty
threshold.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
22
SECTION
4.1.4
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Shellfish
Low­
income
Population
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
1.50
1.11
1.90
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
1.55
0.00
1.66
99th
%
49.78
39.01
74.18
Marine
Mean
1.58
0.34
2.82
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
0.00
99th
%
78.49
17.91
84.47
All
Fish
Mean
3.09
1.79
4.39
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
11.12
3.08
32.11
99th
%
86.00
75.85
91.60
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
5,866
low­
income
individuals
to
the
low­
income
U.
S.
population
of
50,196,483
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
Low­
income
is
defined
as
individuals
from
households
with
gross
income
at
or
below
130%
of
the
federal
poverty
threshold.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
23
SECTION
4.1.4
TABLE
3.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
Low­
income
Population
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
4.35
3.43
5.27
50th
%
0.00
0.00
0.00
90th
%
1.66
1.64
2.97
95th
%
22.25
20.36
29.45
99th
%
107.60
84.08
130.08
Marine
Mean
6.97
5.57
8.38
50th
%
0.00
0.00
0.00
90th
%
24.06
16.38
28.12
95th
%
51.00
39.11
76.45
99th
%
106.96
89.16
114.92
All
Fish
Mean
11.32
9.66
12.99
50th
%
0.00
0.00
0.00
90th
%
39.89
33.16
48.83
95th
%
79.38
69.27
86.13
99th
%
149.76
130.08
170.95
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
5,866
low­
income
individuals
to
the
low­
income
U.
S.
population
of
50,196,483
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
Low­
income
is
defined
as
individuals
from
households
with
gross
income
at
or
below
130%
of
the
federal
poverty
threshold.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
24
SECTION
4.1.5
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
0.87
0.72
1.02
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.02
0.00
0.02
99th
%
32.07
27.47
37.52
Estuarine/
Marine
Mean
8.26
7.74
8.77
50th
%
0.00
0.00
0.00
90th
%
29.68
28.27
32.12
95th
%
56.15
55.81
56.32
99th
%
110.84
106.35
115.73
All
Fish
Mean
9.12
8.58
9.67
50th
%
0.00
0.00
0.00
90th
%
34.83
31.41
36.62
95th
%
59.84
57.54
61.63
99th
%
126.30
120.58
130.08
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
25
SECTION
4.1.5
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Shellfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
0.01
0.00
0.02
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
0.00
99th
%
0.00
0.00
0.00
Estuarine/
Marine
Mean
3.70
3.22
4.17
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
22.63
17.19
26.33
99th
%
87.36
79.39
94.24
All
Fish
Mean
3.70
3.23
4.18
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
22.63
17.19
26.33
99th
%
90.55
82.88
95.70
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
26
SECTION
4.1.5
TABLE
3.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Finfish
and
Shellfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
0.88
0.73
1.02
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.02
0.00
0.03
99th
%
32.09
27.47
37.52
Estuarine/
Marine
Mean
11.95
11.19
12.72
50th
%
0.00
0.00
0.00
90th
%
44.99
42.75
46.19
95th
%
74.19
71.44
76.45
99th
%
146.14
139.00
152.03
All
Fish
Mean
12.83
12.05
13.61
50th
%
0.00
0.00
0.00
90th
%
48.19
46.18
49.89
95th
%
78.98
74.62
83.25
99th
%
153.17
145.88
160.92
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
27
SECTION
4.1.6
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Females
of
Age
14
and
Younger
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
0.43624
Marine
Ocean
Perch
0.07833*
All
Species
Trout,
mixed
sp.
(
Estuarine)
0.05232*

Crab
(
Estuarine)
0.12652*
(
con't.)
Sea
Bass
0.04055*
(
con't.)
Trout,
mixed
sp.
(
Freshwater)
0.05232*

Catfish
(
Estuarine)
0.12642*
Scallop
(
Marine)
0.03934*
Perch
(
Estuarine)
0.05097*

Flounder
0.12074*
Mackerel
0.03136*
Perch
(
Freshwater)
0.05097*

Flatfish
(
Estuarine)
0.07679*
Pompano
0.02383*
Trout
0.04770*

Trout,
mixed
sp.
(
Estuarine)
0.05232*
Flatfish
(
Marine)
0.01438*
Sea
Bass
0.04055*

Perch
(
Estuarine)
0.05097*
Porgy
0.01382*
Scallop
(
Marine)
0.03934*

Croaker
0.03920*
Lobster
0.01115*
Croaker
0.03920*

Mullet
0.02218*
Halibut
0.00521*
Mackerel
0.03136*

Oyster
0.02027*
Sardine
0.00519*
Pompano
0.02383*

Salmon
(
Estuarine)
0.01581*
Swordfish
0.00386*
Mullet
0.02218*

Herring
0.01378*
Squid
0.00361*
Oyster
0.02027*

Rockfish
0.00691*
Whitefish
(
Marine)
0.00339*
Salmon
(
Estuarine)
0.01581*

Anchovy
0.00522*
Mussels
0.00154*
Flatfish
(
Marine)
0.01438*

Clam
(
Estuarine)
0.00389*
Snapper
0.00009*
Porgy
0.01382*

Scallop
(
Estuarine)
0.00027*
Herring
0.01378*

Unknown
Fish
0.38095
Lobster
0.01115*

Freshwater
Catfish
(
Freshwater)
0.12642*
Seafood
0.00047*
Rockfish
0.00691*

Trout,
mixed
sp.
(
Freshwater)
0.05232*
Carp
0.00608*

Perch
(
Freshwater)
0.05097*
All
Species
Tuna
1.40988
Anchovy
0.00522*

Trout
0.04770*
Cod
0.57052
Halibut
0.00521*

Carp
0.00608*
Shrimp
0.43624
Sardine
0.00519*

Cisco
0.00366*
Fish
0.38095
Clam
(
Estuarine)
0.00389*

Whitefish
(
Freshwater)
0.00339*
Salmon
(
Marine)
0.31835*
Swordfish
0.00386*

Pike
0.00255*
Pollock
0.31789*
Cisco
0.00366*

Salmon
(
Freshwater)
0.00017*
Clam
(
Marine)
0.14529*
Squid
0.00361*

Crab
(
Marine)
0.14365*
Whitefish
(
Freshwater)
0.00339*

Marine
Tuna
1.40988
Crab
(
Estuarine)
0.12652*
Whitefish
(
Marine)
0.00339*

Cod
0.57052
Catfish
(
Estuarine)
0.12642*
Pike
0.00255*

Salmon
(
Marine)
0.31835*
Catfish
(
Freshwater)
0.12642*
Mussels
0.00154*

Pollock
0.31789*
Flounder
0.12074*
Seafood
0.00047*

Clam
(
Marine)
0.14529*
Haddock
0.10034*
Scallop
(
Estuarine)
0.00027*

Crab
(
Marine)
0.14365*
Whiting
0.08056*
Salmon
(
Freshwater)
0.00017*

Haddock
0.10034*
Ocean
Perch
0.07833*
Snapper
0.00009*

Whiting
0.08056*
Flatfish
(
Estuarine)
0.07679*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
5,182
individuals
to
the
U.
S.
population
of
29,264,187
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
28
SECTION
4.1.6
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Females
of
Age
15
to
44
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.79975
Marine
Crab
(
Marine)
0.18799*
All
Species
Pompano
0.14685*

Catfish
(
Estuarine)
0.36552*
(
con't.)
Scallop
(
Marine)
0.15755*
(
con't.)
Ocean
Perch
0.12941*

Flatfish
(
Estuarine)
0.32317*
Squid
0.15166*
Porgy
0.12244*

Flounder
0.17232*
Pompano
0.14685*
Perch
(
Estuarine)
0.09530*

Crab
(
Estuarine)
0.16558*
Ocean
Perch
0.12941*
Perch
(
Freshwater)
0.09530*

Perch
(
Estuarine)
0.09530*
Porgy
0.12244*
Fish
0.09390*

Trout,
mixed
sp.
(
Estuarine)
0.07916*
Whiting
0.08350*
Whiting
0.08350*

Oyster
0.06087*
Sardine
0.08130*
Sardine
0.08130*

Croaker
0.04853*
Flatfish
(
Marine)
0.06051*
Trout,
mixed
sp.
(
Estuarine)
0.07916*

Mullet
0.04625*
Sea
Bass
0.05865*
Trout,
mixed
sp.
(
Freshwater)
0.07916*

Salmon
(
Estuarine)
0.04172*
Mackerel
0.03120*
Oyster
0.06087*

Anchovy
0.03812*
Mussels
0.01907*
Flatfish
(
Marine)
0.06051*

Rockfish
0.03504*
Halibut
0.01366*
Carp
0.06010*

Herring
0.02833*
Conch
0.00689*
Sea
Bass
0.05865*

Clam
(
Estuarine)
0.01726*
Snapper
0.00679*
Croaker
0.04853*

Eel
0.00202*
Whitefish
(
Marine)
0.00061*
Mullet
0.04625*

Scallop
(
Estuarine)
0.00106*
Salmon
(
Estuarine)
0.04172*

Sturgeon
(
Estuarine)
0.00056*
Unknown
Fish
0.09390*
Anchovy
0.03812*

Seafood
0.00322*
Rockfish
0.03504*

Freshwater
Catfish
(
Freshwater)
0.36552*
Mackerel
0.03120*

Trout
0.24246*
All
Species
Tuna
2.62369
Herring
0.02833*

Perch
(
Freshwater)
0.09530*
Shrimp
1.79975
Mussels
0.01907*

Trout,
mixed
sp.
(
Freshwater)
0.07916*
Cod
0.90879*
Clam
(
Estuarine)
0.01726*

Carp
0.06010*
Salmon
(
Marine)
0.83997*
Halibut
0.01366*

Pike
0.00787*
Clam
(
Marine)
0.64409*
Pike
0.00787*

Cisco
0.00106*
Catfish
(
Estuarine)
0.36552*
Conch
0.00689*

Whitefish
(
Freshwater)
0.00061*
Catfish
(
Freshwater)
0.36552*
Snapper
0.00679*

Sturgeon
(
Freshwater)
0.00056*
Flatfish
(
Estuarine)
0.32317*
Seafood
0.00322*

Salmon
(
Freshwater)
0.00044*
Lobster
0.27145*
Eel
0.00202*

Pollock
0.25225*
Scallop
(
Estuarine)
0.00106*

Marine
Tuna
2.62369
Trout
0.24246*
Cisco
0.00106*

Cod
0.90879*
Haddock
0.24170*
Whitefish
(
Freshwater)
0.00061*

Salmon
(
Marine)
0.83997*
Crab
(
Marine)
0.18799*
Whitefish
(
Marine)
0.00061*

Clam
(
Marine)
0.64409*
Flounder
0.17232*
Sturgeon
(
Estuarine)
0.00056*

Lobster
0.27145*
Crab
(
Estuarine)
0.16558*
Sturgeon
(
Freshwater)
0.00056*

Pollock
0.25225*
Scallop
(
Marine)
0.15755*
Salmon
(
Freshwater)
0.00044*

Haddock
0.24170*
Squid
0.15166*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,332
individuals
to
the
U.
S.
population
of
58,970,270
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
29
SECTION
4.1.6
TABLE
3.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Females
of
Age
45
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.36390
Marine
Pollock
0.27192*
All
Species
Carp
0.18062*

Flounder
0.87864*
(
con't.)
Swordfish
0.20097*
(
con't.)
Fish
0.17803*

Catfish
(
Estuarine)
0.32047*
Mackerel
0.19221*
Crab
(
Estuarine)
0.16509*

Herring
0.23283*
Crab
(
Marine)
0.18744*
Trout
0.16278*

Flatfish
(
Estuarine)
0.23150*
Ocean
Perch
0.15961*
Ocean
Perch
0.15961*

Crab
(
Estuarine)
0.16509*
Scallop
(
Marine)
0.15056*
Scallop
(
Marine)
0.15056*

Perch
(
Estuarine)
0.10831*
Lobster
0.14065*
Lobster
0.14065*

Croaker
0.09846*
Squid
0.11659*
Squid
0.11659*

Salmon
(
Estuarine)
0.07612
Snapper
0.11452*
Snapper
0.11452*

Oyster
0.07289*
Sea
Bass
0.08798*
Perch
(
Estuarine)
0.10831*

Rockfish
0.05097*
Halibut
0.08743*
Perch
(
Freshwater)
0.10831*

Trout,
mixed
sp.
(
Estuarine)
0.04023*
Mussels
0.06865*
Croaker
0.09846*

Clam
(
Estuarine)
0.03115*
Sardine
0.05269*
Sea
Bass
0.08798*

Anchovy
0.01891*
Flatfish
(
Marine)
0.04334*
Halibut
0.08743*

Mullet
0.01404*
Whitefish
(
Marine)
0.04176*
Pike
0.07948*

Smelts
(
Estuarine)
0.01394*
Pompano
0.03550*
Salmon
(
Estuarine)
0.07612
Smelts,
Rainbow
(
Estuarine)
0.00212*
Smelts
(
Marine)
0.01394*
Oyster
0.07289*

Scallop
(
Estuarine)
0.00102*
Mussels
0.06865*

Unknown
Fish
0.17803*
Sardine
0.05269*

Freshwater
Catfish
(
Freshwater)
0.32047*
Rockfish
0.05097*

Carp
0.18062*
All
Species
Tuna
3.35218
Flatfish
(
Marine)
0.04334*

Trout
0.16278*
Salmon
(
Marine)
1.53248
Whitefish
(
Freshwater)
0.04176*

Perch
(
Freshwater)
0.10831*
Shrimp
1.36390
Whitefish
(
Marine)
0.04176*

Pike
0.07948*
Cod
1.35627*
Trout,
mixed
sp.
(
Estuarine)
0.04023*

Whitefish
(
Freshwater)
0.04176*
Clam
(
Marine)
1.16221*
Trout,
mixed
sp.
(
Freshwater)
0.04023*

Trout,
mixed
sp.
(
Freshwater)
0.04023*
Flounder
0.87864*
Pompano
0.03550*

Cisco
0.00350*
Porgy
0.61332*
Clam
(
Estuarine)
0.03115*

Smelts,
Rainbow
(
Freshwater)
0.00212*
Haddock
0.52178*
Anchovy
0.01891*

Salmon
(
Freshwater)
0.00080
Catfish
(
Estuarine)
0.32047*
Mullet
0.01404*

Catfish
(
Freshwater)
0.32047*
Smelts
(
Estuarine)
0.01394*

Marine
Tuna
3.35218
Whiting
0.28532*
Smelts
(
Marine)
0.01394*

Salmon
(
Marine)
1.53248
Pollock
0.27192*
Cisco
0.00350*

Cod
1.35627*
Herring
0.23283*
Smelts,
Rainbow
(
Estuarine)
0.00212*

Clam
(
Marine)
1.16221*
Flatfish
(
Estuarine)
0.23150*
Smelts,
Rainbow
0.00212*

Porgy
0.61332*
Swordfish
0.20097*
Scallop
(
Estuarine)
0.00102*

Haddock
0.52178*
Mackerel
0.19221*
Salmon
(
Freshwater)
0.00080
Whiting
0.28532*
Crab
(
Marine)
0.18744*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,654
individuals
to
the
U.
S.
population
of
45,695,152
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
30
SECTION
4.1.6
TABLE
4.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
All
Females
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.35311
Marine
Crab
(
Marine)
0.17811
All
Species
Scallop
(
Marine)
0.12934*

Flounder
0.40204*
(
con't.)
Lobster
0.16995*
(
con't.)
Ocean
Perch
0.12855*

Catfish
(
Estuarine)
0.29790
Whiting
0.15172
Squid
0.10735*

Flatfish
(
Estuarine)
0.23806
Scallop
(
Marine)
0.12934*
Herring
0.09492*

Crab
(
Estuarine)
0.15688
Ocean
Perch
0.12855*
Perch
(
Estuarine)
0.09005*

Herring
0.09492*
Squid
0.10735*
Perch
(
Freshwater)
0.09005*

Perch
(
Estuarine)
0.09005*
Mackerel
0.08617*
Carp
0.08941*

Croaker
0.06353*
Pompano
0.08198*
Mackerel
0.08617*

Trout,
mixed
sp.
(
Estuarine)
0.06001*
Swordfish
0.06941*
Pompano
0.08198*

Oyster
0.05610*
Sea
Bass
0.06470*
Swordfish
0.06941*

Salmon
(
Estuarine)
0.04780
Sardine
0.05491*
Sea
Bass
0.06470*

Rockfish
0.03433*
Flatfish
(
Marine)
0.04457
Croaker
0.06353*

Mullet
0.03000*
Snapper
0.04208*
Trout,
mixed
sp.
(
Estuarine)
0.06001*

Anchovy
0.02438*
Halibut
0.03698*
Trout,
mixed
sp.
(
Freshwater)
0.06001*

Clam
(
Estuarine)
0.01908
Mussels
0.03215*
Oyster
0.05610*

Smelts
(
Estuarine)
0.00476*
Whitefish
(
Marine)
0.01526*
Sardine
0.05491*

Eel
0.00089*
Smelts
(
Marine)
0.00476*
Salmon
(
Estuarine)
0.04780
Scallop
(
Estuarine)
0.00087*
Conch
0.00303*
Flatfish
(
Marine)
0.04457
Smelts,
Rainbow
(
Estuarine)
0.00072*
Snapper
0.04208*

Sturgeon
(
Estuarine)
0.00025*
Unknown
Fish
0.18532
Halibut
0.03698*

Seafood
0.00152*
Rockfish
0.03433*

Freshwater
Catfish
(
Freshwater)
0.29790
Mussels
0.03215*

Trout
0.17272*
All
Species
Tuna
2.60702
Pike
0.03114*

Perch
(
Freshwater)
0.09005*
Shrimp
1.35311
Mullet
0.03000*

Carp
0.08941*
Cod
0.98755
Anchovy
0.02438*

Trout,
mixed
sp.
(
Freshwater)
0.06001*
Salmon
(
Marine)
0.96227
Clam
(
Estuarine)
0.01908
Pike
0.03114*
Clam
(
Marine)
0.71187
Whitefish
(
Freshwater)
0.01526*

Whitefish
(
Freshwater)
0.01526*
Flounder
0.40204*
Whitefish
(
Marine)
0.01526*

Cisco
0.00246*
Haddock
0.30637*
Smelts
(
Estuarine)
0.00476*

Smelts,
Rainbow
(
Freshwater)
0.00072*
Catfish
(
Estuarine)
0.29790
Smelts
(
Marine)
0.00476*

Salmon
(
Freshwater)
0.00051
Catfish
(
Freshwater)
0.29790
Conch
0.00303*

Sturgeon
(
Freshwater)
0.00025*
Pollock
0.27330
Cisco
0.00246*

Porgy
0.26619*
Seafood
0.00152*

Marine
Tuna
2.60702
Flatfish
(
Estuarine)
0.23806
Eel
0.00089*

Cod
0.98755
Fish
0.18532
Scallop
(
Estuarine)
0.00087*

Salmon
(
Marine)
0.96227
Crab
(
Marine)
0.17811
Smelts,
Rainbow
(
Estuarine)
0.00072*

Clam
(
Marine)
0.71187
Trout
0.17272*
Smelts,
Rainbow
0.00072*

Haddock
0.30637*
Lobster
0.16995*
Salmon
(
Freshwater)
0.00051
Pollock
0.27330
Crab
(
Estuarine)
0.15688
Sturgeon
(
Estuarine)
0.00025*

Porgy
0.26619*
Whiting
0.15172
Sturgeon
(
Freshwater)
0.00025*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
10,168
individuals
to
the
U.
S.
population
of
133,929,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
31
SECTION
4.1.6
TABLE
5.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Males
of
Age
14
and
Younger
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
0.75514
Marine
Porgy
0.11758*
All
Species
Perch
(
Estuarine)
0.07402*

Flounder
0.22088*
(
con't.)
Sea
Bass
0.11696*
(
con't.)
Perch
(
Freshwater)
0.07402*

Catfish
(
Estuarine)
0.19129*
Pompano
0.07986*
Ocean
Perch
0.06935*

Flatfish
(
Estuarine)
0.11359*
Crab
(
Marine)
0.07435*
Scallop
(
Marine)
0.06929*

Perch
(
Estuarine)
0.07402*
Ocean
Perch
0.06935*
Crab
(
Estuarine)
0.06548*

Crab
(
Estuarine)
0.06548*
Scallop
(
Marine)
0.06929*
Swordfish
0.06303*

Croaker
0.03882*
Swordfish
0.06303*
Trout
0.05568*

Oyster
0.02511*
Mackerel
0.02538*
Croaker
0.03882*

Rockfish
0.02440*
Lobster
0.02444*
Pike
0.03128*

Trout,
mixed
sp.
(
Estuarine)
0.01531*
Flatfish
(
Marine)
0.02127*
Mackerel
0.02538*

Salmon
(
Estuarine)
0.01245*
Squid
0.00794*
Oyster
0.02511*

Clam
(
Estuarine)
0.00861*
Mussels
0.00750*
Lobster
0.02444*

Mullet
0.00836*
Snails
(
Marine)
0.00675*
Rockfish
0.02440*

Anchovy
0.00375*
Whitefish
(
Marine)
0.00393*
Flatfish
(
Marine)
0.02127*

Herring
0.00173*
Snapper
0.00370*
Trout,
mixed
sp.
(
Estuarine)
0.01531*

Scallop
(
Estuarine)
0.00047*
Halibut
0.00232*
Trout,
mixed
sp.
(
Freshwater)
0.01531*

Sturgeon
(
Estuarine)
0.00001*
Salmon
(
Estuarine)
0.01245*

Unknown
Fish
0.38849
Clam
(
Estuarine)
0.00861*

Freshwater
Catfish
(
Freshwater)
0.19129*
Seafood
0.00165*
Mullet
0.00836*

Perch
(
Freshwater)
0.07402*
Squid
0.00794*

Trout
0.05568*
All
Species
Tuna
1.62876
Mussels
0.00750*

Pike
0.03128*
Cod
0.75619
Snails
(
Freshwater)
0.00675*

Trout,
mixed
sp.
(
Freshwater)
0.01531*
Shrimp
0.75514
Snails
(
Marine)
0.00675*

Snails
(
Freshwater)
0.00675*
Fish
0.38849
Carp
0.00518*

Carp
0.00518*
Clam
(
Marine)
0.32120*
Whitefish
(
Freshwater)
0.00393*

Whitefish
(
Freshwater)
0.00393*
Salmon
(
Marine)
0.25062*
Whitefish
(
Marine)
0.00393*

Cisco
0.00298*
Flounder
0.22088*
Anchovy
0.00375*

Salmon
(
Freshwater)
0.00013*
Catfish
(
Estuarine)
0.19129*
Snapper
0.00370*

Sturgeon
(
Freshwater)
0.00001*
Catfish
(
Freshwater)
0.19129*
Cisco
0.00298*

Pollock
0.17829*
Halibut
0.00232*

Marine
Tuna
1.62876
Whiting
0.13893*
Herring
0.00173*

Cod
0.75619
Haddock
0.12580*
Seafood
0.00165*

Clam
(
Marine)
0.32120*
Porgy
0.11758*
Scallop
(
Estuarine)
0.00047*

Salmon
(
Marine)
0.25062*
Sea
Bass
0.11696*
Salmon
(
Freshwater)
0.00013*

Pollock
0.17829*
Flatfish
(
Estuarine)
0.11359*
Sturgeon
(
Estuarine)
0.00001*

Whiting
0.13893*
Pompano
0.07986*
Sturgeon
(
Freshwater)
0.00001*

Haddock
0.12580*
Crab
(
Marine)
0.07435*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
5,277
individuals
to
the
U.
S.
population
of
30,232,628
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
32
SECTION
4.1.6
TABLE
6.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Males
of
Age
15
to
44
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.38408
Marine
Squid
0.18073*
All
Species
Fish
0.19355*

Flounder
0.51422*
(
con't.)
Lobster
0.15675*
(
con't.)
Perch
(
Estuarine)
0.19238*

Flatfish
(
Estuarine)
0.41069*
Scallop
(
Marine)
0.15444*
Perch
(
Freshwater)
0.19238*

Crab
(
Estuarine)
0.27575*
Sea
Bass
0.14390*
Squid
0.18073*

Catfish
(
Estuarine)
0.26515*
Pompano
0.07971*
Lobster
0.15675*

Oyster
0.25306*
Flatfish
(
Marine)
0.07689*
Scallop
(
Marine)
0.15444*

Perch
(
Estuarine)
0.19238*
Swordfish
0.04820*
Sea
Bass
0.14390*

Trout,
mixed
sp.
(
Estuarine)
0.10411*
Haddock
0.03383*
Trout,
mixed
sp.
(
Estuarine)
0.10411*

Croaker
0.06601*
Mussels
0.02949*
Trout,
mixed
sp.
(
Freshwater)
0.10411*

Herring
0.06400*
Ocean
Perch
0.01858*
Trout
0.08968*

Anchovy
0.05052*
Mackerel
0.01638*
Pompano
0.07971*

Salmon
(
Estuarine)
0.04776*
Sardine
0.01070*
Flatfish
(
Marine)
0.07689*

Clam
(
Estuarine)
0.04396*
Halibut
0.00693*
Carp
0.07156*

Rockfish
0.02944*
Snapper
0.00253*
Croaker
0.06601*

Mullet
0.02179*
Snails
(
Marine)
0.00200*
Herring
0.06400*

Eel
0.00928*
Anchovy
0.05052*

Scallop
(
Estuarine)
0.00104*
Unknown
Fish
0.19355*
Swordfish
0.04820*

Seafood
0.00471*
Salmon
(
Estuarine)
0.04776*

Freshwater
Catfish
(
Freshwater)
0.26515*
Clam
(
Estuarine)
0.04396*

Perch
(
Freshwater)
0.19238*
All
Species
Tuna
2.88503
Haddock
0.03383*

Trout,
mixed
sp.
(
Freshwater)
0.10411*
Shrimp
2.38408
Mussels
0.02949*

Trout
0.08968*
Clam
(
Marine)
1.64047*
Rockfish
0.02944*

Carp
0.07156*
Cod
1.33319*
Crayfish
0.02543*

Crayfish
0.02543*
Salmon
(
Marine)
0.96155*
Mullet
0.02179*

Snails
(
Freshwater)
0.00200*
Flounder
0.51422*
Ocean
Perch
0.01858*

Salmon
(
Freshwater)
0.00050*
Porgy
0.41085*
Mackerel
0.01638*

Flatfish
(
Estuarine)
0.41069*
Sardine
0.01070*

Marine
Tuna
2.88503
Pollock
0.36916*
Eel
0.00928*

Clam
(
Marine)
1.64047*
Whiting
0.32395*
Halibut
0.00693*

Cod
1.33319*
Crab
(
Marine)
0.31308*
Seafood
0.00471*

Salmon
(
Marine)
0.96155*
Crab
(
Estuarine)
0.27575*
Snapper
0.00253*

Porgy
0.41085*
Catfish
(
Estuarine)
0.26515*
Snails
(
Freshwater)
0.00200*

Pollock
0.36916*
Catfish
(
Freshwater)
0.26515*
Snails
(
Marine)
0.00200*

Whiting
0.32395*
Oyster
0.25306*
Scallop
(
Estuarine)
0.00104*

Crab
(
Marine)
0.31308*
Octopus
0.19645*
Salmon
(
Freshwater)
0.00050*

Octopus
0.19645*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,382
individuals
to
the
U.
S.
population
of
59,219,812
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
33
SECTION
4.1.6
TABLE
7.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Males
of
Age
45
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.12091
Marine
Ocean
Perch
0.22713*
All
Species
Crab
(
Marine)
0.22835*

Flounder
0.75017*
(
con't.)
Pollock
0.22464*
(
con't.)
Ocean
Perch
0.22713*

Catfish
(
Estuarine)
0.72265*
Lobster
0.21815*
Carp
0.22671*

Flatfish
(
Estuarine)
0.34603*
Porgy
0.20986*
Pollock
0.22464*

Croaker
0.24536*
Mussels
0.18901*
Lobster
0.21815*

Herring
0.20993*
Squid
0.16684*
Herring
0.20993*

Perch
(
Estuarine)
0.20890*
Swordfish
0.16471*
Porgy
0.20986*

Trout,
mixed
sp.
(
Estuarine)
0.20278*
Sea
Bass
0.12599*
Perch
(
Estuarine)
0.20890*

Crab
(
Estuarine)
0.20112*
Flatfish
(
Marine)
0.06479*
Perch
(
Freshwater)
0.20890*

Oyster
0.18590*
Halibut
0.03909*
Trout,
mixed
sp.
(
Estuarine)
0.20278*

Salmon
(
Estuarine)
0.09457
Octopus
0.03641*
Trout,
mixed
sp.
(
Freshwater)
0.20278*

Rockfish
0.04992*
Shark
0.02277*
Crab
(
Estuarine)
0.20112*

Clam
(
Estuarine)
0.04237*
Pompano
0.01477*
Mussels
0.18901*

Anchovy
0.03701*
Smelts
(
Marine)
0.01170*
Oyster
0.18590*

Mullet
0.02447*
Whitefish
(
Marine)
0.01103*
Squid
0.16684*

Smelts
(
Estuarine)
0.01170*
Snapper
0.01039*
Swordfish
0.16471*

Scallop
(
Estuarine)
0.00179*
Roe
0.00552*
Sea
Bass
0.12599*

Snails
(
Marine)
0.00507*
Salmon
(
Estuarine)
0.09457
Freshwater
Catfish
(
Freshwater)
0.72265*
Pike
0.06831*

Trout
0.29439*
Unknown
Fish
0.32016*
Flatfish
(
Marine)
0.06479*

Carp
0.22671*
Rockfish
0.04992*

Perch
(
Freshwater)
0.20890*
All
Species
Tuna
3.10292
Clam
(
Estuarine)
0.04237*

Trout,
mixed
sp.
(
Freshwater)
0.20278*
Shrimp
2.12091
Halibut
0.03909*

Pike
0.06831*
Salmon
(
Marine)
1.90378
Anchovy
0.03701*

Whitefish
(
Freshwater)
0.01103*
Clam
(
Marine)
1.58113*
Octopus
0.03641*

Snails
(
Freshwater)
0.00507*
Cod
1.57265
Mullet
0.02447*

Salmon
(
Freshwater)
0.00100
Flounder
0.75017*
Shark
0.02277*

Catfish
(
Estuarine)
0.72265*
Pompano
0.01477*

Marine
Tuna
3.10292
Catfish
(
Freshwater)
0.72265*
Smelts
(
Estuarine)
0.01170*

Salmon
(
Marine)
1.90378
Haddock
0.50818*
Smelts
(
Marine)
0.01170*

Clam
(
Marine)
1.58113*
Flatfish
(
Estuarine)
0.34603*
Whitefish
(
Freshwater)
0.01103*

Cod
1.57265
Fish
0.32016*
Whitefish
(
Marine)
0.01103*

Haddock
0.50818*
Sardine
0.31225*
Snapper
0.01039*

Sardine
0.31225*
Trout
0.29439*
Roe
0.00552*

Scallop
(
Marine)
0.26563*
Scallop
(
Marine)
0.26563*
Snails
(
Freshwater)
0.00507*

Mackerel
0.25230*
Mackerel
0.25230*
Snails
(
Marine)
0.00507*

Whiting
0.23343*
Croaker
0.24536*
Scallop
(
Estuarine)
0.00179*

Crab
(
Marine)
0.22835*
Whiting
0.23343*
Salmon
(
Freshwater)
0.00100
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,780
individuals
to
the
U.
S.
population
of
38,515,187
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
34
SECTION
4.1.6
TABLE
8.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
All
Males
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.92003
Marine
Scallop
(
Marine)
0.16779*
All
Species
Scallop
(
Marine)
0.16779*

Flounder
0.51594*
(
con't.)
Lobster
0.14397*
(
con't.)
Lobster
0.14397*

Catfish
(
Estuarine)
0.38540
Squid
0.13573*
Trout
0.14326*

Flatfish
(
Estuarine)
0.32104
Sea
Bass
0.13215*
Squid
0.13573*

Crab
(
Estuarine)
0.20361
Octopus
0.10187*
Sea
Bass
0.13215*

Oyster
0.17899*
Sardine
0.09893*
Croaker
0.11357*

Perch
(
Estuarine)
0.16939*
Ocean
Perch
0.09334*
Trout,
mixed
sp.
(
Estuarine)
0.11283*

Croaker
0.11357*
Mackerel
0.08951*
Trout,
mixed
sp.
(
Freshwater)
0.11283*

Trout,
mixed
sp.
(
Estuarine)
0.11283*
Swordfish
0.08677*
Carp
0.10258*

Herring
0.09321*
Mussels
0.07231*
Octopus
0.10187*

Salmon
(
Estuarine)
0.05351
Pompano
0.06020*
Sardine
0.09893*

Anchovy
0.03540*
Flatfish
(
Marine)
0.06011
Ocean
Perch
0.09334*

Clam
(
Estuarine)
0.03513
Halibut
0.01552*
Herring
0.09321*

Rockfish
0.03441
Shark
0.00685*
Mackerel
0.08951*

Mullet
0.01943*
Snapper
0.00517*
Swordfish
0.08677*

Eel
0.00429*
Whitefish
(
Marine)
0.00425*
Mussels
0.07231*

Smelts
(
Estuarine)
0.00352*
Snails
(
Marine)
0.00404*
Pompano
0.06020*

Scallop
(
Estuarine)
0.00113*
Smelts
(
Marine)
0.00352*
Flatfish
(
Marine)
0.06011
Sturgeon
(
Estuarine)
0.00000*
Roe
0.00166*
Salmon
(
Estuarine)
0.05351
Anchovy
0.03540*

Freshwater
Catfish
(
Freshwater)
0.38540
Unknown
Fish
0.27772
Clam
(
Estuarine)
0.03513
Perch
(
Freshwater)
0.16939*
Seafood
0.00257*
Rockfish
0.03441
Trout
0.14326*
Pike
0.02795*

Trout,
mixed
sp.
(
Freshwater)
0.11283*
All
Species
Tuna
2.65381
Mullet
0.01943*

Carp
0.10258*
Shrimp
1.92003
Halibut
0.01552*

Pike
0.02795*
Clam
(
Marine)
1.31093
Crayfish
0.01177*

Crayfish
0.01177*
Cod
1.26894
Shark
0.00685*

Whitefish
(
Freshwater)
0.00425*
Salmon
(
Marine)
1.07718
Snapper
0.00517*

Snails
(
Freshwater)
0.00404*
Flounder
0.51594*
Eel
0.00429*

Cisco
0.00071*
Catfish
(
Estuarine)
0.38540
Whitefish
(
Freshwater)
0.00425*

Salmon
(
Freshwater)
0.00057
Catfish
(
Freshwater)
0.38540
Whitefish
(
Marine)
0.00425*

Sturgeon
(
Freshwater)
0.00000*
Flatfish
(
Estuarine)
0.32104
Snails
(
Freshwater)
0.00404*

Porgy
0.28107*
Snails
(
Marine)
0.00404*

Marine
Tuna
2.65381
Pollock
0.28057*
Smelts
(
Estuarine)
0.00352*

Clam
(
Marine)
1.31093
Fish
0.27772
Smelts
(
Marine)
0.00352*

Cod
1.26894
Whiting
0.25299
Seafood
0.00257*

Salmon
(
Marine)
1.07718
Crab
(
Marine)
0.23118
Roe
0.00166*

Porgy
0.28107*
Crab
(
Estuarine)
0.20361
Scallop
(
Estuarine)
0.00113*

Pollock
0.28057*
Haddock
0.19833*
Cisco
0.00071*

Whiting
0.25299
Oyster
0.17899*
Salmon
(
Freshwater)
0.00057
Crab
(
Marine)
0.23118
Perch
(
Estuarine)
0.16939*
Sturgeon
(
Estuarine)
0.00000*

Haddock
0.19833*
Perch
(
Freshwater)
0.16939*
Sturgeon
(
Freshwater)
0.00000*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
10,439
individuals
to
the
U.
S.
population
of
127,967,627
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
35
SECTION
4.1.6
TABLE
9.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
14
and
Younger
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
0.59828
Marine
Sea
Bass
0.07938*
All
Species
Porgy
0.06654*

Flounder
0.17163*
(
con't.)
Ocean
Perch
0.07377*
(
con't.)
Perch
(
Estuarine)
0.06268*

Catfish
(
Estuarine)
0.15938*
Porgy
0.06654*
Perch
(
Freshwater)
0.06268*

Crab
(
Estuarine)
0.09550*
Scallop
(
Marine)
0.05456*
Scallop
(
Marine)
0.05456*

Flatfish
(
Estuarine)
0.09549*
Pompano
0.05230*
Pompano
0.05230*

Perch
(
Estuarine)
0.06268*
Swordfish
0.03393*
Trout
0.05176*

Croaker
0.03901*
Mackerel
0.02832*
Croaker
0.03901*

Trout,
mixed
sp.
(
Estuarine)
0.03351*
Lobster
0.01790*
Swordfish
0.03393*

Oyster
0.02273*
Flatfish
(
Marine)
0.01788*
Trout,
mixed
sp.
(
Estuarine)
0.03351*

Rockfish
0.01580*
Squid
0.00581*
Trout,
mixed
sp.
(
Freshwater)
0.03351*

Mullet
0.01516*
Mussels
0.00457*
Mackerel
0.02832*

Salmon
(
Estuarine)
0.01410
Halibut
0.00374*
Oyster
0.02273*

Herring
0.00766*
Whitefish
(
Marine)
0.00367*
Lobster
0.01790*

Clam
(
Estuarine)
0.00629*
Snails
(
Marine)
0.00343*
Flatfish
(
Marine)
0.01788*

Anchovy
0.00447*
Sardine
0.00255*
Pike
0.01715*

Scallop
(
Estuarine)
0.00037*
Snapper
0.00193*
Rockfish
0.01580*

Sturgeon
(
Estuarine)
0.00001*
Mullet
0.01516*

Unknown
Fish
0.38478
Salmon
(
Estuarine)
0.01410
Freshwater
Catfish
(
Freshwater)
0.15938*
Seafood
0.00107*
Herring
0.00766*

Perch
(
Freshwater)
0.06268*
Clam
(
Estuarine)
0.00629*

Trout
0.05176*
All
Species
Tuna
1.52110
Squid
0.00581*

Trout,
mixed
sp.
(
Freshwater)
0.03351*
Cod
0.66487
Carp
0.00562*

Pike
0.01715*
Shrimp
0.59828
Mussels
0.00457*

Carp
0.00562*
Fish
0.38478
Anchovy
0.00447*

Whitefish
(
Freshwater)
0.00367*
Salmon
(
Marine)
0.28393
Halibut
0.00374*

Snails
(
Freshwater)
0.00343*
Pollock
0.24695*
Whitefish
(
Freshwater)
0.00367*

Cisco
0.00332*
Clam
(
Marine)
0.23468*
Whitefish
(
Marine)
0.00367*

Salmon
(
Freshwater)
0.00015
Flounder
0.17163*
Snails
(
Freshwater)
0.00343*

Sturgeon
(
Freshwater)
0.00001*
Catfish
(
Estuarine)
0.15938*
Snails
(
Marine)
0.00343*

Catfish
(
Freshwater)
0.15938*
Cisco
0.00332*

Marine
Tuna
1.52110
Haddock
0.11328*
Sardine
0.00255*

Cod
0.66487
Whiting
0.11022
Snapper
0.00193*

Salmon
(
Marine)
0.28393
Crab
(
Marine)
0.10843*
Seafood
0.00107*

Pollock
0.24695*
Crab
(
Estuarine)
0.09550*
Scallop
(
Estuarine)
0.00037*

Clam
(
Marine)
0.23468*
Flatfish
(
Estuarine)
0.09549*
Salmon
(
Freshwater)
0.00015
Haddock
0.11328*
Sea
Bass
0.07938*
Sturgeon
(
Estuarine)
0.00001*

Whiting
0.11022
Ocean
Perch
0.07377*
Sturgeon
(
Freshwater)
0.00001*

Crab
(
Marine)
0.10843*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
10,459
individuals
to
the
U.
S.
population
of
59,496,815
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
36
SECTION
4.1.6
TABLE
10.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
15
to
44
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.09253
Marine
Whiting
0.20398*
All
Species
Scallop
(
Marine)
0.15599*

Flatfish
(
Estuarine)
0.36702
(
con't.)
Squid
0.16623*
(
con't.)
Perch
(
Estuarine)
0.14394*

Flounder
0.34363*
Scallop
(
Marine)
0.15599*
Perch
(
Freshwater)
0.14394*

Catfish
(
Estuarine)
0.31523*
Haddock
0.13754*
Fish
0.14383*

Crab
(
Estuarine)
0.22078*
Pompano
0.11321*
Haddock
0.13754*

Oyster
0.15717*
Sea
Bass
0.10137*
Pompano
0.11321*

Perch
(
Estuarine)
0.14394*
Octopus
0.09843*
Sea
Bass
0.10137*

Trout,
mixed
sp.
(
Estuarine)
0.09166*
Ocean
Perch
0.07387*
Octopus
0.09843*

Croaker
0.05729*
Flatfish
(
Marine)
0.06872
Trout,
mixed
sp.
(
Estuarine)
0.09166*

Herring
0.04621*
Sardine
0.04593*
Trout,
mixed
sp.
(
Freshwater)
0.09166*

Salmon
(
Estuarine)
0.04475
Mussels
0.02429*
Ocean
Perch
0.07387*

Anchovy
0.04433*
Swordfish
0.02415*
Flatfish
(
Marine)
0.06872
Mullet
0.03400*
Mackerel
0.02377*
Carp
0.06584*

Rockfish
0.03224*
Halibut
0.01029*
Croaker
0.05729*

Clam
(
Estuarine)
0.03064*
Snapper
0.00465*
Herring
0.04621*

Eel
0.00566*
Conch
0.00344*
Sardine
0.04593*

Scallop
(
Estuarine)
0.00105*
Snails
(
Marine)
0.00100*
Salmon
(
Estuarine)
0.04475
Sturgeon
(
Estuarine)
0.00028*
Whitefish
(
Marine)
0.00031*
Anchovy
0.04433*

Mullet
0.03400*

Freshwater
Catfish
(
Freshwater)
0.31523*
Unknown
Fish
0.14383*
Rockfish
0.03224*

Trout
0.16591*
Seafood
0.00397*
Clam
(
Estuarine)
0.03064*

Perch
(
Freshwater)
0.14394*
Mussels
0.02429*

Trout,
mixed
sp.
(
Freshwater)
0.09166*
All
Species
Tuna
2.75464
Swordfish
0.02415*

Carp
0.06584*
Shrimp
2.09253
Mackerel
0.02377*

Crayfish
0.01274*
Clam
(
Marine)
1.14333*
Crayfish
0.01274*

Pike
0.00393*
Cod
1.12144
Halibut
0.01029*

Snails
(
Freshwater)
0.00100*
Salmon
(
Marine)
0.90089
Eel
0.00566*

Cisco
0.00053*
Flatfish
(
Estuarine)
0.36702
Snapper
0.00465*

Salmon
(
Freshwater)
0.00047
Flounder
0.34363*
Seafood
0.00397*

Whitefish
(
Freshwater)
0.00031*
Catfish
(
Estuarine)
0.31523*
Pike
0.00393*

Sturgeon
(
Freshwater)
0.00028*
Catfish
(
Freshwater)
0.31523*
Conch
0.00344*

Pollock
0.31083*
Scallop
(
Estuarine)
0.00105*

Marine
Tuna
2.75464
Porgy
0.26695*
Snails
(
Freshwater)
0.00100*

Clam
(
Marine)
1.14333*
Crab
(
Marine)
0.25067*
Snails
(
Marine)
0.00100*

Cod
1.12144
Crab
(
Estuarine)
0.22078*
Cisco
0.00053*

Salmon
(
Marine)
0.90089
Lobster
0.21398*
Salmon
(
Freshwater)
0.00047
Pollock
0.31083*
Whiting
0.20398*
Whitefish
(
Freshwater)
0.00031*

Porgy
0.26695*
Squid
0.16623*
Whitefish
(
Marine)
0.00031*

Crab
(
Marine)
0.25067*
Trout
0.16591*
Sturgeon
(
Estuarine)
0.00028*

Lobster
0.21398*
Oyster
0.15717*
Sturgeon
(
Freshwater)
0.00028*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
4,714
individuals
to
the
U.
S.
population
of
118,190,082
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
37
SECTION
4.1.6
TABLE
11.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
45
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.71013
Marine
Crab
(
Marine)
0.20615*
All
Species
Scallop
(
Marine)
0.20319*

Flounder
0.81988*
(
con't.)
Scallop
(
Marine)
0.20319*
(
con't.)
Carp
0.20170*

Catfish
(
Estuarine)
0.50441
Ocean
Perch
0.19049*
Ocean
Perch
0.19049*

Flatfish
(
Estuarine)
0.28388
Swordfish
0.18439*
Swordfish
0.18439*

Herring
0.22235*
Lobster
0.17610*
Crab
(
Estuarine)
0.18157*

Crab
(
Estuarine)
0.18157*
Sardine
0.17140*
Lobster
0.17610*

Croaker
0.16564*
Squid
0.13957*
Sardine
0.17140*

Perch
(
Estuarine)
0.15432*
Mussels
0.12370*
Croaker
0.16564*

Oyster
0.12458*
Sea
Bass
0.10536*
Perch
(
Estuarine)
0.15432*

Trout,
mixed
sp.
(
Estuarine)
0.11458*
Snapper
0.06689*
Perch
(
Freshwater)
0.15432*

Salmon
(
Estuarine)
0.08456
Halibut
0.06532*
Squid
0.13957*

Rockfish
0.05049*
Flatfish
(
Marine)
0.05315
Oyster
0.12458*

Clam
(
Estuarine)
0.03628
Whitefish
(
Marine)
0.02771*
Mussels
0.12370*

Anchovy
0.02718*
Pompano
0.02602*
Trout,
mixed
sp.
(
Estuarine)
0.11458*

Mullet
0.01881*
Octopus
0.01665*
Trout,
mixed
sp.
(
Freshwater)
0.11458*

Smelts
(
Estuarine)
0.01292*
Smelts
(
Marine)
0.01292*
Sea
Bass
0.10536*

Scallop
(
Estuarine)
0.00137*
Shark
0.01041*
Salmon
(
Estuarine)
0.08456
Smelts,
Rainbow
(
Estuarine)
0.00115*
Roe
0.00253*
Pike
0.07437*

Snails
(
Marine)
0.00232*
Snapper
0.06689*

Freshwater
Catfish
(
Freshwater)
0.50441
Halibut
0.06532*

Trout
0.22297*
Unknown
Fish
0.24304*
Flatfish
(
Marine)
0.05315
Carp
0.20170*
Rockfish
0.05049*

Perch
(
Freshwater)
0.15432*
All
Species
Tuna
3.23817
Clam
(
Estuarine)
0.03628
Trout,
mixed
sp.
(
Freshwater)
0.11458*
Shrimp
1.71013
Whitefish
(
Freshwater)
0.02771*

Pike
0.07437*
Salmon
(
Marine)
1.70230
Whitefish
(
Marine)
0.02771*

Whitefish
(
Freshwater)
0.02771*
Cod
1.45523
Anchovy
0.02718*

Snails
(
Freshwater)
0.00232*
Clam
(
Marine)
1.35381
Pompano
0.02602*

Cisco
0.00190*
Flounder
0.81988*
Mullet
0.01881*

Smelts,
Rainbow
(
Freshwater)
0.00115*
Haddock
0.51556*
Octopus
0.01665*

Salmon
(
Freshwater)
0.00089
Catfish
(
Estuarine)
0.50441
Smelts
(
Estuarine)
0.01292*

Catfish
(
Freshwater)
0.50441
Smelts
(
Marine)
0.01292*

Marine
Tuna
3.23817
Porgy
0.42879*
Shark
0.01041*

Salmon
(
Marine)
1.70230
Flatfish
(
Estuarine)
0.28388
Roe
0.00253*

Cod
1.45523
Whiting
0.26159
Snails
(
Freshwater)
0.00232*

Clam
(
Marine)
1.35381
Pollock
0.25030*
Snails
(
Marine)
0.00232*

Haddock
0.51556*
Fish
0.24304*
Cisco
0.00190*

Porgy
0.42879*
Trout
0.22297*
Scallop
(
Estuarine)
0.00137*

Whiting
0.26159
Herring
0.22235*
Smelts,
Rainbow
(
Estuarine)
0.00115*

Pollock
0.25030*
Mackerel
0.21969*
Smelts,
Rainbow
0.00115*

Mackerel
0.21969*
Crab
(
Marine)
0.20615*
Salmon
(
Freshwater)
0.00089
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
5,434
individuals
to
the
U.
S.
population
of
84,210,339
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
38
SECTION
4.1.6
TABLE
12.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
18
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.94912
Marine
Lobster
0.19173*
All
Species
Perch
(
Estuarine)
0.15145*

Flounder
0.55016
(
con't.)
Scallop
(
Marine)
0.18556*
(
con't.)
Perch
(
Freshwater)
0.15145*

Catfish
(
Estuarine)
0.39918
Squid
0.16446*
Oyster
0.14306*

Flatfish
(
Estuarine)
0.33801
Ocean
Perch
0.12428*
Carp
0.12972*

Crab
(
Estuarine)
0.21066
Mackerel
0.11161*
Herring
0.12667*

Perch
(
Estuarine)
0.15145*
Sardine
0.10403*
Ocean
Perch
0.12428*

Oyster
0.14306*
Swordfish
0.09628*
Mackerel
0.11161*

Herring
0.12667*
Sea
Bass
0.09486*
Croaker
0.10852*

Croaker
0.10852*
Pompano
0.08106*
Trout,
mixed
sp.
(
Estuarine)
0.10416*

Trout,
mixed
sp.
(
Estuarine)
0.10416*
Mussels
0.06935*
Trout,
mixed
sp.
(
Freshwater)
0.10416*

Salmon
(
Estuarine)
0.06455
Octopus
0.06828*
Sardine
0.10403*

Rockfish
0.03988
Flatfish
(
Marine)
0.06328
Swordfish
0.09628*

Anchovy
0.03807
Halibut
0.03469*
Sea
Bass
0.09486*

Clam
(
Estuarine)
0.03426
Snapper
0.03190*
Pompano
0.08106*

Mullet
0.02934*
Whitefish
(
Marine)
0.01241*
Mussels
0.06935*

Smelts
(
Estuarine)
0.00570*
Smelts
(
Marine)
0.00570*
Octopus
0.06828*

Eel
0.00350*
Shark
0.00459*
Salmon
(
Estuarine)
0.06455
Scallop
(
Estuarine)
0.00125*
Conch
0.00213*
Flatfish
(
Marine)
0.06328
Smelts,
Rainbow
(
Estuarine)
0.00051*
Snails
(
Marine)
0.00164*
Rockfish
0.03988
Sturgeon
(
Estuarine)
0.00017*
Roe
0.00111*
Anchovy
0.03807
Pike
0.03523*

Freshwater
Catfish
(
Freshwater)
0.39918
Unknown
Fish
0.19302
Halibut
0.03469*

Trout
0.19195*
Seafood
0.00245*
Clam
(
Estuarine)
0.03426
Perch
(
Freshwater)
0.15145*
Snapper
0.03190*

Carp
0.12972*
All
Species
Tuna
3.04987
Mullet
0.02934*

Trout,
mixed
sp.
(
Freshwater)
0.10416*
Shrimp
1.94912
Whitefish
(
Freshwater)
0.01241*

Pike
0.03523*
Salmon
(
Marine)
1.29952
Whitefish
(
Marine)
0.01241*

Whitefish
(
Freshwater)
0.01241*
Clam
(
Marine)
1.27835
Crayfish
0.00789*

Crayfish
0.00789*
Cod
1.27243
Smelts
(
Estuarine)
0.00570*

Snails
(
Freshwater)
0.00164*
Flounder
0.55016
Smelts
(
Marine)
0.00570*

Cisco
0.00117*
Catfish
(
Estuarine)
0.39918
Shark
0.00459*

Salmon
(
Freshwater)
0.00068
Catfish
(
Freshwater)
0.39918
Eel
0.00350*

Smelts,
Rainbow
(
Freshwater)
0.00051*
Flatfish
(
Estuarine)
0.33801
Seafood
0.00245*

Sturgeon
(
Freshwater)
0.00017*
Porgy
0.33666*
Conch
0.00213*

Haddock
0.29249*
Snails
(
Freshwater)
0.00164*

Marine
Tuna
3.04987
Pollock
0.28503
Snails
(
Marine)
0.00164*

Salmon
(
Marine)
1.29952
Whiting
0.23937
Scallop
(
Estuarine)
0.00125*

Clam
(
Marine)
1.27835
Crab
(
Marine)
0.23918
Cisco
0.00117*

Cod
1.27243
Crab
(
Estuarine)
0.21066
Roe
0.00111*

Porgy
0.33666*
Fish
0.19302
Salmon
(
Freshwater)
0.00068
Haddock
0.29249*
Trout
0.19195*
Smelts,
Rainbow
(
Estuarine)
0.00051*

Pollock
0.28503
Lobster
0.19173*
Smelts,
Rainbow
0.00051*

Whiting
0.23937
Scallop
(
Marine)
0.18556*
Sturgeon
(
Estuarine)
0.00017*

Crab
(
Marine)
0.23918
Squid
0.16446*
Sturgeon
(
Freshwater)
0.00017*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
to
the
U.
S.
population
of
190,930,779
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
39
SECTION
4.1.6
TABLE
13.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
All
Individuals
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.63012
Marine
Lobster
0.15725*
All
Species
Perch
(
Freshwater)
0.12882
Flounder
0.45769
(
con't.)
Scallop
(
Marine)
0.14813*
(
con't.)
Squid
0.12121*

Catfish
(
Estuarine)
0.34065
Squid
0.12121*
Oyster
0.11615*

Flatfish
(
Estuarine)
0.27860
Ocean
Perch
0.11135*
Ocean
Perch
0.11135*

Crab
(
Estuarine)
0.17971
Sea
Bass
0.09766*
Sea
Bass
0.09766*

Perch
(
Estuarine)
0.12882
Mackerel
0.08780*
Carp
0.09584*

Oyster
0.11615*
Swordfish
0.07790*
Herring
0.09409*

Herring
0.09409*
Sardine
0.07642*
Croaker
0.08798*

Croaker
0.08798*
Pompano
0.07134*
Mackerel
0.08780*

Trout,
mixed
sp.
(
Estuarine)
0.08582*
Flatfish
(
Marine)
0.05216
Trout,
mixed
sp.
(
Estuarine)
0.08582*

Salmon
(
Estuarine)
0.05059
Mussels
0.05177*
Trout,
mixed
sp.
(
Freshwater)
0.08582*

Rockfish
0.03437
Octopus
0.04978*
Swordfish
0.07790*

Anchovy
0.02976
Halibut
0.02649*
Sardine
0.07642*

Clam
(
Estuarine)
0.02692
Snapper
0.02405*
Pompano
0.07134*

Mullet
0.02483*
Whitefish
(
Marine)
0.00988*
Flatfish
(
Marine)
0.05216
Smelts
(
Estuarine)
0.00415*
Smelts
(
Marine)
0.00415*
Mussels
0.05177*

Eel
0.00255*
Shark
0.00335*
Salmon
(
Estuarine)
0.05059
Scallop
(
Estuarine)
0.00100*
Snails
(
Marine)
0.00198*
Octopus
0.04978*

Smelts,
Rainbow
(
Estuarine)
0.00037*
Conch
0.00155*
Rockfish
0.03437
Sturgeon
(
Estuarine)
0.00013*
Roe
0.00081*
Anchovy
0.02976
Pike
0.02958*

Freshwater
Catfish
(
Freshwater)
0.34065
Unknown
Fish
0.23047
Clam
(
Estuarine)
0.02692
Trout
0.15832*
Seafood
0.00203*
Halibut
0.02649*

Perch
(
Freshwater)
0.12882
Mullet
0.02483*

Carp
0.09584*
All
Species
Tuna
2.62988
Snapper
0.02405*

Trout,
mixed
sp.
(
Freshwater)
0.08582*
Shrimp
1.63012
Whitefish
(
Freshwater)
0.00988*

Pike
0.02958*
Cod
1.12504
Whitefish
(
Marine)
0.00988*

Whitefish
(
Freshwater)
0.00988*
Salmon
(
Marine)
1.01842
Crayfish
0.00575*

Crayfish
0.00575*
Clam
(
Marine)
1.00458
Smelts
(
Estuarine)
0.00415*

Snails
(
Freshwater)
0.00198*
Flounder
0.45769
Smelts
(
Marine)
0.00415*

Cisco
0.00160*
Catfish
(
Estuarine)
0.34065
Shark
0.00335*

Salmon
(
Freshwater)
0.00053
Catfish
(
Freshwater)
0.34065
Eel
0.00255*

Smelts,
Rainbow
(
Freshwater)
0.00037*
Flatfish
(
Estuarine)
0.27860
Seafood
0.00203*

Sturgeon
(
Freshwater)
0.00013*
Pollock
0.27685
Snails
(
Freshwater)
0.00198*

Porgy
0.27346*
Snails
(
Marine)
0.00198*

Marine
Tuna
2.62988
Haddock
0.25358
Cisco
0.00160*

Cod
1.12504
Fish
0.23047
Conch
0.00155*

Salmon
(
Marine)
1.01842
Crab
(
Marine)
0.20404
Scallop
(
Estuarine)
0.00100*

Clam
(
Marine)
1.00458
Whiting
0.20120
Roe
0.00081*

Pollock
0.27685
Crab
(
Estuarine)
0.17971
Salmon
(
Freshwater)
0.00053
Porgy
0.27346*
Trout
0.15832*
Smelts,
Rainbow
(
Estuarine)
0.00037*

Haddock
0.25358
Lobster
0.15725*
Smelts,
Rainbow
0.00037*

Crab
(
Marine)
0.20404
Scallop
(
Marine)
0.14813*
Sturgeon
(
Estuarine)
0.00013*

Whiting
0.20120
Perch
(
Estuarine)
0.12882
Sturgeon
(
Freshwater)
0.00013*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".
4­
40
SECTION
4.2.1.1
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
445
31.68
(
26.76­
36.59)
13.24
(
11.05­
19.78)
79.88
(
77.05­
103.91)
110.96
(
102.99­
163.50)
185.36*(
163.50­
384.30)

15­
44
325
55.37
(
45.94­
64.81)
26.14
(
24.36­
34.34)
125.85
(
116.98­
157.77)
189.40*(
154.17­
259.93)
341.36*(
260.17­
853.42)

45
and
Older
449
48.95
(
44.34­
53.55)
29.13
(
26.31­
34.62)
122.80
(
118.69­
128.00)
158.27
(
151.26­
165.77)
284.68*(
241.15­
308.47)

All
Ages
1,219
49.40
(
44.47­
54.32)
25.55
(
23.61­
28.45)
122.65
(
116.98­
126.60)
163.23
(
151.54­
193.84)
320.63*(
260.17­
345.23)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
442
41.67
(
34.91­
48.42)
15.24
(
11.05­
22.38)
121.53
(
85.34­
148.36)
161.92
(
138.62­
229.24)
260.79*(
260.17­
292.51)

15­
44
361
66.63
(
59.69­
73.58)
36.75
(
27.68­
44.82)
165.04
(
158.78­
171.03)
226.29*(
194.18­
250.16)
336.88*(
327.00­
402.94)

45
and
Older
553
65.81
(
58.97­
72.64)
43.97
(
39.66­
46.53)
154.32
(
148.11­
174.05)
214.40
(
200.16­
222.33)
400.24*(
300.80­
570.96)

All
Ages
1,356
62.85
(
57.80­
67.89)
35.86
(
29.11­
38.36)
158.18
(
148.36­
165.77)
215.36
(
202.44­
226.45)
335.94*(
316.49­
437.11)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
887
36.80
(
32.53­
41.06)
14.79
(
11.06­
18.91)
103.07
(
75.54­
120.68)
146.79
(
114.76­
167.36)
260.02*(
250.16­
292.51)

15­
44
686
61.28
(
56.39­
66.17)
29.81
(
24.74­
37.85)
157.82
(
150.25­
163.50)
217.05
(
181.83­
253.20)
342.58*(
321.14­
484.35)

45
and
Older
1,002
57.30
(
51.90­
62.70)
35.43
(
31.11­
38.41)
141.05
(
127.55­
150.95)
182.46
(
170.54­
200.13)
306.92*(
261.82­
345.48)

All
Ages
2,575
56.27
(
52.54­
60.00)
28.93
(
25.81­
32.07)
145.26
(
138.59­
151.33)
188.76
(
178.49­
211.89)
332.92
(
308.47­
361.25)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
41
SECTION
4.2.1.1
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
670
48.72
(
43.72­
53.71)
36.29
(
29.92­
45.06)
98.09
(
93.29­
112.63)
135.87
(
112.63­
162.20)
196.22*(
162.20­
238.40)

15­
44
412
70.97
(
66.21­
75.72)
55.93
(
51.86­
57.18)
158.48
(
128.00­
170.79)
181.47
(
167.42­
202.79)
286.72*(
234.64­
293.16)

45
and
Older
588
82.26
(
75.92­
88.59)
63.82
(
58.46­
70.73)
153.34
(
140.06­
166.08)
203.45
(
181.17­
252.47)
362.33*(
275.42­
485.38)

All
Ages
1,670
72.22
(
68.59­
75.84)
56.09
(
55.81­
56.32)
146.33
(
140.30­
158.69)
181.64
(
168.96­
201.62)
286.81*(
269.49­
293.16)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
677
59.48
(
51.26­
67.69)
40.37
(
35.36­
48.55)
144.55
(
113.29­
168.71)
168.78
(
167.02­
227.21)
265.11*(
170.00­
291.59)

15­
44
412
99.08
(
91.26­
106.91)
79.57
(
76.45­
90.00)
186.07
(
174.69­
199.50)
232.50
(
214.04­
254.42)
403.84*(
321.46­
407.15)

45
and
Older
623
89.98
(
84.92­
95.05)
75.01
(
72.67­
78.60)
179.83
(
167.32­
199.97)
224.37
(
207.17­
280.13)
306.30*(
292.54­
380.91)

All
Ages
1,712
88.69
(
83.67­
93.71)
71.39
(
62.92­
73.15)
178.20
(
170.00­
181.17)
226.11
(
214.35­
232.65)
354.15*(
315.31­
403.58)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,347
54.14
(
48.36­
59.92)
38.47
(
34.76­
42.24)
119.13
(
112.28­
144.79)
162.27
(
141.90­
168.71)
238.23*(
218.95­
269.35)

15­
44
824
84.95
(
79.50­
90.40)
63.27
(
56.71­
72.90)
172.00
(
168.76­
179.57)
213.65
(
194.27­
229.70)
343.65*(
304.86­
404.24)

45
and
Older
1,211
85.82
(
81.47­
90.18)
71.38
(
66.52­
72.90)
168.44
(
158.69­
181.17)
218.69
(
207.30­
229.77)
320.12*(
299.19­
485.38)

All
Ages
3,382
80.19
(
76.59­
83.79)
58.59
(
56.32­
62.80)
168.88
(
165.63­
168.95)
207.57
(
197.01­
214.35)
310.19
(
299.19­
383.53)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
42
SECTION
4.2.1.1
TABLE
3.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
836
54.15
(
49.26­
59.04)
42.09
(
36.29­
46.93)
112.47
(
97.15­
136.87)
155.41
(
128.45­
162.20)
237.49*(
197.85­
285.60)

15­
44
554
82.50
(
74.78­
90.23)
57.45
(
56.32­
62.97)
170.78
(
150.99­
184.73)
221.67
(
197.85­
260.17)
336.48*(
294.34­
345.23)

45
and
Older
751
90.52
(
85.32­
95.72)
72.78
(
67.53­
76.44)
170.51
(
158.69­
181.69)
219.81
(
197.01­
242.53)
325.95*(
308.47­
612.93)

All
Ages
2,141
81.48
(
77.30­
85.66)
59.34
(
56.32­
62.93)
163.55
(
151.26­
170.95)
208.19
(
193.84­
238.40)
327.02
(
285.60­
359.57)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
836
69.09
(
61.89­
76.29)
48.44
(
43.66­
52.87)
156.98
(
136.09­
168.79)
227.46
(
168.71­
260.17)
275.95*(
269.35­
292.51)

15­
44
565
111.90
(
105.96­
117.85)
90.69
(
84.35­
97.38)
210.56
(
194.95­
242.46)
296.12
(
249.68­
316.49)
427.92*(
403.58­
465.59)

45
and
Older
849
106.50
(
101.50­
111.49)
85.45
(
84.35­
94.47)
210.31
(
193.29­
229.80)
271.07
(
241.44­
292.54)
392.54*(
330.59­
535.45)

All
Ages
2,250
102.92
(
99.01­
106.83)
82.12
(
77.19­
86.23)
206.03
(
192.68­
218.95)
261.97
(
251.30­
285.77)
404.08
(
380.91­
428.04)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,672
61.70
(
56.57­
66.84)
44.48
(
42.18­
46.93)
138.41
(
125.08­
150.10)
168.65
(
162.40­
232.77)
271.43*(
260.17­
291.59)

15­
44
1,119
97.24
(
92.11­
102.38)
73.82
(
66.40­
79.59)
195.07
(
183.20­
205.95)
255.98
(
240.15­
283.89)
404.02*(
352.42­
450.40)

45
and
Older
1,600
98.12
(
93.61­
102.63)
79.39
(
76.44­
83.74)
186.95
(
184.06­
197.85)
248.49
(
238.00­
260.17)
381.40
(
330.59­
412.99)

All
Ages
4,391
92.02
(
88.54­
95.51)
70.98
(
66.40­
74.64)
184.46
(
179.57­
194.85)
249.25
(
234.29­
259.77)
379.04
(
340.20­
412.99)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
43
SECTION
4.2.1.1
TABLE
4.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
59.15
54.88
63.41
n
=
1,633
50th
%
32.12
28.37
37.38
N
=
33,019,160
90th
%
150.15
141.84
154.17
95th
%
201.00
181.93
216.63
99th
%
338.21*
308.47*
345.23*

Marine
Mean
85.09
81.32
88.87
n
=
1,978
50th
%
67.98
58.46
72.90
N
=
40,065,285
90th
%
168.94
168.94
174.57
95th
%
214.08
195.88
227.17
99th
%
337.15*
306.41*
380.91*

All
Fish
Mean
97.56
93.70
101.43
n
=
2,634
50th
%
77.60
74.18
81.91
N
=
53,194,164
90th
%
191.75
184.73
197.92
95th
%
253.16
243.60
261.78
99th
%
399.45
359.13
407.15
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.
n
=
sample
size,
N
=
population
size
Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
of
age
18
and
older,
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
44
SECTION
4.2.1.1
TABLE
5.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
442
27.13
(
23.16­
31.10)
10.14
(
8.23­
11.91)
72.57
(
65.00­
79.00)
95.63
(
87.22­
109.56)
158.99*(
136.09­
260.17)

Ages
6
to
10
147
43.49
(
31.78­
55.20)
14.75
(
10.44­
28.00)
121.60*(
82.48­
187.27)
186.72*(
114.76­
260.17)
260.41*(
172.07­
261.29)

Ages
11
to
15
107
48.97
(
39.40­
58.54)
28.84
(
20.59­
38.36)
126.57*(
103.91­
148.36)
149.90*(
134.56­
192.68)
307.10*(
192.68­
384.30)

Ages
16
to
17
28
75.80*(
58.87­
92.72)
38.57*(
26.41­
81.75)
158.53*(
151.07­
171.03)
167.82*(
158.78­
484.35)
371.61*(
171.03­
484.35)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
682
44.51
(
40.57­
48.45)
29.64
(
28.33­
33.39)
90.64
(
84.27­
104.80)
119.10
(
101.99­
142.83)
227.60*(
168.71­
292.54)

Ages
6
to
10
217
59.37
(
52.62­
66.13)
47.97
(
42.09­
52.40)
128.69
(
111.61­
158.44)
159.24*(
134.93­
218.95)
242.54*(
218.95­
291.59)

Ages
11
to
15
122
72.42
(
59.92­
84.92)
55.28
(
46.93­
62.79)
165.26*(
157.56­
202.79)
203.55*(
168.79­
227.21)
245.55*(
213.57­
268.56)

Ages
16
to
17
37
96.86*(
65.27­
128.45)
53.97*(
35.82­
99.24)
218.89*(
179.57­
237.78)
237.47*(
179.57­
292.54)
365.29*(
229.84­
428.04)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
834
50.15
(
46.29­
54.02)
37.75
(
33.53­
40.00)
103.14
(
94.54­
124.92)
133.87
(
120.68­
151.83)
259.99*(
195.32­
293.29)

Ages
6
to
10
270
70.62
(
63.80­
77.44)
53.34
(
47.54­
56.32)
154.67
(
130.01­
183.22)
218.16*(
197.85­
261.29)
280.92*(
260.17­
291.59)

Ages
11
to
15
172
79.55
(
70.44­
88.66)
55.39
(
50.24­
62.33)
167.13*(
154.04­
192.68)
208.78*(
205.89­
256.95)
285.18*(
263.84­
327.00)

Ages
16
to
17
52
104.06*(
74.99­
133.13)
66.79
(
57.00­
117.03)
200.48*(
167.42­
242.46)
241.88*(
215.72­
484.35)
450.96*(
292.54­
484.35)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
45
SECTION
4.2.1.2
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
410
1,198.44
(
1,029.46­
1,367.41)
513.44
(
407.69­
685.74)
3,166.98
(
2,626.07­
3,601.32)
4,928.91
(
3,601.32­
6,562.71)
9,105.83*(
6,874.76­
10,966.71)

15­
44
315
872.32
(
712.96­
1,031.69)
416.93
(
387.87­
490.52)
2,107.98
(
1,776.96­
2,483.67)
3,152.59*(
2,483.67­
4,066.39)
5,738.45*(
4,584.42­
15,930.28)

45
and
Older
432
735.62
(
658.13­
813.10)
415.79
(
374.73­
485.66)
1,942.58
(
1,802.71­
2,128.01)
2,486.69
(
2,249.20­
2,705.64)
3,169.33*(
3,027.39­
7,077.61)

All
Ages
1,157
859.18
(
775.50­
942.86)
429.00
(
396.74­
490.47)
2,151.45
(
1,940.93­
2,475.59)
3,003.95
(
2,601.67­
3,367.84)
6,101.69*(
5,475.07­
7,077.61)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
419
1,299.30
(
1,106.19­
1,492.41)
608.65
(
422.96­
740.16)
3,556.09
(
3,068.02­
3,829.70)
4,494.57
(
3,829.70­
4,981.50)
8,713.70*(
6,265.91­
11,276.48)

15­
44
358
840.99
(
750.81­
931.18)
441.06
(
364.85­
562.06)
2,182.03
(
2,057.21­
2,370.90)
2,819.26*(
2,539.40­
3,241.25)
4,379.23*(
4,056.85­
4,930.76)

45
and
Older
548
781.71
(
701.39­
862.04)
509.13
(
475.67­
541.73)
1,804.23
(
1,695.92­
1,902.54)
2,511.48
(
2,174.82­
2,652.33)
4,811.79*(
4,035.58­
6,986.79)

All
Ages
1,325
881.86
(
813.96­
949.76)
491.65
(
433.51­
535.87)
2,148.19
(
2,044.50­
2,317.70)
3,020.89
(
2,866.67­
3,241.25)
5,332.50*(
4,548.33­
6,775.26)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
829
1,251.41
(
1,135.42­
1,367.40)
555.49
(
459.36­
657.68)
3,456.18
(
3,136.39­
3,596.68)
4,680.61
(
4,083.61­
5,246.70)
8,792.31*(
7,360.66­
10,966.71)

15­
44
673
855.40
(
778.21­
932.60)
425.35
(
364.26­
490.58)
2,136.28
(
2,057.21­
2,370.90)
3,071.35
(
2,675.46­
3,477.96)
5,794.98*(
4,066.39­
6,095.56)

45
and
Older
980
758.87
(
694.04­
823.70)
473.38
(
406.66­
500.91)
1,895.84
(
1,739.07­
1,982.67)
2,511.95
(
2,261.55­
2,705.64)
4,261.24*(
3,117.31­
6,418.71)

All
Ages
2,482
870.89
(
816.01­
925.77)
463.50
(
416.35­
498.58)
2,152.09
(
2,063.06­
2,294.85)
3,019.08
(
2,923.74­
3,100.95)
5,839.47
(
4,926.18­
7,077.61)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
46
SECTION
4.2.1.2
TABLE
2.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
629
1,987.63
(
1,827.27­
2,147.99)
1,431.05
(
1,300.95­
1,555.93)
4,377.73
(
3,926.65­
4,962.43)
5,766.68
(
5,041.30­
6,519.25)
8,184.79*(
6,907.39­
8,842.35)

15­
44
403
1,147.44
(
1,061.13­
1,233.75)
888.29
(
768.24­
975.32)
2,403.82
(
2,013.87­
2,660.31)
3,150.91
(
2,620.61­
3,325.39)
4,773.68*(
4,523.14­
5,509.60)

45
and
Older
568
1,259.40
(
1,159.06­
1,359.75)
954.79
(
873.25­
1,016.78)
2,430.20
(
2,258.11­
2,627.00)
3,273.58
(
2,699.23­
4,029.12)
5,798.13*(
5,365.37­
9,296.60)

All
Ages
1,600
1,322.59
(
1,260.31­
1,384.88)
977.70
(
940.93­
1,038.55)
2,680.05
(
2,477.32­
2,977.24)
3,644.19
(
3,381.35­
4,304.62)
5,895.13*(
5,750.10­
6,956.17)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
643
2,084.20
(
1,842.29­
2,326.11)
1,449.68
(
1,257.25­
1,683.82)
4,734.23
(
3,910.58­
5,307.31)
5,490.19
(
4,943.76­
6,627.50)
9,003.82*(
7,431.95­
10,962.13)

15­
44
409
1,241.82
(
1,151.05­
1,332.59)
992.06
(
917.52­
1,152.36)
2,448.26
(
2,349.12­
2,773.24)
2,985.42
(
2,869.67­
3,265.47)
4,674.21*(
3,637.14­
5,926.27)

45
and
Older
621
1,128.80
(
1,062.87­
1,194.73)
938.80
(
890.02­
978.65)
2,294.27
(
2,106.03­
2,452.29)
2,941.85
(
2,808.98­
3,525.62)
4,622.17*(
4,093.76­
4,936.14)

All
Ages
1,673
1,337.29
(
1,266.51­
1,408.08)
994.75
(
947.76­
1,050.95)
2,744.91
(
2,513.27­
2,858.44)
3,636.22
(
3,449.51­
3,921.67)
5,907.67*(
5,358.62­
6,365.78)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,272
2,037.18
(
1,879.79­
2,194.56)
1,448.87
(
1,341.00­
1,654.14)
4,646.42
(
4,212.98­
4,892.45)
5,664.47
(
5,383.65­
6,092.84)
8,610.50*(
7,754.74­
9,183.86)

15­
44
812
1,194.89
(
1,127.18­
1,262.61)
940.26
(
883.54­
1,004.32)
2,441.99
(
2,349.12­
2,660.31)
3,045.63
(
2,856.16­
3,308.73)
4,816.60*(
3,932.38­
5,237.86)

45
and
Older
1,189
1,198.12
(
1,135.01­
1,261.23)
947.66
(
921.51­
982.48)
2,394.25
(
2,205.30­
2,534.21)
3,100.21
(
2,933.12­
3,500.41)
5,436.20*(
4,654.51­
7,504.30)

All
Ages
3,273
1,329.86
(
1,277.84­
1,381.88)
991.89
(
952.52­
1,024.87)
2,709.56
(
2,617.80­
2,869.67)
3,637.08
(
3,544.31­
3,926.65)
5,909.76
(
5,646.36­
6,710.71)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
47
SECTION
4.2.1.2
TABLE
3.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
779
2,182.90
(
2,021.34­
2,344.46)
1,576.50
(
1,445.19­
1,720.18)
4,786.46
(
4,421.65­
5,137.94)
6,217.80
(
5,766.06­
6,737.72)
10,394.59*(
8,679.92­
10,966.71)

15­
44
541
1,317.33
(
1,184.07­
1,450.59)
932.29
(
847.72­
979.18)
2,635.97
(
2,385.06­
3,051.31)
3,610.69
(
3,225.49­
4,584.42)
5,712.40*(
4,952.21­
5,849.33)

45
and
Older
725
1,379.70
(
1,298.99­
1,460.40)
1,059.86
(
982.31­
1,143.05)
2,639.12
(
2,405.80­
2,950.04)
3,560.24
(
3,007.99­
3,967.10)
5,929.17*(
5,451.90­
9,904.96)

All
Ages
2,045
1,469.33
(
1,399.84­
1,538.81)
1,057.04
(
1,000.34­
1,112.10)
3,007.80
(
2,752.35­
3,168.57)
4,087.82
(
3,649.24­
4,544.15)
7,073.55
(
6,519.25­
8,761.14)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
788
2,354.71
(
2,164.18­
2,545.25)
1,707.98
(
1,513.87­
1,993.25)
5,096.68
(
4,680.48­
5,534.80)
6,711.74
(
6,145.94­
7,431.95)
9,181.61*(
8,816.19­
11,276.48)

15­
44
561
1,408.52
(
1,338.83­
1,478.22)
1,135.77
(
1,102.02­
1,228.10)
2,769.98
(
2,570.03­
3,241.25)
3,489.58
(
3,091.84­
3,725.48)
5,611.79*(
5,163.35­
5,926.27)

45
and
Older
842
1,311.44
(
1,249.74­
1,373.14)
1,058.58
(
1,008.25­
1,122.01)
2,563.75
(
2,501.12­
2,800.60)
3,133.29
(
3,050.32­
3,584.00)
4,934.94*(
4,548.33­
6,986.79)

All
Ages
2,191
1,518.10
(
1,460.86­
1,575.34)
1,170.99
(
1,078.58­
1,250.44)
3,042.73
(
2,866.85­
3,159.49)
4,029.49
(
3,779.02­
4,476.97)
6,735.90
(
6,095.56­
7,117.32)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,567
2,271.12
(
2,130.25­
2,411.99)
1,640.67
(
1,550.53­
1,739.13)
4,958.73
(
4,647.37­
5,449.55)
6,530.88
(
5,886.75­
6,928.65)
10,389.18*(
8,981.50­
10,966.71)

15­
44
1,102
1,363.41
(
1,291.85­
1,434.97)
1,043.59
(
953.62­
1,127.66)
2,727.87
(
2,570.03­
2,973.82)
3,583.16
(
3,274.92­
3,998.85)
5,693.65*(
4,987.05­
5,849.33)

45
and
Older
1,567
1,346.73
(
1,287.60­
1,405.86)
1,060.64
(
1,009.41­
1,091.61)
2,618.62
(
2,545.79­
2,752.35)
3,265.20
(
3,115.31­
3,569.29)
5,806.67
(
5,073.18­
6,986.79)

All
Ages
4,236
1,493.60
(
1,439.55­
1,547.65)
1,113.20
(
1,067.18­
1,184.81)
3,020.64
(
2,940.55­
3,082.23)
4,054.61
(
3,815.79­
4,218.15)
6,920.37
(
6,465.82­
7,526.61)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
48
SECTION
4.2.1.2
TABLE
4.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Milligrams/
kilogram
of
body
weight/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
804.50
748.41
860.59
n
=
1,599
50th
%
434.51
397.31
490.58
N
=
32,354,879
90th
%
2,025.26
1,887.67
2,071.95
95th
%
2,679.23
2,539.40
2,947.03
99th
%
4,930.12*
4,284.76*
5,849.33*

Marine
Mean
1,187.38
1,136.88
1,237.89
n
=
1,944
50th
%
944.70
889.41
981.24
N
=
39,352,645
90th
%
2,385.90
2,264.99
2,450.37
95th
%
2,997.94
2,907.24
3,190.81
99th
%
4,961.42*
4,523.14*
5,509.60*

All
Fish
Mean
1,349.38
1,297.33
1,401.44
n
=
2,585
50th
%
1,052.01
994.07
1,118.64
N
=
52,216,332
90th
%
2,641.38
2,539.40
2,773.24
95th
%
3,492.78
3,257.89
3,627.56
99th
%
5,707.99
5,084.85
5,926.27
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.
n
=
sample
size,
N
=
population
size
Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
of
age
18
and
older,
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,314,627
individuals
in
the
population.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
49
SECTION
4.2.1.2
TABLE
5.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th%
(
90%
B.
I.)**
95th%
(
90%
B.
I.)**
99th%
(
90%
B.
I.)**

Ages
3
to
5
416
1,531.79
(
1,320.41­
1,743.17)
564.43
(
480.81­
632.57)
4,306.98
(
3,472.32­
4,623.77)
5,257.18
(
4,926.18­
5,745.90)
10,643.97*(
9,083.35­
12,734.50)

Ages
6
to
10
132
1,296.06
(
1,003.82­
1,588.31)
546.20
(
299.06­
803.64)
3,452.82*(
2,626.07­
4,670.83)
4,674.91*(
3,458.66­
8,816.19)
8,314.22*(
4,683.60­
9,171.80)

Ages
11
to
15
101
868.80
(
724.60­
1,013.01)
490.55
(
405.34­
703.33)
2,029.63*(
1,628.49­
2,104.22)
3,162.00*(
2,104.22­
3,601.32)
4,664.75*(
3,596.68­
7,360.66)

Ages
16
to
17
28
1,063.48*(
781.00­
1,345.96)
454.29*(
433.07­
759.50)
2,293.14*(
2,095.66­
2,577.14)
2,505.30*(
2,095.66­
6,465.82)
5,066.52*(
2,294.85­
6,465.82)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th%
(
90%
B.
I.)**
95th%
(
90%
B.
I.)**
99th%
(
90%
B.
I.)**

Ages
3
to
5
640
2,492.07
(
2,274.68­
2,709.45)
1,721.85
(
1,604.38­
1,885.68)
5,302.52
(
4,873.35­
5,929.75)
6,761.76
(
6,097.30­
7,167.88)
11,456.59*(
7,431.95­
14,391.19)

Ages
6
to
10
203
2,120.36
(
1,879.96­
2,360.76)
1,647.78
(
1,478.99­
1,947.20)
4,950.01
(
4,042.80­
5,383.65)
5,817.48*(
5,332.97­
6,596.20)
8,091.58*(
6,145.94­
9,183.86)

Ages
11
to
15
120
1,426.94
(
1,202.89­
1,650.99)
954.61
(
809.81­
1,280.80)
2,971.34*(
2,858.44­
3,741.06)
4,278.11*(
3,026.04­
4,766.31)
5,214.45*(
4,647.37­
5,646.36)

Ages
16
to
17
37
1,533.58*(
1,063.26­
2,003.89)
959.91*(
526.03­
1,701.36)
3,601.82*(
2,973.82­
4,684.63)
4,475.06*(
3,068.24­
4,684.63)
4,981.66*(
3,467.05­
5,237.86)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th%
(
90%
B.
I.)**
95th%
(
90%
B.
I.)**
99th%
(
90%
B.
I.)**

Ages
3
to
5
779
2,828.41
(
2,607.78­
3,049.04)
2,106.04
(
2,044.93­
2,415.76)
5,734.22
(
5,267.95­
6,706.30)
7,422.36
(
6,907.39­
8,392.77)
13,829.32*(
11,349.28­
14,391.19)

Ages
6
to
10
250
2,375.18
(
2,198.95­
2,551.41)
1,716.93
(
1,555.93­
1,974.85)
5,135.00
(
4,683.60­
5,816.44)
6,561.08*(
5,404.09­
8,816.19)
9,179.11*(
8,129.96­
10,484.62)

Ages
11
to
15
164
1,532.86
(
1,384.02­
1,681.70)
1,103.82
(
956.22­
1,257.25)
3,206.59*(
2,944.56­
3,484.55)
3,924.64*(
3,484.55­
4,763.69)
5,624.03*(
4,763.69­
6,928.65)

Ages
16
to
17
52
1,578.43*(
1,187.43­
1,969.43)
1,053.60
(
750.31­
1,821.59)
3,468.11*(
2,675.66­
4,751.51)
4,504.25*(
3,708.72­
6,465.82)
5,737.64*(
4,751.51­
6,465.82)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
4­
50
SECTION
4.2.2
TABLE
1.
AS
PREPARED
FISH
CONSUMPTION
ESTIMATES
Consumers
Only
­
Finfish
and
Shellfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
29.46
25.18
33.74
n
=
1,093
50th
%
2.39
1.87
2.67
N
=
14,862,705
90th
%
85.47
75.05
116.98
95th
%
128.92
119.00
151.26
99th
%
277.10*
201.41*
308.47*

Estuarine/
Marine
Mean
86.98
83.63
90.33
n
=
4,352
50th
%
65.01
60.92
68.43
N
=
64,403,857
90th
%
173.93
170.50
181.69
95th
%
228.13
210.02
249.53
99th
%
351.61
306.41
403.91
All
Fish
Mean
92.02
88.54
95.51
n
=
4,391
50th
%
70.98
66.40
74.64
N
=
65,139,471
90th
%
184.46
179.57
194.85
95th
%
249.25
234.29
259.77
99th
%
379.04
340.20
412.99
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.
n
=
sample
size,
N
=
population
size
Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
5­
1
5.
"
UNCOOKED"
FISH
CONSUMPTION
ESTIMATES
This
section
presents
tabulated
daily
average
"
uncooked"
fish
consumption
estimates
and
augments
these
estimates
with
selected
graphical
presentations
of
the
data.
Estimates
and
graphics
are
organized
in
subsections.
This
preface
to
the
subsections
delineates
the
organization
of
the
section.

Tables
and
figures
are
first
organized
by
estimates
for
the
U.
S.
population
(
Section
5.1)
or
"
consumers
only"
(
Section
5.2).
For
the
U.
S.
population,
daily
average
"
uncooked"
fish
consumption
was
estimated
for:

C
finfish
and
shellfish
(
grams/
person/
day),
C
finfish
and
shellfish
(
milligrams/
kilogram
of
body
weight/
day),
C
finfish
(
grams/
person/
day),
C
shellfish
(
grams/
person/
day),
C
low­
income
individuals
(
grams/
person/
day),
C
alternate
habitat
(
grams/
person/
day),
and
C
mean
consumption
by
species
within
habitat
(
grams/
person/
day).

For
"
consumers
only,"
estimates
were
calculated
for:

C
finfish
and
shellfish
(
grams/
person/
day),
C
finfish
and
shellfish
(
milligrams/
kilogram
of
body
weight/
day),
and
C
alternate
habitat
(
grams/
person/
day).

The
tables
list
estimates
of
the
mean,
median,
90th
percentile,
95th
percentile,
and
99th
percentile
empirical
daily
average
per
capita
consumption
and
90
 
percent
intervals
about
each
estimate.
These
estimates
used
survey
weights
to
project
data
from
the
USDA's
combined
1994­
1996
and
1998
CSFII
to
daily
average
per
capita
consumption
by
the
U.
S.
population.
Estimates
project
consumption
from
a
combined
sample
of
20,607
individuals
to
a
population
of
261,897,236.
Subpopulation
sample
sizes
and
the
projected
subpopulation
sizes
are
included
on
tables,
where
appropriate.

When
estimates
are
presented
according
to
age
and
gender,
the
age
categories
are
(
1)
14
years
of
age
and
younger,
(
2)
15
to
44,
and
(
3)
45
years
of
age
and
older.
For
women,
15
to
44
years
approximates
the
childbearing
years.
Estimates
for
the
subpopulation
of
individuals
18
and
older
describe
fish
consumption
by
adults.
These
estimates
project
consumption
from
a
combined
sample
of
9,596
individuals
18
years
of
age
and
older
to
a
population
of
190,930,779.
Estimates
are
also
provided
by
fine
age
categories
for
children
ages
3
to
17.
The
age
categories
for
these
tables
are
(
1)
ages
3
to
5,
(
2)
ages
6
to
10,
(
3)
ages
11
to
15,
and
(
4)
ages
16
to
17.
The
combined
1994­
96,
1998
CSFII
contains
7,429
children
ages
3
to
17,
with
a
total
projected
sample
weight
of
58,923,560.

Estimates
for
"
consumers
only"
are
based
on
CSFII
respondents
who
reported
consumption
of
fish
on
at
least
one
of
the
two
days.
Daily
average
estimates
for
"
consumers
5­
2
only,"
as
described
in
Section
3,
are
determined
across
the
number
of
days
for
which
fish
consumption
was
reported.

Low
 
income
is
defined
in
the
CSFII
as
those
individuals
with
gross
household
incomes
at
or
below
130
percent
of
the
federal
poverty
threshold.
A
combined
sample
of
5,866
individuals
in
the
1994­
1996,
1989
CSFII
projects
to
a
low
 
income
population
of
50,196,483.

Subsections
5.1.5
and
5.2.2
provide
estimates
according
to
the
alternate
habitat
assignments
of
freshwater,
estuarine/
marine,
and
all
fish.
The
habitat
aggregation
in
this
subsection
differs
from
the
habitat
categories
of
freshwater/
estuarine
and
marine.
The
freshwater/
estuarine
combination
applies
to
all
subsections
except
Subsections
5.1.5
and
5.2.2.
Notice
that
the
"
All
Fish"
estimates
in
Subsection
5.1.5
match
the
corresponding
"
All
Fish"
estimates
in
other
subsections.
For
example,
the
"
All
Fish"
Finfish
consumption
estimates
listed
in
Table
5.1.5.1
are
the
same
as
those
listed
as
"
All
Fish"
in
the
Finfish
subsection.
In
other
words,
"
All
Fish"
estimates
are
calculated
across
fish
habitat
type.

Finally,
Subsection
5.1.6
lists
mean
consumption
by
species
for
various
subpopulations.
Interval
estimates
are
not
provided.
Estimates
are
listed
by
habitat
in
descending
order.
The
five
decimal
places
recorded
do
not
imply
significant
digits,
but
rather
are
included
to
illustrate
those
species
consumed
by
various
subpopulations.
5­
3
SECTION
5.1.1.1
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,182
2.29
(
1.78­
2.80)
0.00
(
0.00­
0.22)
13.08
(
9.86­
16.43)
58.83
(
45.78­
86.37)

15­
44
2,332
5.78
(
4.62­
6.93)
6.31
(
4.66­
11.41)
32.37
(
27.73­
38.04)
109.79
(
100.38­
154.49)

45
and
Older
2,654
6.37
(
5.32­
7.42)
17.65
(
8.94­
23.63)
44.88
(
37.41­
55.41)
108.80
(
95.36­
123.85)

All
Ages
10,168
5.23
(
4.52­
5.94)
7.29
(
3.80­
11.91)
31.86
(
28.30­
37.41)
102.11
(
95.52­
114.02)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,277
2.99
(
2.32­
3.66)
0.00
(
0.00­
0.18)
13.48
(
10.20­
17.00)
79.03
(
55.23­
97.86)

15­
44
2,382
7.86
(
6.67­
9.05)
15.63
(
13.16­
19.78)
49.65
(
45.72­
66.36)
151.19
(
126.38­
183.38)

45
and
Older
2,780
10.17
(
8.61­
11.73)
32.47
(
27.30­
37.22)
73.52
(
66.22­
77.07)
165.92
(
147.73­
190.72)

All
Ages
10,439
7.42
(
6.57­
8.27)
14.63
(
12.58­
17.68)
49.27
(
45.63­
53.23)
147.82
(
132.31­
183.38)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
10,459
2.64
(
2.20­
3.08)
0.00
(
0.00­
0.00)
13.10
(
11.91­
14.81)
73.70
(
51.47­
86.37)

15­
44
4,714
6.82
(
6.02­
7.61)
13.04
(
8.62­
15.56)
43.58
(
37.82­
47.42)
135.88
(
120.95­
167.02)

45
and
Older
5,434
8.11
(
7.07­
9.15)
24.84
(
18.84­
28.63)
56.53
(
48.93­
69.65)
144.31
(
121.73­
156.84)

All
Ages
20,607
6.30
(
5.72­
6.88)
11.65
(
8.39­
13.69)
41.08
(
37.85­
43.67)
123.94
(
114.02­
138.83)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
4
SECTION
5.1.1.1
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,182
5.21
(
4.45­
5.96)
18.84
(
13.49­
21.91)
40.12
(
37.85­
47.68)
81.31
(
67.01­
98.39)

15­
44
2,332
8.95
(
7.83­
10.08)
37.51
(
30.97­
37.85)
61.69
(
55.77­
71.16)
120.58
(
116.48­
132.54)

45
and
Older
2,654
13.71
(
12.03­
15.38)
51.43
(
49.00­
55.44)
80.35
(
76.85­
82.55)
155.57
(
148.67­
179.23)

All
Ages
10,168
9.75
(
8.91­
10.59)
37.79
(
37.34­
40.21)
64.66
(
59.15­
67.73)
128.54
(
119.43­
142.93)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,277
5.95
(
4.91­
7.00)
16.98
(
13.03­
21.44)
39.66
(
35.85­
41.07)
113.31
(
106.25­
140.30)

15­
44
2,382
12.00
(
10.47­
13.52)
41.71
(
37.84­
56.25)
90.15
(
75.71­
106.67)
151.51
(
134.91­
192.53)

45
and
Older
2,780
14.98
(
13.32­
16.65)
57.98
(
53.49­
68.27)
90.73
(
85.37­
97.30)
168.76
(
157.10­
186.87)

All
Ages
10,439
11.46
(
10.40­
12.51)
41.28
(
37.84­
49.65)
82.94
(
75.71­
96.79)
152.33
(
136.64­
166.90)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
10,459
5.59
(
4.86­
6.33)
18.66
(
16.09­
19.72)
40.20
(
39.57­
40.42)
103.42
(
82.61­
123.54)

15­
44
4,714
10.48
(
9.36­
11.61)
37.85
(
37.51­
41.28)
75.25
(
67.25­
83.45)
137.12
(
121.99­
151.03)

45
and
Older
5,434
14.29
(
12.96­
15.62)
55.70
(
53.13­
57.88)
83.43
(
80.68­
85.77)
165.98
(
155.52­
178.04)

All
Ages
20,607
10.58
(
9.80­
11.36)
38.42
(
37.80­
40.56)
74.89
(
69.88­
75.60)
139.23
(
131.25­
148.28)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
5
SECTION
5.1.1.1
TABLE
3.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,182
7.50
(
6.45­
8.54)
28.50
(
25.39­
34.00)
55.23
(
49.00­
59.15)
103.90
(
95.07­
126.23)

15­
44
2,332
14.73
(
12.95­
16.52)
53.62
(
46.56­
58.78)
85.18
(
78.30­
94.63)
189.90
(
165.08­
197.09)

45
and
Older
2,654
20.08
(
17.92­
22.24)
73.43
(
67.67­
77.31)
104.04
(
96.73­
112.07)
213.65
(
190.12­
221.61)

All
Ages
10,168
14.98
(
13.71­
16.24)
56.17
(
50.98­
59.21)
86.33
(
81.16­
93.24)
185.73
(
162.57­
197.20)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
5,277
8.95
(
7.64­
10.25)
31.46
(
24.55­
37.51)
56.45
(
49.00­
69.88)
165.24
(
141.61­
177.44)

15­
44
2,382
19.86
(
17.99­
21.72)
76.98
(
65.79­
88.79)
118.58
(
110.69­
127.12)
242.66
(
224.34­
254.85)

45
and
Older
2,780
25.15
(
23.01­
27.29)
89.74
(
86.46­
94.23)
130.67
(
125.81­
135.54)
226.52
(
207.29­
278.29)

All
Ages
10,439
18.87
(
17.67­
20.08)
73.51
(
66.56­
80.51)
113.39
(
110.69­
118.58)
219.30
(
204.75­
236.47)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
10,459
8.23
(
7.29­
9.18)
29.04
(
27.62­
32.63)
56.29
(
52.19­
56.73)
127.15
(
118.19­
149.52)

15­
44
4,714
17.30
(
15.94­
18.66)
64.57
(
57.00­
73.51)
107.74
(
99.24­
113.56)
211.26
(
197.09­
242.30)

45
and
Older
5,434
22.40
(
20.68­
24.12)
80.59
(
75.02­
85.26)
115.26
(
111.65­
122.21)
215.74
(
208.28­
227.62)

All
Ages
20,607
16.88
(
15.89­
17.87)
63.46
(
59.46­
66.15)
102.29
(
97.85­
107.63)
198.16
(
190.72­
208.77)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
6
SECTION
5.1.1.1
TABLE
4.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
7.50
6.75
8.25
50th
%
0.00
0.00
0.00
90th
%
17.37
14.32
21.58
95th
%
49.59
46.87
55.41
99th
%
143.35
125.27
156.84
Marine
Mean
12.41
11.46
13.37
50th
%
0.00
0.00
0.00
90th
%
48.92
47.10
51.17
95th
%
80.68
77.77
83.45
99th
%
150.77
139.66
164.34
All
Fish
Mean
19.91
18.69
21.13
50th
%
0.00
0.00
0.00
90th
%
74.79
71.72
75.71
95th
%
111.35
110.03
114.02
99th
%
215.70
197.09
228.53
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
of
age
18
and
older
to
the
population
of
190,930,779
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
7
SECTION
5.1.1.1
TABLE
5.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
grams/
person/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,391
2.19
(
1.80­
2.58)
0.05
(
0.00­
1.53)
12.17
(
10.26­
14.05)
52.46
(
45.57­
61.53)

Ages
6
to
10
1,670
2.99
(
1.90­
4.08)
0.00
(
0.00­
0.52)
13.06
(
4.77­
20.11)
78.49*(
63.77­
110.53)

Ages
11
to
15
1,005
4.31
(
3.21­
5.41)
2.33
(
0.08­
7.66)
25.77
(
20.97­
28.92)
94.82*(
83.12­
109.45)

Ages
16
to
17
363
4.55
(
2.18­
6.92)
0.00
(
0.00­
1.85)
19.32*(
13.30­
36.75)
109.18*(
57.73­
154.49)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,391
5.51
(
4.80­
6.23)
19.75
(
16.55­
23.13)
39.43
(
37.68­
41.37)
82.27
(
73.00­
95.44)

Ages
6
to
10
1,670
5.55
(
4.57­
6.53)
18.90
(
14.20­
24.33)
38.42
(
37.85­
41.64)
99.78*(
62.82­
111.35)

Ages
11
to
15
1,005
7.64
(
5.86­
9.43)
25.26
(
16.38­
34.54)
56.48
(
45.33­
67.07)
131.76*(
110.34­
148.67)

Ages
16
to
17
363
6.06
(
3.70­
8.41)
0.00
(
0.00­
9.26)
29.46*(
11.63­
90.66)
135.63*(
92.00­
177.12)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,391
7.70
(
6.85­
8.56)
32.56
(
27.62­
34.00)
51.00
(
46.26­
56.67)
100.54
(
89.06­
111.35)

Ages
6
to
10
1,670
8.54
(
7.06­
10.01)
32.62
(
27.04­
37.85)
56.40
(
49.59­
69.83)
144.37*(
117.42­
183.38)

Ages
11
to
15
1,005
11.95
(
9.67­
14.23)
43.42
(
36.73­
50.77)
87.36
(
69.56­
102.56)
170.67*(
147.90­
176.75)

Ages
16
to
17
363
10.61
(
7.00­
14.21)
29.33
(
9.38­
48.66)
83.53*(
42.30­
114.49)
192.54*(
120.51­
265.98)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
7,429
individuals
to
the
U.
S.
population
of
58,923,560
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
12
SECTION
5.1.1.2
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,879
82.71
(
69.09­
96.33)
0.00
(
0.00­
1.63)
443.06
(
268.78­
571.53)
2,179.30
(
1,866.36­
2,344.90)

15­
44
2,275
90.60
(
71.02­
110.18)
107.16
(
57.48­
145.25)
481.55
(
402.87­
537.93)
1,818.06
(
1,633.00­
2,766.54)

45
and
Older
2,569
95.95
(
78.42­
113.49)
249.76
(
123.36­
322.47)
654.62
(
484.83­
776.48)
1,822.44
(
1,514.71­
1,908.67)

All
Ages
9,723
91.19
(
79.35­
103.03)
116.99
(
62.82­
165.37)
535.16
(
484.51­
613.16)
1,871.39
(
1,628.72­
2,024.73)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,994
94.66
(
76.40­
112.91)
0.00
(
0.00­
1.69)
534.35
(
370.74­
605.13)
2,350.62
(
1,919.78­
2,500.69)

15­
44
2,369
99.29
(
83.83­
114.74)
201.26
(
150.77­
253.69)
622.93
(
558.03­
809.89)
1,910.17
(
1,759.99­
2,220.71)

45
and
Older
2,764
121.08
(
102.31­
139.85)
377.73
(
317.13­
429.28)
891.09
(
754.19­
974.63)
1,963.23
(
1,730.85­
2,131.71)

All
Ages
10,127
105.65
(
93.85­
117.45)
207.92
(
165.04­
272.38)
696.52
(
629.49­
782.29)
2,034.17
(
1,855.86­
2,220.71)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
9,873
88.57
(
76.00­
101.13)
0.00
(
0.00­
0.00)
485.27
(
410.58­
556.87)
2,246.02
(
1,986.93­
2,494.96)

15­
44
4,644
94.97
(
83.38­
106.56)
149.92
(
114.79­
194.84)
558.30
(
506.18­
623.41)
1,893.18
(
1,683.03­
2,220.71)

45
and
Older
5,333
107.66
(
93.63­
121.69)
321.75
(
249.92­
379.40)
751.30
(
653.97­
870.31)
1,868.09
(
1,708.50­
1,940.99)

All
Ages
19,850
98.38
(
89.76­
107.01)
159.46
(
130.64­
198.14)
631.26
(
589.62­
675.25)
1,942.52
(
1,816.07­
2,085.94)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
19,850
individuals
to
the
U.
S.
population
of
255,582,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
13
SECTION
5.1.1.2
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,879
212.38
(
183.08­
241.68)
591.82
(
508.31­
785.47)
1,531.85
(
1,417.91­
1,702.69)
3,707.87
(
3,275.52­
4,294.55)

15­
44
2,275
145.95
(
126.34­
165.57)
556.98
(
462.56­
631.95)
994.57
(
873.65­
1,078.13)
2,055.92
(
1,848.19­
2,330.47)

45
and
Older
2,569
208.81
(
184.58­
233.03)
801.62
(
756.75­
844.43)
1,184.19
(
1,131.77­
1,280.92)
2,463.54
(
2,281.66­
2,819.84)

All
Ages
9,723
181.16
(
166.57­
195.75)
657.07
(
601.37­
718.46)
1,158.33
(
1,094.11­
1,216.39)
2,715.74
(
2,382.23­
3,051.07)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,994
213.80
(
183.32­
244.28)
608.64
(
480.37­
807.52)
1,541.64
(
1,379.55­
1,887.13)
3,602.96
(
3,212.00­
4,131.17)

15­
44
2,369
149.62
(
131.53­
167.70)
576.30
(
461.01­
675.08)
1,113.00
(
963.14­
1,226.13)
1,990.35
(
1,781.96­
2,316.99)

45
and
Older
2,764
187.49
(
166.91­
208.07)
712.84
(
658.21­
851.02)
1,138.09
(
1,102.78­
1,213.14)
2,275.26
(
1,993.39­
2,494.58)

All
Ages
10,127
175.01
(
160.70­
189.33)
649.31
(
575.11­
711.23)
1,205.00
(
1,126.68­
1,233.48)
2,544.84
(
2,314.36­
2,704.55)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
9,873
213.34
(
190.06­
236.63)
605.96
(
517.49­
688.23)
1,543.24
(
1,491.15­
1,669.61)
3,693.50
(
3,317.93­
4,064.86)

15­
44
4,644
147.83
(
132.25­
163.42)
568.19
(
501.96­
629.86)
1,051.60
(
972.67­
1,183.56)
2,023.01
(
1,924.78­
2,196.69)

45
and
Older
5,333
198.87
(
180.90­
216.84)
766.84
(
717.90­
827.74)
1,156.27
(
1,114.53­
1,214.19)
2,389.14
(
2,272.81­
2,546.07)

All
Ages
19,850
178.07
(
166.62­
189.53)
651.15
(
619.88­
674.56)
1,178.29
(
1,134.11­
1,226.13)
2,586.74
(
2,453.58­
2,704.55)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
19,850
individuals
to
the
U.
S.
population
of
255,582,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
14
SECTION
5.1.1.2
TABLE
3.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,879
295.09
(
260.55­
329.64)
1,045.62
(
885.25­
1,261.51)
2,037.62
(
1,852.86­
2,250.83)
4,548.26
(
4,116.64­
4,976.82)

15­
44
2,275
236.56
(
205.98­
267.13)
834.58
(
770.50­
980.93)
1,361.81
(
1,180.99­
1,556.06)
3,112.74
(
2,766.54­
3,360.63)

45
and
Older
2,569
304.76
(
271.84­
337.69)
1,065.15
(
977.59­
1,200.47)
1,568.44
(
1,471.83­
1,670.87)
3,070.76
(
2,716.17­
3,940.89)

All
Ages
9,723
272.35
(
250.80­
293.90)
970.64
(
906.10­
1,040.00)
1,565.55
(
1,510.55­
1,633.00)
3,566.18
(
3,269.91­
3,782.32)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
4,994
308.46
(
272.78­
344.14)
1,121.95
(
773.95­
1,309.93)
2,135.68
(
1,855.54­
2,370.65)
4,518.43
(
4,055.31­
5,464.79)

15­
44
2,369
248.90
(
225.75­
272.06)
982.03
(
907.76­
1,154.12)
1,532.92
(
1,407.00­
1,618.52)
3,010.93
(
2,819.57­
3,349.32)

45
and
Older
2,764
308.57
(
282.30­
334.84)
1,128.10
(
1,077.75­
1,206.33)
1,604.54
(
1,534.16­
1,730.85)
2,820.79
(
2,587.47­
3,203.84)

All
Ages
10,127
280.67
(
264.16­
297.17)
1,057.68
(
962.06­
1,201.11)
1,643.74
(
1,558.85­
1,730.85)
3,368.83
(
3,203.84­
3,680.49)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
9,873
301.91
(
273.63­
330.19)
1,072.09
(
960.74­
1,161.55)
2,089.18
(
1,986.93­
2,207.07)
4,538.78
(
4,391.38­
5,108.45)

15­
44
4,644
242.80
(
223.18­
262.43)
938.01
(
877.56­
1,018.83)
1,451.26
(
1,341.59­
1,601.94)
3,094.21
(
2,787.73­
3,349.32)

45
and
Older
5,333
306.53
(
282.54­
330.52)
1,112.24
(
1,001.93­
1,167.75)
1,590.82
(
1,517.18­
1,685.12)
3,014.24
(
2,714.46­
3,226.17)

All
Ages
19,850
276.46
(
260.99­
291.92)
1,013.28
(
975.70­
1,051.80)
1,613.06
(
1,560.84­
1,651.40)
3,456.57
(
3,349.32­
3,680.49)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
19,850
individuals
to
the
U.
S.
population
of
255,582,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
15
SECTION
5.1.1.2
TABLE
4.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Milligrams/
kilogram
of
body
weight/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
101.92
92.04
111.80
50th
%
0.00
0.00
0.00
90th
%
236.26
183.80
277.23
95th
%
669.12
596.79
748.72
99th
%
1,886.07
1,700.40
2,049.16
Marine
Mean
172.92
159.95
185.88
50th
%
0.00
0.00
0.00
90th
%
671.81
651.15
732.18
95th
%
1,115.25
1,078.13
1,182.47
99th
%
2,157.16
2,024.24
2,412.39
All
Fish
Mean
274.84
257.92
291.76
50th
%
0.00
0.00
0.00
90th
%
1,016.76
974.63
1,065.28
95th
%
1,549.30
1,480.69
1,591.47
99th
%
3,060.35
2,771.47
3,203.84
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,432
individuals
of
age
18
and
older
to
the
population
of
187,533,204
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
16
SECTION
5.1.1.2
TABLE
5.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,112
124.06
(
102.27­
145.85)
0.00
(
0.00­
83.30)
711.99
(
599.12­
783.73)
3,091.42
(
2,494.58­
3,475.13)

Ages
6
to
10
1,553
83.90
(
55.40­
112.39)
0.00
(
0.00­
1.44)
354.07
(
116.04­
685.27)
2,321.97*(
1,855.54­
2,993.55)

Ages
11
to
15
975
77.21
(
60.36­
94.05)
20.25
(
0.00­
116.02)
477.49
(
410.58­
617.94)
1,609.71*(
1,358.21­
2,203.21)

Ages
16
to
17
360
65.15
(
30.27­
100.03)
0.00
(
0.00­
23.30)
284.54*(
166.87­
490.64)
1,541.51*(
759.77­
2,766.54)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,112
309.29
(
270.17­
348.40)
1,108.19
(
983.61­
1,332.40)
2,314.42
(
2,096.29­
2,481.26)
4,607.79
(
4,300.65­
5,354.28)

Ages
6
to
10
1,553
197.90
(
160.52­
235.27)
600.28
(
474.43­
733.47)
1,480.98
(
1,309.82­
1,548.73)
3,683.68*(
2,458.00­
4,353.42)

Ages
11
to
15
975
153.32
(
117.42­
189.22)
481.42
(
360.82­
608.71)
1,251.20
(
807.52­
1,389.62)
2,380.67*(
2,161.60­
3,206.62)

Ages
16
to
17
360
97.67
(
58.05­
137.29)
0.00
(
0.00­
177.37)
460.09*(
197.13­
1,079.45)
2,147.76*(
1,647.51­
3,901.22)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
4,112
433.35
(
384.55­
482.14)
1,841.45
(
1,555.24­
1,956.89)
2,963.54
(
2,790.01­
3,194.27)
5,604.49
(
5,231.28­
6,134.81)

Ages
6
to
10
1,553
281.79
(
235.15­
328.43)
1,044.81
(
744.58­
1,218.98)
1,854.14
(
1,638.02­
2,174.62)
4,371.42*(
3,433.34­
5,814.38)

Ages
11
to
15
975
230.53
(
185.89­
275.16)
823.79
(
656.60­
951.84)
1,530.55
(
1,361.86­
1,850.22)
3,651.47*(
2,744.55­
3,794.65)

Ages
16
to
17
360
162.83
(
107.07­
218.58)
406.03
(
145.25­
756.35)
1,271.79*(
558.00­
1,499.75)
3,544.33*(
2,766.54­
3,945.81)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
7,429
individuals
to
the
U.
S.
population
of
58,923,560
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
17
SECTION
5.1.2
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
All
Individuals
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
3.57
3.17
3.97
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
14.05
9.95
16.77
99th
%
95.28
80.65
100.84
Marine
Mean
9.02
8.44
9.60
50th
%
0.00
0.00
0.00
90th
%
37.51
35.70
37.60
95th
%
62.93
61.33
65.52
99th
%
128.38
119.29
135.80
All
Fish
Mean
12.59
11.86
13.31
50th
%
0.00
0.00
0.00
90th
%
48.67
45.33
50.42
95th
%
81.75
79.47
85.00
99th
%
173.56
168.02
183.38
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
18
SECTION
5.1.2
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
4.23
3.70
4.75
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.68
95th
%
23.33
16.36
25.73
99th
%
107.25
95.19
119.64
Marine
Mean
10.41
9.74
11.08
50th
%
0.00
0.00
0.00
90th
%
39.63
37.85
41.72
95th
%
74.32
69.51
75.09
99th
%
136.52
128.95
141.57
All
Fish
Mean
14.64
13.78
15.50
50th
%
0.00
0.00
0.00
90th
%
56.58
53.67
57.69
95th
%
90.23
86.10
94.70
99th
%
186.82
173.45
194.00
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
of
age
18
and
older
to
the
population
of
190,930,779
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
19
SECTION
5.1.3
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Shellfish
All
Individuals
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
2.73
2.35
3.10
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
12.77
10.50
13.81
99th
%
77.01
69.71
84.05
Marine
Mean
1.57
1.17
1.97
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
0.00
99th
%
54.84
33.06
80.57
All
Fish
Mean
4.29
3.70
4.89
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
23.21
18.27
28.26
99th
%
110.54
93.11
112.88
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
20
SECTION
5.1.3
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Shellfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
3.27
2.80
3.75
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.12
95th
%
17.93
14.46
21.86
99th
%
82.24
73.07
92.55
Marine
Mean
2.00
1.46
2.54
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
2.77
99th
%
74.19
50.73
108.55
All
Fish
Mean
5.27
4.51
6.03
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
5.85
95th
%
33.67
27.22
39.23
99th
%
113.32
103.53
137.53
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
of
age
18
and
older
to
the
population
of
190,930,779
individuals
of
age
18
and
older
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
21
SECTION
5.1.4
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
Low­
income
Population
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
4.03
2.91
5.16
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
13.25
4.69
17.68
99th
%
109.36
95.52
147.08
Marine
Mean
7.55
6.46
8.64
50th
%
0.00
0.00
0.00
90th
%
23.87
18.25
27.65
95th
%
53.56
48.70
60.60
99th
%
125.17
113.40
147.36
All
Fish
Mean
11.59
9.88
13.30
50th
%
0.00
0.00
0.00
90th
%
38.64
37.51
43.85
95th
%
75.25
68.37
82.55
99th
%
190.55
174.00
204.38
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
5,866
low­
income
individuals
to
the
low­
income
U.
S.
population
of
50,196,483
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
Low­
income
is
defined
as
individuals
from
households
with
gross
income
at
or
below
130%
of
the
federal
poverty
threshold.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
22
SECTION
5.1.4
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Shellfish
Low­
income
Population
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
2.02
1.48
2.56
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
2.04
0.00
2.14
99th
%
72.50
50.59
98.49
Marine
Mean
1.87
0.27
3.46
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
0.00
99th
%
102.53
19.18
108.55
All
Fish
Mean
3.88
2.19
5.57
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
12.72
4.91
36.51
99th
%
110.52
97.86
115.54
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
5,866
low­
income
individuals
to
the
low­
income
U.
S.
population
of
50,196,483
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
Low­
income
is
defined
as
individuals
from
households
with
gross
income
at
or
below
130%
of
the
federal
poverty
threshold.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
23
SECTION
5.1.4
TABLE
3.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
and
Shellfish
Low­
income
Population
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
6.05
4.78
7.32
50th
%
0.00
0.00
0.00
90th
%
2.13
2.02
4.26
95th
%
31.27
25.74
43.89
99th
%
146.91
110.03
190.72
Marine
Mean
9.42
7.56
11.27
50th
%
0.00
0.00
0.00
90th
%
32.42
24.20
37.80
95th
%
67.09
52.72
100.69
99th
%
137.72
123.83
150.04
All
Fish
Mean
15.47
13.17
17.77
50th
%
0.00
0.00
0.00
90th
%
53.87
45.40
64.22
95th
%
105.63
94.89
110.69
99th
%
202.57
183.38
228.33
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
5,866
low­
income
individuals
to
the
low­
income
U.
S.
population
of
50,196,483
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
Low­
income
is
defined
as
individuals
from
households
with
gross
income
at
or
below
130%
of
the
federal
poverty
threshold.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
24
SECTION
5.1.5
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
1.22
1.02
1.42
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.02
0.00
0.03
99th
%
43.34
39.74
49.62
Estuarine/
Marine
Mean
11.37
10.68
12.05
50th
%
0.00
0.00
0.00
90th
%
42.96
41.28
45.12
95th
%
75.64
75.02
77.96
99th
%
149.70
142.60
158.83
All
Fish
Mean
12.59
11.86
13.31
50th
%
0.00
0.00
0.00
90th
%
48.67
45.33
50.42
95th
%
81.75
79.47
85.00
99th
%
173.56
168.02
183.38
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
25
SECTION
5.1.5
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Shellfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
0.01
0.00
0.02
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.00
0.00
0.00
99th
%
0.00
0.00
0.00
Estuarine/
Marine
Mean
4.28
3.69
4.88
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
23.21
18.27
28.26
99th
%
110.53
93.11
111.44
All
Fish
Mean
4.29
3.70
4.89
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
23.21
18.27
28.26
99th
%
110.54
93.11
112.88
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
26
SECTION
5.1.5
TABLE
3.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
U.
S.
Population
­
Finfish
and
Shellfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
1.23
1.03
1.43
50th
%
0.00
0.00
0.00
90th
%
0.00
0.00
0.00
95th
%
0.02
0.00
0.03
99th
%
44.43
39.74
49.62
Estuarine/
Marine
Mean
15.65
14.68
16.62
50th
%
0.00
0.00
0.00
90th
%
57.42
55.23
61.16
95th
%
95.77
92.00
98.49
99th
%
189.63
177.88
196.00
All
Fish
Mean
16.88
15.89
17.87
50th
%
0.00
0.00
0.00
90th
%
63.46
59.46
66.15
95th
%
102.29
97.85
107.63
99th
%
198.16
190.72
208.77
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
27
SECTION
5.1.6
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES
U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Females
of
Age
14
and
Younger
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
0.61023
Marine
Ocean
Perch
0.10056*
All
Species
Trout,
mixed
sp.
(
Estuarine)
0.06928*

Catfish
(
Estuarine)
0.17855*
(
con't.)
Sea
Bass
0.05342*
(
con't.)
Trout,
mixed
sp.
(
Freshwater)
0.06928*

Crab
(
Estuarine)
0.17369*
Scallop
(
Marine)
0.05053*
Perch
(
Estuarine)
0.06829*

Flounder
0.15581*
Mackerel
0.04169*
Perch
(
Freshwater)
0.06829*

Flatfish
(
Estuarine)
0.09183*
Pompano
0.03421*
Croaker
0.06074*

Trout,
mixed
sp.
(
Estuarine)
0.06928*
Porgy
0.02083*
Trout
0.06000*

Perch
(
Estuarine)
0.06829*
Flatfish
(
Marine)
0.01719*
Sea
Bass
0.05342*

Croaker
0.06074*
Lobster
0.01717*
Scallop
(
Marine)
0.05053*

Mullet
0.03181*
Sardine
0.00761*
Mackerel
0.04169*

Oyster
0.02131*
Halibut
0.00635*
Pompano
0.03421*

Salmon
(
Estuarine)
0.02122*
Swordfish
0.00507*
Mullet
0.03181*

Herring
0.01715*
Squid
0.00463*
Oyster
0.02131*

Rockfish
0.00906*
Whitefish
(
Marine)
0.00355*
Salmon
(
Estuarine)
0.02122*

Anchovy
0.00761*
Mussels
0.00306*
Porgy
0.02083*

Clam
(
Estuarine)
0.00272*
Snapper
0.00012*
Flatfish
(
Marine)
0.01719*

Scallop
(
Estuarine)
0.00034*
Lobster
0.01717*

Unknown
Fish
1.10509
Herring
0.01715*

Freshwater
Catfish
(
Freshwater)
0.17855*
Seafood
0.00075*
Rockfish
0.00906*

Trout,
mixed
sp.
(
Freshwater)
0.06928*
Carp
0.00840*

Perch
(
Freshwater)
0.06829*
All
Species
Tuna
1.97276
Sardine
0.00761*

Trout
0.06000*
Fish
1.10509
Anchovy
0.00761*

Carp
0.00840*
Cod
0.77726
Halibut
0.00635*

Cisco
0.00534*
Shrimp
0.61023
Cisco
0.00534*

Whitefish
(
Freshwater)
0.00355*
Salmon
(
Marine)
0.42725*
Swordfish
0.00507*

Pike
0.00255*
Pollock
0.40081*
Squid
0.00463*

Salmon
(
Freshwater)
0.00022*
Crab
(
Marine)
0.19721*
Whitefish
(
Freshwater)
0.00355*

Catfish
(
Estuarine)
0.17855*
Whitefish
(
Marine)
0.00355*

Marine
Tuna
1.97276
Catfish
(
Freshwater)
0.17855*
Mussels
0.00306*

Cod
0.77726
Crab
(
Estuarine)
0.17369*
Clam
(
Estuarine)
0.00272*

Salmon
(
Marine)
0.42725*
Flounder
0.15581*
Pike
0.00255*

Pollock
0.40081*
Haddock
0.12755*
Seafood
0.00075*

Crab
(
Marine)
0.19721*
Whiting
0.10310*
Scallop
(
Estuarine)
0.00034*

Haddock
0.12755*
Clam
(
Marine)
0.10149*
Salmon
(
Freshwater)
0.00022*

Whiting
0.10310*
Ocean
Perch
0.10056*
Snapper
0.00012*

Clam
(
Marine)
0.10149*
Flatfish
(
Estuarine)
0.09183*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
5,182
individuals
to
the
U.
S.
population
of
29,264,187
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
28
SECTION
5.1.6
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Females
of
Age
15
to
44
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.40405
Marine
Crab
(
Marine)
0.25721*
All
Species
Scallop
(
Marine)
0.20694*

Catfish
(
Estuarine)
0.52472*
(
con't.)
Pompano
0.20849*
(
con't.)
Squid
0.19352*

Flatfish
(
Estuarine)
0.38328*
Scallop
(
Marine)
0.20694*
Porgy
0.17625*

Crab
(
Estuarine)
0.22654*
Squid
0.19352*
Ocean
Perch
0.16403*

Flounder
0.21871*
Porgy
0.17625*
Perch
(
Estuarine)
0.13071*

Perch
(
Estuarine)
0.13071*
Ocean
Perch
0.16403*
Perch
(
Freshwater)
0.13071*

Trout,
mixed
sp.
(
Estuarine)
0.10448*
Sardine
0.10923*
Sardine
0.10923*

Oyster
0.07685*
Whiting
0.10686*
Whiting
0.10686*

Croaker
0.07633*
Sea
Bass
0.07757*
Trout,
mixed
sp.
(
Estuarine)
0.10448*

Mullet
0.06793*
Flatfish
(
Marine)
0.07176*
Trout,
mixed
sp.
(
Freshwater)
0.10448*

Salmon
(
Estuarine)
0.05659*
Mackerel
0.04092*
Carp
0.08614*

Anchovy
0.05551*
Mussels
0.02386*
Sea
Bass
0.07757*

Rockfish
0.04514*
Halibut
0.01524*
Oyster
0.07685*

Herring
0.04029*
Conch
0.00918*
Croaker
0.07633*

Clam
(
Estuarine)
0.00917*
Snapper
0.00835*
Flatfish
(
Marine)
0.07176*

Eel
0.00257*
Whitefish
(
Marine)
0.00066*
Mullet
0.06793*

Scallop
(
Estuarine)
0.00140*
Salmon
(
Estuarine)
0.05659*

Sturgeon
(
Estuarine)
0.00056*
Unknown
Fish
0.24955*
Anchovy
0.05551*

Seafood
0.00513*
Rockfish
0.04514*

Freshwater
Catfish
(
Freshwater)
0.52472*
Mackerel
0.04092*

Trout
0.30507*
All
Species
Tuna
3.57218
Herring
0.04029*

Perch
(
Freshwater)
0.13071*
Shrimp
2.40405
Mussels
0.02386*

Trout,
mixed
sp.
(
Freshwater)
0.10448*
Cod
1.20969*
Halibut
0.01524*

Carp
0.08614*
Salmon
(
Marine)
1.13914*
Pike
0.00992*

Pike
0.00992*
Catfish
(
Estuarine)
0.52472*
Conch
0.00918*

Cisco
0.00155*
Catfish
(
Freshwater)
0.52472*
Clam
(
Estuarine)
0.00917*

Whitefish
(
Freshwater)
0.00066*
Flatfish
(
Estuarine)
0.38328*
Snapper
0.00835*

Salmon
(
Freshwater)
0.00060*
Lobster
0.36249*
Seafood
0.00513*

Sturgeon
(
Freshwater)
0.00056*
Clam
(
Marine)
0.34219*
Eel
0.00257*

Haddock
0.31495*
Cisco
0.00155*

Marine
Tuna
3.57218
Trout
0.30507*
Scallop
(
Estuarine)
0.00140*

Cod
1.20969*
Pollock
0.27859*
Whitefish
(
Freshwater)
0.00066*

Salmon
(
Marine)
1.13914*
Crab
(
Marine)
0.25721*
Whitefish
(
Marine)
0.00066*

Lobster
0.36249*
Fish
0.24955*
Salmon
(
Freshwater)
0.00060*

Clam
(
Marine)
0.34219*
Crab
(
Estuarine)
0.22654*
Sturgeon
(
Estuarine)
0.00056*

Haddock
0.31495*
Flounder
0.21871*
Sturgeon
(
Freshwater)
0.00056*

Pollock
0.27859*
Pompano
0.20849*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,332
individuals
to
the
U.
S.
population
of
58,970,270
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
29
SECTION
5.1.6
TABLE
3.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Females
of
Age
45
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.80291
Marine
Pollock
0.31580*
All
Species
Crab
(
Estuarine)
0.24310*

Flounder
1.11872*
(
con't.)
Crab
(
Marine)
0.27601*
(
con't.)
Mackerel
0.24272*

Catfish
(
Estuarine)
0.46136*
Swordfish
0.26351*
Carp
0.24207*

Herring
0.33205*
Mackerel
0.24272*
Trout
0.20482*

Flatfish
(
Estuarine)
0.28202*
Lobster
0.19792*
Lobster
0.19792*

Crab
(
Estuarine)
0.24310*
Ocean
Perch
0.19707*
Ocean
Perch
0.19707*

Croaker
0.15189*
Scallop
(
Marine)
0.19065*
Scallop
(
Marine)
0.19065*

Perch
(
Estuarine)
0.14442*
Squid
0.14784*
Croaker
0.15189*

Salmon
(
Estuarine)
0.10442
Snapper
0.12836*
Squid
0.14784*

Oyster
0.09092*
Sea
Bass
0.11587*
Perch
(
Estuarine)
0.14442*

Rockfish
0.06677*
Halibut
0.11019*
Perch
(
Freshwater)
0.14442*

Trout,
mixed
sp.
(
Estuarine)
0.05430*
Mussels
0.09922*
Snapper
0.12836*

Anchovy
0.02753*
Sardine
0.07079*
Sea
Bass
0.11587*

Smelts
(
Estuarine)
0.02050*
Flatfish
(
Marine)
0.05280*
Halibut
0.11019*

Mullet
0.02003*
Pompano
0.04761*
Salmon
(
Estuarine)
0.10442
Clam
(
Estuarine)
0.01708*
Whitefish
(
Marine)
0.04191*
Mussels
0.09922*

Smelts,
Rainbow
(
Estuarine)
0.00300*
Smelts
(
Marine)
0.02050*
Oyster
0.09092*

Scallop
(
Estuarine)
0.00129*
Pike
0.07948*

Unknown
Fish
0.36620*
Sardine
0.07079*

Freshwater
Catfish
(
Freshwater)
0.46136*
Rockfish
0.06677*

Carp
0.24207*
All
Species
Tuna
4.57200
Trout,
mixed
sp.
(
Estuarine)
0.05430*

Trout
0.20482*
Salmon
(
Marine)
2.10218
Trout,
mixed
sp.
(
Freshwater)
0.05430*

Perch
(
Freshwater)
0.14442*
Shrimp
1.80291
Flatfish
(
Marine)
0.05280*

Pike
0.07948*
Cod
1.75818*
Pompano
0.04761*

Trout,
mixed
sp.
(
Freshwater)
0.05430*
Flounder
1.11872*
Whitefish
(
Freshwater)
0.04191*

Whitefish
(
Freshwater)
0.04191*
Porgy
0.91498*
Whitefish
(
Marine)
0.04191*

Cisco
0.00511*
Haddock
0.66393*
Anchovy
0.02753*

Smelts,
Rainbow
(
Freshwater)
0.00300*
Clam
(
Marine)
0.63728*
Smelts
(
Estuarine)
0.02050*

Salmon
(
Freshwater)
0.00110
Catfish
(
Estuarine)
0.46136*
Smelts
(
Marine)
0.02050*

Catfish
(
Freshwater)
0.46136*
Mullet
0.02003*

Marine
Tuna
4.57200
Whiting
0.36624*
Clam
(
Estuarine)
0.01708*

Salmon
(
Marine)
2.10218
Fish
0.36620*
Cisco
0.00511*

Cod
1.75818*
Herring
0.33205*
Smelts,
Rainbow
(
Estuarine)
0.00300*

Porgy
0.91498*
Pollock
0.31580*
Smelts,
Rainbow
(
Freshwater)
0.00300*

Haddock
0.66393*
Flatfish
(
Estuarine)
0.28202*
Scallop
(
Estuarine)
0.00129*

Clam
(
Marine)
0.63728*
Crab
(
Marine)
0.27601*
Salmon
(
Freshwater)
0.00110
Whiting
0.36624*
Swordfish
0.26351*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,654
individuals
to
the
U.
S.
population
of
45,695,152
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
30
SECTION
5.1.6
TABLE
4.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
All
Females
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
1.80699
Marine
Crab
(
Marine)
0.25051
All
Species
Scallop
(
Marine)
0.16720*

Flounder
0.51204*
(
con't.)
Lobster
0.23089*
(
con't.)
Ocean
Perch
0.16143*

Catfish
(
Estuarine)
0.42746
Whiting
0.19453
Squid
0.13666*

Flatfish
(
Estuarine)
0.28505
Scallop
(
Marine)
0.16720*
Herring
0.13478*

Crab
(
Estuarine)
0.22064
Ocean
Perch
0.16143*
Carp
0.12235*

Herring
0.13478*
Squid
0.13666*
Perch
(
Estuarine)
0.12175*

Perch
(
Estuarine)
0.12175*
Pompano
0.11552*
Perch
(
Freshwater)
0.12175*

Croaker
0.09870*
Mackerel
0.10994*
Pompano
0.11552*

Trout,
mixed
sp.
(
Estuarine)
0.07967*
Swordfish
0.09101*
Mackerel
0.10994*

Oyster
0.06952*
Sea
Bass
0.08536*
Croaker
0.09870*

Salmon
(
Estuarine)
0.06518
Sardine
0.07391*
Swordfish
0.09101*

Rockfish
0.04463*
Flatfish
(
Marine)
0.05337
Sea
Bass
0.08536*

Mullet
0.04370*
Snapper
0.04750*
Trout,
mixed
sp.
(
Estuarine)
0.07967*

Anchovy
0.03549*
Halibut
0.04569*
Trout,
mixed
sp.
(
Freshwater)
0.07967*

Clam
(
Estuarine)
0.01046
Mussels
0.04503*
Sardine
0.07391*

Smelts
(
Estuarine)
0.00700*
Whitefish
(
Marine)
0.01536*
Oyster
0.06952*

Eel
0.00113*
Smelts
(
Marine)
0.00700*
Salmon
(
Estuarine)
0.06518
Scallop
(
Estuarine)
0.00113*
Conch
0.00404*
Flatfish
(
Marine)
0.05337
Smelts,
Rainbow
(
Estuarine)
0.00103*
Snapper
0.04750*

Sturgeon
(
Estuarine)
0.00025*
Unknown
Fish
0.47629
Halibut
0.04569*

Seafood
0.00242*
Mussels
0.04503*

Freshwater
Catfish
(
Freshwater)
0.42746
Rockfish
0.04463*

Trout
0.21732*
All
Species
Tuna
3.56383
Mullet
0.04370*

Carp
0.12235*
Shrimp
1.80699
Anchovy
0.03549*

Perch
(
Freshwater)
0.12175*
Salmon
(
Marine)
1.31216
Pike
0.03204*

Trout,
mixed
sp.
(
Freshwater)
0.07967*
Cod
1.30234
Whitefish
(
Freshwater)
0.01536*

Pike
0.03204*
Flounder
0.51204*
Whitefish
(
Marine)
0.01536*

Whitefish
(
Freshwater)
0.01536*
Fish
0.47629
Clam
(
Estuarine)
0.01046
Cisco
0.00359*
Catfish
(
Estuarine)
0.42746
Smelts
(
Estuarine)
0.00700*

Smelts,
Rainbow
(
Freshwater)
0.00103*
Catfish
(
Freshwater)
0.42746
Smelts
(
Marine)
0.00700*

Salmon
(
Freshwater)
0.00069
Porgy
0.39433*
Conch
0.00404*

Sturgeon
(
Freshwater)
0.00025*
Haddock
0.39307*
Cisco
0.00359*

Clam
(
Marine)
0.39027
Seafood
0.00242*

Marine
Tuna
3.56383
Pollock
0.31799
Eel
0.00113*

Salmon
(
Marine)
1.31216
Flatfish
(
Estuarine)
0.28505
Scallop
(
Estuarine)
0.00113*

Cod
1.30234
Crab
(
Marine)
0.25051
Smelts,
Rainbow
(
Estuarine)
0.00103*

Porgy
0.39433*
Lobster
0.23089*
Smelts,
Rainbow
(
Freshwater)
0.00103*

Haddock
0.39307*
Crab
(
Estuarine)
0.22064
Salmon
(
Freshwater)
0.00069
Clam
(
Marine)
0.39027
Trout
0.21732*
Sturgeon
(
Estuarine)
0.00025*

Pollock
0.31799
Whiting
0.19453
Sturgeon
(
Freshwater)
0.00025*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
10,168
individuals
to
the
U.
S.
population
of
133,929,609
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
31
SECTION
5.1.6
TABLE
5.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Males
of
Age
14
and
Younger
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
0.99661
Marine
Sea
Bass
0.15249*
All
Species
Clam
(
Marine)
0.10710*

Flounder
0.28039*
(
con't.)
Pompano
0.11395*
(
con't.)
Crab
(
Marine)
0.09963*

Catfish
(
Estuarine)
0.27944*
Clam
(
Marine)
0.10710*
Ocean
Perch
0.08923*

Flatfish
(
Estuarine)
0.13791*
Crab
(
Marine)
0.09963*
Scallop
(
Marine)
0.08803*

Perch
(
Estuarine)
0.11153*
Ocean
Perch
0.08923*
Crab
(
Estuarine)
0.08775*

Crab
(
Estuarine)
0.08775*
Scallop
(
Marine)
0.08803*
Swordfish
0.08263*

Croaker
0.06106*
Swordfish
0.08263*
Trout
0.07031*

Rockfish
0.03177*
Lobster
0.03427*
Croaker
0.06106*

Oyster
0.02870*
Mackerel
0.03359*
Pike
0.03826*

Trout,
mixed
sp.
(
Estuarine)
0.01971*
Flatfish
(
Marine)
0.02582*
Lobster
0.03427*

Salmon
(
Estuarine)
0.01603*
Squid
0.00989*
Mackerel
0.03359*

Mullet
0.01131*
Mussels
0.00941*
Rockfish
0.03177*

Anchovy
0.00546*
Snails
(
Marine)
0.00849*
Oyster
0.02870*

Clam
(
Estuarine)
0.00287*
Snapper
0.00445*
Flatfish
(
Marine)
0.02582*

Herring
0.00253*
Whitefish
(
Marine)
0.00405*
Trout,
mixed
sp.
(
Estuarine)
0.01971*

Scallop
(
Estuarine)
0.00059*
Halibut
0.00280*
Trout,
mixed
sp.
(
Freshwater)
0.01971*

Sturgeon
(
Estuarine)
0.00001*
Salmon
(
Estuarine)
0.01603*

Unknown
Fish
1.13020
Mullet
0.01131*

Freshwater
Catfish
(
Freshwater)
0.27944*
Seafood
0.00263*
Squid
0.00989*

Perch
(
Freshwater)
0.11153*
Mussels
0.00941*

Trout
0.07031*
All
Species
Tuna
2.27398
Snails
(
Freshwater)
0.00849*

Pike
0.03826*
Fish
1.13020
Snails
(
Marine)
0.00849*

Trout,
mixed
sp.
(
Freshwater)
0.01971*
Cod
1.00890
Carp
0.00675*

Snails
(
Freshwater)
0.00849*
Shrimp
0.99661
Anchovy
0.00546*

Carp
0.00675*
Salmon
(
Marine)
0.32264*
Snapper
0.00445*

Cisco
0.00435*
Flounder
0.28039*
Cisco
0.00435*

Whitefish
(
Freshwater)
0.00405*
Catfish
(
Estuarine)
0.27944*
Whitefish
(
Freshwater)
0.00405*

Salmon
(
Freshwater)
0.00017*
Catfish
(
Freshwater)
0.27944*
Whitefish
(
Marine)
0.00405*

Sturgeon
(
Freshwater)
0.00001*
Pollock
0.22009*
Clam
(
Estuarine)
0.00287*

Whiting
0.17899*
Halibut
0.00280*

Marine
Tuna
2.27398
Porgy
0.16384*
Seafood
0.00263*

Cod
1.0089
Haddock
0.16273*
Herring
0.00253*

Salmon
(
Marine)
0.32264*
Sea
Bass
0.15249*
Scallop
(
Estuarine)
0.00059*

Pollock
0.22009*
Flatfish
(
Estuarine)
0.13791*
Salmon
(
Freshwater)
0.00017*

Whiting
0.17899*
Pompano
0.11395*
Sturgeon
(
Estuarine)
0.00001*

Porgy
0.16384*
Perch
(
Estuarine)
0.11153*
Sturgeon
(
Freshwater)
0.00001*

Haddock
0.16273*
Perch
(
Freshwater)
0.11153*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
5,277
individuals
to
the
U.
S.
population
of
30,232,628
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
32
SECTION
5.1.6
TABLE
6.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Males
of
Age
15
to
44
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
3.30640
Marine
Squid
0.22965*
All
Species
Perch
(
Estuarine)
0.27173*

Flounder
0.65596*
(
con't.)
Lobster
0.21009*
(
con't.)
Perch
(
Freshwater)
0.27173*

Flatfish
(
Estuarine)
0.49001*
Scallop
(
Marine)
0.19532*
Octopus
0.25391*

Crab
(
Estuarine)
0.39673*
Sea
Bass
0.19144*
Squid
0.22965*

Catfish
(
Estuarine)
0.37497*
Pompano
0.10629*
Lobster
0.21009*

Oyster
0.31098*
Flatfish
(
Marine)
0.09174*
Scallop
(
Marine)
0.19532*

Perch
(
Estuarine)
0.27173*
Swordfish
0.06326*
Sea
Bass
0.19144*

Trout,
mixed
sp.
(
Estuarine)
0.15976*
Haddock
0.04371*
Trout,
mixed
sp.
(
Estuarine)
0.15976*

Croaker
0.10382*
Mussels
0.04113*
Trout,
mixed
sp.
(
Freshwater)
0.15976*

Herring
0.09237*
Ocean
Perch
0.02373*
Trout
0.11287*

Anchovy
0.07356*
Mackerel
0.02161*
Pompano
0.10629*

Salmon
(
Estuarine)
0.06516*
Sardine
0.01438*
Croaker
0.10382*

Rockfish
0.03775*
Halibut
0.00752*
Carp
0.10030*

Clam
(
Estuarine)
0.03586*
Snapper
0.00311*
Herring
0.09237*

Mullet
0.03201*
Snails
(
Marine)
0.00251*
Flatfish
(
Marine)
0.09174*

Eel
0.01177*
Anchovy
0.07356*

Scallop
(
Estuarine)
0.00132*
Unknown
Fish
0.52949*
Salmon
(
Estuarine)
0.06516*

Seafood
0.00760*
Swordfish
0.06326*

Freshwater
Catfish
(
Freshwater)
0.37497*
Haddock
0.04371*

Perch
(
Freshwater)
0.27173*
All
Species
Tuna
4.01583
Mussels
0.04113*

Trout,
mixed
sp.
(
Freshwater)
0.15976*
Shrimp
3.30640
Rockfish
0.03775*

Trout
0.11287*
Cod
1.75420*
Clam
(
Estuarine)
0.03586*

Carp
0.10030*
Clam
(
Marine)
1.33803*
Crayfish
0.03301*

Crayfish
0.03301*
Salmon
(
Marine)
1.31169*
Mullet
0.03201*

Snails
(
Freshwater)
0.00251*
Flounder
0.65596*
Ocean
Perch
0.02373*

Salmon
(
Freshwater)
0.00069*
Porgy
0.61168*
Mackerel
0.02161*

Fish
0.52949*
Sardine
0.01438*

Marine
Tuna
4.01583
Flatfish
(
Estuarine)
0.49001*
Eel
0.01177*

Cod
1.75420*
Crab
(
Marine)
0.45044*
Seafood
0.00760*

Clam
(
Marine)
1.33803*
Pollock
0.44856*
Halibut
0.00752*

Salmon
(
Marine)
1.31169*
Whiting
0.41284*
Snapper
0.00311*

Porgy
0.61168*
Crab
(
Estuarine)
0.39673*
Snails
(
Freshwater)
0.00251*

Crab
(
Marine)
0.45044*
Catfish
(
Estuarine)
0.37497*
Snails
(
Marine)
0.00251*

Pollock
0.44856*
Catfish
(
Freshwater)
0.37497*
Scallop
(
Estuarine)
0.00132*

Whiting
0.41284*
Oyster
0.31098*
Salmon
(
Freshwater)
0.00069*

Octopus
0.25391*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,382
individuals
to
the
U.
S.
population
of
59,219,812
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
33
SECTION
5.1.6
TABLE
7.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Males
of
Age
45
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.87302
Marine
Lobster
0.29487*
All
Species
Crab
(
Marine)
0.31772*

Catfish
(
Estuarine)
1.04474*
(
con't.)
Porgy
0.28964*
(
con't.)
Perch
(
Estuarine)
0.30530*

Flounder
0.95329*
Ocean
Perch
0.28911*
Perch
(
Freshwater)
0.30530*

Flatfish
(
Estuarine)
0.41588*
Mussels
0.27819*
Whiting
0.29754*

Croaker
0.38286*
Pollock
0.26748*
Lobster
0.29487*

Perch
(
Estuarine)
0.30530*
Swordfish
0.21447*
Herring
0.29154*

Herring
0.29154*
Squid
0.21366*
Porgy
0.28964*

Crab
(
Estuarine)
0.27984*
Sea
Bass
0.16677*
Ocean
Perch
0.28911*

Trout,
mixed
sp.
(
Estuarine)
0.27156*
Flatfish
(
Marine)
0.07786*
Crab
(
Estuarine)
0.27984*

Oyster
0.20701*
Octopus
0.04680*
Mussels
0.27819*

Salmon
(
Estuarine)
0.12966
Halibut
0.04672*
Trout,
mixed
sp.
(
Estuarine)
0.27156*

Rockfish
0.06427*
Shark
0.02882*
Trout,
mixed
sp.
(
Freshwater)
0.27156*

Anchovy
0.05388*
Pompano
0.01893*
Pollock
0.26748*

Mullet
0.03594*
Smelts
(
Marine)
0.01720*
Swordfish
0.21447*

Clam
(
Estuarine)
0.02858*
Snapper
0.01278*
Squid
0.21366*

Smelts
(
Estuarine)
0.01720*
Whitefish
(
Marine)
0.01103*
Oyster
0.20701*

Scallop
(
Estuarine)
0.00228*
Roe
0.00695*
Sea
Bass
0.16677*

Snails
(
Marine)
0.00637*
Salmon
(
Estuarine)
0.12966
Freshwater
Catfish
(
Freshwater)
1.04474*
Pike
0.08024*

Trout
0.36993*
Unknown
Fish
0.76375*
Flatfish
(
Marine)
0.07786*

Carp
0.32659*
Rockfish
0.06427*

Perch
(
Freshwater)
0.30530*
All
Species
Tuna
4.24818
Anchovy
0.05388*

Trout,
mixed
sp.
(
Freshwater)
0.27156*
Shrimp
2.87302
Octopus
0.04680*

Pike
0.08024*
Salmon
(
Marine)
2.61029
Halibut
0.04672*

Whitefish
(
Freshwater)
0.01103*
Cod
2.02788
Mullet
0.03594*

Snails
(
Freshwater)
0.00637*
Clam
(
Marine)
1.06659*
Shark
0.02882*

Salmon
(
Freshwater)
0.00137
Catfish
(
Estuarine)
1.04474*
Clam
(
Estuarine)
0.02858*

Catfish
(
Freshwater)
1.04474*
Pompano
0.01893*

Marine
Tuna
4.24818
Flounder
0.95329*
Smelts
(
Estuarine)
0.01720*

Salmon
(
Marine)
2.61029
Fish
0.76375*
Smelts
(
Marine)
0.01720*

Cod
2.02788
Haddock
0.64553*
Snapper
0.01278*

Clam
(
Marine)
1.06659*
Sardine
0.43926*
Whitefish
(
Freshwater)
0.01103*

Haddock
0.64553*
Flatfish
(
Estuarine)
0.41588*
Whitefish
(
Marine)
0.01103*

Sardine
0.43926*
Croaker
0.38286*
Roe
0.00695*

Mackerel
0.33793*
Trout
0.36993*
Snails
(
Freshwater)
0.00637*

Scallop
(
Marine)
0.33777*
Mackerel
0.33793*
Snails
(
Marine)
0.00637*

Crab
(
Marine)
0.31772*
Scallop
(
Marine)
0.33777*
Scallop
(
Estuarine)
0.00228*

Whiting
0.29754*
Carp
0.32659*
Salmon
(
Freshwater)
0.00137
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
2,780
individuals
to
the
U.
S.
population
of
38,515,187
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
34
SECTION
5.1.6
TABLE
8.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
All
Males
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.63027
Marine
Scallop
(
Marine)
0.21285*
All
Species
Scallop
(
Marine)
0.21285*

Flounder
0.65672*
(
con't.)
Lobster
0.19407*
(
con't.)
Lobster
0.19407*

Catfish
(
Estuarine)
0.55399
Sea
Bass
0.17481*
Trout
0.18018*

Flatfish
(
Estuarine)
0.38451
Squid
0.17292*
Croaker
0.17770*

Crab
(
Estuarine)
0.28855
Sardine
0.13886*
Sea
Bass
0.17481*

Perch
(
Estuarine)
0.24399*
Octopus
0.13159*
Squid
0.17292*

Oyster
0.21300*
Mackerel
0.11965*
Trout,
mixed
sp.
(
Estuarine)
0.16032*

Croaker
0.17770*
Ocean
Perch
0.11908*
Trout,
mixed
sp.
(
Freshwater)
0.16032*

Trout,
mixed
sp.
(
Estuarine)
0.16032*
Swordfish
0.11335*
Carp
0.14630*

Herring
0.13109*
Mussels
0.10499*
Sardine
0.13886*

Salmon
(
Estuarine)
0.07297
Pompano
0.08181*
Octopus
0.13159*

Anchovy
0.05155*
Flatfish
(
Marine)
0.07199
Herring
0.13109*

Rockfish
0.04432
Halibut
0.01820*
Mackerel
0.11965*

Mullet
0.02830*
Shark
0.00867*
Ocean
Perch
0.11908*

Clam
(
Estuarine)
0.02588
Snapper
0.00634*
Swordfish
0.11335*

Eel
0.00545*
Smelts
(
Marine)
0.00518*
Mussels
0.10499*

Smelts
(
Estuarine)
0.00518*
Snails
(
Marine)
0.00509*
Pompano
0.08181*

Scallop
(
Estuarine)
0.00144*
Whitefish
(
Marine)
0.00428*
Salmon
(
Estuarine)
0.07297
Sturgeon
(
Estuarine)
0.00000*
Roe
0.00209*
Flatfish
(
Marine)
0.07199
Anchovy
0.05155*

Freshwater
Catfish
(
Freshwater)
0.55399
Unknown
Fish
0.74192
Rockfish
0.04432
Perch
(
Freshwater)
0.24399*
Seafood
0.00414*
Pike
0.03319*

Trout
0.18018*
Mullet
0.02830*

Trout,
mixed
sp.
(
Freshwater)
0.16032*
All
Species
Tuna
3.67425
Clam
(
Estuarine)
0.02588
Carp
0.14630*
Shrimp
2.63027
Halibut
0.01820*

Pike
0.03319*
Cod
1.66049
Crayfish
0.01528*

Crayfish
0.01528*
Salmon
(
Marine)
1.46887
Shark
0.00867*

Snails
(
Freshwater)
0.00509*
Clam
(
Marine)
0.96552
Snapper
0.00634*

Whitefish
(
Freshwater)
0.00428*
Fish
0.74192
Eel
0.00545*

Cisco
0.00103*
Flounder
0.65672*
Smelts
(
Estuarine)
0.00518*

Salmon
(
Freshwater)
0.00077
Catfish
(
Estuarine)
0.55399
Smelts
(
Marine)
0.00518*

Sturgeon
(
Freshwater)
0.00000*
Catfish
(
Freshwater)
0.55399
Snails
(
Freshwater)
0.00509*

Porgy
0.40895*
Snails
(
Marine)
0.00509*

Marine
Tuna
3.67425
Flatfish
(
Estuarine)
0.38451
Whitefish
(
Freshwater)
0.00428*

Cod
1.66049
Pollock
0.34008*
Whitefish
(
Marine)
0.00428*

Salmon
(
Marine)
1.46887
Crab
(
Marine)
0.32761
Seafood
0.00414*

Clam
(
Marine)
0.96552
Whiting
0.32289
Roe
0.00209*

Porgy
0.40895*
Crab
(
Estuarine)
0.28855
Scallop
(
Estuarine)
0.00144*

Pollock
0.34008*
Haddock
0.25296*
Cisco
0.00103*

Crab
(
Marine)
0.32761
Perch
(
Estuarine)
0.24399*
Salmon
(
Freshwater)
0.00077
Whiting
0.32289
Perch
(
Freshwater)
0.24399*
Sturgeon
(
Estuarine)
0.00000*

Haddock
0.25296*
Oyster
0.21300*
Sturgeon
(
Freshwater)
0.00000*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
10,439
individuals
to
the
U.
S.
population
of
127,967,627
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
35
SECTION
5.1.6
TABLE
9.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
14
and
Younger
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
0.80656
Marine
Sea
Bass
0.10377*
All
Species
Porgy
0.09350*

Catfish
(
Estuarine)
0.22981*
(
con't.)
Ocean
Perch
0.09480*
(
con't.)
Perch
(
Estuarine)
0.09026*

Flounder
0.21911*
Porgy
0.09350*
Perch
(
Freshwater)
0.09026*

Crab
(
Estuarine)
0.13002*
Pompano
0.07473*
Pompano
0.07473*

Flatfish
(
Estuarine)
0.11525*
Scallop
(
Marine)
0.06959*
Scallop
(
Marine)
0.06959*

Perch
(
Estuarine)
0.09026*
Swordfish
0.04448*
Trout
0.06524*

Croaker
0.06090*
Mackerel
0.03758*
Croaker
0.06090*

Trout,
mixed
sp.
(
Estuarine)
0.04409*
Lobster
0.02586*
Swordfish
0.04448*

Oyster
0.02507*
Flatfish
(
Marine)
0.02158*
Trout,
mixed
sp.
(
Estuarine)
0.04409*

Mullet
0.02139*
Squid
0.00730*
Trout,
mixed
sp.
(
Freshwater)
0.04409*

Rockfish
0.02060*
Mussels
0.00629*
Mackerel
0.03758*

Salmon
(
Estuarine)
0.01858
Halibut
0.00455*
Lobster
0.02586*

Herring
0.00972*
Snails
(
Marine)
0.00432*
Oyster
0.02507*

Anchovy
0.00651*
Whitefish
(
Marine)
0.00380*
Flatfish
(
Marine)
0.02158*

Clam
(
Estuarine)
0.00280*
Sardine
0.00374*
Mullet
0.02139*

Scallop
(
Estuarine)
0.00047*
Snapper
0.00232*
Pike
0.02070*

Sturgeon
(
Estuarine)
0.00001*
Rockfish
0.02060*

Unknown
Fish
1.11785
Salmon
(
Estuarine)
0.01858
Freshwater
Catfish
(
Freshwater)
0.22981*
Seafood
0.00170*
Herring
0.00972*

Perch
(
Freshwater)
0.09026*
Carp
0.00756*

Trout
0.06524*
All
Species
Tuna
2.12582
Squid
0.00730*

Trout,
mixed
sp.
(
Freshwater)
0.04409*
Fish
1.11785
Anchovy
0.00651*

Pike
0.02070*
Cod
0.89497
Mussels
0.00629*

Carp
0.00756*
Shrimp
0.80656
Cisco
0.00484*

Cisco
0.00484*
Salmon
(
Marine)
0.37409
Halibut
0.00455*

Snails
(
Freshwater)
0.00432*
Pollock
0.30898*
Snails
(
Freshwater)
0.00432*

Whitefish
(
Freshwater)
0.00380*
Catfish
(
Estuarine)
0.22981*
Snails
(
Marine)
0.00432*

Salmon
(
Freshwater)
0.00020
Catfish
(
Freshwater)
0.22981*
Whitefish
(
Freshwater)
0.00380*

Sturgeon
(
Freshwater)
0.00001*
Flounder
0.21911*
Whitefish
(
Marine)
0.00380*

Crab
(
Marine)
0.14762*
Sardine
0.00374*

Marine
Tuna
2.12582
Haddock
0.14543*
Clam
(
Estuarine)
0.00280*

Cod
0.89497
Whiting
0.14166
Snapper
0.00232*

Salmon
(
Marine)
0.37409
Crab
(
Estuarine)
0.13002*
Seafood
0.00170*

Pollock
0.30898*
Flatfish
(
Estuarine)
0.11525*
Scallop
(
Estuarine)
0.00047*

Crab
(
Marine)
0.14762*
Clam
(
Marine)
0.10434*
Salmon
(
Freshwater)
0.00020
Haddock
0.14543*
Sea
Bass
0.10377*
Sturgeon
(
Estuarine)
0.00001*

Whiting
0.14166
Ocean
Perch
0.09480*
Sturgeon
(
Freshwater)
0.00001*

Clam
(
Marine)
0.10434*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
10,459
individuals
to
the
U.
S.
population
of
59,496,815
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
36
SECTION
5.1.6
TABLE
10.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
15
to
44
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.85617
Marine
Whiting
0.26017*
All
Species
Perch
(
Estuarine)
0.20137*

Catfish
(
Estuarine)
0.44969*
(
con't.)
Squid
0.21162*
(
con't.)
Perch
(
Freshwater)
0.20137*

Flounder
0.43780*
Scallop
(
Marine)
0.20112*
Scallop
(
Marine)
0.20112*

Flatfish
(
Estuarine)
0.43676
Haddock
0.17905*
Oyster
0.19416*

Crab
(
Estuarine)
0.31181*
Pompano
0.15728*
Haddock
0.17905*

Perch
(
Estuarine)
0.20137*
Sea
Bass
0.13462*
Pompano
0.15728*

Oyster
0.19416*
Octopus
0.12722*
Sea
Bass
0.13462*

Trout,
mixed
sp.
(
Estuarine)
0.13218*
Ocean
Perch
0.09373*
Trout,
mixed
sp.
(
Estuarine)
0.13218*

Croaker
0.09010*
Flatfish
(
Marine)
0.08177
Trout,
mixed
sp.
(
Freshwater)
0.13218*

Herring
0.06639*
Sardine
0.06170*
Octopus
0.12722*

Anchovy
0.06455*
Mussels
0.03251*
Ocean
Perch
0.09373*

Salmon
(
Estuarine)
0.06088
Swordfish
0.03170*
Carp
0.09323*

Mullet
0.04993*
Mackerel
0.03125*
Croaker
0.09010*

Rockfish
0.04144*
Halibut
0.01137*
Flatfish
(
Marine)
0.08177
Clam
(
Estuarine)
0.02254*
Snapper
0.00573*
Herring
0.06639*

Eel
0.00718*
Conch
0.00458*
Anchovy
0.06455*

Scallop
(
Estuarine)
0.00136*
Snails
(
Marine)
0.00126*
Sardine
0.06170*

Sturgeon
(
Estuarine)
0.00028*
Whitefish
(
Marine)
0.00033*
Salmon
(
Estuarine)
0.06088
Mullet
0.04993*

Freshwater
Catfish
(
Freshwater)
0.44969*
Unknown
Fish
0.38982*
Rockfish
0.04144*

Trout
0.20877*
Seafood
0.00637*
Mussels
0.03251*

Perch
(
Freshwater)
0.20137*
Swordfish
0.03170*

Trout,
mixed
sp.
(
Freshwater)
0.13218*
All
Species
Tuna
3.79447
Mackerel
0.03125*

Carp
0.09323*
Shrimp
2.85617
Clam
(
Estuarine)
0.02254*

Crayfish
0.01654*
Cod
1.48252
Crayfish
0.01654*

Pike
0.00495*
Salmon
(
Marine)
1.22559
Halibut
0.01137*

Snails
(
Freshwater)
0.00126*
Clam
(
Marine)
0.84116*
Eel
0.00718*

Cisco
0.00077*
Catfish
(
Estuarine)
0.44969*
Seafood
0.00637*

Salmon
(
Freshwater)
0.00064
Catfish
(
Freshwater)
0.44969*
Snapper
0.00573*

Whitefish
(
Freshwater)
0.00033*
Flounder
0.43780*
Pike
0.00495*

Sturgeon
(
Freshwater)
0.00028*
Flatfish
(
Estuarine)
0.43676
Conch
0.00458*

Porgy
0.39442*
Scallop
(
Estuarine)
0.00136*

Marine
Tuna
3.79447
Fish
0.38982*
Snails
(
Freshwater)
0.00126*

Cod
1.48252
Pollock
0.36375*
Snails
(
Marine)
0.00126*

Salmon
(
Marine)
1.22559
Crab
(
Marine)
0.35402*
Cisco
0.00077*

Clam
(
Marine)
0.84116*
Crab
(
Estuarine)
0.31181*
Salmon
(
Freshwater)
0.00064
Porgy
0.39442*
Lobster
0.28613*
Whitefish
(
Freshwater)
0.00033*

Pollock
0.36375*
Whiting
0.26017*
Whitefish
(
Marine)
0.00033*

Crab
(
Marine)
0.35402*
Squid
0.21162*
Sturgeon
(
Estuarine)
0.00028*

Lobster
0.28613*
Trout
0.20877*
Sturgeon
(
Freshwater)
0.00028*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
4,714
individuals
to
the
U.
S.
population
of
118,190,082
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
37
SECTION
5.1.6
TABLE
11.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
45
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.29235
Marine
Mackerel
0.28627*
All
Species
Trout
0.28033*

Flounder
1.04306*
(
con't.)
Scallop
(
Marine)
0.25794*
(
con't.)
Crab
(
Estuarine)
0.25990*

Catfish
(
Estuarine)
0.72818
Lobster
0.24227*
Scallop
(
Marine)
0.25794*

Flatfish
(
Estuarine)
0.34324
Swordfish
0.24108*
Croaker
0.25753*

Herring
0.31352*
Sardine
0.23932*
Lobster
0.24227*

Crab
(
Estuarine)
0.25990*
Ocean
Perch
0.23917*
Swordfish
0.24108*

Croaker
0.25753*
Mussels
0.18108*
Sardine
0.23932*

Perch
(
Estuarine)
0.21800*
Squid
0.17794*
Ocean
Perch
0.23917*

Trout,
mixed
sp.
(
Estuarine)
0.15366*
Sea
Bass
0.13915*
Perch
(
Estuarine)
0.21800*

Oyster
0.14402*
Halibut
0.08116*
Perch
(
Freshwater)
0.21800*

Salmon
(
Estuarine)
0.11597
Snapper
0.07550*
Mussels
0.18108*

Rockfish
0.06563*
Flatfish
(
Marine)
0.06426
Squid
0.17794*

Anchovy
0.03958*
Pompano
0.03449*
Trout,
mixed
sp.
(
Estuarine)
0.15366*

Mullet
0.02731*
Whitefish
(
Marine)
0.02779*
Trout,
mixed
sp.
(
Freshwater)
0.15366*

Clam
(
Estuarine)
0.02234
Octopus
0.02140*
Oyster
0.14402*

Smelts
(
Estuarine)
0.01899*
Smelts
(
Marine)
0.01899*
Sea
Bass
0.13915*

Scallop
(
Estuarine)
0.00174*
Shark
0.01318*
Salmon
(
Estuarine)
0.11597
Smelts,
Rainbow
(
Estuarine)
0.00163*
Roe
0.00318*
Halibut
0.08116*

Snails
(
Marine)
0.00292*
Pike
0.07983*

Freshwater
Catfish
(
Freshwater)
0.72818
Snapper
0.07550*

Carp
0.28073*
Unknown
Fish
0.54803*
Rockfish
0.06563*

Trout
0.28033*
Flatfish
(
Marine)
0.06426
Perch
(
Freshwater)
0.21800*
All
Species
Tuna
4.42390
Anchovy
0.03958*

Trout,
mixed
sp.
(
Freshwater)
0.15366*
Salmon
(
Marine)
2.33457
Pompano
0.03449*

Pike
0.07983*
Shrimp
2.29235
Whitefish
(
Freshwater)
0.02779*

Whitefish
(
Freshwater)
0.02779*
Cod
1.88153
Whitefish
(
Marine)
0.02779*

Snails
(
Freshwater)
0.00292*
Flounder
1.04306*
Mullet
0.02731*

Cisco
0.00277*
Clam
(
Marine)
0.83363
Clam
(
Estuarine)
0.02234
Smelts,
Rainbow
(
Freshwater)
0.00163*
Catfish
(
Estuarine)
0.72818
Octopus
0.02140*

Salmon
(
Freshwater)
0.00123
Catfish
(
Freshwater)
0.72818
Smelts
(
Estuarine)
0.01899*

Haddock
0.65552*
Smelts
(
Marine)
0.01899*

Marine
Tuna
4.42390
Porgy
0.62897*
Shark
0.01318*

Salmon
(
Marine)
2.33457
Fish
0.54803*
Roe
0.00318*

Cod
1.88153
Flatfish
(
Estuarine)
0.34324
Snails
(
Freshwater)
0.00292*

Clam
(
Marine)
0.83363
Whiting
0.33482
Snails
(
Marine)
0.00292*

Haddock
0.65552*
Herring
0.31352*
Cisco
0.00277*

Porgy
0.62897*
Crab
(
Marine)
0.29509*
Scallop
(
Estuarine)
0.00174*

Whiting
0.33482
Pollock
0.29370*
Smelts,
Rainbow
(
Estuarine)
0.00163*

Crab
(
Marine)
0.29509*
Mackerel
0.28627*
Smelts,
Rainbow(
Freshwater)
0.00163*

Pollock
0.29370*
Carp
0.28073*
Salmon
(
Freshwater)
0.00123
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
5,434
individuals
to
the
U.
S.
population
of
84,210,339
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
38
SECTION
5.1.6
TABLE
12.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
Individuals
of
Age
18
and
Older
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.64686
Marine
Lobster
0.25919*
All
Species
Perch
(
Freshwater)
0.21256*

Flounder
0.69946
(
con't.)
Scallop
(
Marine)
0.23749*
(
con't.)
Squid
0.20948*

Catfish
(
Estuarine)
0.57463
Squid
0.20948*
Carp
0.18153*

Flatfish
(
Estuarine)
0.40395
Ocean
Perch
0.15663*
Herring
0.17937*

Crab
(
Estuarine)
0.29953
Mackerel
0.14560*
Oyster
0.17395*

Perch
(
Estuarine)
0.21256*
Sardine
0.14375*
Croaker
0.16936*

Herring
0.17937*
Swordfish
0.12595*
Ocean
Perch
0.15663*

Oyster
0.17395*
Sea
Bass
0.12543*
Trout,
mixed
sp.
(
Estuarine)
0.14568*

Croaker
0.16936*
Pompano
0.11198*
Trout,
mixed
sp.
(
Freshwater)
0.14568*

Trout,
mixed
sp.
(
Estuarine)
0.14568*
Mussels
0.09969*
Mackerel
0.14560*

Salmon
(
Estuarine)
0.08819
Octopus
0.08819*
Sardine
0.14375*

Anchovy
0.05544
Flatfish
(
Marine)
0.07563
Swordfish
0.12595*

Rockfish
0.05162
Halibut
0.04224*
Sea
Bass
0.12543*

Mullet
0.04295*
Snapper
0.03624*
Pompano
0.11198*

Clam
(
Estuarine)
0.02332
Whitefish
(
Marine)
0.01246*
Mussels
0.09969*

Smelts
(
Estuarine)
0.00838*
Smelts
(
Marine)
0.00838*
Octopus
0.08819*

Eel
0.00444*
Shark
0.00581*
Salmon
(
Estuarine)
0.08819
Scallop
(
Estuarine)
0.00160*
Conch
0.00284*
Flatfish
(
Marine)
0.07563
Smelts,
Rainbow
(
Estuarine)
0.00072*
Snails
(
Marine)
0.00206*
Anchovy
0.05544
Sturgeon
(
Estuarine)
0.00017*
Roe
0.00140*
Rockfish
0.05162
Mullet
0.04295*

Freshwater
Catfish
(
Freshwater)
0.57463
Unknown
Fish
0.47575
Halibut
0.04224*

Trout
0.24140*
Seafood
0.00394*
Pike
0.03827*

Perch
(
Freshwater)
0.21256*
Snapper
0.03624*

Carp
0.18153*
All
Species
Tuna
4.18375
Clam
(
Estuarine)
0.02332
Trout,
mixed
sp.
(
Freshwater)
0.14568*
Shrimp
2.64686
Whitefish
(
Freshwater)
0.01246*

Pike
0.03827*
Salmon
(
Marine)
1.77537
Whitefish
(
Marine)
0.01246*

Whitefish
(
Freshwater)
0.01246*
Cod
1.65977
Crayfish
0.01024*

Crayfish
0.01024*
Clam
(
Marine)
0.87021
Smelts
(
Estuarine)
0.00838*

Snails
(
Freshwater)
0.00206*
Flounder
0.69946
Smelts
(
Marine)
0.00838*

Cisco
0.00170*
Catfish
(
Estuarine)
0.57463
Shark
0.00581*

Salmon
(
Freshwater)
0.00093
Catfish
(
Freshwater)
0.57463
Eel
0.00444*

Smelts,
Rainbow
(
Freshwater)
0.00072*
Porgy
0.49466*
Seafood
0.00394*

Sturgeon
(
Freshwater)
0.00017*
Fish
0.47575
Conch
0.00284*

Flatfish
(
Estuarine)
0.40395
Snails
(
Freshwater)
0.00206*

Marine
Tuna
4.18375
Haddock
0.37374*
Snails
(
Marine)
0.00206*

Salmon
(
Marine)
1.77537
Crab
(
Marine)
0.34008
Cisco
0.00170*

Cod
1.65977
Pollock
0.33210
Scallop
(
Estuarine)
0.00160*

Clam
(
Marine)
0.87021
Whiting
0.30583
Roe
0.00140*

Porgy
0.49466*
Crab
(
Estuarine)
0.29953
Salmon
(
Freshwater)
0.00093
Haddock
0.37374*
Lobster
0.25919*
Smelts,
Rainbow
(
Estuarine)
0.00072*

Crab
(
Marine)
0.34008
Trout
0.24140*
Smelts,
Rainbow
0.00072*

Pollock
0.33210
Scallop
(
Marine)
0.23749*
Sturgeon
(
Estuarine)
0.00017*

Whiting
0.30583
Perch
(
Estuarine)
0.21256*
Sturgeon
(
Freshwater)
0.00017*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
9,596
individuals
to
the
U.
S.
population
of
190,930,779
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
39
SECTION
5.1.6
TABLE
13.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

U.
S.
Population
­
Mean
Consumption
by
Species
within
Habitat
All
Individuals
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estimated
Mean
Habitat
Species
Grams/
person/
day
Estuarine
Shrimp
2.20926
Marine
Lobster
0.21290*
All
Species
Perch
(
Freshwater)
0.18148
Flounder
0.58273
(
con't.)
Scallop
(
Marine)
0.18951*
(
con't.)
Squid
0.15438*

Catfish
(
Estuarine)
0.48928
Squid
0.15438*
Ocean
Perch
0.14074*

Flatfish
(
Estuarine)
0.33365
Ocean
Perch
0.14074*
Oyster
0.13963*

Crab
(
Estuarine)
0.25382
Sea
Bass
0.12907*
Croaker
0.13730*

Perch
(
Estuarine)
0.18148
Mackerel
0.11468*
Carp
0.13406*

Oyster
0.13963*
Sardine
0.10565*
Herring
0.13298*

Croaker
0.13730*
Swordfish
0.10193*
Sea
Bass
0.12907*

Herring
0.13298*
Pompano
0.09905*
Trout,
mixed
sp.
(
Estuarine)
0.11908*

Trout,
mixed
sp.
(
Estuarine)
0.11908*
Mussels
0.07432*
Trout,
mixed
sp.
(
Freshwater)
0.11908*

Salmon
(
Estuarine)
0.06898
Octopus
0.06430*
Mackerel
0.11468*

Rockfish
0.04448
Flatfish
(
Marine)
0.06247
Sardine
0.10565*

Anchovy
0.04334
Halibut
0.03226*
Swordfish
0.10193*

Mullet
0.03617*
Snapper
0.02739*
Pompano
0.09905*

Clam
(
Estuarine)
0.01799
Whitefish
(
Marine)
0.00995*
Mussels
0.07432*

Smelts
(
Estuarine)
0.00611*
Smelts
(
Marine)
0.00611*
Salmon
(
Estuarine)
0.06898
Eel
0.00324*
Shark
0.00424*
Octopus
0.06430*

Scallop
(
Estuarine)
0.00128*
Snails
(
Marine)
0.00249*
Flatfish
(
Marine)
0.06247
Smelts,
Rainbow
(
Estuarine)
0.00052*
Conch
0.00207*
Rockfish
0.04448
Sturgeon
(
Estuarine)
0.00013*
Roe
0.00102*
Anchovy
0.04334
Mullet
0.03617*

Freshwater
Catfish
(
Freshwater)
0.48928
Unknown
Fish
0.60608
Pike
0.03260*

Trout
0.19917*
Seafood
0.00326*
Halibut
0.03226*

Perch
(
Freshwater)
0.18148
Snapper
0.02739*

Carp
0.13406*
All
Species
Tuna
3.61778
Clam
(
Estuarine)
0.01799
Trout,
mixed
sp.
(
Freshwater)
0.11908*
Shrimp
2.20926
Whitefish
(
Freshwater)
0.00995*

Pike
0.03260*
Cod
1.47734
Whitefish
(
Marine)
0.00995*

Whitefish
(
Freshwater)
0.00995*
Salmon
(
Marine)
1.38873
Crayfish
0.00746*

Crayfish
0.00746*
Clam
(
Marine)
0.67135
Smelts
(
Estuarine)
0.00611*

Snails
(
Freshwater)
0.00249*
Fish
0.60608
Smelts
(
Marine)
0.00611*

Cisco
0.00234*
Flounder
0.58273
Shark
0.00424*

Salmon
(
Freshwater)
0.00073
Catfish
(
Estuarine)
0.48928
Seafood
0.00326*

Smelts,
Rainbow
(
Freshwater)
0.00052*
Catfish
(
Freshwater)
0.48928
Eel
0.00324*

Sturgeon
(
Freshwater)
0.00013*
Porgy
0.40148*
Snails
(
Freshwater)
0.00249*

Flatfish
(
Estuarine)
0.33365
Snails
(
Marine)
0.00249*

Marine
Tuna
3.61778
Pollock
0.32878
Cisco
0.00234*

Cod
1.47734
Haddock
0.32461
Conch
0.00207*

Salmon
(
Marine)
1.38873
Crab
(
Marine)
0.28818
Scallop
(
Estuarine)
0.00128*

Clam
(
Marine)
0.67135
Whiting
0.25725
Roe
0.00102*

Porgy
0.40148*
Crab
(
Estuarine)
0.25382
Salmon
(
Freshwater)
0.00073
Pollock
0.32878
Lobster
0.21290*
Smelts,
Rainbow
(
Estuarine)
0.00052*

Haddock
0.32461
Trout
0.19917*
Smelts,
Rainbow
0.00052*

Crab
(
Marine)
0.28818
Scallop
(
Marine)
0.18951*
Sturgeon
(
Estuarine)
0.00013*

Whiting
0.25725
Perch
(
Estuarine)
0.18148
Sturgeon
(
Freshwater)
0.00013*

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Estimates
are
projected
from
a
sample
of
20,607
individuals
to
the
U.
S.
population
of
261,897,236
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States".

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
40
SECTION
5.2.1.1
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
445
46.59
(
39.60­
53.58)
26.19
(
25.21­
30.83)
117.47
(
104.39­
141.91)
172.05
(
149.64­
204.38)
242.69*(
220.06­
514.36)

15­
44
325
75.01
(
61.78­
88.24)
36.68
(
33.16­
43.67)
172.90
(
154.81­
204.38)
273.59*(
204.38­
331.40)
502.92*(
381.43­
1,144.29)

45
and
Older
449
65.51
(
59.23­
71.79)
39.54
(
36.82­
47.66)
162.67
(
153.19­
168.05)
203.56
(
192.28­
225.98)
393.96*(
303.36­
431.48)

All
Ages
1,219
67.17
(
60.47­
73.87)
36.52
(
33.16­
38.81)
162.86
(
154.49­
170.07)
219.13
(
198.95­
266.64)
461.25*(
381.43­
507.80)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
442
60.04
(
50.23­
69.86)
28.17
(
25.30­
34.25)
158.10
(
110.47­
195.72)
199.26
(
189.39­
295.81)
381.31*(
380.57­
401.00)

15­
44
361
92.59
(
82.33­
102.86)
51.23
(
43.89­
64.91)
235.64
(
225.89­
245.66)
305.44*(
272.21­
366.76)
495.00*(
443.83­
642.53)

45
and
Older
553
90.75
(
81.11­
100.39)
57.28
(
52.24­
64.60)
220.58
(
203.50­
235.86)
295.45
(
264.07­
332.47)
562.02*(
401.54­
764.19)

All
Ages
1,356
87.45
(
80.33­
94.58)
51.23
(
44.46­
52.96)
220.39
(
199.52­
231.55)
295.80
(
288.67­
332.55)
489.88*(
443.65­
595.41)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
887
53.37
(
47.40­
59.34)
26.27
(
26.29­
32.87)
144.29
(
100.92­
172.74)
195.72
(
172.66­
220.06)
380.99*(
366.76­
401.00)

15­
44
686
84.22
(
77.27­
91.18)
45.23
(
36.82­
51.46)
205.48
(
197.46­
225.89)
295.34
(
252.77­
345.11)
504.38*(
437.86­
817.50)

45
and
Older
1,002
78.02
(
70.41­
85.63)
51.19
(
46.78­
51.83)
190.65
(
170.07­
202.31)
245.13
(
230.39­
263.65)
413.06*(
381.85­
505.38)

All
Ages
2,575
77.55
(
72.32­
82.79)
42.23
(
38.81­
47.74)
195.71
(
188.63­
202.31)
258.13
(
242.52­
288.67)
467.92
(
431.48­
531.01)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
41
SECTION
5.2.1.1
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
670
70.80
(
64.62­
76.98)
62.03
(
53.96­
64.88)
134.27
(
123.68­
154.96)
183.24
(
151.42­
205.13)
239.96*(
208.75­
378.75)

15­
44
412
90.76
(
85.04­
96.49)
75.21
(
64.44­
76.87)
188.19
(
162.59­
209.95)
240.72
(
227.12­
265.07)
376.46*(
346.84­
391.48)

45
and
Older
588
103.51
(
94.05­
112.97)
80.42
(
75.93­
83.45)
188.89
(
170.14­
213.33)
239.45
(
221.61­
283.14)
441.43*(
358.71­
647.17)

All
Ages
1,670
92.93
(
88.17­
97.68)
75.54
(
75.02­
75.71)
183.32
(
173.64­
192.25)
232.17
(
226.80­
250.35)
384.73*(
354.23­
396.26)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
677
81.36
(
69.38­
93.34)
63.44
(
53.20­
71.71)
197.63
(
162.26­
226.80)
230.55
(
225.02­
307.36)
353.11*(
243.60­
392.00)

15­
44
412
126.79
(
116.28­
137.31)
101.62
(
84.24­
112.19)
240.29
(
226.76­
258.10)
279.08
(
270.68­
369.62)
568.12*(
488.38­
646.84)

45
and
Older
623
113.33
(
106.72­
119.94)
97.07
(
90.77­
100.95)
222.89
(
205.49­
251.72)
284.70
(
250.35­
323.77)
384.03*(
358.71­
480.00)

All
Ages
1,712
113.61
(
107.03­
120.18)
83.44
(
79.30­
95.83)
226.77
(
222.67­
236.19)
276.85
(
269.82­
296.56)
482.96*(
390.06­
501.28)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,347
76.20
(
67.82­
84.59)
62.29
(
56.78­
64.37)
160.62
(
149.39­
200.62)
219.95
(
183.35­
226.80)
334.78*(
307.36­
378.75)

15­
44
824
108.69
(
101.46­
115.91)
79.28
(
75.71­
88.18)
224.79
(
213.33­
232.76)
269.82
(
246.56­
279.31)
483.48*(
390.06­
634.22)

45
and
Older
1,211
108.05
(
101.67­
114.42)
84.39
(
81.12­
95.34)
205.85
(
194.60­
223.64)
271.52
(
250.35­
292.69)
407.21*(
373.74­
647.17)

All
Ages
3,382
102.93
(
98.35­
107.50)
76.87
(
75.71­
80.41)
215.32
(
207.36­
217.10)
258.28
(
246.56­
269.82)
395.27
(
390.06­
487.07)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
42
SECTION
5.2.1.1
TABLE
3.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
836
79.05
(
72.64­
85.46)
64.88
(
58.10­
75.02)
158.21
(
142.29­
198.35)
204.64
(
179.67­
218.25)
371.82*(
254.30­
380.80)

15­
44
554
107.86
(
97.46­
118.26)
77.16
(
75.71­
86.07)
220.54
(
196.78­
236.15)
315.06
(
245.98­
378.00)
494.94*(
394.18­
507.80)

45
and
Older
751
116.57
(
108.76­
124.38)
91.66
(
86.10­
98.00)
214.90
(
200.35­
228.04)
270.16
(
236.25­
285.86)
443.88*(
428.16­
817.24)

All
Ages
2,141
107.06
(
101.32­
112.79)
80.46
(
77.80­
84.26)
207.07
(
196.00­
226.80)
275.02
(
245.71­
299.80)
452.94
(
394.18­
507.80)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
836
96.24
(
85.20­
107.27)
71.08
(
65.25­
76.87)
224.70
(
194.81­
254.30)
335.51
(
286.25­
353.49)
390.29*(
380.57­
401.00)

15­
44
565
147.65
(
139.46­
155.85)
113.34
(
108.65­
123.59)
271.88
(
252.77­
334.04)
381.38
(
323.48­
430.80)
635.79*(
595.41­
646.84)

45
and
Older
849
139.15
(
131.87­
146.43)
113.24
(
108.62­
121.91)
274.36
(
258.20­
304.33)
347.94
(
319.60­
373.74)
504.94*(
439.35­
693.23)

All
Ages
2,250
136.09
(
130.47­
141.71)
106.93
(
98.11­
112.74)
266.18
(
247.92­
288.95)
354.15
(
314.85­
378.78)
594.77
(
505.38­
642.53)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,672
87.74
(
80.11­
95.37)
67.85
(
63.87­
73.36)
191.38
(
172.66­
201.31)
248.87
(
213.56­
330.21)
380.95*(
366.76­
392.00)

15­
44
1,119
127.81
(
120.94­
134.68)
96.84
(
88.19­
105.59)
254.73
(
241.24­
271.11)
357.58
(
329.51­
381.43)
608.62*(
507.80­
646.84)

45
and
Older
1,600
127.31
(
120.36­
134.25)
102.74
(
98.45­
107.31)
243.73
(
230.00­
258.09)
317.33
(
304.33­
330.15)
476.38
(
439.35­
592.99)

All
Ages
4,391
121.33
(
116.43­
126.23)
91.98
(
88.94­
98.00)
241.04
(
232.76­
254.85)
329.47
(
313.69­
343.47)
506.85
(
485.63­
592.99)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
43
SECTION
5.2.1.1
TABLE
4.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
Consumers
Only
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
81.08
75.05
87.12
n
=
1,633
50th
%
47.39
41.77
51.46
N
=
33,019,160
90th
%
199.62
190.37
205.52
95th
%
278.91
252.77
301.15
99th
%
505.65*
443.65*
507.80*

Marine
Mean
107.9
103
112.81
n
=
1,978
50th
%
82.77
77.31
87.21
N
=
40,065,285
90th
%
216.59
213.33
222.67
95th
%
269.7
250.76
283.14
99th
%
464.24*
391.48*
487.07*

All
Fish
Mean
127.44
121.99
132.89
n
=
2,634
50th
%
99.21
96.93
106.52
N
=
53,194,164
90th
%
248.37
236.25
264.07
95th
%
333.76
320.87
348.74
99th
%
518.69
507.8
634.22
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.
n
=
sample
size,
N
=
population
size
Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
of
age
18
and
older,
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
44
SECTION
5.2.1.1
TABLE
5.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
grams/
person/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
442
40.31
(
35.00­
45.63)
23.04
(
20.52­
24.48)
95.16
(
85.56­
101.68)
129.31
(
120.46­
141.91)
204.84*(
199.52­
381.43)

Ages
6
to
10
147
61.49
(
44.37­
78.61)
28.46
(
19.29­
37.40)
156.86*(
117.17­
249.69)
247.69*(
149.64­
381.43)
385.64*(
221.05­
401.00)

Ages
11
to
15
107
70.66
(
58.10­
83.21)
41.21
(
36.73­
52.77)
172.70*(
165.70­
195.72)
198.76*(
172.74­
295.81)
392.49*(
295.81­
514.36)

Ages
16
to
17
28
100.11*(
79.50­
120.71)
48.10*(
38.81­
103.48)
203.14*(
197.46­
248.07)
242.13*(
205.52­
642.53)
500.59*(
241.30­
642.53)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
682
65.61
(
60.29­
70.93)
53.39
(
49.64­
55.48)
125.19
(
114.05­
150.02)
164.84
(
138.61­
190.45)
315.72*(
226.80­
390.06)

Ages
6
to
10
217
78.45
(
67.42­
89.48)
65.21
(
58.58­
75.60)
150.01
(
128.91­
201.38)
201.88*(
165.23­
317.43)
349.99*(
222.70­
392.00)

Ages
11
to
15
122
101.93
(
85.49­
118.37)
78.24
(
64.25­
94.69)
220.07*(
205.13­
265.07)
262.34*(
226.80­
307.36)
320.07*(
276.78­
378.75)

Ages
16
to
17
37
125.51*(
80.42­
170.60)
65.18*(
52.00­
116.48)
280.88*(
241.01­
354.23)
352.54*(
241.01­
390.06)
529.78*(
290.67­
650.29)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

Ages
3
to
5
834
74.08
(
68.80­
79.36)
63.82
(
57.65­
68.00)
148.66
(
135.57­
165.10)
183.81
(
172.20­
222.67)
363.06*(
310.40­
391.06)

Ages
6
to
10
270
95.46
(
85.23­
105.70)
75.52
(
66.35­
76.87)
199.61
(
177.00­
234.85)
312.94*(
254.30­
380.80)
387.41*(
381.43­
401.00)

Ages
11
to
15
172
113.04
(
99.37­
126.71)
83.71
(
80.12­
98.73)
227.03*(
205.13­
295.81)
307.65*(
270.68­
348.00)
379.97*(
353.49­
408.75)

Ages
16
to
17
52
135.54*(
96.86­
174.21)
90.74
(
76.00­
120.18)
242.38*(
205.52­
358.28)
356.90*(
265.98­
642.53)
644.93*(
390.06­
650.29)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
45
SECTION
5.2.1.2
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Freshwater/
Estuarine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
410
1,775.84
(
1,543.12­
2,008.57)
1,050.48
(
904.92­
1,293.92)
4,396.58
(
3,635.30­
4,535.18)
6,855.37
(
4,880.55­
9,166.35)
11,544.27*(
9,166.35­
16,107.89)

15­
44
315
1,184.72
(
961.91­
1,407.54)
569.39
(
528.72­
614.28)
2,921.90
(
2,293.90­
3,314.44)
4,260.21*(
3,265.99­
5,972.70)
8,154.42*(
6,721.26­
20,620.25)

45
and
Older
432
986.25
(
879.95­
1,092.56)
567.75
(
508.69­
700.34)
2,655.15
(
2,312.96­
2,874.91)
3,263.27
(
2,943.67­
3,715.88)
4,630.21*(
4,036.52­
9,900.08)

All
Ages
1,157
1,184.87
(
1,070.66­
1,299.07)
608.47
(
553.86­
703.96)
2,874.59
(
2,653.94­
3,265.99)
4,032.55
(
3,515.79­
4,406.42)
8,607.63*(
7,086.96­
9,900.08)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
419
1,894.98
(
1,617.67­
2,172.29)
1,070.99
(
906.09­
1,284.75)
4,706.50
(
3,991.69­
4,989.91)
5,905.22
(
5,521.64­
6,102.54)
12,628.17*(
8,110.63­
15,495.24)

15­
44
358
1,166.53
(
1,034.22­
1,298.84)
618.28
(
545.62­
808.67)
2,998.34
(
2,723.72­
3,349.32)
4,014.59*(
3,711.72­
4,635.11)
6,534.31*(
5,511.10­
8,577.35)

45
and
Older
548
1,076.34
(
962.97­
1,189.70)
708.85
(
640.15­
745.61)
2,467.22
(
2,378.07­
2,596.80)
3,446.79
(
3,093.01­
3,848.85)
6,573.81*(
5,556.54­
9,351.29)

All
Ages
1,325
1,238.12
(
1,140.19­
1,336.05)
706.66
(
630.95­
773.28)
3,051.80
(
2,735.21­
3,221.15)
4,257.39
(
4,039.22­
4,472.72)
7,998.35*(
6,538.75­
9,351.29)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
829
1,833.54
(
1,680.28­
1,986.80)
1,065.77
(
965.25­
1,146.43)
4,512.39
(
4,045.01­
4,779.70)
5,985.99
(
5,530.84­
6,866.67)
12,389.21*(
9,851.70­
15,495.24)

15­
44
673
1,174.70
(
1,067.04­
1,282.36)
589.87
(
531.38­
684.35)
2,977.52
(
2,739.35­
3,221.15)
4,125.11
(
3,814.99­
4,840.54)
8,580.49*(
5,972.70­
9,477.16)

45
and
Older
980
1,031.89
(
940.89­
1,122.89)
644.26
(
574.50­
702.82)
2,507.77
(
2,382.97­
2,797.32)
3,318.62
(
3,034.37­
3,715.88)
6,122.45*(
4,421.88­
8,254.35)

All
Ages
2,482
1,213.25
(
1,135.87­
1,290.64)
671.15
(
614.31­
702.41)
2,947.02
(
2,808.04­
3,117.70)
4,135.35
(
4,036.52­
4,286.52)
8,587.27
(
6,950.26­
9,900.08)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
46
SECTION
5.2.1.2
TABLE
2.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Marine:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
629
2,893.06
(
2,679.48­
3,106.65)
2,316.19
(
2,138.68­
2,523.03)
6,279.04
(
5,285.99­
6,553.75)
7,898.74
(
7,032.80­
8,478.02)
10,514.45*(
9,321.52­
11,980.46)

15­
44
403
1,474.84
(
1,365.90­
1,583.78)
1,156.26
(
934.41­
1,293.09)
3,101.95
(
2,579.94­
3,377.58)
3,926.90
(
3,440.40­
4,928.77)
6,491.00*(
5,931.06­
7,802.45)

45
and
Older
568
1,579.38
(
1,439.28­
1,719.49)
1,222.89
(
1,143.31­
1,292.80)
3,027.62
(
2,676.03­
3,238.80)
3,916.83
(
3,584.23­
4,560.04)
7,415.79*(
6,020.90­
12,395.47)

All
Ages
1,600
1,732.14
(
1,649.10­
1,815.18)
1,288.25
(
1,223.48­
1,355.47)
3,558.43
(
3,335.15­
3,879.79)
4,878.31
(
4,560.04­
5,639.68)
8,617.55*(
7,802.45­
9,321.52)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
643
2,885.20
(
2,540.19­
3,230.21)
2,264.11
(
1,945.98­
2,496.33)
6,243.86
(
5,390.40­
6,930.70)
8,067.74
(
6,576.65­
8,706.84)
11,870.51*(
10,365.38­

14,193.47)

15­
44
409
1,579.39
(
1,458.08­
1,700.70)
1,259.93
(
1,170.38­
1,403.70)
3,063.48
(
2,854.63­
3,481.12)
3,736.28
(
3,554.02­
4,048.48)
7,102.85*(
4,633.98­
7,701.39)

45
and
Older
621
1,412.30
(
1,328.35­
1,496.24)
1,143.28
(
1,070.99­
1,240.28)
2,811.94
(
2,588.88­
3,072.28)
3,723.68
(
3,386.40­
3,986.78)
5,503.98*(
5,134.25­
6,320.80)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,272
2,892.24
(
2,673.50­
3,110.98)
2,312.28
(
2,085.17­
2,523.03)
6,290.16
(
5,747.61­
6,447.73)
8,046.90
(
7,364.88­
8,564.35)
11,507.42*(
10,124.19­

12,054.98)

15­
44
812
1,527.49
(
1,440.83­
1,614.15)
1,214.08
(
1,133.41­
1,310.12)
3,092.59
(
2,854.63­
3,317.91)
3,871.96
(
3,563.92­
4,131.49)
6,897.59*(
5,287.11­
7,701.39)

45
and
Older
1,189
1,500.90
(
1,416.26­
1,585.54)
1,182.99
(
1,151.30­
1,251.82)
2,948.00
(
2,663.71­
3,231.73)
3,888.51
(
3,493.94­
4,030.41)
6,228.75*(
5,409.10­
9,759.38)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
47
SECTION
5.2.1.2
TABLE
3.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

All
Fish:
Age
by
Gender
and
All
Individuals
Females
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
779
3,201.90
(
2,982.67­
3,421.12)
2,398.86
(
2,170.72­
2,643.17)
6,835.88
(
6,595.73­
7,364.88)
8,808.04
(
8,450.61­
9,407.93)
13,906.69*(
11,460.65­

16,107.89)

15­
44
541
1,728.30
(
1,547.28­
1,909.32)
1,218.26
(
1,117.24­
1,339.84)
3,436.71
(
3,152.98­
3,925.41)
5,044.65
(
4,221.43­
6,122.05)
8,011.49*(
6,721.26­
8,603.84)

45
and
Older
725
1,773.76
(
1,657.27­
1,890.25)
1,382.84
(
1,253.40­
1,505.96)
3,422.45
(
3,097.51­
3,767.38)
4,097.55
(
3,870.45­
4,852.93)
7,995.99*(
6,121.23­
15,117.25)

All
Ages
2,045
1,962.13
(
1,863.57­
2,060.69)
1,416.65
(
1,346.49­
1,476.54)
4,005.49
(
3,830.58­
4,277.78)
5,791.85
(
5,097.48­
6,058.66)
9,878.48
(
8,970.49­
12,234.97)

Males
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
788
3,314.34
(
3,021.67­
3,607.01)
2,502.31
(
2,331.61­
2,982.29)
7,401.75
(
6,240.82­
7,626.42)
8,720.25
(
8,323.22­
10,590.49)
13,024.79*(
12,277.87­

16,803.15)

15­
44
561
1,850.62
(
1,753.81­
1,947.44)
1,548.07
(
1,421.68­
1,685.79)
3,599.47
(
3,231.56­
4,197.45)
4,461.34
(
3,991.47­
5,063.10)
7,621.43*(
7,360.98­
8,473.04)

45
and
Older
842
1,703.34
(
1,615.64­
1,791.03)
1,381.95
(
1,319.14­
1,514.17)
3,395.46
(
3,117.70­
3,638.01)
4,253.00
(
3,912.25­
4,685.39)
6,376.22*(
5,513.91­
9,351.29)

Both
Sexes
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th
%
(
90%
B.
I.)**
95th
%
(
90%
B.
I.)**
99th
%
(
90%
B.
I.)**

14
and
Younger
1,567
3,259.63
(
3,061.95­
3,457.31)
2,471.51
(
2,383.35­
2,639.21)
7,119.82
(
6,533.48­
7,589.31)
8,758.28
(
8,486.83­
9,362.01)
13,954.57*(
12,925.50­

15,495.24)

15­
44
1,102
1,790.11
(
1,696.17­
1,884.05)
1,349.95
(
1,245.33­
1,468.79)
3,548.94
(
3,317.91­
3,833.45)
4,805.84
(
4,214.48­
5,422.31)
7,838.99*(
7,360.98­
8,603.84)

45
and
Older
1,567
1,739.75
(
1,649.88­
1,829.61)
1,383.33
(
1,337.82­
1,434.67)
3,415.94
(
3,227.02­
3,571.85)
4,260.74
(
4,017.22­
4,497.06)
6,704.46
(
6,195.18­
9,351.29)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
48
SECTION
5.2.1.2
TABLE
4.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
Consumers
Only
­
Finfish
and
Shellfish
Individuals
of
Age
18
and
Older
Milligrams/
kilogram
of
body
weight/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater/
Estuarine
Mean
1,101.98
1,023.19
1,180.77
n
=
1,599
50th
%
611.54
552.96
684.48
N
=
32,354,879
90th
%
2,693.29
2,507.05
2,820.38
95th
%
3,744.30
3,519.98
4,036.76
99th
%
7,140.34*
6,387.78*
8,603.84*

Marine
Mean
1,500.63
1,439.66
1,561.60
n
=
1,944
50th
%
1,198.84
1,139.63
1,264.66
N
=
39,352,645
90th
%
2,971.29
2,740.02
3,097.51
95th
%
3,749.25
3,578.57
3,961.99
99th
%
6,345.52*
5,653.20*
7,224.38*

All
Fish
Mean
1,757.73
1,686.82
1,828.64
n
=
2,585
50th
%
1,371.55
1,311.16
1,436.93
N
=
52,216,332
90th
%
3,438.27
3,302.80
3,584.23
95th
%
4,491.62
4,271.23
4,809.86
99th
%
7,510.01
6,678.75
8,603.84
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.
n
=
sample
size,
N
=
population
size
Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
of
age
18
and
older,
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,314,627
individuals
in
the
population.
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
49
SECTION
5.2.1.2
TABLE
5.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***

Consumers
Only
­
Finfish
and
Shellfish
(
milligrams/
kilogram
of
body
weight/
day)

Children
Ages
3­
17
by
Fine
Age
Categories
Freshwater/
Estuarine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th%
(
90%
B.
I.)**
95th%
(
90%
B.
I.)**
99th%
(
90%
B.
I.)**

Ages
3
to
5
416
2,292.48
(
2,012.49­
2,572.46)
1,348.02
(
1,212.55­
1,445.88)
5,851.54
(
4,702.74­
6,067.60)
7,159.77
(
6,950.26­
7,442.48)
15,599.75*(
11,877.48­
18,670.16)

Ages
6
to
10
132
1,830.33
(
1,415.90­
2,244.76)
1,079.54
(
476.23­
1,326.18)
4,688.16*(
3,672.53­
5,987.10)
6,207.31*(
4,766.57­
12,925.50)
12,365.21*(
6,762.56­
12,925.50)

Ages
11
to
15
101
1,273.34
(
1,082.32­
1,464.35)
812.22
(
701.30­
951.84)
2,776.77*(
2,090.63­
3,026.05)
4,419.34*(
3,026.05­
5,521.64)
5,717.33*(
5,456.55­
9,851.70)

Ages
16
to
17
28
1,401.06*(
1,057.67­
1,744.44)
602.40*(
569.88­
978.21)
2,970.99*(
2,742.84­
3,691.94)
3,279.38*(
2,766.54­
8,577.35)
6,819.39*(
3,221.15­
8,577.35)

Marine
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th%
(
90%
B.
I.)**
95th%
(
90%
B.
I.)**
99th%
(
90%
B.
I.)**

Ages
3
to
5
640
3,688.56
(
3,394.91­
3,982.22)
3,037.20
(
2,809.94­
3,215.86)
7,253.03
(
6,777.31­
8,504.16)
9,269.56
(
8,414.50­
9,991.19)
16,100.30*(
11,980.46­
17,988.99)

Ages
6
to
10
203
2,786.67
(
2,416.59­
3,156.75)
2,270.94
(
2,014.46­
2,643.17)
5,910.28
(
4,813.14­
7,364.88)
8,001.27*(
6,374.62­
8,706.84)
10,754.04*(
8,706.84­
12,054.98)

Ages
11
to
15
120
2,020.41
(
1,714.11­
2,326.72)
1,391.58
(
1,206.31­
2,109.25)
4,223.53*(
3,743.70­
4,781.26)
5,195.12*(
3,858.58­
6,447.73)
6,838.93*(
6,076.20­
8,970.49)

Ages
16
to
17
37
2,007.11*(
1,302.21­
2,712.01)
1,021.20*(
805.78­
2,101.68)
4,467.70*(
3,880.25­
7,802.45)
6,537.10*(
3,991.47­
7,802.45)
7,885.75*(
4,660.95­
7,957.60)

All
Fish
Age
Sample
Size
Mean
(
90%
C.
I.)
Median
(
90%
B.
I.)**
90th%
(
90%
B.
I.)**
95th%
(
90%
B.
I.)**
99th%
(
90%
B.
I.)**

Ages
3
to
5
779
4,198.31
(
3,894.48­
4,502.13)
3,638.04
(
3,396.23­
3,799.48)
8,061.34
(
7,366.46­
9,222.61)
10,443.58
(
9,475.47­
12,261.38)
17,873.72*(
15,290.07­
18,670.16)

Ages
6
to
10
250
3,187.77
(
2,923.07­
3,452.47)
2,504.85
(
2,174.62­
2,671.45)
6,543.59
(
6,012.89­
8,706.84)
8,654.23*(
7,085.92­
11,756.48)
12,784.91*(
10,929.57­
13,979.49)

Ages
11
to
15
164
2,199.42
(
1,950.32­
2,448.52)
1,571.20
(
1,457.71­
1,770.50)
4,387.23*(
3,784.67­
5,521.64)
6,233.67*(
4,419.83­
7,589.31)
8,344.58*(
6,076.20­
8,970.49)

Ages
16
to
17
52
2,066.16*(
1,529.26­
2,603.06)
1,347.67
(
1,008.69­
2,101.68)
3,902.14*(
3,536.08­
7,891.61)
6,594.32*(
4,660.95­
8,577.35)
8,209.84*(
7,891.61­
8,577.35)

(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.

Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.

(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.

(
6)
757
individuals
did
not
report
body
weight.
They
represent
6,343,627
individuals
in
the
population.

*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."

**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.

***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
5­
50
SECTION
5.2.2
TABLE
1.
UNCOOKED
FISH
CONSUMPTION
ESTIMATES***
Consumers
Only
­
Finfish
and
Shellfish
Alternate
Habitat
Grams/
person/
day
_____________
90%
Interval**__________

Habitat
Statistic
Estimate
Lower
Bound
Upper
Bound
Freshwater
Mean
41.43
35.60
47.27
n
=
1,093
50th
%
7.13
6.08
9.07
N
=
14,862,705
90th
%
120.89
107.59
147.02
95th
%
190.38
158.61
190.72
99th
%
381.98*
258.48*
431.48*

Estuarine/
Marine
Mean
114.10
109.43
118.77
n
=
4,352
50th
%
86.35
82.01
91.27
N
=
64,403,857
90th
%
226.97
221.61
234.99
95th
%
294.50
269.43
323.68
99th
%
491.05
390.06
597.33
All
Fish
Mean
121.33
116.43
126.23
n
=
4,391
50th
%
91.98
88.94
98.00
N
=
65,139,471
90th
%
241.04
232.76
254.85
95th
%
329.47
313.69
343.47
99th
%
506.85
485.63
592.99
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).
(
2)
Estimates
are
based
on
2­
day
averages.
(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
period.
n
=
sample
size,
N
=
population
size
Estimates
are
projected
from
the
sample
to
the
population
of
consumers
only
in
the
United
States,
using
4­
year
combined
survey
weights.
(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
(
5)
Interval
estimates
may
involve
aggregation
of
variance
estimation
units
when
data
are
too
sparse
to
support
estimation
of
the
variance.
*:
The
sample
size
does
not
meet
minimum
reporting
requirements
as
described
in
the
"
Third
Report
on
Nutrition
Monitoring
in
the
United
States."
**:
Percentile
intervals
were
estimated
using
the
percentile
bootstrap
method
with
1,000
bootstrap
replications.
***:
Amount
of
consumed
fish
recorded
by
survey
respondents
was
converted
to
uncooked
fish
quantities
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
APPENDIX
A
TABLE
A­
1.
FRESHWATER/
ESTUARINE
RATIO
FOR
UNKNOWN
FISH
COMPONENTS
TABLE
A­
2.
"
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
TABLE
A­
3
"
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
TABLE
A­
4
"
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
TABLE
A­
5
"
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
THIS
PAGE
INTENTIONALLY
LEFT
BLANK
TABLE
A­
1.
Freshwater/
Estuarine
Ratios
for
Unknown
Fish
Components
Sections
4.
and
5.
Table
Sex
Age
As
Prepared
Ratio
Uncooked
Ratio
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Females
14
and
younger
0.29
0.29
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Females
15
to
44
0.37
0.38
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Females
45
and
older
0.32
0.33
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Females
All
ages
0.33
0.34
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Males
14
and
younger
0.29
0.30
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Males
15
to
44
0.40
0.42
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Males
45
and
older
0.39
0.41
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Males
All
ages
0.37
0.39
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Both
Sexes
14
and
younger
0.29
0.29
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Both
Sexes
15
to
44
0.38
0.40
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Both
Sexes
45
and
older
0.36
0.38
1.1.1,
1.1.2,
2.1.1,
2.1.2
1,
2,
3
Both
Sexes
All
ages
0.35
0.37
1.1.1,
1.1.2,
2.1.1,
2.1.2
4
18
and
older
0.37
0.39
1.1.1,
1.1.2,
2.1.1,
2.1.2
5
3
to
5
0.27
0.27
1.1.1,
1.1.2,
2.1.1,
2.1.2
5
6
to
10
0.31
0.33
1.1.1,
1.1.2,
2.1.1,
2.1.2
5
11
to
15
0.36
0.37
1.1.1,
1.1.2,
2.1.1,
2.1.2
5
16
to
17
0.34
0.35
Sections
4.
and
5.
Table
Sex
Sample
As
Prepared
Ratio
Uncooked
Ratio
1.4
1,
2,
3
Low­
Income
0.39
0.39
1.5,
2.2
1,
2,
3
Estuarine/
Marine
0.93
0.92
A­
1
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
3
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Abalone
(
1)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26301110
0
Abalone,
cooked,
NS
as
to
cooking
method
15155
ABALONE,
MXD
SP,
RAW
971.90
907.20
.
92.81
92.81
26301140
0
Abalone,
floured
or
breaded,
fried
15155
ABALONE,
MXD
SP,
RAW
480.04
453.60
.
87.83
87.83
26301160
0
Abalone,
steamed
or
poached
15155
ABALONE,
MXD
SP,
RAW
100.84
100.00
.
98.34
98.34
28351110
100423
Fish
and
vegetable
soup,
no
potatoes
(
Sopa
de
15155
ABALONE,
MXD
SP,
RAW
1,995.64
453.60
.
23.43
23.43
pescado)
W/
ABALONE
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Anchovy
(
4)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26101110
0
Anchovy,
cooked,
NS
as
to
cooking
method
15002P
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
100.00
100.00
91.57
100.00
91.57
26101180
0
Anchovy,
canned
15002P
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
100.00
100.00
91.57
100.00
91.57
27116400
0
Steak
tartare
(
raw
ground
beef
and
egg)
15002P
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
100.00
1.60
91.57
1.60
1.47
27460510
0
Antipasto
with
ham,
fish,
cheese,
vegetables
15002P
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
1,741.00
113.40
91.57
6.51
5.96
72116140
0
Caesar
salad
(
with
romaine)
15002P
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
694.43
24.00
91.57
3.46
3.16
75146000
0
Greek
Salad
15002P
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
220.00
7.00
91.57
3.18
2.91
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Barracuda
(
6)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26103110
0
Barracuda,
cooked,
NS
as
to
cooking
method
15050
BARRACUDA,
RAW
971.90
907.20
.
92.88
92.88
26103120
0
Barracuda,
baked
or
broiled
15050
BARRACUDA,
RAW
971.90
907.20
.
92.88
92.88
26103140
0
Barracuda,
floured
or
breaded,
fried
15050
BARRACUDA,
RAW
480.04
453.60
.
87.84
87.84
26103160
0
Barracuda,
steamed
or
poached
15050
BARRACUDA,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Carp
(
18)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26105110
0
Carp,
cooked,
NS
as
to
cooking
method
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
.
67.13
67.13
26105140
0
Carp,
floured
or
breaded,
fried
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
.
67.13
67.13
26105140
100582
Carp,
floured
or
breaded,
fried
W/
CANOLA
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
.
67.13
67.13
26105140
100867
Carp,
floured
or
breaded,
fried
W/
VEGETABLE
O
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
.
67.13
67.13
IL,
NFS
(
INCLUDE
OIL,
NFS)

26105140
101165
Carp,
floured
or
breaded,
fried
W/
CORN
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
.
67.13
67.13
26105140
203086
Carp,
floured
or
breaded,
fried
W/
OLIVE
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
.
67.13
67.13
26105120
0
Carp,
baked
or
broiled
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
690.70
626.00
.
89.41
89.41
26105120
202727
Carp,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
MA
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
689.75
626.00
.
89.26
89.26
ZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OI
L)

26105120
203146
Carp,
baked
or
broiled
W/
O
FAT
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
662.50
626.00
.
94.48
94.48
26105160
0
Carp,
steamed
or
poached
15008
CARP,
RAW
100.00
100.00
.
100.00
100.00
26105190
0
Carp,
smoked
15008
CARP,
RAW
101.00
100.00
.
98.44
98.44
27250060
0
Gefilte
fish
15008
CARP,
RAW
6,161.70
907.20
.
14.72
14.72
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Catfish
(
19)
­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26107110
0
Catfish,
cooked,
NS
as
to
cooking
method
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
26107120
0
Catfish,
baked
or
broiled
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
680.70
616.00
.
89.26
89.26
26107120
202363
Catfish,
baked
or
broiled
W/
BUTTER,
NFS
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
680.88
616.00
.
89.23
89.23
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
4
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Catfish
(
19)
­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26107120
202879
Catfish,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
679.75
616.00
.
89.10
89.10
S
(
INCLUDE
OIL,
NFS)

26107120
203089
Catfish,
baked
or
broiled
W/
O
FAT
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
652.50
616.00
.
94.42
94.42
26107120
203382
Catfish,
baked
or
broiled
W/
CORN
OIL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
679.75
616.00
.
89.10
89.10
26107130
0
Catfish,
breaded
or
battered,
baked
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
879.85
616.00
.
63.87
63.87
26107130
100572
Catfish,
breaded
or
battered,
baked
W/
0
FAT
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
73.25
73.25
26107130
201360
Catfish,
breaded
or
battered,
baked
W/
BUTTER,
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
880.38
616.00
.
63.83
63.83
NFS
26107140
0
Catfish,
floured
or
breaded,
fried
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
26107140
100387
Catfish,
floured
or
breaded,
fried
W/
VEGETABL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26107140
100431
Catfish,
floured
or
breaded,
fried
W/
LARD
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
26107140
100436
Catfish,
floured
or
breaded,
fried
W/
CORN
OIL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26107140
100746
Catfish,
floured
or
breaded,
fried
W/
OLIVE
OI
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
L
26107140
200942
Catfish,
floured
or
breaded,
fried
W/
BACON
GR
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
EASE
26107140
202918
Catfish,
floured
or
breaded,
fried
W/
SOYBEAN
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
OIL
26107150
0
Catfish,
battered,
fried
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
.
57.01
57.01
26107150
201662
Catfish,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
.
57.01
57.01
(
INCLUDE
OIL,
NFS)

26107150
202685
Catfish,
battered,
fried
W/
CANOLA
OIL
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
.
57.01
57.01
26107150
203695
Catfish,
battered,
fried
W/
PEANUT
OIL
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
.
57.01
57.01
26107160
0
Catfish,
steamed
or
poached
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
100.00
.
100.00
100.00
27350310
100142
Seafood
stew
with
potatoes
and
vegetables
(
inc
15234
CATFISH,
CHANNEL,
FARMED,
RAW
1,381.60
226.80
.
16.87
16.87
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
W/
ALL
CATFISH
27350310
100142
Seafood
stew
with
potatoes
and
vegetables
(
inc
15234
CATFISH,
CHANNEL,
FARMED,
RAW
1,381.60
113.40
.
8.44
8.44
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
W/
ALL
CATFISH
27350310
100142
Seafood
stew
with
potatoes
and
vegetables
(
inc
15234N
(
26107160)
CATFISH,
CHANNEL,
FARMED,
RAW
1,381.60
147.40
.
11.16
11.16
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
W/
ALL
CATFISH
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cisco
(
21)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15014P
CISCO,
SMOKED
99.90
11.60
98.24
11.61
11.41
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
1.93%
Estuarine,
98.07%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26303100
0
Clams,
raw
15157
CLAM,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
26303110
0
Clams,
cooked,
NS
as
to
cooking
method
15157
CLAM,
MXD
SP,
RAW
1,087.25
908.00
.
76.42
76.42
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
5
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
1.93%
Estuarine,
98.07%
Marine
­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26303120
0
Clams,
baked
or
broiled
15157
CLAM,
MXD
SP,
RAW
242.40
226.80
.
92.25
92.25
26303140
0
Clams,
floured
or
breaded,
fried
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
.
76.56
76.56
26303140
100977
Clams,
floured
or
breaded,
fried
W/
VEGETABLE
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
.
76.56
76.56
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26303150
0
Clams,
battered,
fried
15157
CLAM,
MXD
SP,
RAW
902.90
680.40
.
65.95
65.95
26303160
0
Clams,
steamed
or
boiled
15157
CLAM,
MXD
SP,
RAW
411.42
408.00
.
98.96
98.96
26303180
0
Clams,
canned
15157
CLAM,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
26303190
0
Clams,
smoked,
in
oil
15157
CLAM,
MXD
SP,
RAW
100.84
100.00
.
88.55
88.55
27250020
0
Clams,
stuffed
15157
CLAM,
MXD
SP,
RAW
855.04
453.60
.
50.91
50.91
27250270
0
Clams
Casino
15157
CLAM,
MXD
SP,
RAW
450.83
174.00
.
38.37
38.37
27250950
0
Shellfish
mixture
and
noodles,
tomato­
based
sa
15157
CLAM,
MXD
SP,
RAW
742.00
56.70
.
7.64
7.64
uce
(
mixture)

27350020
0
Paella
with
seafood
15157
CLAM,
MXD
SP,
RAW
2,281.18
232.00
.
10.01
10.01
27350030
0
Seafood
stew
with
potatoes
and
vegetables
(
exc
15157
CLAM,
MXD
SP,
RAW
1,389.75
226.80
.
16.53
16.53
luding
carrots,
broccoli,
and
dark­
green
leafy
),
tomato­
base
sauce
27350110
0
Bouillabaisse
15157
CLAM,
MXD
SP,
RAW
4,392.60
226.80
.
5.17
5.17
27350310
0
Seafood
stew
with
potatoes
and
vegetables
(
inc
15157
CLAM,
MXD
SP,
RAW
1,370.35
226.80
.
16.75
16.75
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
27360090
0
Paella,
NFS
15157
CLAM,
MXD
SP,
RAW
2,219.78
232.00
.
10.25
10.25
27450600
0
Shellfish
mixture
and
vegetables
(
including
ca
15157
CLAM,
MXD
SP,
RAW
910.10
113.40
.
12.47
12.47
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
soy­
base
sauce
27450610
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15157
CLAM,
MXD
SP,
RAW
940.10
113.40
.
12.08
12.08
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
soy­
base
sauce
27450650
0
Shellfish
mixture
and
vegetables
(
including
ca
15157
CLAM,
MXD
SP,
RAW
853.13
113.40
.
13.31
13.31
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
(
mushroom)
soup
(
mixture)

58155310
0
Paella,
Valenciana
style,
with
meat
(
Paella
Va
15157
CLAM,
MXD
SP,
RAW
2,708.13
360.00
.
11.50
11.50
lenciana)

58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15157
CLAM,
MXD
SP,
RAW
1,771.00
120.00
.
6.64
6.64
a
marinera)

27150140
0
Clam
sauce,
white
15160
CLAM,
MXD
SP,
CND,
DRND
347.10
226.80
.
65.08
65.08
27150140
100425
Clam
sauce,
white
W/
BUTTER,
NFS
15160
CLAM,
MXD
SP,
CND,
DRND
349.85
226.80
.
64.70
64.70
27250210
0
Clam
cake
or
patty
15160
CLAM,
MXD
SP,
CND,
DRND
779.30
396.90
.
40.80
40.80
27450660
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15160
CLAM,
MXD
SP,
CND,
DRND
891.68
160.00
.
17.94
17.94
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
(
mushroom)
soup
(
mixture)

28153010
0
Shrimp
and
clams
in
tomato­
based
sauce,
with
n
15160
CLAM,
MXD
SP,
CND,
DRND
320.91
40.44
.
12.86
12.86
oodles
(
frozen
meal)

28355140
0
Clam
chowder,
New
England,
canned,
reduced
sod
15160
CLAM,
MXD
SP,
CND,
DRND
100.20
7.60
.
7.58
7.58
ium,
ready­
to­
serve
58132800
0
Spaghetti
with
clam
sauce,
NS
as
to
red
or
whi
15160
CLAM,
MXD
SP,
CND,
DRND
767.10
226.80
.
29.57
29.57
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
1.93%
Estuarine,
98.07%
Marine
­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
6
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

te
58132810
0
Spaghetti
with
red
clam
sauce
15160
CLAM,
MXD
SP,
CND,
DRND
2,307.10
226.80
.
9.90
9.90
58132820
0
Spaghetti
with
white
clam
sauce
15160
CLAM,
MXD
SP,
CND,
DRND
767.10
226.80
.
29.57
29.57
58132820
101043
Spaghetti
with
white
clam
sauce
W/
MARGARINE­
L
15160
CLAM,
MXD
SP,
CND,
DRND
770.35
226.80
.
29.44
29.44
IKE
SPREAD,
STICK,
SALTED
58304350
0
Linguini
with
clam
sauce
(
diet
frozen
meal)
15160
CLAM,
MXD
SP,
CND,
DRND
100.00
18.00
.
18.00
18.00
58304400
0
Linguini
with
vegetables
and
seafood
in
white
15160
CLAM,
MXD
SP,
CND,
DRND
269.27
32.28
.
11.99
11.99
wine
sauce
(
diet
frozen
meal)

28355140
0
Clam
chowder,
New
England,
canned,
reduced
sod
15162
CLAM,
MXD
SP,
CND,
LIQ
100.20
0.50
.
0.50
0.50
ium,
ready­
to­
serve
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
100.00
12.50
31.09
12.55
3.89
d
style
28350220
0
Clam
chowder,
Manhattan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
200.00
100.00
31.09
50.00
15.55
28355120
0
Clam
chowder,
New
England,
prepared
with
milk
6030
Need
1
can
=
305
gm
602.00
305.00
.
50.66
50.66
28355120
100130
Clam
chowder,
New
England,
prepared
with
milk
6030
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
.
50.66
50.66
W/
1%
MILK
28355120
101014
Clam
chowder,
New
England,
prepared
with
milk
6030
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
404.00
305.00
.
75.50
75.50
MADE
FROM
CONDENSED
W/
1/
3
CAN
OF
SKIM
MILK
28355120
200270
Clam
chowder,
New
England,
prepared
with
milk
6030
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
.
50.66
50.66
W/
2%
MILK
28355120
200965
Clam
chowder,
New
England,
prepared
with
milk
6030
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
.
50.66
50.66
W/
SKIM
MILK
28355120
201749
Clam
chowder,
New
England,
prepared
with
milk
6030
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
.
50.66
50.66
W/
WHOLE
MILK
28355120
202311
Clam
chowder,
New
England,
prepared
with
milk
6030
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
.
50.66
50.66
W/
HALF
AND
HALF
CREAM
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
50.00
39.91
50.32
19.96
d
style
28355110
0
Clam
chowder,
New
England,
NS
as
to
prepared
w
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
100.00
39.91
100.00
39.91
ith
water
or
milk
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
100.00
12.50
31.09
12.34
3.89
d
style
28350220
0
Clam
chowder,
Manhattan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
200.00
100.00
31.09
50.00
15.55
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6430P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
H2O,
COMM
100.00
25.00
40.51
24.78
10.13
d
style
28355130
0
Clam
chowder,
New
England,
prepared
with
water
6430P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
H2O,
COMM
100.00
100.00
40.51
100.00
40.51
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15015
COD,
ATLANTIC,
RAW
100.00
22.50
.
22.50
22.50
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15015
COD,
ATLANTIC,
RAW
1,171.58
204.10
.
16.63
16.63
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
.
16.59
16.59
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
.
16.59
16.59
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
.
16.59
16.59
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15015
COD,
ATLANTIC,
RAW
133.00
22.50
.
15.15
15.15
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
7
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26109190
0
Cod,
smoked
15015
COD,
ATLANTIC,
RAW
101.00
100.00
.
99.01
99.01
27450740
0
Fish
and
vegetables
(
including
carrots,
brocco
15015
COD,
ATLANTIC,
RAW
1,306.75
907.20
.
69.37
69.37
li,
and/
or
dark­
green
leafy
(
no
potatoes)),
so
y­
based
sauce
(
mixture)

27450750
0
Fish
and
vegetables
(
excluding
carrots,
brocco
15015
COD,
ATLANTIC,
RAW
1,431.75
907.20
.
63.44
63.44
li,
and
dark­
green
leafy
(
no
potatoes)),
soy­
b
ased
sauce
(
mixture)

28150000
0
Fish
dinner,
NFS
(
frozen
meal)
15015
COD,
ATLANTIC,
RAW
159.80
55.00
.
34.42
34.42
28150110
0
Fish
and
chips
(
frozen
meal)
15015
COD,
ATLANTIC,
RAW
159.80
55.00
.
34.42
34.42
28150120
0
Fish
and
chips
(
frozen
meal,
large
portion)
15015
COD,
ATLANTIC,
RAW
272.40
93.20
.
34.21
34.21
28150350
0
Cod
with
vegetable
(
diet
frozen
meal)
15015
COD,
ATLANTIC,
RAW
251.33
100.53
.
40.19
40.19
28150510
0
Fish
in
lemon­
butter
sauce
with
starch
item,
v
15015
COD,
ATLANTIC,
RAW
333.80
80.00
.
23.97
23.97
egetable
(
frozen
meal)

28150620
0
Fish,
batter­
dipped,
or
fish
cake,
with
vegeta
15015
COD,
ATLANTIC,
RAW
297.72
96.85
.
32.53
32.53
ble,
potatoes,
dessert
(
frozen
meal)

28350050
0
Fish
chowder
15015
COD,
ATLANTIC,
RAW
1,395.85
453.60
.
32.93
32.93
28350050
203441
Fish
chowder
W/
HALF
AND
HALF
CREAM
15015
COD,
ATLANTIC,
RAW
1,391.85
453.60
.
32.74
32.74
28351110
0
Fish
and
vegetable
soup,
no
potatoes
(
Sopa
de
15015
COD,
ATLANTIC,
RAW
1,995.64
453.60
.
23.19
23.19
pescado)

28351120
0
Fish
soup,
with
potatoes
(
Sopa
de
Pescado)
15015
COD,
ATLANTIC,
RAW
1,883.14
453.60
.
24.53
24.53
28355450
0
Seafood
soup
with
potatoes
and
vegetables
(
inc
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
.
31.11
31.11
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)

28355460
0
Seafood
soup
with
potatoes
and
vegetables
(
exc
15015
COD,
ATLANTIC,
RAW
2,960.20
907.20
.
31.00
31.00
luding
carrots,
broccoli,
and
dark­
green
leafy
)

28355470
0
Seafood
soup
with
vegetables
(
including
carrot
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
.
31.15
31.15
s,
broccoli,
and/
or
dark­
green
leafy
(
no
potat
oes))

28355480
0
Seafood
soup
with
vegetables
(
excluding
carrot
15015
COD,
ATLANTIC,
RAW
2,925.40
907.20
.
31.39
31.39
s,
broccoli,
and
dark­
green
leafy
(
no
potatoes
))

58117410
0
Codfish
fritter,
Puerto
Rican
style
(
Bacalaito
15015
COD,
ATLANTIC,
RAW
1,230.30
645.00
.
29.54
29.54
)

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15015N
(
26100150)
COD,
ATLANTIC,
RAW
224.80
20.54
.
8.18
8.18
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
100.84
22.50
.
22.31
22.31
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
.
21.00
21.00
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
.
21.00
21.00
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
970.95
204.10
.
21.02
21.02
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
970.95
204.10
.
21.02
21.02
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)

28150360
0
Cod
in
cheese
sauce
with
vegetable
(
diet
froze
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
262.10
100.00
.
38.15
38.15
n
meal)

28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
240.00
20.30
.
8.46
8.46
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
8
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

callops,
shrimp,
potatoes
(
frozen
meal)

27150010
0
Fish
with
cream
or
white
sauce,
not
tuna
or
lo
15017
COD,
ATLANTIC,
CND
924.00
324.00
.
35.06
35.06
bster
(
mixture)

27250030
0
Codfish
ball
or
cake
15017
COD,
ATLANTIC,
CND
898.15
396.90
.
40.05
40.05
27250050
0
Fish
cake
or
patty,
NS
as
to
fish
15017
COD,
ATLANTIC,
CND
898.15
396.90
.
40.05
40.05
27250310
0
Haddock
cake
or
patty
15017
COD,
ATLANTIC,
CND
898.15
396.90
.
40.05
40.05
27351010
0
Codfish
with
starchy
vegetables,
Puerto
Rican
15017
COD,
ATLANTIC,
CND
2,298.80
226.80
.
9.84
9.84
style
(
Serenata
de
bacalao)
(
mixture)

27351020
0
Codfish
salad,
Puerto
Rican
style
(
Gazpacho
de
15017
COD,
ATLANTIC,
CND
1,446.75
340.20
.
23.51
23.51
bacalao)

27351030
0
Stewed
codfish,
Puerto
Rican
style
(
Bacalao
gu
15017
COD,
ATLANTIC,
CND
993.30
250.00
.
25.93
25.93
isado)

27351040
0
Biscayne
codfish,
Puerto
Rican
style
(
Bacalao
15017
COD,
ATLANTIC,
CND
1,397.85
350.00
.
24.74
24.74
a
la
Vizcaina)

27351050
0
Codfish
salad,
Puerto
Rican
style
(
Ensalada
de
15017
COD,
ATLANTIC,
CND
2,535.60
635.00
.
25.04
25.04
bacalao)

27451070
0
Codfish
salad,
Puerto
Rican
style
(
Serenata)
15017
COD,
ATLANTIC,
CND
729.60
198.00
.
27.14
27.14
28351160
0
Codfish,
rice,
and
vegetable
soup,
Puerto
Rica
15017
COD,
ATLANTIC,
CND
2,886.75
453.60
.
16.25
16.25
n
style
28351170
0
Codfish
soup
with
noodles,
Puerto
Rican
style
15017
COD,
ATLANTIC,
CND
2,957.35
453.60
.
15.84
15.84
58100900
101090
Enchilada
with
seafood,
tomato­
based
sauce
W/
15017
COD,
ATLANTIC,
CND
1,367.14
384.00
.
27.90
27.90
COD
58409000
0
Noodle
soup,
with
fish
ball,
shrimp,
and
dark
15017N
(
27250030)
COD,
ATLANTIC,
CND
847.77
55.68
.
5.95
5.95
green
leafy
vegetable
28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15017N
(
27250050)
COD,
ATLANTIC,
CND
240.00
33.67
.
12.72
12.72
callops,
shrimp,
potatoes
(
frozen
meal)

26100170
0
Fish,
NS
as
to
type,
dried
15018P
COD,
ATLANTIC,
DRIED&
SALTED
100.00
100.00
88.91
100.00
88.91
26109170
0
Cod,
dried,
salted
15018P
COD,
ATLANTIC,
DRIED&
SALTED
100.00
100.00
88.91
100.00
88.91
26109180
0
Cod,
dried,
salted,
salt
removed
in
water
15018P
COD,
ATLANTIC,
DRIED&
SALTED
100.00
28.50
88.91
28.50
25.34
27151070
0
Stewed
codfish,
Puerto
Rican
style
15018P
COD,
ATLANTIC,
DRIED&
SALTED
1,189.85
250.00
88.91
27.73
18.68
27150250
0
Fish
moochim
(
Korean
style),
dried
fish
with
s
15018P
Need
gwd
for
1
C;
recipe
calls
for
1
C.
74.11
42.00
88.91
56.67
50.39
oy
sauce
26109110
0
Cod,
cooked,
NS
as
to
cooking
method
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
.
73.82
73.82
26109120
0
Cod,
baked
or
broiled
15019
COD,
PACIFIC,
RAW
971.90
907.20
.
92.72
92.72
26109120
202670
Cod,
baked
or
broiled
W/
BUTTER,
NFS
15019
COD,
PACIFIC,
RAW
972.08
907.20
.
92.70
92.70
26109120
203510
Cod,
baked
or
broiled
W/
OLIVE
OIL
15019
COD,
PACIFIC,
RAW
970.70
907.20
.
92.73
92.73
26109130
0
Cod,
breaded
or
battered,
baked
15019
COD,
PACIFIC,
RAW
1,171.05
907.20
.
74.04
74.04
26109130
203682
Cod,
breaded
or
battered,
baked
W/
SHORTENING,
15019
COD,
PACIFIC,
RAW
1,163.33
907.20
.
74.30
74.30
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

VEGETABLE
26109140
0
Cod,
floured
or
breaded,
fried
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
.
73.82
73.82
26109140
101002
Cod,
floured
or
breaded,
fried
W/
CANOLA
OIL
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
.
73.82
73.82
26109150
0
Cod,
battered,
fried
15019
COD,
PACIFIC,
RAW
133.00
100.00
.
69.79
69.79
26109150
101070
Cod,
battered,
fried
W/
VEGETABLE
OIL
(
INCLUDE
15019
COD,
PACIFIC,
RAW
133.00
100.00
.
69.79
69.79
OIL,
NFS)

26109150
203652
Cod,
battered,
fried
W/
PEANUT
OIL
15019
COD,
PACIFIC,
RAW
133.00
100.00
.
69.79
69.79
26109160
0
Cod,
steamed
or
poached
15019
COD,
PACIFIC,
RAW
100.00
100.00
.
100.00
100.00
26109120
200971
Cod,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
MAZ
15019
Cod,
Pacific,
raw
970.95
907.20
.
92.70
92.70
OLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26109120
201039
Cod,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTICK
S
15019
Cod,
Pacific,
raw
943.70
907.20
.
96.07
96.07
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
9
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

PRAY
(
INCLUDE
PAM...)

26109120
201359
Cod,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
(
I
15019
Cod,
Pacific,
raw
970.95
907.20
.
92.70
92.70
NCLUDE
OIL,
NFS)

26109120
201495
Cod,
baked
or
broiled
W/
PEANUT
OIL
15019
Cod,
Pacific,
raw
970.70
907.20
.
92.73
92.73
26109130
201456
Cod,
breaded
or
battered,
baked
W/
FAT
FREE
MA
15019
Cod,
Pacific,
raw
1,173.83
907.20
.
75.60
75.60
RGARINE­
LIKE
SPREAD,
TUB,
SALTED
(
INCLUDE
PROM
ISE
ULTRA
FAT
FREE
NONFAT
MARGARINE)

26109130
201574
Cod,
breaded
or
battered,
baked
W/
O
FAT
OR
W/
15019
Cod,
Pacific,
raw
1,086.45
907.20
.
81.20
81.20
NONSTICK
SPRAY
(
INCLUDE
PAM...)

26100100
0
Fish,
NS
as
to
type,
raw
15066
POLLOCK,
WALLEYE,
RAW
100.00
48.20
.
48.20
48.20
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15066
POLLOCK,
WALLEYE,
RAW
1,171.58
437.30
.
35.58
35.58
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
.
35.50
35.50
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
.
35.50
35.50
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
.
35.50
35.50
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15066
POLLOCK,
WALLEYE,
RAW
133.00
48.20
.
32.43
32.43
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15066N
(
26100150)
POLLOCK,
WALLEYE,
RAW
224.80
44.00
.
17.51
17.51
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
100.84
48.20
.
47.80
47.80
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
.
44.99
44.99
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
.
44.99
44.99
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15067
Pollock,
walleye,
cooked,
dry
heat
970.95
437.30
.
45.04
45.04
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15067
Pollock,
walleye,
cooked,
dry
heat
970.95
437.30
.
45.04
45.04
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Conch
(
113)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26304150
0
Conch,
battered,
fried
15250
CONCH,
BKD/
BRLD
133.00
100.00
.
69.13
69.13
26304200
0
Conch,
baked
or
broiled
15250
CONCH,
BKD/
BRLD
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
65.57%
Estuarine,
34.43%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26305110
0
Crab,
cooked,
NS
as
to
cooking
method
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
26305120
0
Crab,
baked
or
broiled
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
242.40
226.80
.
93.56
93.56
26305120
101036
Crab,
baked
or
broiled
W/
O
FAT
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
228.30
226.80
.
99.34
99.34
26305120
202233
Crab,
baked
or
broiled
W/
OLIVE
OIL
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
241.80
226.80
.
93.80
93.80
26305160
0
Crab,
hard
shell,
steamed
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
27150020
0
Crab,
deviled
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
963.38
453.60
.
46.53
46.53
27150020
100802
Crab,
deviled
W/
BUTTER,
NFS
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
963.91
453.60
.
46.50
46.50
27150030
0
Crab
imperial
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
790.38
453.60
.
57.17
57.17
27150130
0
Seafood
newburg
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
929.58
113.40
.
11.84
11.84
27151040
0
Crabs
in
tomato­
based
sauce,
Puerto
Rican
styl
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
329.63
227.00
.
68.35
68.35
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
10
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

e
(
mixture)
(
Salmorejo
de
jueyes)

27250040
0
Crab
cake
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
551.80
453.60
.
81.40
81.40
27250250
0
Flounder
with
crab
stuffing
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,445.40
226.80
.
15.46
15.46
27250410
0
Shrimp
with
crab
stuffing
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,808.90
741.20
.
38.45
38.45
27363000
0
Gumbo
with
rice
(
New
Orleans
type
with
shellfi
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,864.33
67.50
.
1.80
1.80
sh,
pork,
and/
or
poultry,
tomatoes,
okra,
rice
)

27450010
0
Crab
salad
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
357.05
226.80
.
63.52
63.52
27450010
100412
Crab
salad
W/
TOFU
MAYONNAISE
(
INCLUDE
NAYONAI
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
358.30
226.80
.
63.30
63.30
SE)

27450010
203402
Crab
salad
W/
REAL
MAYONNAISE
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
353.30
226.80
.
64.19
64.19
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,548.33
67.50
.
1.98
1.98
h,
pork,
and/
or
poultry,
tomatoes,
okra)

27464000
100414
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,550.01
67.50
.
1.98
1.98
h,
pork,
and/
or
poultry,
tomatoes,
okra)
W/
BU
TTER,
NFS
27550110
0
Crab
cake
sandwich,
on
bun
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,044.90
453.60
.
41.99
41.99
28350110
0
Crab
soup,
NS
as
to
tomato­
base
or
cream
style
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,217.10
270.00
.
22.34
22.34
28350120
0
Crab
soup,
tomato­
base
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
2,050.85
453.60
.
22.39
22.39
28355210
0
Crab
soup,
prepared
with
milk
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,698.05
453.60
.
26.92
26.92
28355210
202154
Crab
soup,
prepared
with
milk
W/
1%
MILK
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,698.05
453.60
.
26.94
26.94
58115210
0
Taco
with
crab
meat,
Puerto
Rican
style
(
Taco
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,656.61
453.60
.
26.33
26.33
de
jueye)

58148140
0
Macaroni
salad
with
crab
meat
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
751.63
101.25
.
13.47
13.47
58148140
100659
Macaroni
salad
with
crab
meat
W/
SOUR
CREAM
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
749.75
101.25
.
13.50
13.50
58148140
200570
Macaroni
salad
with
crab
meat
W/
FAT
FREE
MAYO
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
759.50
101.25
.
13.33
13.33
NNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRACLE
WHI
P
FREE
NONFAT
DRESSING...)

58148140
201317
Macaroni
salad
with
crab
meat
W/
REAL
MAYONNAI
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
746.00
101.25
.
13.57
13.57
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
65.57%
Estuarine,
34.43%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

SE
77230510
0
Cassava
pie
stuffed
with
crab
meat,
Puerto
Ric
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,796.13
226.80
.
11.80
11.80
an
style
(
Empanada
de
jueyes)

26307140
0
Crab,
soft
shell,
floured
or
breaded,
fried
15140
Need
yield
for
1
crab
after
cooking;
need
12
crabs
1,245.20
845.20
.
51.62
51.62
75414020
201920
Mushrooms,
stuffed
W/
CRABMEAT
AND
W/
BUTTER,
15140N
(
26305110)
CRAB,
BLUE,
CKD,
MOIST
HEAT
828.85
34.71
.
3.74
3.74
NFS
75414020
202767
Mushrooms,
stuffed
W/
CRABMEAT
15140N
(
26305110)
CRAB,
BLUE,
CKD,
MOIST
HEAT
828.50
34.71
.
3.74
3.74
58408010
100177
Won
ton
soup
W/
SHRIMP
AND
CRAB
MEAT
15140N
(
26305160)
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,697.15
233.04
.
6.30
6.30
26305180
0
Crab,
canned
15141
CRAB,
BLUE,
CND
100.00
100.00
.
100.00
100.00
27250550
0
Seafood
souffle
15141
CRAB,
BLUE,
CND
599.32
44.96
.
7.48
7.48
27450080
0
Seafood
salad
15141
CRAB,
BLUE,
CND
529.77
100.00
.
18.88
18.88
27450080
101095
Seafood
salad
W/
REAL
MAYONNAISE
15141
CRAB,
BLUE,
CND
530.77
100.00
.
18.84
18.84
27450180
0
Seafood
garden
salad
with
seafood,
vegetables
15141
CRAB,
BLUE,
CND
100.00
15.00
.
15.00
15.00
excluding
tomato
and
carrots,
no
dressing
27450190
0
Seafood
garden
salad
with
seafood,
tomato
and/
15141
CRAB,
BLUE,
CND
100.00
15.00
.
15.00
15.00
or
carrots,
other
vegetables,
no
dressing
27450190
100116
Seafood
garden
salad
with
seafood,
tomato
and/
15141
CRAB,
BLUE,
CND
100.00
15.00
.
15.00
15.00
or
carrots,
other
vegetables,
no
dressing
W/
A
LL
CRAB
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
11
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

27450190
100116
Seafood
garden
salad
with
seafood,
tomato
and/
15141
CRAB,
BLUE,
CND
100.00
15.00
.
15.00
15.00
or
carrots,
other
vegetables,
no
dressing
W/
A
LL
CRAB
27450200
0
Seafood
garden
salad
with
seafood,
eggs,
veget
15141
CRAB,
BLUE,
CND
100.00
15.00
.
15.00
15.00
ables
excluding
tomato
and
carrots,
no
dressin
g
27450210
0
Seafood
garden
salad
with
seafood,
eggs,
tomat
15141
CRAB,
BLUE,
CND
110.00
15.00
.
13.64
13.64
o
and/
or
carrots,
other
vegetables,
no
dressin
g
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15141
CRAB,
BLUE,
CND
76.99
15.00
.
19.48
19.48
lsa
58134310
0
Stuffed
shells,
with
fish
and/
or
shellfish,
wi
15141
CRAB,
BLUE,
CND
1,547.61
135.00
.
8.72
8.72
th
tomato
sauce
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crayfish
(
26)
­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26309140
0
Crayfish,
floured
or
breaded,
fried
15145
CRAYFISH,
MXD
SP,
WILD,
RAW
901.40
680.40
.
66.08
66.08
26309160
0
Crayfish,
boiled
or
steamed
15146
CRAYFISH,
MXD
SP,
WILD,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Croaker
(
27)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26111110
0
Croaker,
cooked,
NS
as
to
cooking
method
15020
1
lb
raw,
dressed
croaker
ylds
268g
after
ckg
w/
add
715.25
536.00
.
62.12
62.12
26111130
0
Croaker,
breaded
or
battered,
baked
15020
CROAKER,
ATLANTIC,
RAW
1,171.58
907.20
.
74.08
74.08
26111140
0
Croaker,
floured
or
breaded,
fried
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
.
61.75
61.75
26111140
100455
Croaker,
floured
or
breaded,
fried
W/
VEGETABL
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
.
61.75
61.75
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Croaker
(
27)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26111140
101109
Croaker,
floured
or
breaded,
fried
W/
SOYBEAN
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
.
61.75
61.75
OIL
(
INCLUDE
WESSON
OIL,
NFS...)

26111140
101127
Croaker,
floured
or
breaded,
fried
W/
PEANUT
O
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
.
61.75
61.75
IL
26111160
0
Croaker,
steamed
or
poached
15020
CROAKER,
ATLANTIC,
RAW
100.00
100.00
.
100.00
100.00
27451010
0
Fish
a
la
creole,
Puerto
Rican
style
(
Pescado
15020
CROAKER,
ATLANTIC,
RAW
3,798.90
1,814.40
.
47.94
47.94
frito
con
mojo)

26111120
0
Croaker,
baked
or
broiled
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
590.90
526.20
.
87.24
87.24
26111120
101027
Croaker,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
589.95
526.20
.
86.99
86.99
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OIL...)

26111120
201441
Croaker,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
589.95
526.20
.
86.99
86.99
S
(
INCLUDE
OIL,
NFS)

26111120
201442
Croaker,
baked
or
broiled
W/
OLIVE
OIL
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
589.70
526.20
.
87.05
87.05
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Eel
(
33)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26113110
0
Eel,
cooked,
NS
as
to
cooking
method
15025
EEL,
MXD
SP,
RAW
972.70
907.20
.
86.48
86.48
26113160
0
Eel,
steamed
or
poached
15025
EEL,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
26113190
0
Eel,
smoked
15025
EEL,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Fish
(
35)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Unknown
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
12
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26100210
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
c
15027P
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
44.84
100.00
44.84
ooked,
NS
as
to
cooking
method
26100220
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027P
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
44.84
100.00
44.84
aked
or
broiled
26100230
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027P
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
44.84
100.00
44.84
readed
or
battered,
baked
28150650
0
Fish,
breaded,
or
fish
sticks,
with
pasta,
veg
15027N
(
26100230)
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
18.20
44.84
18.20
18.20
etable
and
dessert
(
frozen
meal)

27150210
0
Fish
sauce
(
bagoong)
6179
SAUCE,
FISH,
RTS
100.00
100.00
.
100.00
100.00
28310330
0
Beef
and
rice
noodle
soup,
Oriental
style
(
Vie
6179
SAUCE,
FISH,
RTS
5,455.88
89.58
.
1.77
1.77
tnamese
Pho
Bo)

72308000
0
Dark­
green
leafy
vegetable
soup
with
meat,
Ori
6179
SAUCE,
FISH,
RTS
1,319.63
33.63
.
2.55
2.55
ental
style
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­­
HABITAT=
89.62%
Estuarine,
10.38%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15028
FLATFISH,
RAW
100.00
15.30
.
15.30
15.30
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15028
FLATFISH,
RAW
1,171.58
138.80
.
11.40
11.40
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
.
11.37
11.37
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
.
11.37
11.37
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­
HABITAT=
89.62%
Estuarine,
10.38%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
.
11.37
11.37
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15028
FLATFISH,
RAW
133.00
15.30
.
10.38
10.38
27150050
0
Fish
timbale
or
mousse
15028
FLATFISH,
RAW
884.69
453.60
.
51.03
51.03
27150310
0
Fish
with
tomato­
based
sauce
(
mixture)
15028
FLATFISH,
RAW
694.50
453.60
.
66.00
66.00
27150310
100997
Fish
with
tomato­
based
sauce
(
mixture)
W/
BUTT
15028
FLATFISH,
RAW
694.59
453.60
.
65.99
65.99
ER,
NFS
27150310
101137
Fish
with
tomato­
based
sauce
(
mixture)
W/
CANO
15028
FLATFISH,
RAW
694.03
453.60
.
66.00
66.00
LA
OIL
27150310
203262
Fish
with
tomato­
based
sauce
(
mixture)
W/
O
FAT
15028
FLATFISH,
RAW
680.40
453.60
.
67.63
67.63
27150310
203761
Fish
with
tomato­
based
sauce
(
mixture)
W/
VEGE
15028
FLATFISH,
RAW
694.03
453.60
.
66.00
66.00
TABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

27450700
0
Fish
and
vegetables
(
including
carrots,
brocco
15028
FLATFISH,
RAW
1,604.65
907.20
.
56.74
56.74
li,
and/
or
dark­
green
leafy
(
no
potatoes)),
to
mato­
based
sauce
(
mixture)

27450710
0
Fish
and
vegetables
(
excluding
carrots,
brocco
15028
FLATFISH,
RAW
1,619.65
907.20
.
56.28
56.28
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)

27460100
0
Lau
lau
(
pork
and
fish
wrapped
in
taro
or
spin
15028
FLATFISH,
RAW
1,925.53
680.40
.
35.34
35.34
ach
leaves)

27550000
0
Fish
sandwich,
on
bun,
with
spread
15028
FLATFISH,
RAW
148.60
57.60
.
35.28
35.28
27550000
100254
Fish
sandwich,
on
bun,
with
spread
W/
TARTAR
S
15028
FLATFISH,
RAW
148.60
57.60
.
35.18
35.18
AUCE
27550000
100769
Fish
sandwich,
on
bun,
with
spread
REMOVED
SPR
15028
FLATFISH,
RAW
133.60
57.60
.
39.41
39.41
EAD
58151130
0
Sushi,
with
vegetables
and
fish
15028
FLATFISH,
RAW
2,394.40
302.55
.
12.42
12.42
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15028N
(
26100150)
FLATFISH,
RAW
224.80
13.97
.
5.60
5.60
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
13
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
100.84
15.30
.
15.17
15.17
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
.
14.28
14.28
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
.
14.28
14.28
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15029
Flatfish,
cooked,
dry
heat
970.95
138.80
.
14.30
14.30
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15029
Flatfish,
cooked,
dry
heat
970.95
138.80
.
14.30
14.30
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flounder
(
38)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26115000
0
Flounder,
raw
15028
FLATFISH,
RAW
100.00
100.00
.
100.00
100.00
26115110
0
Flounder,
cooked,
NS
as
to
cooking
method
15028
FLATFISH,
RAW
971.90
907.20
.
92.75
92.75
26115120
0
Flounder,
baked
or
broiled
15028
FLATFISH,
RAW
971.90
907.20
.
92.75
92.75
26115120
100464
Flounder,
baked
or
broiled
W/
O
FAT
OR
W/
NONST
15028
FLATFISH,
RAW
943.70
907.20
.
96.09
96.09
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flounder
(
38)
­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

ICK
SPRAY
(
INCLUDE
PAM...)

26115120
200314
Flounder,
baked
or
broiled
W/
CORN
OIL
15028
FLATFISH,
RAW
970.95
907.20
.
92.72
92.72
26115120
200995
Flounder,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15028
FLATFISH,
RAW
970.95
907.20
.
92.72
92.72
FS
(
INCLUDE
OIL,
NFS)

26115120
201280
Flounder,
baked
or
broiled
W/
OLIVE
OIL
15028
FLATFISH,
RAW
970.70
907.20
.
92.75
92.75
26115120
201381
Flounder,
baked
or
broiled
W/
BUTTER,
NFS
15028
FLATFISH,
RAW
972.08
907.20
.
92.73
92.73
26115130
0
Flounder,
breaded
or
battered,
baked
15028
FLATFISH,
RAW
1,171.58
907.20
.
74.05
74.05
26115130
100680
Flounder,
breaded
or
battered,
baked
W/
OLIVE
15028
FLATFISH,
RAW
1,167.45
907.20
.
74.00
74.00
OIL
26115130
101015
Flounder,
breaded
or
battered,
baked
W/
VEGETA
15028
FLATFISH,
RAW
1,168.20
907.20
.
73.94
73.94
BLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26115130
202708
Flounder,
breaded
or
battered,
baked
W/
O
FAT
O
15028
FLATFISH,
RAW
1,086.45
907.20
.
81.25
81.25
R
W/
NONSTICK
SPRAY
(
INCLUDE
PAM...)

26115140
0
Flounder,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
907.20
.
73.86
73.86
26115140
100244
Flounder,
floured
or
breaded,
fried
W/
CORN
OI
15028
FLATFISH,
RAW
1,086.45
907.20
.
73.86
73.86
L
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26115140
100459
Flounder,
floured
or
breaded,
fried
W/
OLIVE
O
15028
FLATFISH,
RAW
1,086.45
907.20
.
73.86
73.86
IL
26115140
100824
Flounder,
floured
or
breaded,
fried
W/
VEGETAB
15028
FLATFISH,
RAW
1,086.45
907.20
.
73.86
73.86
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26115140
100907
Flounder,
floured
or
breaded,
fried
W/
SOYBEAN
15028
FLATFISH,
RAW
1,086.45
907.20
.
73.86
73.86
OIL
26115140
101072
Flounder,
floured
or
breaded,
fried
W/
BACON
G
15028
FLATFISH,
RAW
1,086.45
907.20
.
73.86
73.86
REASE
26115150
0
Flounder,
battered,
fried
15028
FLATFISH,
RAW
133.00
100.00
.
67.52
67.52
26115150
201594
Flounder,
battered,
fried
W/
VEGETABLE
OIL,
NF
15028
FLATFISH,
RAW
133.00
100.00
.
67.52
67.52
S
(
INCLUDE
OIL,
NFS)

26115160
0
Flounder,
steamed
or
poached
15028
FLATFISH,
RAW
100.00
100.00
.
100.00
100.00
26115190
0
Flounder,
smoked
15028
FLATFISH,
RAW
100.50
100.00
.
98.80
98.80
27250250
0
Flounder
with
crab
stuffing
15028
FLATFISH,
RAW
1,445.40
907.20
.
61.48
61.48
28150220
0
Flounder
with
chopped
broccoli
(
diet
frozen
me
15028
FLATFISH,
RAW
326.21
113.40
.
34.76
34.76
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
14
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

al)

28150370
0
Flounder
in
cream
sauce
with
potatoes,
carrots
15028N
(
26115160)
FLATFISH,
RAW
279.48
85.20
.
30.49
30.49
(
diet
frozen
meal)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Haddock
(
41)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26117110
0
Haddock,
cooked,
NS
as
to
cooking
method
15033
HADDOCK,
RAW
972.95
907.20
.
92.62
92.62
26117120
0
Haddock,
baked
or
broiled
15033
HADDOCK,
RAW
972.95
907.20
.
92.62
92.62
26117120
100291
Haddock,
baked
or
broiled
W/
MARGARINE­
LIKE
SP
15033
HADDOCK,
RAW
973.38
907.20
.
92.76
92.76
READ,
TUB,
SALTED
(
INCLUDE
I
CAN'T
BELIEVE
IT'

S
NOT
BUTTER....)

26117120
100596
Haddock,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTI
15033
HADDOCK,
RAW
944.75
907.20
.
95.95
95.95
CK
SPRAY
(
INCLUDE
PAM...)

26117120
201554
Haddock,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15033
HADDOCK,
RAW
972.00
907.20
.
92.59
92.59
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Haddock
(
41)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

S
(
INCLUDE
OIL,
NFS)

26117120
201747
Haddock,
baked
or
broiled
W/
BUTTER,
NFS
15033
HADDOCK,
RAW
973.13
907.20
.
92.60
92.60
26117120
202548
Haddock,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15033
HADDOCK,
RAW
972.00
907.20
.
92.59
92.59
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS...)

26117120
203383
Haddock,
baked
or
broiled
W/
MARGARINE­
LIKE
SP
15033
HADDOCK,
RAW
973.13
907.20
.
92.70
92.70
READ,
LIQUID,
SALTED
(
INCLUDE
PARKAY
SQUEEZE
S
PREAD...)

26117130
0
Haddock,
breaded
or
battered,
baked
15033
HADDOCK,
RAW
1,171.58
907.20
.
74.03
74.03
26117130
202751
Haddock,
breaded
or
battered,
baked
W/
O
FAT
15033
HADDOCK,
RAW
1,086.45
907.20
.
81.23
81.23
26117130
203691
Haddock,
breaded
or
battered,
baked
W/
BUTTER,
15033
HADDOCK,
RAW
1,171.58
907.20
.
74.04
74.04
NFS
26117140
0
Haddock,
floured
or
breaded,
fried
15033
HADDOCK,
RAW
1,086.45
907.20
.
73.84
73.84
26117140
100866
Haddock,
floured
or
breaded,
fried
W/
VEGETABL
15033
HADDOCK,
RAW
1,086.45
907.20
.
73.84
73.84
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26117150
0
Haddock,
battered,
fried
15033
HADDOCK,
RAW
133.00
100.00
.
69.86
69.86
26117150
201691
Haddock,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15033
HADDOCK,
RAW
133.00
100.00
.
69.86
69.86
(
INCLUDE
OIL,
NFS)

26117160
0
Haddock,
steamed
or
poached
15033
HADDOCK,
RAW
100.00
100.00
.
100.00
100.00
28150210
0
Haddock
with
chopped
spinach
(
diet
frozen
meal
15033
HADDOCK,
RAW
273.88
113.40
.
41.41
41.41
)

27550100
0
Fish
sandwich,
on
bun,
with
cheese
and
spread
15033N
(
26117140)
HADDOCK,
RAW
100.00
33.40
.
29.54
29.54
26117190
0
Haddock,
smoked
15035
HADDOCK,
SMOKED
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Halibut
(
43)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100160
0
Fish,
NS
as
to
type,
steamed
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
100.00
100.00
.
100.00
100.00
27350110
0
Bouillabaisse
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
4,392.60
453.60
.
10.46
10.46
58151100
0
Sushi,
NFS
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
1,345.35
113.40
.
8.43
8.43
28150230
0
Turbot
with
vegetable
(
diet
frozen
meal)
15038
HALIBUT,
GREENLAND,
RAW
199.00
95.00
.
47.74
47.74
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Herring
(
44)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26119120
0
Herring,
baked
or
broiled
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
757.70
693.00
.
90.45
90.45
26119120
200993
Herring,
baked
or
broiled
W/
OLIVE
OIL
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
756.50
693.00
.
90.33
90.33
26119120
201099
Herring,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
756.75
693.00
.
90.29
90.29
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
15
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

S
(
INCLUDE
OIL,
NFS)

26119120
202972
Herring,
baked
or
broiled
W/
O
FAT
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
729.50
693.00
.
95.10
95.10
26119120
203215
Herring,
baked
or
broiled
W/
CORN
OIL
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
756.75
693.00
.
90.29
90.29
26119100
0
Herring,
raw
15039
HERRING,
ATLANTIC,
RAW
100.00
100.00
.
100.00
100.00
26119140
0
Herring,
floured
or
breaded,
fried
15039
HERRING,
ATLANTIC,
RAW
787.05
607.80
.
66.62
66.62
26139170
0
Sardines,
dried
15040
sardine
100.00
100.00
.
100.00
100.00
26119110
0
Herring,
cooked,
NS
as
to
cooking
method
15041P
HERRING,
ATLANTIC,
PICKLED
100.00
100.00
78.20
100.00
78.20
26119160
0
Herring,
pickled,
in
cream
sauce
15041P
HERRING,
ATLANTIC,
PICKLED
1,137.20
907.20
78.20
79.77
62.38
26119180
0
Herring,
pickled
15041P
HERRING,
ATLANTIC,
PICKLED
100.00
100.00
78.20
100.00
78.20
26119170
0
Herring,
dried,
salted
15042P
HERRING,
ATLANTIC,
KIPPERED
100.00
100.00
98.07
100.00
98.07
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Herring
(
44)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26119190
0
Herring,
smoked,
kippered
15042P
HERRING,
ATLANTIC,
KIPPERED
100.00
100.00
98.07
100.00
98.07
26139190
0
Sardines,
skinless,
boneless,
packed
in
water
15042P
Sardines,
cnd
100.00
100.00
98.07
100.00
98.07
27250830
100966
Fish
and
rice
with
(
mushroom)
soup
W/
SARDINES
15042N
(
26139190)
Sardines,
cnd
854.55
167.00
98.07
19.93
19.93
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Lobster
(
47)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26311140
0
Lobster,
floured
or
breaded,
fried
15147
LOBSTER,
NORTHERN,
RAW
1,086.45
907.20
.
73.91
73.91
27350110
0
Bouillabaisse
15147
LOBSTER,
NORTHERN,
RAW
4,392.60
226.80
.
5.25
5.25
27451030
0
Lobster
creole,
Puerto
Rican
style
(
Langosta
a
15147
LOBSTER,
NORTHERN,
RAW
806.23
340.20
.
42.54
42.54
la
criolla)

58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15147
LOBSTER,
NORTHERN,
RAW
1,771.00
226.80
.
12.94
12.94
a
marinera)

26311110
0
Lobster,
cooked,
NS
as
to
cooking
method
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
26311120
0
Lobster,
baked
or
broiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
235.59
227.00
.
96.35
96.35
26311130
0
Lobster,
without
shell,
steamed
or
boiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
26311150
0
Lobster,
battered,
fried
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
133.00
100.00
.
67.67
67.67
26311160
0
Lobster,
steamed
or
boiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
26311180
0
Lobster,
canned
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
27150060
0
Lobster
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
340.20
.
35.64
35.64
27150070
0
Lobster
with
butter
sauce
(
mixture)
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
187.56
145.00
.
77.31
77.31
27150130
0
Seafood
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
113.40
.
11.90
11.90
27250260
0
Lobster
with
bread
stuffing,
baked
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
330.76
226.80
.
68.57
68.57
27450020
0
Lobster
salad
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
1,431.50
290.00
.
20.26
20.26
27450080
0
Seafood
salad
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
529.77
100.00
.
18.88
18.88
27450080
101095
Seafood
salad
W/
REAL
MAYONNAISE
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
530.77
100.00
.
18.84
18.84
28152030
0
Seafood
newburg
with
rice,
vegetable
(
frozen
m
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
296.68
2.97
.
1.00
1.00
eal)

28355250
0
Lobster
bisque
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
1,429.23
340.20
.
23.99
23.99
28355250
202683
Lobster
bisque
W/
SKIM
MILK
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
1,433.23
340.20
.
23.96
23.96
28355260
0
Lobster
gumbo
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
2,106.80
226.80
.
11.04
11.04
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mackerel
(
49)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26121100
0
Mackerel,
raw
15046
MACKEREL,
ATLANTIC,
RAW
99.00
33.00
.
33.33
33.33
26121110
0
Mackerel,
cooked,
NS
as
to
cooking
method
15046
MACKEREL,
ATLANTIC,
RAW
972.53
302.55
.
31.53
31.53
26121120
0
Mackerel,
baked
or
broiled
15046
MACKEREL,
ATLANTIC,
RAW
972.53
302.55
.
31.53
31.53
26121120
100145
Mackerel,
baked
or
broiled
W/
CORN
OIL
15046
MACKEREL,
ATLANTIC,
RAW
971.40
302.55
.
31.53
31.53
26121120
203649
Mackerel,
baked
or
broiled
W/
BUTTER,
NFS
15046
MACKEREL,
ATLANTIC,
RAW
972.53
302.55
.
31.53
31.53
26121120
203744
Mackerel,
baked
or
broiled
W/
OLIVE
OIL
15046
MACKEREL,
ATLANTIC,
RAW
971.15
302.55
.
31.54
31.54
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
16
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26121140
0
Mackerel,
floured
or
breaded,
fried
15046
MACKEREL,
ATLANTIC,
RAW
1,086.90
302.55
.
25.20
25.20
26121160
0
Mackerel,
pickled
15046
MACKEREL,
ATLANTIC,
RAW
467.20
453.60
.
96.36
96.36
26121180
0
Mackerel,
canned
15048
MACKEREL,
JACK,
CND,
DRND
100.00
100.00
.
100.00
100.00
27250300
0
Mackerel
cake
or
patty
15048
MACKEREL,
JACK,
CND,
DRND
954.85
453.60
.
43.35
43.35
26121100
0
Mackerel,
raw
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
99.00
33.00
.
33.33
33.33
26121110
0
Mackerel,
cooked,
NS
as
to
cooking
method
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
972.53
302.55
.
30.77
30.77
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mackerel
(
49)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26121120
0
Mackerel,
baked
or
broiled
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
972.53
302.55
.
30.77
30.77
26121120
100145
Mackerel,
baked
or
broiled
W/
CORN
OIL
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
971.40
302.55
.
30.76
30.76
26121120
203649
Mackerel,
baked
or
broiled
W/
BUTTER,
NFS
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
972.53
302.55
.
30.77
30.77
26121120
203744
Mackerel,
baked
or
broiled
W/
OLIVE
OIL
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
971.15
302.55
.
30.77
30.77
26121140
0
Mackerel,
floured
or
breaded,
fried
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
1,086.90
302.55
.
24.53
24.53
26121100
0
Mackerel,
raw
15051
MACKEREL,
SPANISH,
RAW
99.00
33.00
.
33.33
33.33
26121110
0
Mackerel,
cooked,
NS
as
to
cooking
method
15051
MACKEREL,
SPANISH,
RAW
972.53
302.55
.
30.59
30.59
26121120
0
Mackerel,
baked
or
broiled
15051
MACKEREL,
SPANISH,
RAW
972.53
302.55
.
30.59
30.59
26121120
100145
Mackerel,
baked
or
broiled
W/
CORN
OIL
15051
MACKEREL,
SPANISH,
RAW
971.40
302.55
.
30.58
30.58
26121120
203649
Mackerel,
baked
or
broiled
W/
BUTTER,
NFS
15051
MACKEREL,
SPANISH,
RAW
972.53
302.55
.
30.59
30.59
26121120
203744
Mackerel,
baked
or
broiled
W/
OLIVE
OIL
15051
MACKEREL,
SPANISH,
RAW
971.15
302.55
.
30.59
30.59
26121140
0
Mackerel,
floured
or
breaded,
fried
15051
MACKEREL,
SPANISH,
RAW
1,086.90
302.55
.
24.38
24.38
26121190
0
Mackerel,
smoked
15201
MACKEREL,
PACIFIC
&
JACK,
MXD
SP,
CKD,
DRY
HEAT
100.75
100.00
.
99.26
99.26
26121130
0
Mackerel,
salted
83110
FISH,
MACKEREL,
SALTED
100.00
100.00
.
100.00
100.00
26121170
0
Mackerel,
dried
83110
FISH,
MACKEREL,
SALTED
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mullet
(
52)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26123100
0
Mullet,
raw
15055
MULLET,
STRIPED,
RAW
100.00
100.00
.
100.00
100.00
26123140
100501
Mullet,
floured
or
breaded,
fried
W/
VEGETABLE
15055
MULLET,
STRIPED,
RAW
787.05
607.80
.
66.39
66.39
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26123160
0
Mullet,
steamed
or
poached
15055
MULLET,
STRIPED,
RAW
100.00
100.00
.
100.00
100.00
26123140
0
Mullet,
floured
or
breaded,
fried
15055
Need
gwd
for
1
lb
raw
ylds
x;
recipe
calls
for
2
l
787.05
607.80
.
66.39
66.39
26123140
100806
Mullet,
floured
or
breaded,
fried
W/
CANOLA,
S
15055
Need
gwd
for
1
lb
raw
ylds
x;
recipe
calls
for
2
l
787.05
607.80
.
66.39
66.39
OYBEAN,
AND
SUNFLOWER
OIL
26123120
0
Mullet,
baked
or
broiled
15055
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2lbs
672.50
607.80
.
89.08
89.08
26123110
0
Mullet,
cooked,
NS
as
to
cooking
method
15055
Need
gwd
for
1
lb.
raw
ylds
x;
recipe
calls
for
2
lb
787.05
607.80
.
66.39
66.39
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mussels
(
53)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26313100
0
Mussels,
raw
15164
MUSSEL,
BLUE,
RAW
100.00
100.00
.
100.00
100.00
26313110
0
Mussels,
cooked,
NS
as
to
cooking
method
15164
MUSSEL,
BLUE,
RAW
484.80
453.60
.
92.33
92.33
26313110
100863
Mussels,
cooked,
NS
as
to
cooking
method
W/
CA
15164
MUSSEL,
BLUE,
RAW
483.85
453.60
.
92.27
92.27
NOLA
OIL
26313110
203495
Mussels,
cooked,
NS
as
to
cooking
method
W/
BU
15164
MUSSEL,
BLUE,
RAW
484.98
453.60
.
92.29
92.29
TTER,
NFS
26313160
0
Mussels,
steamed
or
poached
15164
MUSSEL,
BLUE,
RAW
100.84
100.00
.
98.34
98.34
27150330
0
Mussels
with
tomato­
based
sauce
(
mixture)
15164
MUSSEL,
BLUE,
RAW
125.00
100.00
.
79.36
79.36
27350110
0
Bouillabaisse
15164
MUSSEL,
BLUE,
RAW
4,392.60
226.80
.
5.19
5.19
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ocean
Perch
(
54)
­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26125100
0
Ocean
perch,
raw
15057
OCEAN
PERCH,
ATLANTIC,
RAW
100.00
100.00
.
100.00
100.00
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
17
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26125110
0
Ocean
perch,
cooked,
NS
as
to
cooking
method
15057
OCEAN
PERCH,
ATLANTIC,
RAW
971.90
907.20
.
92.75
92.75
26125120
0
Ocean
perch,
baked
or
broiled
15057
OCEAN
PERCH,
ATLANTIC,
RAW
971.90
907.20
.
92.75
92.75
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ocean
Perch
(
54)
­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26125120
201950
Ocean
perch,
baked
or
broiled
W/
BUTTER,
NFS
15057
OCEAN
PERCH,
ATLANTIC,
RAW
972.08
907.20
.
92.74
92.74
26125120
202334
Ocean
perch,
baked
or
broiled
W/
O
FAT
OR
W/
NO
15057
OCEAN
PERCH,
ATLANTIC,
RAW
943.70
907.20
.
96.10
96.10
NSTICK
SPRAY
(
INCLUDE
PAM...)

26125120
203091
Ocean
perch,
baked
or
broiled
W/
OLIVE
OIL
15057
OCEAN
PERCH,
ATLANTIC,
RAW
970.70
907.20
.
92.76
92.76
26125130
0
Ocean
perch,
breaded
or
battered,
baked
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,128.75
907.20
.
77.54
77.54
26125140
0
Ocean
perch,
floured
or
breaded,
fried
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,086.45
907.20
.
73.87
73.87
26125140
100975
Ocean
perch,
floured
or
breaded,
fried
W/
VEGE
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,086.45
907.20
.
73.87
73.87
TABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26125150
0
Ocean
perch,
battered,
fried
15057
OCEAN
PERCH,
ATLANTIC,
RAW
133.00
100.00
.
67.54
67.54
26125160
0
Ocean
perch,
steamed
or
poached
15057
OCEAN
PERCH,
ATLANTIC,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Octopus
(
55)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26205110
0
Octopus,
cooked,
NS
as
to
cooking
method
15166
OCTOPUS,
COMMON,
RAW
1,086.45
907.20
.
76.44
76.44
26205160
0
Octopus,
steamed
15166
OCTOPUS,
COMMON,
RAW
100.84
100.00
.
98.34
98.34
26205170
0
Octopus,
dried
15166
OCTOPUS,
COMMON,
RAW
100.30
100.00
.
98.86
98.86
26205190
0
Octopus,
smoked
15166
OCTOPUS,
COMMON,
RAW
100.00
100.00
.
100.00
100.00
27451060
0
Octopus
salad,
Puerto
Rican
style
(
Ensalada
de
15166
OCTOPUS,
COMMON,
RAW
516.30
226.80
.
43.76
43.76
pulpo)

26205180
0
Octopus,
dried,
boiled
15230
OCTOPUS,
COMMON,
CKD,
MOIST
HEAT
100.30
100.00
.
99.70
99.70
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Oyster
(
59)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26315100
0
Oysters,
raw
15167
OYSTER,
EASTERN,
WILD,
RAW
100.00
100.00
.
100.00
100.00
26315110
0
Oysters,
cooked,
NS
as
to
cooking
method
15167
OYSTER,
EASTERN,
WILD,
RAW
589.20
504.00
.
82.37
82.37
26315120
0
Oysters,
baked
or
broiled
15167
OYSTER,
EASTERN,
WILD,
RAW
242.40
226.80
.
93.56
93.56
26315130
0
Oysters,
steamed
15167
OYSTER,
EASTERN,
WILD,
RAW
100.84
100.00
.
98.96
98.96
26315140
0
Oysters,
floured
or
breaded,
fried
15167
OYSTER,
EASTERN,
WILD,
RAW
1,086.45
907.20
.
73.75
73.75
26315150
0
Oysters,
battered,
fried
15167
OYSTER,
EASTERN,
WILD,
RAW
902.90
680.40
.
65.85
65.85
26315190
0
Oysters,
smoked
15167
OYSTER,
EASTERN,
WILD,
RAW
100.84
100.00
.
98.65
98.65
27250220
0
Oyster
fritter
15167
OYSTER,
EASTERN,
WILD,
RAW
783.90
400.00
.
39.83
39.83
27350200
0
Oyster
pie
15167
OYSTER,
EASTERN,
WILD,
RAW
830.84
200.00
.
22.33
22.33
27363000
0
Gumbo
with
rice
(
New
Orleans
type
with
shellfi
15167
OYSTER,
EASTERN,
WILD,
RAW
3,864.33
186.00
.
4.84
4.84
sh,
pork,
and/
or
poultry,
tomatoes,
okra,
rice
)

27450250
0
Oysters
Rockefeller
15167
OYSTER,
EASTERN,
WILD,
RAW
786.68
336.00
.
42.14
42.14
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15167
OYSTER,
EASTERN,
WILD,
RAW
3,548.33
186.00
.
5.31
5.31
h,
pork,
and/
or
poultry,
tomatoes,
okra)

27464000
100414
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15167
OYSTER,
EASTERN,
WILD,
RAW
3,550.01
186.00
.
5.31
5.31
h,
pork,
and/
or
poultry,
tomatoes,
okra)
W/
BU
TTER,
NFS
28355310
0
Oyster
stew
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.01
496.00
.
32.24
32.24
28355310
100152
Oyster
stew
W/
SKIM
MILK
15167
OYSTER,
EASTERN,
WILD,
RAW
1,542.01
496.00
.
32.18
32.18
28355310
201647
Oyster
stew
W/
WHOLE
MILK
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.01
496.00
.
32.22
32.22
28355310
202979
Oyster
stew
W/
WHOLE
MILK
AND
W/
MARGARINE,
NF
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.51
496.00
.
32.23
32.23
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
18
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Oyster
(
59)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

S
58128210
0
Dressing
with
oysters
15167
OYSTER,
EASTERN,
WILD,
RAW
969.73
248.00
.
25.57
25.57
32105020
100663
Egg
omelet
or
scrambled
egg,
with
fish
W/
OYST
15167N
(
26315120)
OYSTER,
EASTERN,
WILD,
RAW
84.58
11.23
.
13.21
13.21
ERS
26315180
0
Oysters,
canned
15170
OYSTER,
EASTERN,
CND
100.00
100.00
.
100.00
100.00
27150200
0
Oyster
sauce
(
white
sauce­
based)
15170
OYSTER,
EASTERN,
CND
501.80
248.00
.
49.42
49.42
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Perch
(
60)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26127140
0
Perch,
floured
or
breaded,
fried
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
26127140
100350
Perch,
floured
or
breaded,
fried
W/
VEGETABLE
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26127140
100829
Perch,
floured
or
breaded,
fried
W/
CORN
OIL
(
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
INCLUDE
MAZOLA
OIL,
NFS;
MAZOLA
CORN
OIL)

26127140
100892
Perch,
floured
or
breaded,
fried
W/
OLIVE
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
26127140
100971
Perch,
floured
or
breaded,
fried
W/
CANOLA
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
26127110
0
Perch,
cooked,
NS
as
to
cooking
method
15060
Need
grm
wt.
descr.
for
1
lb
raw
ylds...;
recipe
call
732.65
553.40
.
63.34
63.34
26127120
0
Perch,
baked
or
broiled
15060
PERCH,
MXD
SP,
RAW
971.90
907.20
.
92.75
92.75
26127120
200860
Perch,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15060
PERCH,
MXD
SP,
RAW
970.95
907.20
.
92.72
92.72
(
INCLUDE
OIL,
NFS)

26127120
201707
Perch,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15060
PERCH,
MXD
SP,
RAW
970.95
907.20
.
92.72
92.72
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26127120
203094
Perch,
baked
or
broiled
W/
OLIVE
OIL
15060
PERCH,
MXD
SP,
RAW
970.70
907.20
.
92.75
92.75
26127120
203332
Perch,
baked
or
broiled
W/
O
FAT
15060
PERCH,
MXD
SP,
RAW
943.70
907.20
.
96.09
96.09
26127120
203610
Perch,
baked
or
broiled
W/
BUTTER,
NFS
15060
PERCH,
MXD
SP,
RAW
972.08
907.20
.
92.73
92.73
26127130
0
Perch,
breaded
or
battered,
baked
15060
PERCH,
MXD
SP,
RAW
1,128.75
907.20
.
77.53
77.53
26127130
100568
Perch,
breaded
or
battered,
baked
W/
VEGETABLE
15060
PERCH,
MXD
SP,
RAW
1,127.33
907.20
.
77.46
77.46
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26127130
203003
Perch,
breaded
or
battered,
baked
W/
O
FAT
15060
PERCH,
MXD
SP,
RAW
1,086.45
907.20
.
81.24
81.24
26127150
0
Perch,
battered,
fried
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
.
69.90
69.90
26127150
100862
Perch,
battered,
fried
W/
CANOLA
OIL
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
.
69.90
69.90
26127150
202977
Perch,
battered,
fried
W/
SOYBEAN
OIL
(
INCLUDE
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
.
69.90
69.90
WESSON
SOYBEAN
OIL...)

26127160
0
Perch,
steamed
or
poached
15060
PERCH,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
27350030
0
Seafood
stew
with
potatoes
and
vegetables
(
exc
15060
PERCH,
MXD
SP,
RAW
1,389.75
113.40
.
8.33
8.33
luding
carrots,
broccoli,
and
dark­
green
leafy
),
tomato­
base
sauce
27350310
0
Seafood
stew
with
potatoes
and
vegetables
(
inc
15060
PERCH,
MXD
SP,
RAW
1,370.35
113.40
.
8.44
8.44
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pike
(
63)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26129110
0
Pike,
cooked,
NS
as
to
cooking
method
15062
PIKE,
NORTHERN,
RAW
1,086.45
907.20
.
73.86
73.86
26129120
0
Pike,
baked
or
broiled
15062
PIKE,
NORTHERN,
RAW
971.90
907.20
.
92.75
92.75
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
19
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pike
(
63)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26129120
201172
Pike,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
(
15062
PIKE,
NORTHERN,
RAW
970.95
907.20
.
92.72
92.72
INCLUDE
OIL,
NFS)

26129140
0
Pike,
floured
or
breaded,
fried
15062
PIKE,
NORTHERN,
RAW
1,086.45
907.20
.
73.86
73.86
26129150
0
Pike,
battered,
fried
15062
PIKE,
NORTHERN,
RAW
133.00
100.00
.
67.52
67.52
26129160
0
Pike,
steamed
or
poached
15062
PIKE,
NORTHERN,
RAW
100.00
100.00
.
100.00
100.00
27250060
0
Gefilte
fish
15062
PIKE,
NORTHERN,
RAW
6,161.70
2,268.00
.
36.81
36.81
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pollock
(
64)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100240
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
.
73.88
73.88
loured
or
breaded,
fried
26100240
101130
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
.
73.88
73.88
loured
or
breaded,
fried
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100250
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15065
POLLOCK,
ATLANTIC,
RAW
133.00
100.00
.
67.56
67.56
attered,
fried
27250500
0
Kamaboko
(
Japanese
fish
cake)
15065
POLLOCK,
ATLANTIC,
RAW
148.00
100.00
.
67.57
67.57
27250510
0
Fish
cake
(
Kamaboko)
tempura
15065
POLLOCK,
ATLANTIC,
RAW
752.34
453.60
.
56.50
56.50
27250520
0
Seafood
restructured
15065
POLLOCK,
ATLANTIC,
RAW
148.00
100.00
.
67.57
67.57
28150050
0
Fish
parmesan
(
frozen
meal)
15065
POLLOCK,
ATLANTIC,
RAW
1,687.93
680.40
.
39.18
39.18
28150410
0
Fish
and
chips
with
vegetable,
potatoes,
tomat
15065
POLLOCK,
ATLANTIC,
RAW
255.80
100.00
.
37.09
37.09
oes
(
frozen
meal)

28152030
0
Seafood
newburg
with
rice,
vegetable
(
frozen
m
15065N
(
27250500)
POLLOCK,
ATLANTIC,
RAW
296.68
24.08
.
8.12
8.12
eal)

58149210
0
Somen
salad
15065N
(
27250500)
POLLOCK,
ATLANTIC,
RAW
422.05
47.30
.
11.21
11.21
27450130
0
Crab
salad
made
with
imitation
crab
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
357.05
153.24
.
42.92
42.92
27450130
100551
Crab
salad
made
with
imitation
crab
W/
REAL
MA
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
353.30
153.24
.
43.37
43.37
YONNAISE
27450130
202453
Crab
salad
made
with
imitation
crab
W/
FAT
FRE
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
362.30
153.24
.
42.30
42.30
E
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAF
T
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRAC
LE
WHIP
FREE
NONFAT
DRESSING...)

27450130
203191
Crab
salad
made
with
imitation
crab
W/
LOW
CAL
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
360.80
153.24
.
42.47
42.47
ORIE
OR
DIET
MAYONNAISE
27550000
100344
Fish
sandwich,
on
bun,
with
spread
W/
RESTRUCT
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
148.60
38.92
.
23.98
23.98
URED
SEAFOOD
58111200
0
Puffs,
fried,
crab
meat
and
cream
cheese
fille
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
892.90
110.68
.
10.44
10.44
d
58148140
203037
Macaroni
salad
with
crab
meat
W/
IMITATION
CRA
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
744.88
63.85
.
8.57
8.57
B
58148550
203165
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
959.03
99.04
.
10.33
10.33
getables,
meat,
dressing)
W/
RESTRUCTURED
SEAF
OOD
(
INCLUDE
IMITATION
CRAB
MEAT)
AND
W/
LOW
C
ALORIE
OR
DIET
MAYONNAISE
(
INCLUDE
LOWFAT
MAYO
NNAISE)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pompano
(
65)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26131110
0
Pompano,
cooked,
NS
as
to
cooking
method
15068
Need
grm
wt.
descr
for
1
lb
raw
ylds...;
recipe
call
672.50
607.80
.
89.26
89.26
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
20
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26131120
0
Pompano,
baked
or
broiled
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
672.50
607.80
.
89.26
89.26
26131120
202069
Pompano,
baked
or
broiled
W/
BUTTER,
NFS
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
672.68
607.80
.
89.23
89.23
26131120
202612
Pompano,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
671.55
607.80
.
89.07
89.07
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OIL...)

26131120
203073
Pompano,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
671.55
607.80
.
89.07
89.07
S
(
INCLUDE
OIL,
NFS)

26131140
0
Pompano,
floured
or
breaded,
fried
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
.
66.67
66.67
26131140
100951
Pompano,
floured
or
breaded,
fried
W/
CORN
OIL
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
.
66.67
66.67
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26131100
0
Pompano,
raw
15068
POMPANO,
FLORIDA,
RAW
100.00
100.00
.
100.00
100.00
26131150
0
Pompano,
battered,
fried
15068
POMPANO,
FLORIDA,
RAW
133.00
100.00
.
67.93
67.93
26131160
0
Pompano,
steamed
or
poached
15068
POMPANO,
FLORIDA,
RAW
100.00
100.00
.
100.00
100.00
26131190
0
Pompano,
smoked
15068
POMPANO,
FLORIDA,
RAW
100.67
100.00
.
99.22
99.22
27350110
0
Bouillabaisse
15068
POMPANO,
FLORIDA,
RAW
4,392.60
453.60
.
10.68
10.68
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26133120
0
Porgy,
baked
or
broiled
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
590.90
526.20
.
87.35
87.35
26133120
100976
Porgy,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
589.95
526.20
.
87.10
87.10
(
INCLUDE
OIL,
NFS)

26133120
200192
Porgy,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
589.95
526.20
.
87.10
87.10
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
O
IL)

26133120
202615
Porgy,
baked
or
broiled
W/
OLIVE
OIL
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
589.70
526.20
.
87.15
87.15
26133120
202974
Porgy,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTICK
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
562.70
526.20
.
93.53
93.53
SPRAY
(
INCLUDE
PAM...)

26133120
203252
Porgy,
baked
or
broiled
W/
BUTTER,
NFS
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
591.08
526.20
.
87.32
87.32
26133140
0
Porgy,
floured
or
breaded,
fried
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
.
61.91
61.91
26133140
100567
Porgy,
floured
or
breaded,
fried
W/
VEGETABLE
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
.
61.91
61.91
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26133140
100810
Porgy,
floured
or
breaded,
fried
W/
CANOLA,
SO
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
.
61.91
61.91
YBEAN
AND
SUNFLOWER
OIL
26133140
101048
Porgy,
floured
or
breaded,
fried
W/
SOYBEAN
OI
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
.
61.91
61.91
L
26133130
0
Porgy,
breaded
or
battered,
baked
15090
Need
grm
wt.
descr.
for
1
lb.
raw
ylds..;
recipe
calls
790.05
526.20
.
62.06
62.06
26133130
100163
Porgy,
breaded
or
battered,
baked
W/
CORN
OIL
15090
Need
grm
wt.
descr.
for
1
lb.
raw
ylds..;
recipe
calls
787.20
526.20
.
61.74
61.74
26133130
200501
Porgy,
breaded
or
battered,
baked
W/
CANOLA
OI
15090
Need
grm
wt.
descr.
for
1
lb.
raw
ylds..;
recipe
calls
787.20
526.20
.
61.74
61.74
L
26133100
0
Porgy,
raw
15090
SCUP,
RAW
100.00
100.00
.
100.00
100.00
26133110
0
Porgy,
cooked,
NS
as
to
cooking
method
15090
SCUP,
RAW
705.45
526.20
.
61.91
61.91
26133150
0
Porgy,
battered,
fried
15090
SCUP,
RAW
91.00
58.00
.
52.59
52.59
26133150
101117
Porgy,
battered,
fried
W/
CANOLA
OIL
15090
SCUP,
RAW
91.00
58.00
.
52.59
52.59
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26133160
0
Porgy,
steamed
or
poached
15090
SCUP,
RAW
100.00
100.00
.
100.00
100.00
27450750
100467
Fish
and
vegetables
(
excluding
carrots,
brocco
15090N
(
26133100)
SCUP,
RAW
1,431.75
907.20
.
63.64
63.64
li,
and
dark­
green
leafy
(
no
potatoes)),
soy­
b
ased
sauce
(
mixture)
W/
PORGY
(
INCLUDE
SNAPPER
...)
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
21
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ray
(
69)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26135140
0
Ray,
floured
or
breaded,
fried
15095
Need
gwd
for
1
lb
raw
yields
x;
recipe
calls
for
2
787.05
607.80
.
66.54
66.54
26135110
0
Ray,
cooked,
NS
as
to
cooking
method
15095
Ray,
raw
976.60
911.90
.
92.52
92.52
26135120
0
Ray,
baked
or
broiled
15095
Ray,
raw
976.60
911.90
.
92.52
92.52
26135160
0
Ray,
steamed
or
poached
15095
Ray,
raw
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Rockfish
(
72)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
100.00
7.10
.
7.10
7.10
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,171.58
64.40
.
5.29
5.29
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
.
5.27
5.27
26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
.
5.27
5.27
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
133.00
7.10
.
4.81
4.81
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
rockfish,
pacific,
mixed
species,
raw
1,086.45
64.40
.
5.27
5.27
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15070N
(
26100150)
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
224.80
6.48
.
2.60
2.60
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
100.84
7.10
.
7.04
7.04
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
.
6.63
6.63
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
.
6.63
6.63
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15071
Rockfish,
Pacific,
mixed
species,
cooked,
dry
heat
970.95
64.40
.
6.63
6.63
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15071
Rockfish,
Pacific,
mixed
species,
cooked,
dry
heat
970.95
64.40
.
6.63
6.63
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Roe
(
73)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26207110
0
Roe,
shad,
cooked
15072
ROE,
MXD
SP,
RAW
745.10
680.40
.
90.77
90.77
26209100
0
Roe,
herring
15072
ROE,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
26212100
0
Roe,
sea
urchin
42026
SEA
URCHIN,
ROE
100.00
100.00
.
100.00
100.00
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­­
HABITAT=
0.06%
Freshwater,
3.02%
Estuarine,
96.92%
Mari­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15077P
SALMON,
CHINOOK,
SMOKED
99.90
74.90
98.10
74.97
73.55
26137190
0
Salmon,
smoked
15077P
SALMON,
CHINOOK,
SMOKED
100.00
100.00
98.10
100.00
98.10
26137180
0
Salmon,
canned
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
100.00
5.00
98.90
5.00
4.95
27250070
0
Salmon
cake
or
patty
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
27250070
100581
Salmon
cake
or
patty
W/
CANOLA
OIL
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
27250070
100601
Salmon
cake
or
patty
W/
SUNFLOWER
OIL
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
27250070
100813
Salmon
cake
or
patty
W/
VEGETABLE
OIL,
NFS
(
IN
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
CLUDE
OIL,
NFS)

27250070
100890
Salmon
cake
or
patty
W/
CANOLA,
SOYBEAN,
AND
S
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
22
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

UNFLOWER
OIL
27250070
101058
Salmon
cake
or
patty
W/
SOYBEAN
OIL
(
INCLUDE
W
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
ESSON
SOYBEAN
OIL...)

27450030
0
Salmon
salad
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
927.60
33.60
98.90
3.62
3.58
27450030
100335
Salmon
salad
W/
O
EGGS
AND
W/
FAT
FREE
MAYONNAI
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
795.60
33.60
98.90
4.22
4.18
SE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NON
FAT
MAYONNAISE
DRESSING:
KRAFT
MIRACLE
WHIP
FR
EE
NONFAT
DRESSING..)

27450030
100859
Salmon
salad
W/
REDUCED
CALORIE
CREAMY
DRESSIN
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
940.10
33.60
98.90
3.57
3.53
G,
MADE
WITH
SOUR
CREAM
AND/
OR
BUTTERMILK
AND
OIL
27450030
201395
Salmon
salad
W/
ITALIAN
DRESSING
(
INCLUDE
OIL
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
935.10
33.60
98.90
3.59
3.55
AND
VINEGAR)

27450030
202267
Salmon
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLE
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
933.10
33.60
98.90
3.60
3.56
STEROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT...

)

27450030
202962
Salmon
salad
W/
MAYONNAISE­
TYPE
SALAD
DRESSING
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
935.10
33.60
98.90
3.59
3.55
(
INCLUDE
MIRACLE
WHIP)

26137100
0
Salmon,
raw
15081
SALMON,
COHO,
WILD,
RAW
100.00
100.00
.
100.00
100.00
26137120
0
Salmon,
baked
or
broiled
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
844.90
780.20
.
91.58
91.58
26137120
200202
Salmon,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.95
780.20
.
91.51
91.51
(
INCLUDE
OIL,
NFS)

26137120
200265
Salmon,
baked
or
broiled
W/
BUTTER,
NFS
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
845.08
780.20
.
91.56
91.56
26137120
201145
Salmon,
baked
or
broiled
W/
OLIVE
OIL
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.70
780.20
.
91.55
91.55
26137120
201437
Salmon,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
816.70
780.20
.
95.52
95.52
K
SPRAY
(
INCLUDE
PAM...)

26137120
202595
Salmon,
baked
or
broiled
W/
BACON
GREASE
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
842.50
780.20
.
91.72
91.72
26137120
203550
Salmon,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.95
780.20
.
91.51
91.51
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OIL...)

26137120
203738
Salmon,
baked
or
broiled
W/
MARGARINE­
LIKE
SPR
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
845.33
780.20
.
91.80
91.80
EAD,
TUB,
SALTED
(
INCLUDE
SHEDD'S
SPREAD
COUNT
RY
CROCK,
PARKAY...)

26137140
0
Salmon,
floured
or
breaded,
fried
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.05
73.05
26137140
100833
Salmon,
floured
or
breaded,
fried
W/
VEGETABLE
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.05
73.05
OIL,
NFS
(
INCLUDE
OIL,
NFS)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.06%
Freshwater,
3.02%
Estuarine,
96.92%
Marin­­­­­­­
(
continued)
­­­­­­­­­

26137140
100891
Salmon,
floured
or
breaded,
fried
W/
SOYBEAN
O
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.05
73.05
IL
(
INCLUDE
WESSON
SOYBEAN
OIL...)

26137140
100932
Salmon,
floured
or
breaded,
fried
W/
CANOLA,
S
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.05
73.05
OYBEAN,
AND
SUNFLOWER
OIL
26137150
0
Salmon,
battered,
fried
15083
SALMON,
PINK,
RAW
133.00
100.00
.
67.65
67.65
26137160
0
Salmon,
steamed
or
poached
15083
SALMON,
PINK,
RAW
100.00
100.00
.
100.00
100.00
26137170
0
Salmon,
dried
15083
SALMON,
PINK,
RAW
100.00
100.00
.
100.00
100.00
32105020
0
Egg
omelet
or
scrambled
egg,
with
fish
15084P
Need
gwd
for
1
Tbsp;
recipe
calls
for
1
Tbsp.
84.58
12.00
98.90
14.31
14.03
26100180
0
Fish,
NS
as
to
type,
canned
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
100.00
19.40
98.90
19.40
19.19
26137180
0
Salmon,
canned
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
100.00
75.00
98.90
75.00
74.18
27250080
0
Salmon
loaf
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
981.25
454.00
98.90
46.18
45.76
27250080
202992
Salmon
loaf
W/
O
FAT
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
938.95
454.00
98.90
48.67
47.82
27251010
0
Stewed
salmon,
Puerto
Rican
style
(
Salmon
guis
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
1,050.50
453.60
98.90
44.23
42.70
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
23
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

ado)

27450030
0
Salmon
salad
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
927.60
454.00
98.90
48.94
48.41
27450030
100335
Salmon
salad
W/
O
EGGS
AND
W/
FAT
FREE
MAYONNAI
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
795.60
454.00
98.90
57.06
56.44
SE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NON
FAT
MAYONNAISE
DRESSING:
KRAFT
MIRACLE
WHIP
FR
EE
NONFAT
DRESSING..)

27450030
100859
Salmon
salad
W/
REDUCED
CALORIE
CREAMY
DRESSIN
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
940.10
454.00
98.90
48.29
47.76
G,
MADE
WITH
SOUR
CREAM
AND/
OR
BUTTERMILK
AND
OIL
27450030
201395
Salmon
salad
W/
ITALIAN
DRESSING
(
INCLUDE
OIL
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
935.10
454.00
98.90
48.55
48.02
AND
VINEGAR)

27450030
202267
Salmon
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLE
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
933.10
454.00
98.90
48.66
48.12
STEROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT...

)

27450030
202962
Salmon
salad
W/
MAYONNAISE­
TYPE
SALAD
DRESSING
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
935.10
454.00
98.90
48.55
48.02
(
INCLUDE
MIRACLE
WHIP)

27450310
0
Lomi
salmon
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
1,298.60
453.60
98.90
34.93
34.55
28355350
0
Salmon
soup,
cream
style
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
1,004.28
453.60
98.90
45.84
44.67
32105020
100563
Egg
omelet
or
scrambled
egg,
with
fish
W/
BUTT
15084P
on­
line
says
1
Tb,
sheet
says
1
Tb=
12
gm
84.59
12.00
98.90
14.31
14.03
ER,
NFS
26100180
0
Fish,
NS
as
to
type,
canned
15087P
SALMON,
SOCKEYE,
CND,
DRND
W/
BONE
100.00
5.50
98.90
5.50
5.44
26137180
0
Salmon,
canned
15087P
SALMON,
SOCKEYE,
CND,
DRND
W/
BONE
100.00
20.00
98.90
20.00
19.78
26137110
0
Salmon,
cooked,
NS
as
to
cooking
method
15247
SALMON,
COHO,
WILD,
CKD,
DRY
HEAT
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sardine
(
77)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26139110
0
Sardines,
cooked
15088P
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
100.00
100.00
99.24
100.00
99.24
26139180
0
Sardines,
canned
in
oil
15088P
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
100.00
100.00
99.24
100.00
99.24
27550510
0
Sardine
sandwich,
with
lettuce
and
spread
15088P
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
1,225.25
425.25
99.24
34.71
34.44
27250610
100389
Tuna
noodle
casserole
with
cream
or
white
sauc
15088N
(
26139180)
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
1,140.59
160.00
99.24
14.18
14.18
e
W/
TUNA
AND
SARDINES
27150350
0
Sardines
with
tomato­
based
sauce
(
mixture)
15089P
SARDINE,
PACIFIC,
CND,
TOMATO
SAU,
DRND
W/
BONE
100.00
100.00
77.33
100.00
77.33
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sardine
(
77)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27150370
0
Sardines
with
mustard
sauce
(
mixture)
15089P
SARDINE,
PACIFIC,
CND,
TOMATO
SAU,
DRND
W/
BONE
100.00
100.00
77.33
100.00
77.33
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Scallop
(
79)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.58%
Estuarine,
99.42%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26317110
0
Scallops,
cooked,
NS
as
to
cooking
method
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
.
73.87
73.87
26317120
0
Scallops,
baked
or
broiled
15172
SCALLOP,
MXD
SP,
RAW
706.05
680.40
.
95.61
95.61
26317120
200497
Scallops,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15172
SCALLOP,
MXD
SP,
RAW
705.34
680.40
.
95.58
95.58
FS
(
INCLUDE
OIL,
NFS)

26317120
200876
Scallops,
baked
or
broiled
W/
BUTTER,
NFS
15172
SCALLOP,
MXD
SP,
RAW
706.18
680.40
.
95.59
95.59
26317120
202359
Scallops,
baked
or
broiled
W/
O
FAT
OR
W/
NONST
15172
SCALLOP,
MXD
SP,
RAW
684.90
680.40
.
99.18
99.18
ICK
SPRAY
(
INCLUDE
PAM...)

26317130
0
Scallops,
steamed
or
boiled
15172
SCALLOP,
MXD
SP,
RAW
941.40
907.20
.
96.37
96.37
26317140
0
Scallops,
floured
or
breaded,
fried
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
.
73.87
73.87
26317140
101020
Scallops,
floured
or
breaded,
fried
W/
CORN
OI
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
.
73.87
73.87
L
26317150
0
Scallops,
battered,
fried
15172
SCALLOP,
MXD
SP,
RAW
902.90
680.40
.
66.06
66.06
27250950
0
Shellfish
mixture
and
noodles,
tomato­
based
sa
15172
SCALLOP,
MXD
SP,
RAW
742.00
56.70
.
7.64
7.64
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
24
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

uce
(
mixture)

27350110
0
Bouillabaisse
15172
SCALLOP,
MXD
SP,
RAW
4,392.60
453.60
.
10.44
10.44
28150810
0
Scallops
with
potatoes,
vegetable
(
frozen
meal
15172
SCALLOP,
MXD
SP,
RAW
242.80
108.90
.
42.22
42.22
)

28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15172N
(
26317140)
SCALLOP,
MXD
SP,
RAW
240.00
12.69
.
4.68
4.68
callops,
shrimp,
potatoes
(
frozen
meal)

27150510
0
Scallops
with
cheese
sauce
(
mixture)
90240
Need
gwd
for
1
C;
recipe
calls
for
1
C.
241.50
120.00
.
49.69
49.69
27250110
0
Scallops
and
noodles
with
cheese
sauce
(
mixtur
90240
SCALLOPS,
STEAMED
1,215.40
453.60
.
37.15
37.15
e)

58304400
0
Linguini
with
vegetables
and
seafood
in
white
90240
SCALLOPS,
STEAMED
269.27
32.28
.
11.99
11.99
wine
sauce
(
diet
frozen
meal)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sea
Bass
(
82)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26141180
0
Sea
bass,
pickled
(
Mero
en
escabeche)
15091
Need
gram
wt.
descr.
for
1
slice=..;
recipe
calls
for
2,097.73
1,362.00
.
63.52
63.52
26141120
0
Sea
bass,
baked
or
broiled
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
844.90
780.20
.
91.54
91.54
26141120
200874
Sea
bass,
baked
or
broiled
W/
BUTTER,
NFS
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
845.08
780.20
.
91.52
91.52
26141120
200913
Sea
bass,
baked
or
broiled
W/
CORN
OIL
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
843.95
780.20
.
91.48
91.48
26141120
201674
Sea
bass,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
843.95
780.20
.
91.48
91.48
FS
(
INCLUDE
OIL,
NFS)

26141120
203065
Sea
bass,
baked
or
broiled
W/
BUTTER,
STICK,
U
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
845.08
780.20
.
91.55
91.55
NSALTED
26141120
203326
Sea
bass,
baked
or
broiled
W/
O
FAT
OR
W/
NON­
S
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
816.70
780.20
.
95.49
95.49
TICK
SPRAY
(
INCLUDE
PAM...)

26141110
0
Sea
bass,
cooked,
NS
as
to
cooking
method
15091
Need
grm
wt.
descr.
for
1
lb.
raw
ylds...;
recipe
call
844.90
780.20
.
91.54
91.54
26141140
0
Sea
bass,
floured
or
breaded,
fried
15091
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2
lb
959.45
780.20
.
72.99
72.99
26141140
100856
Sea
bass,
floured
or
breaded,
fried
W/
VEGETAB
15091
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2
lb
959.45
780.20
.
72.99
72.99
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sea
Bass
(
82)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26141130
0
Sea
bass,
breaded
or
battered,
baked
15091
SEA
BASS,
MXD
SP,
RAW
1,128.75
907.20
.
77.55
77.55
26141140
100355
Sea
bass,
floured
or
breaded,
fried
W/
PEANUT
15091
SEA
BASS,
MXD
SP,
RAW
959.45
780.20
.
72.99
72.99
OIL
26141140
100741
Sea
bass,
floured
or
breaded,
fried
W/
CANOLA
15091
SEA
BASS,
MXD
SP,
RAW
959.45
780.20
.
72.99
72.99
OIL
26141160
0
Sea
bass,
steamed
or
poached
15091
SEA
BASS,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Seafood
(
83)
­­­­­­­­­­­­­­­­­­
HABITAT=
Unknown
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

58106900
0
Pizza
with
seafood,
NS
as
to
type
of
crust
15138
CRAB,
ALASKA
KING,
IMITN,
FROM
SURIMI
581.88
49.61
.
7.13
7.13
58106910
0
Pizza
with
seafood,
thin
crust
15138
CRAB,
ALASKA
KING,
IMITN,
FROM
SURIMI
581.88
49.61
.
7.13
7.13
58106920
0
Pizza
with
seafood,
thick
crust
15138
CRAB,
ALASKA
KING,
IMITN,
FROM
SURIMI
915.63
49.61
.
4.39
4.39
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shad
(
84)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27350040
0
Shad
creole,
with
rice
15094
SHAD,
AMERICAN,
RAW
1,971.54
907.20
.
46.39
46.39
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shark
(
85)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26143110
0
Shark,
cooked,
NS
as
to
cooking
method
15095
SHARK,
MXD
SP,
RAW
971.90
907.20
.
92.83
92.83
26143120
0
Shark,
baked
or
broiled
15095
SHARK,
MXD
SP,
RAW
971.90
907.20
.
92.83
92.83
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
25
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26143160
0
Shark,
steamed
or
poached
15095
SHARK,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27250450
0
Shrimp
toast,
fried
15149
.247
lb
EP
from
.5
lb
AP
(
AH8­
15
yield=.
494)
334.01
112.04
.
27.59
27.59
27363000
0
Gumbo
with
rice
(
New
Orleans
type
with
shellfi
15149
Need
gwd
for
1
C;
recipe
calls
for
.5
C.
3,864.33
64.00
.
1.72
1.72
sh,
pork,
and/
or
poultry,
tomatoes,
okra,
rice
)

27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15149
Need
gwd
for
1
C;
recipe
calls
for
.5
C.
3,548.33
64.00
.
1.89
1.89
h,
pork,
and/
or
poultry,
tomatoes,
okra)

27464000
100414
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15149
RECIPE
SHEET
3,550.01
64.00
.
1.89
1.89
h,
pork,
and/
or
poultry,
tomatoes,
okra)
W/
BU
TTER,
NFS
26319110
0
Shrimp,
cooked,
NS
as
to
cooking
method
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
.
98.86
98.86
26319120
0
Shrimp,
baked
or
broiled
15149
SHRIMP,
MXD
SP,
RAW
941.40
907.20
.
95.62
95.62
26319120
100113
Shrimp,
baked
or
broiled
W/
CORN
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
.
95.58
95.58
26319120
100155
Shrimp,
baked
or
broiled
W/
PEANUT
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.20
907.20
.
95.61
95.61
26319120
200498
Shrimp,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
.
95.58
95.58
(
INCLUDE
OIL,
NFS)

26319120
200875
Shrimp,
baked
or
broiled
W/
BUTTER,
NFS
15149
SHRIMP,
MXD
SP,
RAW
941.58
907.20
.
95.60
95.60
26319120
202678
Shrimp,
baked
or
broiled
W/
SESAME
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
.
95.58
95.58
26319120
202863
Shrimp,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15149
SHRIMP,
MXD
SP,
RAW
913.20
907.20
.
99.18
99.18
K
SPRAY
(
INCLUDE
PAM...)

26319120
203272
Shrimp,
baked
or
broiled
W/
OLIVE
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.20
907.20
.
95.61
95.61
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26319130
0
Shrimp,
steamed
or
boiled
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
.
98.90
98.90
26319140
0
Shrimp,
floured,
breaded,
or
battered,
fried
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
26319140
100180
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
/
CANOLA
OIL
26319140
100708
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
/
CORN
OIL
26319140
201330
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26319140
203183
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
/
SOYBEAN
OIL
27150410
0
Shrimp
teriyaki
(
shrimp
with
soy­
based
sauce)
15149
SHRIMP,
MXD
SP,
RAW
677.76
453.60
.
66.82
66.82
(
mixture)

27151050
0
Shrimp
in
garlic
sauce,
Puerto
Rican
style
(
mi
15149
SHRIMP,
MXD
SP,
RAW
531.90
348.00
.
61.75
61.75
xture)
(
Camarones
al
ajillo)

27250410
0
Shrimp
with
crab
stuffing
15149
SHRIMP,
MXD
SP,
RAW
1,808.90
680.40
.
35.44
35.44
27350020
0
Paella
with
seafood
15149
SHRIMP,
MXD
SP,
RAW
2,281.18
48.00
.
2.09
2.09
27350110
0
Bouillabaisse
15149
SHRIMP,
MXD
SP,
RAW
4,392.60
226.80
.
5.26
5.26
27360090
0
Paella,
NFS
15149
SHRIMP,
MXD
SP,
RAW
2,219.78
56.00
.
2.50
2.50
27420200
0
Pork
hash,
Hawaiian
style­
ground
pork,
vegetab
15149
SHRIMP,
MXD
SP,
RAW
331.10
21.00
.
6.34
6.34
les
(
excluding
carrots,
broccoli,
and
dark­
gre
en
leafy
(
no
potatoes)),
soy­
based
sauce
27450410
0
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
.
12.83
12.83
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)

27450410
100694
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.68
98.00
.
12.83
12.83
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
26
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
CANOLA
OIL
27450410
100865
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
.
12.83
12.83
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
OLIVE
OIL
27450410
203621
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
730.80
98.00
.
13.63
13.63
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
O
FAT
27450420
0
Shrimp
and
vegetables
(
excluding
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
741.30
98.00
.
13.36
13.36
coli,
and
dark­
green
leafy
(
no
potatoes)),
soy
­
based
sauce
(
mixture)

27450600
0
Shellfish
mixture
and
vegetables
(
including
ca
15149
SHRIMP,
MXD
SP,
RAW
910.10
113.40
.
12.60
12.60
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
soy­
base
sauce
27450610
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15149
SHRIMP,
MXD
SP,
RAW
940.10
113.40
.
12.19
12.19
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
soy­
base
sauce
27450650
0
Shellfish
mixture
and
vegetables
(
including
ca
15149
SHRIMP,
MXD
SP,
RAW
853.13
113.40
.
13.44
13.44
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
(
mushroom)
soup
(
mixture)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27450660
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15149
SHRIMP,
MXD
SP,
RAW
891.68
113.40
.
12.72
12.72
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
(
mushroom)
soup
(
mixture)

28150910
0
Shrimp
with
potatoes,
vegetable
(
frozen
meal)
15149
SHRIMP,
MXD
SP,
RAW
242.30
97.00
.
37.74
37.74
28355450
101018
Seafood
soup
with
potatoes
and
vegetables
(
inc
15149
SHRIMP,
MXD
SP,
RAW
2,953.00
907.20
.
31.35
31.35
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)
W/
SHRIMP
58112510
0
Dumpling,
steamed,
filled
with
meat,
poultry,
15149
SHRIMP,
MXD
SP,
RAW
818.84
151.05
.
18.71
18.71
or
seafood
58136130
0
Lo
mein
with
shrimp
15149
SHRIMP,
MXD
SP,
RAW
1,101.43
226.80
.
20.62
20.62
58155310
0
Paella,
Valenciana
style,
with
meat
(
Paella
Va
15149
SHRIMP,
MXD
SP,
RAW
2,708.13
72.00
.
2.45
2.45
lenciana)

58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15149
SHRIMP,
MXD
SP,
RAW
1,771.00
340.20
.
19.52
19.52
a
marinera)

58156110
0
Fried
rice,
Puerto
Rican
style
(
arroz
frito)
15149
SHRIMP,
MXD
SP,
RAW
1,221.80
226.80
.
18.51
18.51
58148550
100301
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15149N
(
26319120)
SHRIMP,
MXD
SP,
RAW
954.45
80.95
.
8.42
8.42
getables,
meat,
dressing)
W/
TURKEY
AND
SHRIMP
,
AND
W/
REDUCED
CALORIE
OR
DIET,
CHOLESTEROL
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT)

58148550
101031
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15149N
(
26319120)
SHRIMP,
MXD
SP,
RAW
967.53
150.41
.
15.43
15.43
getables,
meat,
dressing)
W/
ALL
SHRIMP
AND
W/

LIGHT
SOUR
CREAM
58148550
101089
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15149N
(
26319120)
SHRIMP,
MXD
SP,
RAW
959.53
150.41
.
15.55
15.55
getables,
meat,
dressing)
W/
ALL
SHRIMP
AND
W/

LOW
CALORIE
OR
DIET
MAYONNAISE­
TYPE
SALAD
DRE
SSING
(
INCLUDE
MIRACLE
WHIP
LIGHT)

58408010
100177
Won
ton
soup
W/
SHRIMP
AND
CRAB
MEAT
15149N
(
26319130)
SHRIMP,
MXD
SP,
RAW
3,697.15
233.04
.
6.29
6.29
58408010
100858
Won
ton
soup
W/
BEEF
AND
SHRIMP
15149N
(
26319130)
SHRIMP,
MXD
SP,
RAW
3,697.15
233.04
.
6.29
6.29
28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15149N
(
26319140)
SHRIMP,
MXD
SP,
RAW
240.00
11.45
.
4.19
4.19
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
27
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

callops,
shrimp,
potatoes
(
frozen
meal)

32110150
0
Shrimp­
egg
patty
(
Torta
de
Cameron
seco)
15151
DRIED
SHRIMP­
also
flg3­
recipe
says
2­
1/
2
c=
320
gm
898.94
320.00
.
24.88
24.88
27150130
0
Seafood
newburg
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
929.58
113.40
.
11.84
11.84
27250130
0
Shrimp
and
noodles
with
cheese
sauce
(
mixture)
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,215.40
453.60
.
37.00
37.00
27250130
203697
Shrimp
and
noodles
with
cheese
sauce
(
mixture)
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,213.60
453.60
.
37.03
37.03
W/
OLIVE
OIL
27350030
0
Seafood
stew
with
potatoes
and
vegetables
(
exc
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,389.75
113.40
.
8.37
8.37
luding
carrots,
broccoli,
and
dark­
green
leafy
),
tomato­
base
sauce
27350310
0
Seafood
stew
with
potatoes
and
vegetables
(
inc
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,370.35
113.40
.
8.49
8.49
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
28153050
0
Shrimp
and
noodles
in
tomato­
based
sauce,
with
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
100.00
12.70
.
12.70
12.70
vegetable
and
fruit
dessert
(
diet
frozen
meal
)

58106900
0
Pizza
with
seafood,
NS
as
to
type
of
crust
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
581.88
49.61
.
6.92
6.92
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

58106910
0
Pizza
with
seafood,
thin
crust
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
581.88
49.61
.
6.92
6.92
58106920
0
Pizza
with
seafood,
thick
crust
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
915.63
49.61
.
4.26
4.26
58409000
0
Noodle
soup,
with
fish
ball,
shrimp,
and
dark
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
847.77
22.00
.
2.60
2.60
green
leafy
vegetable
14620120
0
Shrimp
dip,
cream
cheese
base
15152
SHRIMP,
MXD
SP,
CND
434.58
113.40
.
26.09
26.09
26319170
0
Shrimp,
dried
15152
SHRIMP,
MXD
SP,
CND
100.00
100.00
.
100.00
100.00
26319180
0
Shrimp,
canned
15152
SHRIMP,
MXD
SP,
CND
100.00
100.00
.
100.00
100.00
27150100
0
Shrimp,
curried
15152
SHRIMP,
MXD
SP,
CND
936.94
340.20
.
36.57
36.57
27150110
0
Shrimp
cocktail
(
shrimp
with
cocktail
sauce)
15152
SHRIMP,
MXD
SP,
CND
690.95
340.20
.
49.24
49.24
27150160
0
Shrimp
with
lobster
sauce
(
mixture)
15152
SHRIMP,
MXD
SP,
CND
960.93
453.60
.
47.51
47.51
27150170
0
Sweet
and
sour
shrimp
15152
SHRIMP,
MXD
SP,
CND
174.23
38.40
.
21.49
21.49
27150230
0
Shrimp
scampi
15152
SHRIMP,
MXD
SP,
CND
156.38
128.00
.
81.85
81.85
27150230
101055
Shrimp
scampi
W/
OLIVE
OIL
15152
SHRIMP,
MXD
SP,
CND
155.00
128.00
.
82.58
82.58
27250400
0
Shrimp
cake
or
patty
15152
SHRIMP,
MXD
SP,
CND
954.85
453.60
.
43.30
43.30
27250400
100693
Shrimp
cake
or
patty
W/
CANOLA
OIL
15152
SHRIMP,
MXD
SP,
CND
954.85
453.60
.
43.30
43.30
27250550
0
Seafood
souffle
15152
SHRIMP,
MXD
SP,
CND
599.32
42.62
.
7.12
7.12
27250950
0
Shellfish
mixture
and
noodles,
tomato­
based
sa
15152
SHRIMP,
MXD
SP,
CND
742.00
56.70
.
7.64
7.64
uce
(
mixture)

27350050
0
Shrimp
chow
mein
or
chop
suey
with
noodles
15152
SHRIMP,
MXD
SP,
CND
502.97
96.00
.
19.22
19.22
27350060
0
Shrimp
creole,
with
rice
15152
SHRIMP,
MXD
SP,
CND
1,842.44
680.40
.
37.23
37.23
27351060
0
Shrimp
and
pasta
garden
salad
(
shrimp,
pasta
s
15152
SHRIMP,
MXD
SP,
CND
261.00
42.00
.
16.09
16.09
alad,
tomato
and/
or
carrots,
other
vegetables)

,
no
dressing
27360080
0
Chow
mein
or
chop
suey,
NS
as
to
type
of
meat,
15152
SHRIMP,
MXD
SP,
CND
968.88
55.00
.
5.63
5.63
with
noodles
27450040
0
Shrimp
chow
mein
or
chop
suey,
no
noodles
15152
SHRIMP,
MXD
SP,
CND
449.37
96.00
.
21.82
21.82
27450070
0
Shrimp
salad
15152
SHRIMP,
MXD
SP,
CND
548.53
340.20
.
62.02
62.02
27450070
100623
Shrimp
salad
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
15152
SHRIMP,
MXD
SP,
CND
557.53
340.20
.
61.02
61.02
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAIS
E
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRE
SSING...)

27450080
0
Seafood
salad
15152
SHRIMP,
MXD
SP,
CND
529.77
100.00
.
18.88
18.88
27450080
101095
Seafood
salad
W/
REAL
MAYONNAISE
15152
SHRIMP,
MXD
SP,
CND
530.77
100.00
.
18.84
18.84
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
28
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

27450110
0
Shrimp
garden
salad
(
shrimp,
eggs,
tomato
and/
15152
SHRIMP,
MXD
SP,
CND
185.80
63.30
.
34.07
34.07
or
carrots,
other
vegetables),
no
dressing
27450120
0
Shrimp
garden
salad
(
shrimp,
eggs,
vegetables
15152
SHRIMP,
MXD
SP,
CND
147.90
63.30
.
42.80
42.80
excluding
tomato
and
carrots),
no
dressing
27450150
0
Fish,
tofu,
and
vegetables,
tempura,
Hawaiian
15152
SHRIMP,
MXD
SP,
CND
542.92
32.00
.
5.82
5.82
style
(
mixture)

27450180
0
Seafood
garden
salad
with
seafood,
vegetables
15152
SHRIMP,
MXD
SP,
CND
100.00
15.00
.
15.00
15.00
excluding
tomato
and
carrots,
no
dressing
27450190
0
Seafood
garden
salad
with
seafood,
tomato
and/
15152
SHRIMP,
MXD
SP,
CND
100.00
15.00
.
15.00
15.00
or
carrots,
other
vegetables,
no
dressing
27450200
0
Seafood
garden
salad
with
seafood,
eggs,
veget
15152
SHRIMP,
MXD
SP,
CND
100.00
15.00
.
15.00
15.00
ables
excluding
tomato
and
carrots,
no
dressin
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

g
27450210
0
Seafood
garden
salad
with
seafood,
eggs,
tomat
15152
SHRIMP,
MXD
SP,
CND
110.00
15.00
.
13.64
13.64
o
and/
or
carrots,
other
vegetables,
no
dressin
g
27450450
0
Shrimp
creole,
no
rice
15152
SHRIMP,
MXD
SP,
CND
1,317.44
680.40
.
52.22
52.22
28151010
0
Shrimp
chow
mein
with
egg
rolls,
pepper
orient
15152
SHRIMP,
MXD
SP,
CND
367.40
20.10
.
5.47
5.47
al
(
frozen
meal)

28151030
0
Shrimp
creole
with
rice,
peppers
(
diet
frozen
15152
SHRIMP,
MXD
SP,
CND
283.01
22.64
.
8.00
8.00
meal)

28152030
0
Seafood
newburg
with
rice,
vegetable
(
frozen
m
15152
SHRIMP,
MXD
SP,
CND
296.68
23.76
.
8.01
8.01
eal)

28152050
0
Shrimp
with
rice,
vegetable
(
frozen
meal)
15152
SHRIMP,
MXD
SP,
CND
311.48
29.64
.
9.52
9.52
28153010
0
Shrimp
and
clams
in
tomato­
based
sauce,
with
n
15152
SHRIMP,
MXD
SP,
CND
320.91
28.82
.
9.05
9.05
oodles
(
frozen
meal)

28154010
0
Shrimp
and
vegetables
in
sauce
with
noodles
(
d
15152
SHRIMP,
MXD
SP,
CND
314.16
43.68
.
13.90
13.90
iet
frozen
meal)

28355420
0
Shrimp
soup,
cream
of,
prepared
with
milk
15152
SHRIMP,
MXD
SP,
CND
1,423.23
340.20
.
24.19
24.19
28355440
0
Shrimp
gumbo
15152
SHRIMP,
MXD
SP,
CND
2,106.20
226.80
.
10.96
10.96
32105230
0
Shrimp
egg
foo
yung
15152
SHRIMP,
MXD
SP,
CND
507.20
64.00
.
12.65
12.65
32105230
201815
Shrimp
egg
foo
yung
W/
O
FAT
15152
SHRIMP,
MXD
SP,
CND
466.70
64.00
.
13.89
13.89
54406200
0
Shrimp
chips
(
tapioca
base)
15152
SHRIMP,
MXD
SP,
CND
100.00
25.00
.
11.21
11.21
58100900
0
Enchilada
with
seafood,
tomato­
based
sauce
15152
SHRIMP,
MXD
SP,
CND
1,367.14
384.00
.
27.99
27.99
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15152
SHRIMP,
MXD
SP,
CND
76.99
15.00
.
19.48
19.48
lsa
58110120
0
Egg
roll,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,142.04
64.00
.
5.59
5.59
58112110
0
Dim
sum,
meat
filled
(
egg
roll­
type)
15152
SHRIMP,
MXD
SP,
CND
1,489.47
226.80
.
16.29
16.29
58134310
0
Stuffed
shells,
with
fish
and/
or
shellfish,
wi
15152
SHRIMP,
MXD
SP,
CND
1,547.61
128.00
.
8.27
8.27
th
tomato
sauce
58148150
0
Macaroni
salad
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
746.38
96.00
.
12.86
12.86
58148150
100831
Macaroni
salad
with
shrimp
W/
REAL
MAYONNAISE
15152
SHRIMP,
MXD
SP,
CND
740.75
96.00
.
12.96
12.96
58150510
0
Rice,
fried,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,028.48
64.00
.
6.19
6.19
58407050
0
Instant
soup,
noodle
with
egg,
shrimp
or
chick
15152
SHRIMP,
MXD
SP,
CND
99.00
1.00
.
1.04
1.04
en
72306000
0
Watercress
broth
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,536.05
128.00
.
8.33
8.33
28355410
0
Shrimp
soup,
cream
of,
NS
as
to
prepared
with
6256P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
MILK,
COMM
597.50
301.00
3.06
50.38
1.54
milk
or
water
28355410
0
Shrimp
soup,
cream
of,
NS
as
to
prepared
with
6456P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
H2O,
COMM
597.50
296.50
3.06
49.62
1.52
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
29
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

milk
or
water
28355430
0
Shrimp
soup,
cream
of,
prepared
with
water
6456P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
H2O,
COMM
100.00
100.00
3.06
100.00
3.06
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Smelts
(
91)
­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Estuarine,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26145120
0
Smelt,
baked
or
broiled
15099
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
672.50
607.80
.
89.00
89.00
26145140
0
Smelt,
floured
or
breaded,
fried
15099
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
787.05
607.80
.
66.31
66.31
26145140
100738
Smelt,
floured
or
breaded,
fried
W/
CANOLA
OIL
15099
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
787.05
607.80
.
66.31
66.31
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Smelts
(
91)
­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Estuarine,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26145110
0
Smelt,
cooked,
NS
as
to
cooking
method
15099
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
.
66.31
66.31
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Smelts,
Rainbow
(
115)
­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26145150
0
Smelt,
battered,
fried
15099
SMELT,
RAINBOW,
RAW
100.00
67.00
.
56.71
56.71
26145160
0
Smelt,
steamed
or
poached
15099
SMELT,
RAINBOW,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Snails
(
92)
­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26321160
0
Snails,
steamed
or
poached
15177
WHELK,
UNSPEC,
RAW
100.84
100.00
.
98.34
98.34
26321110
0
Snails,
cooked,
NS
as
to
cooking
method
90560
SNAIL,
RAW
467.79
453.60
.
96.36
96.36
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Snapper
(
93)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27151030
0
Marinated
fish
(
Ceviche)
15101
SNAPPER,
MXD
SP,
RAW
636.50
339.00
.
53.35
53.35
27350110
0
Bouillabaisse
15101
SNAPPER,
MXD
SP,
RAW
4,392.60
453.60
.
10.49
10.49
27450710
101049
Fish
and
vegetables
(
excluding
carrots,
brocco
15101
SNAPPER,
MXD
SP,
RAW
1,619.65
907.20
.
56.35
56.35
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)
W/
SNAPPER
58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15101
SNAPPER,
MXD
SP,
RAW
1,771.00
226.80
.
12.94
12.94
a
marinera)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sole
(
94)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

28150240
0
Sole
with
vegetable
(
diet
frozen
meal)
15028
FLATFISH,
RAW
215.20
113.40
.
53.05
53.05
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Squid
(
97)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26213100
0
Squid,
raw
15175
SQUID,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
26213120
0
Squid,
baked,
broiled
15175
SQUID,
MXD
SP,
RAW
706.05
680.40
.
95.61
95.61
26213120
201481
Squid,
baked,
broiled
W/
OLIVE
OIL
15175
SQUID,
MXD
SP,
RAW
705.15
680.40
.
95.61
95.61
26213120
202157
Squid,
baked,
broiled
W/
VEGETABLE
OIL,
NFS
(
I
15175
SQUID,
MXD
SP,
RAW
705.34
680.40
.
95.58
95.58
NCLUDE
OIL,
NFS)

26213140
0
Squid,
breaded,
fried
15175
SQUID,
MXD
SP,
RAW
1,086.45
907.20
.
76.48
76.48
26213140
101162
Squid,
breaded,
fried
W/
OLIVE
OIL
15175
SQUID,
MXD
SP,
RAW
1,086.45
907.20
.
76.48
76.48
26213160
0
Squid,
steamed
or
boiled
15175
SQUID,
MXD
SP,
RAW
100.84
100.00
.
99.04
99.04
26213170
0
Squid,
dried
15175
SQUID,
MXD
SP,
RAW
100.30
100.00
.
98.86
98.86
26213180
0
Squid,
pickled
15175
SQUID,
MXD
SP,
RAW
1,183.20
907.20
.
76.90
76.90
26213190
0
Squid,
canned
15175
SQUID,
MXD
SP,
RAW
100.60
100.00
.
99.31
99.31
58155910
0
Rice
with
squid,
Puerto
Rican
style
(
arroz
con
15175
SQUID,
MXD
SP,
RAW
814.58
226.80
.
25.14
25.14
calamares)
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
30
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sturgeon
(
98)
­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26211100
0
Roe,
sturgeon
15012
CAVIAR,
BLACK/
RED,
GRANULAR
100.00
100.00
.
100.00
100.00
26147110
0
Sturgeon,
cooked,
NS
as
to
cooking
method
15104
STURGEON,
MXD
SP,
RAW
100.84
100.00
.
98.96
98.96
26147130
0
Sturgeon,
steamed
15104
STURGEON,
MXD
SP,
RAW
100.84
100.00
.
98.96
98.96
26147140
0
Sturgeon,
floured
or
breaded,
fried
15104
STURGEON,
MXD
SP,
RAW
1,086.45
907.20
.
73.91
73.91
26147120
0
Sturgeon,
baked
or
broiled
15105
STURGEON,
MXD
SP,
CKD,
DRY
HEAT
100.00
100.00
.
100.00
100.00
26147190
0
Sturgeon,
smoked
15106
STURGEON,
MXD
SP,
SMOKED
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Swordfish
(
100)
­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26149110
0
Swordfish,
cooked,
NS
as
to
cooking
method
15110
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
844.90
780.20
.
91.59
91.59
26149120
0
Swordfish,
baked
or
broiled
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
844.90
780.20
.
91.59
91.59
26149120
200638
Swordfish,
baked
or
broiled
W/
OLIVE
OIL
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
843.70
780.20
.
91.56
91.56
26149120
201748
Swordfish,
baked
or
broiled
W/
BUTTER,
NFS
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
845.08
780.20
.
91.57
91.57
26149120
203119
Swordfish,
baked
or
broiled
W/
CANOLA
OIL
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
843.95
780.20
.
91.52
91.52
26149120
203287
Swordfish,
baked
or
broiled
W/
VEGETABLE
OIL
(
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
843.95
780.20
.
91.52
91.52
INCLUDE
OIL,
NFS)

26149140
0
Swordfish,
floured
or
breaded,
fried
15110
SWORDFISH,
RAW
1,086.45
907.20
.
73.93
73.93
26149160
0
Swordfish,
steamed
or
poached
15110
SWORDFISH,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout
(
103)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151110
0
Trout,
cooked,
NS
as
to
cooking
method
15240
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
844.90
780.20
.
91.65
91.65
26151120
0
Trout,
baked
or
broiled
15240
TROUT,
RAINBOW,
FARMED,
RAW
971.90
907.20
.
92.84
92.84
26151120
100792
Trout,
baked
or
broiled
W/
BUTTER,
NFS
15240
TROUT,
RAINBOW,
FARMED,
RAW
972.08
907.20
.
92.82
92.82
26151120
200348
Trout,
baked
or
broiled
W/
OLIVE
OIL
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.70
907.20
.
92.83
92.83
26151120
201266
Trout,
baked
or
broiled
W/
CANOLA,
SOYBEAN
AND
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
.
92.80
92.80
SUNFLOWER
OIL
26151120
202336
Trout,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
.
92.80
92.80
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
O
IL....)

26151120
202836
Trout,
baked
or
broiled
W/
O
FAT
15240
TROUT,
RAINBOW,
FARMED,
RAW
943.70
907.20
.
96.17
96.17
26151160
0
Trout,
steamed
or
poached
15240
TROUT,
RAINBOW,
FARMED,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout,
mixed
sp.
(
114)
­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151140
0
Trout,
floured
or
breaded,
fried
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.20
73.20
26151140
100337
Trout,
floured
or
breaded,
fried
W/
CORN
OIL
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.20
73.20
26151140
101083
Trout,
floured
or
breaded,
fried
W/
VEGETABLE
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.20
73.20
OIL,
NFS
(
INCLUDE
OIL,
NFS...)

26151130
0
Trout,
breaded
or
battered,
baked
15114
TROUT,
MXD
SP,
RAW
1,086.45
907.20
.
81.43
81.43
26151150
0
Trout,
battered,
fried
15114
TROUT,
MXD
SP,
RAW
133.00
100.00
.
70.31
70.31
26151150
202740
Trout,
battered,
fried
W/
VEGETABLE
OIL,
NFS
(
15114
TROUT,
MXD
SP,
RAW
133.00
100.00
.
70.31
70.31
INCLUDE
OIL,
NFS)

26151190
0
Trout,
smoked
15114
TROUT,
MXD
SP,
RAW
100.50
100.00
.
99.11
99.11
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
31
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26153170
0
Tuna,
fresh,
dried
15117
TUNA,
FRESH,
BLUEFIN,
RAW
100.00
100.00
.
100.00
100.00
26155180
0
Tuna,
canned,
oil
pack
15119P
TUNA,
LT,
CND,
OIL,
DRND
100.00
100.00
93.25
100.00
93.25
27150120
0
Tuna
with
cream
or
white
sauce
(
mixture)
15119P
TUNA,
LT,
CND,
OIL,
DRND
911.85
311.85
93.25
34.20
31.89
27250150
0
Tuna
loaf
15119P
TUNA,
LT,
CND,
OIL,
DRND
974.25
438.00
93.25
45.72
41.92
27250160
0
Tuna
cake
or
patty
15119P
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
93.25
45.67
45.62
27250160
100608
Tuna
cake
or
patty
W/
MARGARINE­
LIKE
SPREAD,
T
15119P
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
93.25
46.09
45.62
UB,
SALTED
(
INCLUDE
PARKAY
SPREAD;
SHEDD'S
SPR
EAD
COUNTRY
CROCK.......)

27250160
100905
Tuna
cake
or
patty
W/
OLIVE
OIL
15119P
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
93.25
45.67
45.62
27250610
0
Tuna
noodle
casserole
with
cream
or
white
sauc
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,140.59
320.00
93.25
28.35
26.16
e
27250610
100389
Tuna
noodle
casserole
with
cream
or
white
sauc
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,140.59
160.00
93.25
14.17
13.08
e
W/
TUNA
AND
SARDINES
27250610
200943
Tuna
noodle
casserole
with
cream
or
white
sauc
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,140.94
320.00
93.25
28.34
26.15
e
W/
2%
MILK
AND
W/
BUTTER,
NFS
27250610
202688
Tuna
noodle
casserole
with
cream
or
white
sauc
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,140.94
320.00
93.25
28.32
26.15
e
W/
WHOLE
MILK
AND
W/
BUTTER,
NFS
27250610
203555
Tuna
noodle
casserole
with
cream
or
white
sauc
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,084.19
320.00
93.25
29.93
27.52
e
W/
O
FAT
27250630
0
Tuna
noodle
casserole
with
(
mushroom)
soup
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
93.25
28.20
25.97
27250630
201273
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.38
320.00
93.25
28.19
25.96
2%
MILK
AND
W/
BUTTER,
NFS
27250630
202216
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,117.50
320.00
93.25
29.09
26.70
WATER
AND
W/
O
FAT
27250630
202584
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
93.25
28.20
25.97
2%
MILK
27250630
202593
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,121.50
320.00
93.25
28.95
26.61
SKIM
MILK
AND
W/
O
FAT
27250630
202723
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
93.25
28.19
25.97
WHOLE
MILK
27250630
203749
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,121.00
320.00
93.25
28.95
26.62
WHOLE
MILK
AND
W/
O
FAT
27250710
0
Tuna
and
rice
with
(
mushroom)
soup
(
mixture)
15119P
TUNA,
LT,
CND,
OIL,
DRND
871.55
160.00
93.25
18.73
17.12
27350070
0
Tuna
pot
pie
15119P
TUNA,
LT,
CND,
OIL,
DRND
842.85
155.93
93.25
18.60
17.25
27350080
0
Tuna
noodle
casserole
with
vegetables,
cream
o
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
93.25
16.44
15.08
r
white
sauce
27350080
100388
Tuna
noodle
casserole
with
vegetables,
cream
o
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
93.25
16.45
15.08
r
white
sauce
W/
CARROTS
27350410
0
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
93.25
24.10
22.15
hroom)
soup
27350410
200066
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
93.25
24.10
22.15
hroom)
soup
W/
1%
MILK
27350410
203442
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
93.25
24.10
22.15
hroom)
soup
W/
2%
MILK
27450510
0
Tuna
casserole
with
vegetables
and
(
mushroom)
15119P
TUNA,
LT,
CND,
OIL,
DRND
909.20
292.00
93.25
32.58
29.95
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
32
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

soup,
no
noodles
58140310
0
Macaroni
with
tuna,
Puerto
Rican
style
(
Macarr
15119P
TUNA,
LT,
CND,
OIL,
DRND
743.76
127.58
93.25
17.37
15.99
ones
con
atun)

58145120
0
Macaroni
or
noodles
with
cheese
and
tuna
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
58145120
100521
Macaroni
or
noodles
with
cheese
and
tuna
W/
2%
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
MILK
58145120
200545
Macaroni
or
noodles
with
cheese
and
tuna
W/
SK
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.59
188.81
93.25
17.40
15.97
IM
MILK
58145120
201431
Macaroni
or
noodles
with
cheese
and
tuna
W/
1%
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
MILK
58145120
203026
Macaroni
or
noodles
with
cheese
and
tuna
W/
WH
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
OLE
MILK
26100180
0
Fish,
NS
as
to
type,
canned
15121P
TUNA,
LT,
CND,
H2O,
DRND
100.00
61.40
99.18
61.40
60.90
26155110
0
Tuna,
canned,
NS
as
to
oil
or
water
pack
15121P
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
99.18
100.00
99.18
26155190
0
Tuna,
canned,
water
pack
15121P
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
99.18
100.00
99.18
27250550
0
Seafood
souffle
15121P
TUNA,
LT,
CND,
H2O,
DRND
599.32
49.00
99.18
8.17
8.11
27250810
0
Fish
and
rice
with
tomato­
based
sauce
15121P
TUNA,
LT,
CND,
H2O,
DRND
854.55
167.00
99.18
19.57
19.38
27250820
0
Fish
and
rice
with
cream
sauce
15121P
TUNA,
LT,
CND,
H2O,
DRND
852.24
167.00
99.18
19.55
19.43
27250830
0
Fish
and
rice
with
(
mushroom)
soup
15121P
TUNA,
LT,
CND,
H2O,
DRND
854.55
167.00
99.18
19.57
19.38
27250900
0
Fish
and
noodles
with
(
mushroom)
soup
15121P
TUNA,
LT,
CND,
H2O,
DRND
877.05
186.50
99.18
21.26
21.09
27350090
0
Fish,
noodles,
and
vegetables
(
including
carro
15121P
TUNA,
LT,
CND,
H2O,
DRND
1,745.50
462.00
99.18
26.51
26.25
ts,
broccoli,
and/
or
dark
green
leafy),
cheese
sauce
(
mixture)

27350100
0
Fish,
noodles,
and
vegetables
(
excluding
carro
15121P
TUNA,
LT,
CND,
H2O,
DRND
1,685.50
438.00
99.18
25.99
25.77
ts,
broccoli,
and
dark­
green
leafy),
cheese
sa
uce
(
mixture)

27450060
0
Tuna
salad
15121P
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
99.18
54.10
53.66
27450060
100008
Tuna
salad
W/
REAL
MAYONNAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
410.22
223.97
99.18
54.60
54.15
27450060
100321
Tuna
salad
W/
ITALIAN
DRESSING
(
INCLUDE
VINEGA
15121P
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
99.18
54.10
53.66
R
AND
OIL)

27450060
200020
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE­
T
15121P
TUNA,
LT,
CND,
H2O,
DRND
413.22
223.97
99.18
54.20
53.76
YPE
SALAD
DRESSSING
(
INCLUDE
MIRACLE
WHIP
LIGH
T..)

27450060
200099
Tuna
salad
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
D
15121P
TUNA,
LT,
CND,
H2O,
DRND
419.22
223.97
99.18
53.42
52.99
RESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRESS
ING...)

27450060
200449
Tuna
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLEST
15121P
TUNA,
LT,
CND,
H2O,
DRND
412.97
223.97
99.18
54.23
53.79
EROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT;
HEL
LMANN'S
CHOLESTEROL­
FREE
REDUCED
CALORIE...)

27450060
200685
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
417.72
223.97
99.18
53.62
53.18
27450060
201412
Tuna
salad
W/
CREAMY
DRESSING
WITH
SOUR
CREAM
15121P
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
99.18
54.10
53.66
AND/
OR
BUTTERMILK
AND
OIL
(
INCLUDE
RANCH
DRESS
ING)

27450060
202153
Tuna
salad
W/
O
SALAD
DRESSING
15121P
TUNA,
LT,
CND,
H2O,
DRND
355.22
223.97
99.18
63.05
62.53
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
33
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

27450060
203270
Tuna
salad
W/
REDUCED
CALORIE,
FAT
FREE,
CHOLE
15121P
TUNA,
LT,
CND,
H2O,
DRND
421.22
223.97
99.18
53.17
52.74
STEROL
FREE,
CREAMY
DRESSING
MADE
WITH
SOUR
CR
EAM
AND
BUTTERMILK
AND/
OR
OIL
27450090
0
Tuna
salad
with
cheese
15121P
TUNA,
LT,
CND,
H2O,
DRND
485.35
223.97
99.18
46.14
45.77
27450090
100140
Tuna
salad
with
cheese
W/
REAL
MAYONNAISE,
W/
15121P
TUNA,
LT,
CND,
H2O,
DRND
481.67
223.97
99.18
46.50
46.12
NATURAL
CHEDDAR
OR
AMERICAN
TYPE
CHEESE
AND
W/

SALSA
27450090
100275
Tuna
salad
with
cheese
W/
LOW
CALORIE
OR
DIET
15121P
TUNA,
LT,
CND,
H2O,
DRND
484.42
223.97
99.18
46.23
45.85
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACL
E
WHIP
LIGHT)

27450100
0
Tuna
salad
with
egg
15121P
TUNA,
LT,
CND,
H2O,
DRND
478.65
223.97
99.18
46.79
46.41
27450100
100026
Tuna
salad
with
egg
W/
LOW
CALORIE
OR
DIET
MAY
15121P
TUNA,
LT,
CND,
H2O,
DRND
477.72
223.97
99.18
46.88
46.50
ONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
W
HIP
LIGHT)

27450100
100039
Tuna
salad
with
egg
W/
REAL
MAYONNAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
473.97
223.97
99.18
47.25
46.87
27450100
100224
Tuna
salad
with
egg
W/
TOMATOES
AND
W/
O
DRESSI
15121P
TUNA,
LT,
CND,
H2O,
DRND
405.22
223.97
99.18
55.27
54.82
NG
27450100
100614
Tuna
salad
with
egg
W/
CREAMY
DRESSING
WITH
SO
15121P
TUNA,
LT,
CND,
H2O,
DRND
478.65
223.97
99.18
46.79
46.41
UR
CREAM
AND/
OR
BUTTERMILK
AND
OIL
(
INCLUDE
RA
NCH
DRESSING....)

27450100
100959
Tuna
salad
with
egg
W/
REAL
MAYONNAISE
AND
W/
15121P
TUNA,
LT,
CND,
H2O,
DRND
473.97
223.97
99.18
47.25
46.87
EGG
WHITES
27450100
100970
Tuna
salad
with
egg
W/
REDUCED­
CALORIE
OR
DIET
15121P
TUNA,
LT,
CND,
H2O,
DRND
477.40
223.97
99.18
46.91
46.53
,
CHOLESTEROL
FREE,
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT...)

27450100
200455
Tuna
salad
with
egg
W/
CHOLESTEROL­
FREE
MAYONN
15121P
TUNA,
LT,
CND,
H2O,
DRND
479.90
223.97
99.18
46.67
46.29
AISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
WHIP
CHOLESTEROL
FREE...)

27450100
201154
Tuna
salad
with
egg
W/
FAT
FREE
MAYONNAISE­
TYP
15121P
TUNA,
LT,
CND,
H2O,
DRND
485.22
223.97
99.18
46.16
45.78
E
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MA
YONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NON
FAT
DRESSING...)

27450100
201509
Tuna
salad
with
egg
W/
REDUCED
CALORIE
CREAMY
15121P
TUNA,
LT,
CND,
H2O,
DRND
481.78
223.97
99.18
46.49
46.11
DRESSING
W/
SOUR
CREAM
AND/
OR
BUTTERMILK
AND
O
IL
(
INCLUDE
LIGHT
RANCH
DRESSING)

27450100
202694
Tuna
salad
with
egg
W/
LOW
CALORIE
OR
DIET
MAY
15121P
TUNA,
LT,
CND,
H2O,
DRND
483.34
223.97
99.18
46.34
45.96
ONNAISE
27550710
0
Tuna
salad
sandwich,
with
lettuce
15121P
TUNA,
LT,
CND,
H2O,
DRND
167.26
57.75
99.18
34.53
34.24
27550710
100003
Tuna
salad
sandwich,
with
lettuce
W/
REDUCED
C
15121P
TUNA,
LT,
CND,
H2O,
DRND
171.06
57.75
99.18
33.76
33.48
ALORIE
AND/
OR
HIGH
FIBER
WHEAT
OR
CRACKED
WHEA
T
BREAD
AND
W/
LOW
CALORIE
OR
DIET
MAYONNAISE­

TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
WHIP
LIGH
T...)

27550710
200508
Tuna
salad
sandwich,
with
lettuce
W/
PITA
BREA
15121P
TUNA,
LT,
CND,
H2O,
DRND
160.26
57.75
99.18
36.03
35.74
D
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27550720
0
Tuna
salad
sandwich
15121P
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
99.18
36.72
36.42
27550720
100053
Tuna
salad
sandwich
W/
100%
WHOLE
WHEAT
BREAD
15121P
TUNA,
LT,
CND,
H2O,
DRND
161.26
57.75
99.18
35.81
35.52
27550720
100054
Tuna
salad
sandwich
W/
100%
WHOLE
WHEAT
BREAD
15121P
TUNA,
LT,
CND,
H2O,
DRND
162.56
57.75
99.18
35.52
35.23
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
34
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

AND
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSIN
G;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRESSING...)

27550720
100241
Tuna
salad
sandwich
W/
WHOLE
WHEAT
ROLL,
NS
AS
15121P
TUNA,
LT,
CND,
H2O,
DRND
148.26
57.75
99.18
38.95
38.63
TO
100%

27550720
100466
Tuna
salad
sandwich
W/
WHEAT
OR
CRACKED
WHEAT
15121P
TUNA,
LT,
CND,
H2O,
DRND
155.26
57.75
99.18
37.19
36.89
BREAD
27550720
100844
Tuna
salad
sandwich
W/
REAL
MAYONNAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
156.36
57.75
99.18
36.93
36.63
27550720
200109
Tuna
salad
sandwich
W/
WHOLE
WHEAT
BREAD,
OTHE
15121P
TUNA,
LT,
CND,
H2O,
DRND
157.06
57.75
99.18
36.77
36.47
R
THAN
100%,
OR
NS
AS
TO
100%
AND
W/
LOW
CALOR
IE
OR
DIET
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INC
LUDE
MIRACLE
WHIP
LIGHT...)

27550720
200949
Tuna
salad
sandwich
W/
REDUCED
CALORIE
OR
DIET
15121P
TUNA,
LT,
CND,
H2O,
DRND
157.16
57.75
99.18
36.75
36.44
CHOLESTEROL­
FREE
MAYONNAISE
27550720
201529
Tuna
salad
sandwich
W/
WHOLE
WHEAT
BREAD,
OTHE
15121P
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
99.18
36.72
36.42
R
THAN
100%
OR
NS
AS
TO
100%

27550720
202074
Tuna
salad
sandwich
W/
RYE
BREAD
15121P
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
99.18
36.72
36.42
27550720
202823
Tuna
salad
sandwich
W/
RYE
BREAD
AND
W/
REAL
M
15121P
TUNA,
LT,
CND,
H2O,
DRND
156.36
57.75
99.18
36.93
36.63
AYONNAISE
27570310
0
Hors
d'oeuvres,
with
spread
15121P
TUNA,
LT,
CND,
H2O,
DRND
631.03
184.28
99.18
29.20
28.96
58120110
0
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121P
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
167.00
99.18
10.61
10.62
th
sauce
58120110
101081
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121P
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
140.00
99.18
8.95
8.91
th
sauce
W/
ALL
TUNA
58120110
101081
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121P
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
140.00
99.18
8.95
8.91
th
sauce
W/
ALL
TUNA
58120110
101081
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121P
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
167.00
99.18
10.67
10.62
th
sauce
W/
ALL
TUNA
58134310
0
Stuffed
shells,
with
fish
and/
or
shellfish,
wi
15121P
TUNA,
LT,
CND,
H2O,
DRND
1,547.61
154.00
99.18
9.95
9.87
th
tomato
sauce
58148130
0
Macaroni
salad
with
tuna
15121P
TUNA,
LT,
CND,
H2O,
DRND
765.88
115.50
99.18
15.08
14.96
58148130
202070
Macaroni
salad
with
tuna
W/
REAL
MAYONAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
760.25
115.50
99.18
15.19
15.07
58148130
202491
Macaroni
salad
with
tuna
W/
LOW
CALORIE
OR
DIE
15121P
TUNA,
LT,
CND,
H2O,
DRND
764.75
115.50
99.18
15.10
14.98
T
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRA
CLE
WHIP
LIGHT)

58148160
0
Macaroni
salad
with
tuna
and
egg
15121P
TUNA,
LT,
CND,
H2O,
DRND
996.75
167.00
99.18
16.75
16.62
58148160
201511
Macaroni
salad
with
tuna
and
egg
W/
REAL
MAYON
15121P
TUNA,
LT,
CND,
H2O,
DRND
989.25
167.00
99.18
16.88
16.74
NAISE
27450190
100411
Seafood
garden
salad
with
seafood,
tomato
and/
15121N
(
26155110)
TUNA,
LT,
CND,
H2O,
DRND
100.00
30.00
99.18
30.00
30.00
or
carrots,
other
vegetables,
no
dressing
W/
A
LL
TUNA
58301130
0
Tuna
lasagna
(
diet
frozen
meal)
15121N
(
26155190)
TUNA,
LT,
CND,
H2O,
DRND
340.18
34.02
99.18
10.00
10.00
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27550750
0
Tuna
salad
submarine
sandwich,
on
roll,
with
l
15121N
(
27450060)
TUNA,
LT,
CND,
H2O,
DRND
213.00
56.27
99.18
26.42
26.42
ettuce
27550750
203516
Tuna
salad
submarine
sandwich,
on
roll,
with
l
15121N
(
27450060)
TUNA,
LT,
CND,
H2O,
DRND
213.00
56.27
99.18
26.42
26.42
ettuce
W/
WHOLE
WHEAT
ROLL,
NS
AS
TO
100%

26100180
0
Fish,
NS
as
to
type,
canned
15126P
TUNA,
CND,
H2ODRND,
WHITE
MEAT
100.00
13.70
99.18
13.70
13.59
26153100
0
Tuna,
fresh,
raw
15127
TUNA,
YELLOWFIN,
RAW
100.00
100.00
.
100.00
100.00
26153110
0
Tuna,
fresh,
cooked,
NS
as
to
cooking
method
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
.
92.87
92.87
TABLE
A­
2."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
35
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26153120
0
Tuna,
fresh,
baked
or
broiled
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
.
92.87
92.87
26153120
100869
Tuna,
fresh,
baked
or
broiled
W/
SOYBEAN
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
.
92.82
92.82
26153120
200865
Tuna,
fresh,
baked
or
broiled
W/
CORN
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
.
92.82
92.82
26153120
201598
Tuna,
fresh,
baked
or
broiled
W/
OLIVE
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.70
907.20
.
92.85
92.85
26153120
202429
Tuna,
fresh,
baked
or
broiled
W/
O
FAT
OR
W/
NO
15127
TUNA,
YELLOWFIN,
RAW
943.70
907.20
.
96.20
96.20
NSTICK
SPRAY
(
INCLUDE
PAM...)

26153120
203213
Tuna,
fresh,
baked
or
broiled
W/
VEGETABLE
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
.
92.82
92.82
,
NFS
(
INCLUDE
OIL,
NFS)

26153140
0
Tuna,
fresh,
floured
or
breaded,
fried
15127
TUNA,
YELLOWFIN,
RAW
1,086.45
907.20
.
74.04
74.04
26153160
0
Tuna,
fresh,
steamed
or
poached
15127
TUNA,
YELLOWFIN,
RAW
100.00
100.00
.
100.00
100.00
58151130
100733
Sushi,
with
vegetables
and
fish
W/
TUNA
15127N
(
26153100)
TUNA,
YELLOWFIN,
RAW
2,394.40
302.55
.
12.57
12.57
26153190
0
Tuna,
fresh,
smoked
15201
Tuna,
fresh,
smoked
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whitefish
(
109)
­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27250060
0
Gefilte
fish
15130
WHITEFISH,
MXD
SP,
RAW
6,161.70
2,268.00
.
36.81
36.81
26100190
0
Fish,
NS
as
to
type,
smoked
15131P
WHITEFISH,
MXD
SP,
SMOKED
99.90
13.40
98.40
13.41
13.20
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15132
WHITING,
MXD
SP,
RAW
100.00
6.90
.
6.90
6.90
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15132
WHITING,
MXD
SP,
RAW
1,171.58
62.60
.
5.12
5.12
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
.
5.10
5.10
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
.
5.10
5.10
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
.
5.10
5.10
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15132
WHITING,
MXD
SP,
RAW
133.00
6.90
.
4.66
4.66
26157110
0
Whiting,
cooked,
NS
as
to
cooking
method
15132
WHITING,
MXD
SP,
RAW
971.90
907.20
.
92.73
92.73
26157120
0
Whiting,
baked
or
broiled
15132
WHITING,
MXD
SP,
RAW
971.90
907.20
.
92.73
92.73
26157120
200509
Whiting,
baked
or
broiled
W/
CORN
OIL
15132
WHITING,
MXD
SP,
RAW
970.95
907.20
.
92.71
92.71
26157120
201895
Whiting,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTI
15132
WHITING,
MXD
SP,
RAW
943.70
907.20
.
96.08
96.08
CK
SPRAY
(
INCLUDE
PAM...)

26157120
202454
Whiting,
baked
or
broiled
W/
BUTTER,
NFS
15132
WHITING,
MXD
SP,
RAW
972.08
907.20
.
92.72
92.72
26157120
203222
Whiting,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15132
WHITING,
MXD
SP,
RAW
970.95
907.20
.
92.71
92.71
S
(
INCLUDE
OIL,
NFS)

26157130
0
Whiting,
breaded
or
battered,
baked
15132
WHITING,
MXD
SP,
RAW
1,171.05
907.20
.
74.06
74.06
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26157140
0
Whiting,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
.
73.84
73.84
26157140
100494
Whiting,
floured
or
breaded,
fried
W/
VEGETABL
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
.
73.84
73.84
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26157140
100603
Whiting,
floured
or
breaded,
fried
W/
CANOLA,
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
.
73.84
73.84
SOYBEAN,
AND
SUNFLOWER
OIL
26157140
202630
Whiting,
floured
or
breaded,
fried
W/
CORN
OIL
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
.
73.84
73.84
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26157150
0
Whiting,
battered,
fried
15132
WHITING,
MXD
SP,
RAW
133.00
100.00
.
69.84
69.84
26157150
100778
Whiting,
battered,
fried
W/
CORN
OIL
(
INCLUDE
15132
WHITING,
MXD
SP,
RAW
133.00
100.00
.
69.84
69.84
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;...)

26157150
203463
Whiting,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15132
WHITING,
MXD
SP,
RAW
133.00
100.00
.
69.84
69.84
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
39
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Anchovy
(
4)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

72116140
0
Caesar
salad
(
with
romaine)
15002P
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
694.43
24.00
91.57
3.46
3.16
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Carp
(
18)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26105140
101175
Carp,
floured
or
breaded,
fried
W/
SOYBEAN
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
.
67.13
67.13
26105140
0
Carp,
floured
or
breaded,
fried
15008
CARP,
RAW
805.25
626.00
.
67.13
67.13
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Catfish
(
19)
­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26107140
100431
Catfish,
floured
or
breaded,
fried
W/
LARD
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
26107140
100436
Catfish,
floured
or
breaded,
fried
W/
CORN
OIL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26107140
101201
Catfish,
floured
or
breaded,
fried
W/
CANOLA
O
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
IL
26107140
202918
Catfish,
floured
or
breaded,
fried
W/
SOYBEAN
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
.
66.71
66.71
OIL
26107120
0
Catfish,
baked
or
broiled
15234
CATFISH,
CHANNEL,
FARMED,
RAW
680.70
616.00
.
89.26
89.26
26107120
202363
Catfish,
baked
or
broiled
W/
BUTTER,
NFS
15234
CATFISH,
CHANNEL,
FARMED,
RAW
680.88
616.00
.
89.23
89.23
26107120
202879
Catfish,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15234
CATFISH,
CHANNEL,
FARMED,
RAW
679.75
616.00
.
89.10
89.10
S
(
INCLUDE
OIL,
NFS)

26107130
0
Catfish,
breaded
or
battered,
baked
15234
CATFISH,
CHANNEL,
FARMED,
RAW
879.85
616.00
.
63.87
63.87
26107140
0
Catfish,
floured
or
breaded,
fried
15234
CATFISH,
CHANNEL,
FARMED,
RAW
795.25
616.00
.
66.71
66.71
26107140
100387
Catfish,
floured
or
breaded,
fried
W/
VEGETABL
15234
CATFISH,
CHANNEL,
FARMED,
RAW
795.25
616.00
.
66.71
66.71
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26107150
0
Catfish,
battered,
fried
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
.
57.01
57.01
26107150
201662
Catfish,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
.
57.01
57.01
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cisco
(
21)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15014P
CISCO,
SMOKED
99.90
11.60
98.24
11.61
11.41
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
2.61%
Estuarine,
97.39%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26303140
0
Clams,
floured
or
breaded,
fried
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
.
76.56
76.56
26303140
100977
Clams,
floured
or
breaded,
fried
W/
VEGETABLE
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
.
76.56
76.56
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26303150
0
Clams,
battered,
fried
15157
CLAM,
MXD
SP,
RAW
902.90
680.40
.
65.95
65.95
27350110
0
Bouillabaisse
15157
CLAM,
MXD
SP,
RAW
4,392.60
226.80
.
5.17
5.17
27250210
0
Clam
cake
or
patty
15160
CLAM,
MXD
SP,
CND,
DRND
779.30
396.90
.
40.80
40.80
58132820
0
Spaghetti
with
white
clam
sauce
15160
CLAM,
MXD
SP,
CND,
DRND
767.10
226.80
.
29.57
29.57
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
100.00
12.50
31.09
12.55
3.89
d
style
28350220
0
Clam
chowder,
Manhattan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
200.00
100.00
31.09
50.00
15.55
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
40
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
2.61%
Estuarine,
97.39%
Marine
­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

28355120
0
Clam
chowder,
New
England,
prepared
with
milk
6030
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
.
50.66
50.66
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
50.00
39.91
50.32
19.96
d
style
28355110
0
Clam
chowder,
New
England,
NS
as
to
prepared
w
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
100.00
39.91
100.00
39.91
ith
water
or
milk
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
100.00
12.50
31.09
12.34
3.89
d
style
28350220
0
Clam
chowder,
Manhattan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
200.00
100.00
31.09
50.00
15.55
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6430P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
H2O,
COMM
100.00
25.00
40.51
24.78
10.13
d
style
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15015
COD,
ATLANTIC,
RAW
1,171.58
204.10
.
16.63
16.63
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
.
16.59
16.59
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
.
16.59
16.59
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
.
16.59
16.59
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15015
COD,
ATLANTIC,
RAW
133.00
22.50
.
15.15
15.15
28350050
0
Fish
chowder
15015
COD,
ATLANTIC,
RAW
1,395.85
453.60
.
32.93
32.93
28351110
0
Fish
and
vegetable
soup,
no
potatoes
(
Sopa
de
15015
COD,
ATLANTIC,
RAW
1,995.64
453.60
.
23.19
23.19
pescado)

28355450
0
Seafood
soup
with
potatoes
and
vegetables
(
inc
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
.
31.11
31.11
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)

28355460
0
Seafood
soup
with
potatoes
and
vegetables
(
exc
15015
COD,
ATLANTIC,
RAW
2,960.20
907.20
.
31.00
31.00
luding
carrots,
broccoli,
and
dark­
green
leafy
)

28355470
0
Seafood
soup
with
vegetables
(
including
carrot
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
.
31.15
31.15
s,
broccoli,
and/
or
dark­
green
leafy
(
no
potat
oes))

28355480
0
Seafood
soup
with
vegetables
(
excluding
carrot
15015
COD,
ATLANTIC,
RAW
2,925.40
907.20
.
31.39
31.39
s,
broccoli,
and
dark­
green
leafy
(
no
potatoes
))

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15015N
(
26100150)
COD,
ATLANTIC,
RAW
224.80
20.54
.
8.18
8.18
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
100.84
22.50
.
22.31
22.31
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
.
21.00
21.00
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
.
21.00
21.00
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
970.95
204.10
.
21.02
21.02
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
41
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27250030
204844
Codfish
ball
or
cake
W/
VEGETABLE
OIL,
NFS
(
IN
15017
COD,
ATLANTIC,
CND
898.15
396.90
.
40.05
40.05
CLUDE
OIL,
NFS
27250050
0
Fish
cake
or
patty,
NS
as
to
fish
15017
COD,
ATLANTIC,
CND
898.15
396.90
.
40.05
40.05
26100170
0
Fish,
NS
as
to
type,
dried
15018P
COD,
ATLANTIC,
DRIED&
SALTED
100.00
100.00
88.91
100.00
88.91
26109120
0
Cod,
baked
or
broiled
15019
COD,
PACIFIC,
RAW
971.90
907.20
.
92.72
92.72
26109120
201359
Cod,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
(
I
15019
COD,
PACIFIC,
RAW
970.95
907.20
.
92.70
92.70
NCLUDE
OIL,
NFS)

26109120
202670
Cod,
baked
or
broiled
W/
BUTTER,
NFS
15019
COD,
PACIFIC,
RAW
972.08
907.20
.
92.70
92.70
26109120
203510
Cod,
baked
or
broiled
W/
OLIVE
OIL
15019
COD,
PACIFIC,
RAW
970.70
907.20
.
92.73
92.73
26109130
0
Cod,
breaded
or
battered,
baked
15019
COD,
PACIFIC,
RAW
1,171.05
907.20
.
74.04
74.04
26109130
201574
Cod,
breaded
or
battered,
baked
W/
O
FAT
OR
W/
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
.
81.20
81.20
NONSTICK
SPRAY
(
INCLUDE
PAM...)

26109140
0
Cod,
floured
or
breaded,
fried
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
.
73.82
73.82
26109140
204165
Cod,
floured
or
breaded,
fried
W/
VEGETABLE
OI
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
.
73.82
73.82
L,
NFS
(
INCLUDE
OIL,
NFS)

26109150
0
Cod,
battered,
fried
15019
COD,
PACIFIC,
RAW
133.00
100.00
.
69.79
69.79
26109150
101070
Cod,
battered,
fried
W/
VEGETABLE
OIL
(
INCLUDE
15019
COD,
PACIFIC,
RAW
133.00
100.00
.
69.79
69.79
OIL,
NFS)

26109160
0
Cod,
steamed
or
poached
15019
COD,
PACIFIC,
RAW
100.00
100.00
.
100.00
100.00
26109120
201495
Cod,
baked
or
broiled
W/
PEANUT
OIL
15019
Cod,
Pacific,
raw
970.70
907.20
.
92.73
92.73
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15066
POLLOCK,
WALLEYE,
RAW
1,171.58
437.30
.
35.58
35.58
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
.
35.50
35.50
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
.
35.50
35.50
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
.
35.50
35.50
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15066
POLLOCK,
WALLEYE,
RAW
133.00
48.20
.
32.43
32.43
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15066N
(
26100150)
POLLOCK,
WALLEYE,
RAW
224.80
44.00
.
17.51
17.51
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
100.84
48.20
.
47.80
47.80
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
.
44.99
44.99
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
.
44.99
44.99
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
970.95
437.30
.
45.04
45.04
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
46.83%
Estuarine,
53.17%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26305110
0
Crab,
cooked,
NS
as
to
cooking
method
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
26305160
0
Crab,
hard
shell,
steamed
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
27150130
0
Seafood
newburg
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
929.58
113.40
.
11.84
11.84
27250040
0
Crab
cake
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
551.80
453.60
.
81.40
81.40
27250040
204665
Crab
cake
W/
O
FAT
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
523.60
453.60
.
86.71
86.71
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
46.83%
Estuarine,
53.17%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,548.33
67.50
.
1.98
1.98
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
42
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

h,
pork,
and/
or
poultry,
tomatoes,
okra)

58148140
0
Macaroni
salad
with
crab
meat
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
751.63
101.25
.
13.47
13.47
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15141
CRAB,
BLUE,
CND
76.99
15.00
.
19.48
19.48
lsa
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Croaker
(
27)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26111140
0
Croaker,
floured
or
breaded,
fried
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
.
61.75
61.75
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Fish
(
35)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Unknown
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100210
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
c
15027P
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
44.84
100.00
44.84
ooked,
NS
as
to
cooking
method
26100220
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027P
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
44.84
100.00
44.84
aked
or
broiled
26100230
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027P
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
44.84
100.00
44.84
readed
or
battered,
baked
72308000
0
Dark­
green
leafy
vegetable
soup
with
meat,
Ori
6179
SAUCE,
FISH,
RTS
1,319.63
33.63
.
2.55
2.55
ental
style
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­­
HABITAT=
84.23%
Estuarine,
15.77%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15028
FLATFISH,
RAW
1,171.58
138.80
.
11.40
11.40
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
.
11.37
11.37
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
.
11.37
11.37
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
.
11.37
11.37
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15028
FLATFISH,
RAW
133.00
15.30
.
10.38
10.38
27150310
0
Fish
with
tomato­
based
sauce
(
mixture)
15028
FLATFISH,
RAW
694.50
453.60
.
66.00
66.00
27150310
101137
Fish
with
tomato­
based
sauce
(
mixture)
W/
CANO
15028
FLATFISH,
RAW
694.03
453.60
.
66.00
66.00
LA
OIL
27150310
203262
Fish
with
tomato­
based
sauce
(
mixture)
W/
O
FAT
15028
FLATFISH,
RAW
680.40
453.60
.
67.63
67.63
27150310
204185
Fish
with
tomato­
based
sauce
(
mixture)
W/
CORN
15028
FLATFISH,
RAW
694.03
453.60
.
66.00
66.00
OIL
27450700
204770
Fish
and
vegetables
(
including
carrots,
brocco
15028
FLATFISH,
RAW
1,603.45
907.20
.
56.77
56.77
li,
and/
or
dark­
green
leafy
(
no
potatoes)),
to
mato­
based
sauce
(
mixture)
W/
PALM
OIL
27450710
0
Fish
and
vegetables
(
excluding
carrots,
brocco
15028
FLATFISH,
RAW
1,619.65
907.20
.
56.28
56.28
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)

27450710
203868
Fish
and
vegetables
(
excluding
carrots,
brocco
15028
FLATFISH,
RAW
1,618.70
907.20
.
56.29
56.29
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­
HABITAT=
84.23%
Estuarine,
15.77%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

to­
based
sauce
(
mixture)
W/
CORN
OIL
27550000
0
Fish
sandwich,
on
bun,
with
spread
15028
FLATFISH,
RAW
148.60
57.60
.
35.28
35.28
27550000
100769
Fish
sandwich,
on
bun,
with
spread
REMOVED
SPR
15028
FLATFISH,
RAW
133.60
57.60
.
39.41
39.41
EAD
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
43
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15028N
(
26100150)
FLATFISH,
RAW
224.80
13.97
.
5.60
5.60
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
100.84
15.30
.
15.17
15.17
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
.
14.28
14.28
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
.
14.28
14.28
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
970.95
138.80
.
14.30
14.30
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flounder
(
38)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26115120
0
Flounder,
baked
or
broiled
15028
FLATFISH,
RAW
971.90
907.20
.
92.75
92.75
26115120
200995
Flounder,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15028
FLATFISH,
RAW
970.95
907.20
.
92.72
92.72
FS
(
INCLUDE
OIL,
NFS)

26115120
201280
Flounder,
baked
or
broiled
W/
OLIVE
OIL
15028
FLATFISH,
RAW
970.70
907.20
.
92.75
92.75
26115120
201381
Flounder,
baked
or
broiled
W/
BUTTER,
NFS
15028
FLATFISH,
RAW
972.08
907.20
.
92.73
92.73
26115120
203954
Flounder,
baked
or
broiled
W/
REAL
MAYONNAISE
15028
FLATFISH,
RAW
971.20
907.20
.
92.83
92.83
26115130
204063
Flounder,
breaded
or
battered,
baked
W/
MARGAR
15028
FLATFISH,
RAW
1,173.45
907.20
.
74.92
74.92
INE­
LIKE
SPREAD,
REDUCED
CALORIE,
ABOUT
40%
FA
T,
TUB,
SALTED
(
INCLUDE
COUNTRY
CROCK
LIGHT...

)

26115140
0
Flounder,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
907.20
.
73.86
73.86
26115150
201594
Flounder,
battered,
fried
W/
VEGETABLE
OIL,
NF
15028
FLATFISH,
RAW
133.00
100.00
.
67.52
67.52
S
(
INCLUDE
OIL,
NFS)

26115150
204298
Flounder,
battered,
fried
W/
CANOLA
OIL
15028
FLATFISH,
RAW
133.00
100.00
.
67.52
67.52
26115160
0
Flounder,
steamed
or
poached
15028
FLATFISH,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Haddock
(
41)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26117110
0
Haddock,
cooked,
NS
as
to
cooking
method
15033
HADDOCK,
RAW
972.95
907.20
.
92.62
92.62
26117120
0
Haddock,
baked
or
broiled
15033
HADDOCK,
RAW
972.95
907.20
.
92.62
92.62
26117120
201554
Haddock,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15033
HADDOCK,
RAW
972.00
907.20
.
92.59
92.59
S
(
INCLUDE
OIL,
NFS)

26117120
201747
Haddock,
baked
or
broiled
W/
BUTTER,
NFS
15033
HADDOCK,
RAW
973.13
907.20
.
92.60
92.60
26117130
0
Haddock,
breaded
or
battered,
baked
15033
HADDOCK,
RAW
1,171.58
907.20
.
74.03
74.03
26117130
202751
Haddock,
breaded
or
battered,
baked
W/
O
FAT
15033
HADDOCK,
RAW
1,086.45
907.20
.
81.23
81.23
26117140
0
Haddock,
floured
or
breaded,
fried
15033
HADDOCK,
RAW
1,086.45
907.20
.
73.84
73.84
26117150
0
Haddock,
battered,
fried
15033
HADDOCK,
RAW
133.00
100.00
.
69.86
69.86
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Halibut
(
43)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27350110
0
Bouillabaisse
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
4,392.60
453.60
.
10.46
10.46
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Herring
(
44)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26119140
0
Herring,
floured
or
breaded,
fried
15039
HERRING,
ATLANTIC,
RAW
787.05
607.80
.
66.62
66.62
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Lobster
(
47)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
44
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

27350110
0
Bouillabaisse
15147
LOBSTER,
NORTHERN,
RAW
4,392.60
226.80
.
5.25
5.25
26311110
0
Lobster,
cooked,
NS
as
to
cooking
method
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
26311160
0
Lobster,
steamed
or
boiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
.
99.17
99.17
27150060
0
Lobster
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
340.20
.
35.64
35.64
27150130
0
Seafood
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
113.40
.
11.90
11.90
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mackerel
(
49)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26121140
204690
Mackerel,
floured
or
breaded,
fried
W/
VEGETAB
15046
MACKEREL,
ATLANTIC,
RAW
1,086.90
302.55
.
25.20
25.20
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26121140
204690
Mackerel,
floured
or
breaded,
fried
W/
VEGETAB
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
1,086.90
302.55
.
24.53
24.53
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26121140
204690
Mackerel,
floured
or
breaded,
fried
W/
VEGETAB
15051
MACKEREL,
SPANISH,
RAW
1,086.90
302.55
.
24.38
24.38
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mullet
(
52)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26123160
0
Mullet,
steamed
or
poached
15055
MULLET,
STRIPED,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mussels
(
53)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26313160
0
Mussels,
steamed
or
poached
15164
MUSSEL,
BLUE,
RAW
100.84
100.00
.
98.34
98.34
27350110
0
Bouillabaisse
15164
MUSSEL,
BLUE,
RAW
4,392.60
226.80
.
5.19
5.19
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ocean
Perch
(
54)
­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26125120
0
Ocean
perch,
baked
or
broiled
15057
OCEAN
PERCH,
ATLANTIC,
RAW
971.90
907.20
.
92.75
92.75
26125120
201950
Ocean
perch,
baked
or
broiled
W/
BUTTER,
NFS
15057
OCEAN
PERCH,
ATLANTIC,
RAW
972.08
907.20
.
92.74
92.74
26125130
0
Ocean
perch,
breaded
or
battered,
baked
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,128.75
907.20
.
77.54
77.54
26125140
0
Ocean
perch,
floured
or
breaded,
fried
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,086.45
907.20
.
73.87
73.87
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Oyster
(
59)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26315140
0
Oysters,
floured
or
breaded,
fried
15167
OYSTER,
EASTERN,
WILD,
RAW
1,086.45
907.20
.
73.75
73.75
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15167
OYSTER,
EASTERN,
WILD,
RAW
3,548.33
186.00
.
5.31
5.31
h,
pork,
and/
or
poultry,
tomatoes,
okra)

28355310
101214
Oyster
stew
W/
MARGARINE,
NFS
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.51
496.00
.
32.24
32.24
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Perch
(
60)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26127140
100971
Perch,
floured
or
breaded,
fried
W/
CANOLA
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
26127140
101178
Perch,
floured
or
breaded,
fried
W/
SOYBEAN
OI
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
L
26127140
101192
Perch,
floured
or
breaded,
fried
W/
PEANUT
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
.
63.34
63.34
26127120
0
Perch,
baked
or
broiled
15060
PERCH,
MXD
SP,
RAW
971.90
907.20
.
92.75
92.75
26127120
200860
Perch,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15060
PERCH,
MXD
SP,
RAW
970.95
907.20
.
92.72
92.72
(
INCLUDE
OIL,
NFS)

26127120
203332
Perch,
baked
or
broiled
W/
O
FAT
15060
PERCH,
MXD
SP,
RAW
943.70
907.20
.
96.09
96.09
26127130
0
Perch,
breaded
or
battered,
baked
15060
PERCH,
MXD
SP,
RAW
1,128.75
907.20
.
77.53
77.53
26127150
0
Perch,
battered,
fried
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
.
69.90
69.90
26127150
204693
Perch,
battered,
fried
W/
VEGETABLE
OIL,
NFS
(
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
.
69.90
69.90
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
45
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pollock
(
64)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100240
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
.
73.88
73.88
loured
or
breaded,
fried
26100240
101130
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
.
73.88
73.88
loured
or
breaded,
fried
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100240
204083
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
.
73.88
73.88
loured
or
breaded,
fried
W/
CORN
OIL
26100250
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15065
POLLOCK,
ATLANTIC,
RAW
133.00
100.00
.
67.56
67.56
attered,
fried
27250520
0
Seafood
restructured
15065
POLLOCK,
ATLANTIC,
RAW
148.00
100.00
.
67.57
67.57
58111200
0
Puffs,
fried,
crab
meat
and
cream
cheese
fille
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
892.90
110.68
.
10.44
10.44
d
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pompano
(
65)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26131120
204584
Pompano,
baked
or
broiled
W/
OLIVE
OIL
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
671.30
607.80
.
89.12
89.12
26131140
100951
Pompano,
floured
or
breaded,
fried
W/
CORN
OIL
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
.
66.67
66.67
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26131110
0
Pompano,
cooked,
NS
as
to
cooking
method
15068
POMPANO,
FLORIDA,
RAW
672.50
607.80
.
89.26
89.26
26131140
204139
Pompano,
floured
or
breaded,
fried
W/
VEGETABL
15068
POMPANO,
FLORIDA,
RAW
787.05
607.80
.
66.67
66.67
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

27350110
0
Bouillabaisse
15068
POMPANO,
FLORIDA,
RAW
4,392.60
453.60
.
10.68
10.68
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26133120
0
Porgy,
baked
or
broiled
15090
SCUP,
RAW
590.90
526.20
.
87.35
87.35
26133120
100976
Porgy,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15090
SCUP,
RAW
589.95
526.20
.
87.10
87.10
(
INCLUDE
OIL,
NFS)

26133120
203252
Porgy,
baked
or
broiled
W/
BUTTER,
NFS
15090
SCUP,
RAW
591.08
526.20
.
87.32
87.32
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26133140
100567
Porgy,
floured
or
breaded,
fried
W/
VEGETABLE
15090
SCUP,
RAW
705.45
526.20
.
61.91
61.91
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26133160
0
Porgy,
steamed
or
poached
15090
SCUP,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Rockfish
(
72)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,171.58
64.40
.
5.29
5.29
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
.
5.27
5.27
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
.
5.27
5.27
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
.
5.27
5.27
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
133.00
7.10
.
4.81
4.81
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
46
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15070N
(
26100150)
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
224.80
6.48
.
2.60
2.60
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
100.84
7.10
.
7.04
7.04
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
.
6.63
6.63
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
.
6.63
6.63
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
970.95
64.40
.
6.63
6.63
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­­
HABITAT=
0.05%
Freshwater,
4.73%
Estuarine,
95.22%
Mari­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15077P
SALMON,
CHINOOK,
SMOKED
99.90
74.90
98.10
74.97
73.55
26137190
0
Salmon,
smoked
15077P
SALMON,
CHINOOK,
SMOKED
100.00
100.00
98.10
100.00
98.10
27250070
0
Salmon
cake
or
patty
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
27250070
100813
Salmon
cake
or
patty
W/
VEGETABLE
OIL,
NFS
(
IN
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
CLUDE
OIL,
NFS)

27250070
101058
Salmon
cake
or
patty
W/
SOYBEAN
OIL
(
INCLUDE
W
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.27
46.84
ESSON
SOYBEAN
OIL...)

27250070
204660
Salmon
cake
or
patty
W/
BUTTER,
NFS
15080P
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
98.90
43.45
46.84
26137100
0
Salmon,
raw
15081
SALMON,
COHO,
WILD,
RAW
100.00
100.00
.
100.00
100.00
27450710
204706
Fish
and
vegetables
(
excluding
carrots,
brocco
15081N
(
26137100)
SALMON,
COHO,
WILD,
RAW
1,618.45
907.20
.
56.54
56.54
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)
W/
SALMON
AND
OLIVE
O
IL
26137120
201145
Salmon,
baked
or
broiled
W/
OLIVE
OIL
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.70
780.20
.
91.55
91.55
26137140
204329
Salmon,
floured
or
breaded,
fried
W/
CANOLA
OI
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.05
73.05
L
26137120
0
Salmon,
baked
or
broiled
15083
SALMON,
PINK,
RAW
844.90
780.20
.
91.58
91.58
26137120
200265
Salmon,
baked
or
broiled
W/
BUTTER,
NFS
15083
SALMON,
PINK,
RAW
845.08
780.20
.
91.56
91.56
26137120
201437
Salmon,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15083
SALMON,
PINK,
RAW
816.70
780.20
.
95.52
95.52
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.05%
Freshwater,
4.73%
Estuarine,
95.22%
Marin­­­­­­­
(
continued)
­­­­­­­­­

K
SPRAY
(
INCLUDE
PAM...)

26137140
0
Salmon,
floured
or
breaded,
fried
15083
SALMON,
PINK,
RAW
959.45
780.20
.
73.05
73.05
26137140
100833
Salmon,
floured
or
breaded,
fried
W/
VEGETABLE
15083
SALMON,
PINK,
RAW
959.45
780.20
.
73.05
73.05
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26137160
0
Salmon,
steamed
or
poached
15083
SALMON,
PINK,
RAW
100.00
100.00
.
100.00
100.00
32105020
100563
Egg
omelet
or
scrambled
egg,
with
fish
W/
BUTT
15084P
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
84.59
12.00
98.90
14.31
14.03
ER,
NFS
26137110
0
Salmon,
cooked,
NS
as
to
cooking
method
15247
SALMON,
COHO,
WILD,
CKD,
DRY
HEAT
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Scallop
(
79)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.67%
Estuarine,
99.33%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26317110
0
Scallops,
cooked,
NS
as
to
cooking
method
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
.
73.87
73.87
26317140
101203
Scallops,
floured
or
breaded,
fried
W/
CANOLA
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
.
73.87
73.87
OIL
27350110
0
Bouillabaisse
15172
SCALLOP,
MXD
SP,
RAW
4,392.60
453.60
.
10.44
10.44
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sea
Bass
(
82)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
47
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26141120
200913
Sea
bass,
baked
or
broiled
W/
CORN
OIL
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
843.95
780.20
.
91.48
91.48
26141140
101182
Sea
bass,
floured
or
breaded,
fried
W/
CORN
OI
15091
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2
lb
959.45
780.20
.
72.99
72.99
L
26141120
0
Sea
bass,
baked
or
broiled
15091
SEA
BASS,
MXD
SP,
RAW
844.90
780.20
.
91.54
91.54
26141120
203326
Sea
bass,
baked
or
broiled
W/
O
FAT
OR
W/
NON­
S
15091
SEA
BASS,
MXD
SP,
RAW
816.70
780.20
.
95.49
95.49
TICK
SPRAY
(
INCLUDE
PAM...)

26141140
100856
Sea
bass,
floured
or
breaded,
fried
W/
VEGETAB
15091
SEA
BASS,
MXD
SP,
RAW
959.45
780.20
.
72.99
72.99
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26141160
0
Sea
bass,
steamed
or
poached
15091
SEA
BASS,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26319110
0
Shrimp,
cooked,
NS
as
to
cooking
method
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
.
98.86
98.86
26319120
0
Shrimp,
baked
or
broiled
15149
SHRIMP,
MXD
SP,
RAW
941.40
907.20
.
95.62
95.62
26319120
200498
Shrimp,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
.
95.58
95.58
(
INCLUDE
OIL,
NFS)

26319120
200875
Shrimp,
baked
or
broiled
W/
BUTTER,
NFS
15149
SHRIMP,
MXD
SP,
RAW
941.58
907.20
.
95.60
95.60
26319120
202863
Shrimp,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15149
SHRIMP,
MXD
SP,
RAW
913.20
907.20
.
99.18
99.18
K
SPRAY
(
INCLUDE
PAM...)

26319120
204534
Shrimp,
baked
or
broiled
W/
CANOLA
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
.
95.58
95.58
26319130
0
Shrimp,
steamed
or
boiled
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
.
98.90
98.90
26319140
0
Shrimp,
floured,
breaded,
or
battered,
fried
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
26319140
100180
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
/
CANOLA
OIL
26319140
100708
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
/
CORN
OIL
26319140
201330
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
.
66.16
66.16
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

27350110
0
Bouillabaisse
15149
SHRIMP,
MXD
SP,
RAW
4,392.60
226.80
.
5.26
5.26
27450410
0
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
.
12.83
12.83
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)

27450410
100865
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
.
12.83
12.83
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
OLIVE
OIL
27450410
203988
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
773.37
98.00
.
12.81
12.81
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
BUTTER,
NFS
27450410
204020
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
773.74
98.00
.
12.83
12.83
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
MARGARINE,
NFS
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15149
SHRIMP,
MXD
SP,
RAW
3,548.33
64.00
.
1.89
1.89
h,
pork,
and/
or
poultry,
tomatoes,
okra)

28355450
101018
Seafood
soup
with
potatoes
and
vegetables
(
inc
15149
SHRIMP,
MXD
SP,
RAW
2,953.00
907.20
.
31.35
31.35
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)
W/
SHRIMP
58112510
0
Dumpling,
steamed,
filled
with
meat,
poultry,
15149
SHRIMP,
MXD
SP,
RAW
818.84
151.05
.
18.71
18.71
or
seafood
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
48
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

58136130
0
Lo
mein
with
shrimp
15149
SHRIMP,
MXD
SP,
RAW
1,101.43
226.80
.
20.62
20.62
58112110
0
Dim
sum,
meat
filled
(
egg
roll­
type)
15149N
(
58112510)
SHRIMP,
MXD
SP,
RAW
100.00
18.45
.
18.71
18.71
27150130
0
Seafood
newburg
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
929.58
113.40
.
11.84
11.84
14620120
0
Shrimp
dip,
cream
cheese
base
15152
SHRIMP,
MXD
SP,
CND
434.58
113.40
.
26.09
26.09
27150230
0
Shrimp
scampi
15152
SHRIMP,
MXD
SP,
CND
156.38
128.00
.
81.85
81.85
27150230
101055
Shrimp
scampi
W/
OLIVE
OIL
15152
SHRIMP,
MXD
SP,
CND
155.00
128.00
.
82.58
82.58
27350060
0
Shrimp
creole,
with
rice
15152
SHRIMP,
MXD
SP,
CND
1,842.44
680.40
.
37.23
37.23
27360080
0
Chow
mein
or
chop
suey,
NS
as
to
type
of
meat,
15152
SHRIMP,
MXD
SP,
CND
968.88
55.00
.
5.63
5.63
with
noodles
54406200
0
Shrimp
chips
(
tapioca
base)
15152
SHRIMP,
MXD
SP,
CND
100.00
25.00
.
11.21
11.21
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15152
SHRIMP,
MXD
SP,
CND
76.99
15.00
.
19.48
19.48
lsa
58110120
0
Egg
roll,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,142.04
64.00
.
5.59
5.59
58148150
100831
Macaroni
salad
with
shrimp
W/
REAL
MAYONNAISE
15152
SHRIMP,
MXD
SP,
CND
740.75
96.00
.
12.96
12.96
58150510
0
Rice,
fried,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,028.48
64.00
.
6.19
6.19
58407050
0
Instant
soup,
noodle
with
egg,
shrimp
or
chick
15152
SHRIMP,
MXD
SP,
CND
99.00
1.00
.
1.04
1.04
en
28355430
0
Shrimp
soup,
cream
of,
prepared
with
water
6456P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
H2O,
COMM
100.00
100.00
3.06
100.00
3.06
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Snapper
(
93)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27350110
0
Bouillabaisse
15101
SNAPPER,
MXD
SP,
RAW
4,392.60
453.60
.
10.49
10.49
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Squid
(
97)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26213120
0
Squid,
baked,
broiled
15175
SQUID,
MXD
SP,
RAW
706.05
680.40
.
95.61
95.61
26213140
0
Squid,
breaded,
fried
15175
SQUID,
MXD
SP,
RAW
1,086.45
907.20
.
76.48
76.48
26213160
0
Squid,
steamed
or
boiled
15175
SQUID,
MXD
SP,
RAW
100.84
100.00
.
99.04
99.04
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sturgeon
(
98)
­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26211100
0
Roe,
sturgeon
15012
CAVIAR,
BLACK/
RED,
GRANULAR
100.00
100.00
.
100.00
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Swordfish
(
100)
­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26149120
0
Swordfish,
baked
or
broiled
15110
SWORDFISH,
RAW
844.90
780.20
.
91.59
91.59
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout
(
103)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151120
202336
Trout,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
.
92.80
92.80
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
O
IL....)

26151120
203955
Trout,
baked
or
broiled
W/
SESAME
OIL
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
.
92.80
92.80
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout,
mixed
sp.
(
114)
­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151140
204281
Trout,
floured
or
breaded,
fried
W/
SOYBEAN
OI
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
.
73.20
73.20
L
26151130
0
Trout,
breaded
or
battered,
baked
15114
TROUT,
MXD
SP,
RAW
1,086.45
907.20
.
81.43
81.43
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
49
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26151140
0
Trout,
floured
or
breaded,
fried
15114
TROUT,
MXD
SP,
RAW
959.45
780.20
.
73.20
73.20
26151150
202740
Trout,
battered,
fried
W/
VEGETABLE
OIL,
NFS
(
15114
TROUT,
MXD
SP,
RAW
133.00
100.00
.
70.31
70.31
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26155180
0
Tuna,
canned,
oil
pack
15119P
TUNA,
LT,
CND,
OIL,
DRND
100.00
100.00
93.25
100.00
93.25
27150120
0
Tuna
with
cream
or
white
sauce
(
mixture)
15119P
TUNA,
LT,
CND,
OIL,
DRND
911.85
311.85
93.25
34.20
31.89
27250160
0
Tuna
cake
or
patty
15119P
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
93.25
45.67
45.62
27250610
0
Tuna
noodle
casserole
with
cream
or
white
sauc
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,140.59
320.00
93.25
28.35
26.16
e
27250630
0
Tuna
noodle
casserole
with
(
mushroom)
soup
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
93.25
28.20
25.97
27250630
201273
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.38
320.00
93.25
28.19
25.96
2%
MILK
AND
W/
BUTTER,
NFS
27250630
202216
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,117.50
320.00
93.25
29.09
26.70
WATER
AND
W/
O
FAT
27250630
202723
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
93.25
28.19
25.97
WHOLE
MILK
27250630
203942
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,149.38
320.00
93.25
28.20
25.96
1%
MILK
AND
W/
BUTTER,
NFS
27350080
0
Tuna
noodle
casserole
with
vegetables,
cream
o
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
93.25
16.44
15.08
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

r
white
sauce
27350080
100388
Tuna
noodle
casserole
with
vegetables,
cream
o
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
93.25
16.45
15.08
r
white
sauce
W/
CARROTS
27350410
0
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
93.25
24.10
22.15
hroom)
soup
27350410
204105
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,225.70
292.00
93.25
24.20
22.22
hroom)
soup
W/
O
MILK
27350410
204591
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
93.25
24.09
22.15
hroom)
soup
W/
WHOLE
MILK
27450510
0
Tuna
casserole
with
vegetables
and
(
mushroom)
15119P
TUNA,
LT,
CND,
OIL,
DRND
909.20
292.00
93.25
32.58
29.95
soup,
no
noodles
58145120
0
Macaroni
or
noodles
with
cheese
and
tuna
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
58145120
100521
Macaroni
or
noodles
with
cheese
and
tuna
W/
2%
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
MILK
58145120
200545
Macaroni
or
noodles
with
cheese
and
tuna
W/
SK
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.59
188.81
93.25
17.40
15.97
IM
MILK
58145120
201431
Macaroni
or
noodles
with
cheese
and
tuna
W/
1%
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
MILK
58145120
203026
Macaroni
or
noodles
with
cheese
and
tuna
W/
WH
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.40
15.98
OLE
MILK
58145120
204559
Macaroni
or
noodles
with
cheese
and
tuna
W/
AM
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,111.09
188.81
93.25
17.17
15.85
ERICAN
OR
CHEDDAR
CHEESE
BASED
CHEESE
SPREAD
(

INCLUDE
VELVEETA)
AND
W/
O
MILK
58145120
204847
Macaroni
or
noodles
with
cheese
and
tuna
W/
EV
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.39
15.98
APORATED
MILK,
NS
AS
TO
FAT
CONTENT
AND
DILUTI
ON
58145120
205001
Macaroni
or
noodles
with
cheese
and
tuna
W/
RE
15119P
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
93.25
17.44
15.98
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
50
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

DUCED
FAT
PROCESSED
CHEESE
PRODUCT,
AMERICAN
O
R
CHEDDAR
TYPE
(
INCLUDE
VELVEETA
LIGHT)

26155110
0
Tuna,
canned,
NS
as
to
oil
or
water
pack
15121P
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
99.18
100.00
99.18
26155190
0
Tuna,
canned,
water
pack
15121P
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
99.18
100.00
99.18
27450060
0
Tuna
salad
15121P
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
99.18
54.10
53.66
27450060
100008
Tuna
salad
W/
REAL
MAYONNAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
410.22
223.97
99.18
54.60
54.15
27450060
200020
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE­
T
15121P
TUNA,
LT,
CND,
H2O,
DRND
413.22
223.97
99.18
54.20
53.76
YPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
WHIP
LIGHT
..)

27450060
200099
Tuna
salad
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
D
15121P
TUNA,
LT,
CND,
H2O,
DRND
419.22
223.97
99.18
53.42
52.99
RESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRESS
ING...)

27450060
200449
Tuna
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLEST
15121P
TUNA,
LT,
CND,
H2O,
DRND
412.97
223.97
99.18
54.23
53.79
EROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT;
HEL
LMANN'S
CHOLESTEROL­
FREE
REDUCED
CALORIE...)

27450060
200685
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE
(
15121P
TUNA,
LT,
CND,
H2O,
DRND
417.72
223.97
99.18
53.62
53.18
INCLUDE
LOWFAT
MAYONNAISE,
WEIGHT
WATCHERS
LIG
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

HT
MAYONNAISE,
HELLMAN'S
LIGHT
MAYONNAISE)

27450060
202153
Tuna
salad
W/
O
SALAD
DRESSING
15121P
TUNA,
LT,
CND,
H2O,
DRND
355.22
223.97
99.18
63.05
62.53
27450100
0
Tuna
salad
with
egg
15121P
TUNA,
LT,
CND,
H2O,
DRND
478.65
223.97
99.18
46.79
46.41
27450100
100026
Tuna
salad
with
egg
W/
LOW
CALORIE
OR
DIET
MAY
15121P
TUNA,
LT,
CND,
H2O,
DRND
477.72
223.97
99.18
46.88
46.50
ONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
W
HIP
LIGHT)

27450100
100039
Tuna
salad
with
egg
W/
REAL
MAYONNAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
473.97
223.97
99.18
47.25
46.87
27450100
201154
Tuna
salad
with
egg
W/
FAT
FREE
MAYONNAISE­
TYP
15121P
TUNA,
LT,
CND,
H2O,
DRND
485.22
223.97
99.18
46.16
45.78
E
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MA
YONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NON
FAT
DRESSING...)

27550720
0
Tuna
salad
sandwich
15121P
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
99.18
36.72
36.42
27550720
100053
Tuna
salad
sandwich
W/
100%
WHOLE
WHEAT
BREAD
15121P
TUNA,
LT,
CND,
H2O,
DRND
161.26
57.75
99.18
35.81
35.52
58148130
0
Macaroni
salad
with
tuna
15121P
TUNA,
LT,
CND,
H2O,
DRND
765.88
115.50
99.18
15.08
14.96
58148130
101228
Macaroni
salad
with
tuna
W/
LOW
CALORIE
OR
DIE
15121P
TUNA,
LT,
CND,
H2O,
DRND
771.50
115.50
99.18
14.97
14.85
T
MAYONNAISE
(
INCLUDE
HELLMAN'S
LIGHT
MAYONNAI
SE...)

58148130
202070
Macaroni
salad
with
tuna
W/
REAL
MAYONAISE
15121P
TUNA,
LT,
CND,
H2O,
DRND
760.25
115.50
99.18
15.19
15.07
58148160
0
Macaroni
salad
with
tuna
and
egg
15121P
TUNA,
LT,
CND,
H2O,
DRND
996.75
167.00
99.18
16.75
16.62
58148160
201511
Macaroni
salad
with
tuna
and
egg
W/
REAL
MAYON
15121P
TUNA,
LT,
CND,
H2O,
DRND
989.25
167.00
99.18
16.88
16.74
NAISE
26153110
0
Tuna,
fresh,
cooked,
NS
as
to
cooking
method
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
.
92.87
92.87
26153120
0
Tuna,
fresh,
baked
or
broiled
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
.
92.87
92.87
26153120
200865
Tuna,
fresh,
baked
or
broiled
W/
CORN
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
.
92.82
92.82
26153120
201598
Tuna,
fresh,
baked
or
broiled
W/
OLIVE
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.70
907.20
.
92.85
92.85
26153120
202429
Tuna,
fresh,
baked
or
broiled
W/
O
FAT
OR
W/
NO
15127
TUNA,
YELLOWFIN,
RAW
943.70
907.20
.
96.20
96.20
NSTICK
SPRAY
(
INCLUDE
PAM...)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whitefish
(
109)
­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
TABLE
A­
3."
AS
PREPARED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
A­
51
Note:
INGCODE
with
suffix
P
means
OPP/
USDA
%
Fish
is
given
in
Table
C­
1.

26100190
0
Fish,
NS
as
to
type,
smoked
15131P
WHITEFISH,
MXD
SP,
SMOKED
99.90
13.40
98.40
13.41
13.20
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15132
WHITING,
MXD
SP,
RAW
1,171.58
62.60
.
5.12
5.12
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
.
5.10
5.10
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
.
5.10
5.10
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
.
5.10
5.10
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15132
WHITING,
MXD
SP,
RAW
133.00
6.90
.
4.66
4.66
26157120
0
Whiting,
baked
or
broiled
15132
WHITING,
MXD
SP,
RAW
971.90
907.20
.
92.73
92.73
26157120
202454
Whiting,
baked
or
broiled
W/
BUTTER,
NFS
15132
WHITING,
MXD
SP,
RAW
972.08
907.20
.
92.72
92.72
26157120
203222
Whiting,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15132
WHITING,
MXD
SP,
RAW
970.95
907.20
.
92.71
92.71
________________________________________________________________________________________________________________________________________________________________________________

OPP/
%
of
Recipe
Fish
USDA
Prepared
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
C_
PRATIO
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Fish
x
100
in
Recipe
_________
______
____________
__________
__________________
________
________
________
_________
_________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

S
(
INCLUDE
OIL,
NFS)

26157120
204161
Whiting,
baked
or
broiled,
W/
OLIVE
OIL
15132
WHITING,
MXD
SP,
RAW
970.70
907.20
.
92.74
92.74
26157130
0
Whiting,
breaded
or
battered,
baked
15132
WHITING,
MXD
SP,
RAW
1,171.05
907.20
.
74.06
74.06
26157140
0
Whiting,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
.
73.84
73.84
26157140
202630
Whiting,
floured
or
breaded,
fried
W/
CORN
OIL
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
.
73.84
73.84
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26157140
204896
Whiting,
floured
or
breaded,
fried
W/
CANOLA
O
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
.
73.84
73.84
IL
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15132N
(
26100150)
WHITING,
MXD
SP,
RAW
224.80
6.30
.
2.52
2.52
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
100.84
6.90
.
6.84
6.84
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
.
6.44
6.44
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
.
6.44
6.44
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
970.95
62.60
.
6.45
6.45
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
A­
53
(
INCLUDE
OIL,
NFS)

26157160
0
Whiting,
steamed
or
poached
15132
WHITING,
MXD
SP,
RAW
100.00
100.00
.
100.00
100.00
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15132N
(
26100150)
WHITING,
MXD
SP,
RAW
224.80
6.30
.
2.52
2.52
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
100.84
6.90
.
6.84
6.84
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
.
6.44
6.44
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
.
6.44
6.44
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15133
Whiting,
mixed
species,
cooked,
dry
heat
970.95
62.60
.
6.45
6.45
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15133
Whiting,
mixed
species,
cooked,
dry
heat
970.95
62.60
.
6.45
6.45
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Abalone
(
1)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26301110
0
Abalone,
cooked,
NS
as
to
cooking
method
15155
ABALONE,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26301140
0
Abalone,
floured
or
breaded,
fried
15155
ABALONE,
MXD
SP,
RAW
480.04
453.60
85.00
111.17
.
111.17
26301160
0
Abalone,
steamed
or
poached
15155
ABALONE,
MXD
SP,
RAW
100.84
100.00
50.00
198.33
.
198.33
28351110
100423
Fish
and
vegetable
soup,
no
potatoes
(
Sopa
de
15155
ABALONE,
MXD
SP,
RAW
1,995.64
453.60
85.00
26.74
.
26.74
pescado)
W/
ABALONE
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Anchovy
(
4)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26101110
0
Anchovy,
cooked,
NS
as
to
cooking
method
15002
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
26101180
0
Anchovy,
canned
15002
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
27116400
0
Steak
tartare
(
raw
ground
beef
and
egg)
15002
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
100.00
1.60
100.00
1.60
25.00
2.13
27460510
0
Antipasto
with
ham,
fish,
cheese,
vegetables
15002
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
1,741.00
113.40
100.00
6.51
25.00
8.68
72116140
0
Caesar
salad
(
with
romaine)
15002
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
694.43
24.00
100.00
3.46
25.00
4.61
75146000
0
Greek
Salad
15002
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
220.00
7.00
100.00
3.18
25.00
4.24
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
54
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Barracuda
(
6)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26103110
0
Barracuda,
cooked,
NS
as
to
cooking
method
15050
BARRACUDA,
RAW
971.90
907.20
80.00
116.68
.
116.68
26103120
0
Barracuda,
baked
or
broiled
15050
BARRACUDA,
RAW
971.90
907.20
80.00
116.68
.
116.68
26103140
0
Barracuda,
floured
or
breaded,
fried
15050
BARRACUDA,
RAW
480.04
453.60
85.00
111.17
.
111.17
26103160
0
Barracuda,
steamed
or
poached
15050
BARRACUDA,
RAW
100.00
100.00
79.00
126.58
.
126.58
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Carp
(
18)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26105110
0
Carp,
cooked,
NS
as
to
cooking
method
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
79.40
97.91
.
97.91
26105140
0
Carp,
floured
or
breaded,
fried
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
79.40
97.91
.
97.91
26105140
100582
Carp,
floured
or
breaded,
fried
W/
CANOLA
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
79.40
97.91
.
97.91
26105140
100867
Carp,
floured
or
breaded,
fried
W/
VEGETABLE
O
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
79.40
97.91
.
97.91
IL,
NFS
(
INCLUDE
OIL,
NFS)

26105140
101165
Carp,
floured
or
breaded,
fried
W/
CORN
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
79.40
97.91
.
97.91
26105140
203086
Carp,
floured
or
breaded,
fried
W/
OLIVE
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
79.40
97.91
.
97.91
26105120
0
Carp,
baked
or
broiled
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
690.70
626.00
71.50
126.76
.
126.76
26105120
202727
Carp,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
MA
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
689.75
626.00
71.50
126.93
.
126.93
ZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OI
L)

26105120
203146
Carp,
baked
or
broiled
W/
O
FAT
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
662.50
626.00
71.50
132.15
.
132.15
26105160
0
Carp,
steamed
or
poached
15008
CARP,
RAW
100.00
100.00
79.00
126.58
.
126.58
26105190
0
Carp,
smoked
15008
CARP,
RAW
101.00
100.00
63.40
156.17
.
156.17
27250060
0
Gefilte
fish
15008
CARP,
RAW
6,161.70
907.20
100.00
14.72
.
14.72
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Catfish
(
19)
­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26107110
0
Catfish,
cooked,
NS
as
to
cooking
method
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
26107120
0
Catfish,
baked
or
broiled
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
680.70
616.00
71.10
127.28
.
127.28
26107120
202363
Catfish,
baked
or
broiled
W/
BUTTER,
NFS
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
680.88
616.00
71.10
127.25
.
127.25
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Catfish
(
19)
­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26107120
202879
Catfish,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
679.75
616.00
71.10
127.46
.
127.46
S
(
INCLUDE
OIL,
NFS)

26107120
203089
Catfish,
baked
or
broiled
W/
O
FAT
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
652.50
616.00
71.10
132.78
.
132.78
26107120
203382
Catfish,
baked
or
broiled
W/
CORN
OIL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
679.75
616.00
71.10
127.46
.
127.46
26107130
0
Catfish,
breaded
or
battered,
baked
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
879.85
616.00
73.10
95.78
.
95.78
26107130
100572
Catfish,
breaded
or
battered,
baked
W/
0
FAT
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
73.10
105.96
.
105.96
26107130
201360
Catfish,
breaded
or
battered,
baked
W/
BUTTER,
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
880.38
616.00
73.10
95.72
.
95.72
NFS
26107140
0
Catfish,
floured
or
breaded,
fried
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
26107140
100387
Catfish,
floured
or
breaded,
fried
W/
VEGETABL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26107140
100431
Catfish,
floured
or
breaded,
fried
W/
LARD
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
26107140
100436
Catfish,
floured
or
breaded,
fried
W/
CORN
OIL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26107140
100746
Catfish,
floured
or
breaded,
fried
W/
OLIVE
OI
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
L
26107140
200942
Catfish,
floured
or
breaded,
fried
W/
BACON
GR
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
EASE
26107140
202918
Catfish,
floured
or
breaded,
fried
W/
SOYBEAN
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
55
OIL
26107150
0
Catfish,
battered,
fried
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
83.30
80.43
.
80.43
26107150
201662
Catfish,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
83.30
80.43
.
80.43
(
INCLUDE
OIL,
NFS)

26107150
202685
Catfish,
battered,
fried
W/
CANOLA
OIL
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
83.30
80.43
.
80.43
26107150
203695
Catfish,
battered,
fried
W/
PEANUT
OIL
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
83.30
80.43
.
80.43
26107160
0
Catfish,
steamed
or
poached
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
100.00
80.00
125.00
.
125.00
27350310
100142
Seafood
stew
with
potatoes
and
vegetables
(
inc
15234
CATFISH,
CHANNEL,
FARMED,
RAW
1,381.60
226.80
80.00
20.52
.
20.52
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
W/
ALL
CATFISH
27350310
100142
Seafood
stew
with
potatoes
and
vegetables
(
inc
15234
CATFISH,
CHANNEL,
FARMED,
RAW
1,381.60
113.40
80.00
10.26
.
10.26
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
W/
ALL
CATFISH
27350310
100142
Seafood
stew
with
potatoes
and
vegetables
(
inc
15234N
(
26107160)
CATFISH,
CHANNEL,
FARMED,
RAW
1,381.60
147.40
80.00
16.67
21.00
21.10
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
W/
ALL
CATFISH
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cisco
(
21)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15014
CISCO,
SMOKED
99.90
11.60
100.00
11.61
30.23
16.64
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
1.93%
Estuarine,
98.07%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26303100
0
Clams,
raw
15157
CLAM,
MXD
SP,
RAW
100.00
100.00
100.00
100.00
.
100.00
26303110
0
Clams,
cooked,
NS
as
to
cooking
method
15157
CLAM,
MXD
SP,
RAW
1,087.25
908.00
85.00
98.25
.
98.25
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
56
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
1.93%
Estuarine,
98.07%
Marine
­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26303120
0
Clams,
baked
or
broiled
15157
CLAM,
MXD
SP,
RAW
242.40
226.80
80.00
116.96
.
116.96
26303140
0
Clams,
floured
or
breaded,
fried
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
85.00
98.39
.
98.39
26303140
100977
Clams,
floured
or
breaded,
fried
W/
VEGETABLE
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
85.00
98.39
.
98.39
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26303150
0
Clams,
battered,
fried
15157
CLAM,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
26303160
0
Clams,
steamed
or
boiled
15157
CLAM,
MXD
SP,
RAW
411.42
408.00
80.00
123.96
.
123.96
26303180
0
Clams,
canned
15157
CLAM,
MXD
SP,
RAW
100.00
100.00
80.00
125.00
.
125.00
26303190
0
Clams,
smoked,
in
oil
15157
CLAM,
MXD
SP,
RAW
100.84
100.00
89.40
110.93
.
110.93
27250020
0
Clams,
stuffed
15157
CLAM,
MXD
SP,
RAW
855.04
453.60
80.00
66.31
.
66.31
27250270
0
Clams
Casino
15157
CLAM,
MXD
SP,
RAW
450.83
174.00
90.00
42.88
.
42.88
27250950
0
Shellfish
mixture
and
noodles,
tomato­
based
sa
15157
CLAM,
MXD
SP,
RAW
742.00
56.70
100.00
7.64
.
7.64
uce
(
mixture)

27350020
0
Paella
with
seafood
15157
CLAM,
MXD
SP,
RAW
2,281.18
232.00
90.00
11.30
.
11.30
27350030
0
Seafood
stew
with
potatoes
and
vegetables
(
exc
15157
CLAM,
MXD
SP,
RAW
1,389.75
226.80
80.00
20.40
.
20.40
luding
carrots,
broccoli,
and
dark­
green
leafy
),
tomato­
base
sauce
27350110
0
Bouillabaisse
15157
CLAM,
MXD
SP,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
27350310
0
Seafood
stew
with
potatoes
and
vegetables
(
inc
15157
CLAM,
MXD
SP,
RAW
1,370.35
226.80
80.00
20.69
.
20.69
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
27360090
0
Paella,
NFS
15157
CLAM,
MXD
SP,
RAW
2,219.78
232.00
90.00
11.61
.
11.61
27450600
0
Shellfish
mixture
and
vegetables
(
including
ca
15157
CLAM,
MXD
SP,
RAW
910.10
113.40
88.00
14.16
.
14.16
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
soy­
base
sauce
27450610
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15157
CLAM,
MXD
SP,
RAW
940.10
113.40
88.00
13.71
.
13.71
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
soy­
base
sauce
27450650
0
Shellfish
mixture
and
vegetables
(
including
ca
15157
CLAM,
MXD
SP,
RAW
853.13
113.40
88.00
15.10
.
15.10
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
(
mushroom)
soup
(
mixture)

58155310
0
Paella,
Valenciana
style,
with
meat
(
Paella
Va
15157
CLAM,
MXD
SP,
RAW
2,708.13
360.00
61.90
21.48
.
21.48
lenciana)

58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15157
CLAM,
MXD
SP,
RAW
1,771.00
120.00
67.40
10.05
.
10.05
a
marinera)

27150140
0
Clam
sauce,
white
15160
CLAM,
MXD
SP,
CND,
DRND
347.10
226.80
95.00
68.78
25.00
91.71
27150140
100425
Clam
sauce,
white
W/
BUTTER,
NFS
15160
CLAM,
MXD
SP,
CND,
DRND
349.85
226.80
95.00
68.24
25.00
90.99
27250210
0
Clam
cake
or
patty
15160
CLAM,
MXD
SP,
CND,
DRND
779.30
396.90
88.60
57.48
25.00
76.64
27450660
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15160
CLAM,
MXD
SP,
CND,
DRND
891.68
160.00
100.00
17.94
25.00
23.92
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
(
mushroom)
soup
(
mixture)

28153010
0
Shrimp
and
clams
in
tomato­
based
sauce,
with
n
15160
CLAM,
MXD
SP,
CND,
DRND
320.91
40.44
90.00
14.00
25.00
18.67
oodles
(
frozen
meal)

28355140
0
Clam
chowder,
New
England,
canned,
reduced
sod
15160
CLAM,
MXD
SP,
CND,
DRND
100.20
7.60
100.00
7.58
25.00
10.11
ium,
ready­
to­
serve
58132800
0
Spaghetti
with
clam
sauce,
NS
as
to
red
or
whi
15160
CLAM,
MXD
SP,
CND,
DRND
767.10
226.80
100.00
29.57
25.00
39.42
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
57
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
1.93%
Estuarine,
98.07%
Marine
­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

te
58132810
0
Spaghetti
with
red
clam
sauce
15160
CLAM,
MXD
SP,
CND,
DRND
2,307.10
226.80
95.80
10.26
25.00
13.68
58132820
0
Spaghetti
with
white
clam
sauce
15160
CLAM,
MXD
SP,
CND,
DRND
767.10
226.80
100.00
29.57
25.00
39.42
58132820
101043
Spaghetti
with
white
clam
sauce
W/
MARGARINE­
L
15160
CLAM,
MXD
SP,
CND,
DRND
770.35
226.80
100.00
29.44
25.00
39.25
IKE
SPREAD,
STICK,
SALTED
58304350
0
Linguini
with
clam
sauce
(
diet
frozen
meal)
15160
CLAM,
MXD
SP,
CND,
DRND
100.00
18.00
100.00
18.00
25.00
24.00
58304400
0
Linguini
with
vegetables
and
seafood
in
white
15160
CLAM,
MXD
SP,
CND,
DRND
269.27
32.28
100.00
11.99
25.00
15.98
wine
sauce
(
diet
frozen
meal)

28355140
0
Clam
chowder,
New
England,
canned,
reduced
sod
15162
CLAM,
MXD
SP,
CND,
LIQ
100.20
0.50
100.00
0.50
25.00
0.67
ium,
ready­
to­
serve
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
100.00
12.50
80.00
15.63
.
1.17
d
style
28350220
0
Clam
chowder,
Manhattan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
200.00
100.00
100.00
50.00
.
3.75
28355120
0
Clam
chowder,
New
England,
prepared
with
milk
6030P
Need
1
can
=
305
gm
602.00
305.00
100.00
50.66
25.00
3.80
28355120
100130
Clam
chowder,
New
England,
prepared
with
milk
6030P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
100.00
50.66
25.00
3.80
W/
1%
MILK
28355120
101014
Clam
chowder,
New
England,
prepared
with
milk
6030P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
404.00
305.00
100.00
75.50
25.00
5.66
MADE
FROM
CONDENSED
W/
1/
3
CAN
OF
SKIM
MILK
28355120
200270
Clam
chowder,
New
England,
prepared
with
milk
6030P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
100.00
50.66
25.00
3.80
W/
2%
MILK
28355120
200965
Clam
chowder,
New
England,
prepared
with
milk
6030P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
100.00
50.66
25.00
3.80
W/
SKIM
MILK
28355120
201749
Clam
chowder,
New
England,
prepared
with
milk
6030P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
100.00
50.66
25.00
3.80
W/
WHOLE
MILK
28355120
202311
Clam
chowder,
New
England,
prepared
with
milk
6030P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
100.00
50.66
25.00
3.80
W/
HALF
AND
HALF
CREAM
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
50.00
80.00
62.50
.
4.69
d
style
28355110
0
Clam
chowder,
New
England,
NS
as
to
prepared
w
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
100.00
100.00
100.00
.
7.50
ith
water
or
milk
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
100.00
12.50
80.00
15.63
.
1.17
d
style
28350220
0
Clam
chowder,
Manhattan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
200.00
100.00
100.00
50.00
.
3.75
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6430P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
H2O,
COMM
100.00
25.00
80.00
31.25
.
2.34
d
style
28355130
0
Clam
chowder,
New
England,
prepared
with
water
6430P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
H2O,
COMM
100.00
100.00
100.00
100.00
.
7.50
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15015
COD,
ATLANTIC,
RAW
100.00
22.50
100.00
22.50
.
22.50
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15015
COD,
ATLANTIC,
RAW
1,171.58
204.10
80.00
21.78
.
21.78
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
88.00
21.35
.
21.35
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
88.00
21.35
.
21.35
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
58
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
88.00
21.35
.
21.35
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15015
COD,
ATLANTIC,
RAW
133.00
22.50
88.00
19.22
.
19.22
26109190
0
Cod,
smoked
15015
COD,
ATLANTIC,
RAW
101.00
100.00
100.00
99.01
.
99.01
27450740
0
Fish
and
vegetables
(
including
carrots,
brocco
15015
COD,
ATLANTIC,
RAW
1,306.75
907.20
90.00
77.14
.
77.14
li,
and/
or
dark­
green
leafy
(
no
potatoes)),
so
y­
based
sauce
(
mixture)

27450750
0
Fish
and
vegetables
(
excluding
carrots,
brocco
15015
COD,
ATLANTIC,
RAW
1,431.75
907.20
90.00
70.40
.
70.40
li,
and
dark­
green
leafy
(
no
potatoes)),
soy­
b
ased
sauce
(
mixture)

28150000
0
Fish
dinner,
NFS
(
frozen
meal)
15015
COD,
ATLANTIC,
RAW
159.80
55.00
100.00
34.42
.
34.42
28150110
0
Fish
and
chips
(
frozen
meal)
15015
COD,
ATLANTIC,
RAW
159.80
55.00
100.00
34.42
.
34.42
28150120
0
Fish
and
chips
(
frozen
meal,
large
portion)
15015
COD,
ATLANTIC,
RAW
272.40
93.20
100.00
34.21
.
34.21
28150350
0
Cod
with
vegetable
(
diet
frozen
meal)
15015
COD,
ATLANTIC,
RAW
251.33
100.53
76.00
52.63
.
52.63
28150510
0
Fish
in
lemon­
butter
sauce
with
starch
item,
v
15015
COD,
ATLANTIC,
RAW
333.80
80.00
100.00
23.97
.
23.97
egetable
(
frozen
meal)

28150620
0
Fish,
batter­
dipped,
or
fish
cake,
with
vegeta
15015
COD,
ATLANTIC,
RAW
297.72
96.85
100.00
32.53
.
32.53
ble,
potatoes,
dessert
(
frozen
meal)

28350050
0
Fish
chowder
15015
COD,
ATLANTIC,
RAW
1,395.85
453.60
80.00
40.62
.
40.62
28350050
203441
Fish
chowder
W/
HALF
AND
HALF
CREAM
15015
COD,
ATLANTIC,
RAW
1,391.85
453.60
80.00
40.74
.
40.74
28351110
0
Fish
and
vegetable
soup,
no
potatoes
(
Sopa
de
15015
COD,
ATLANTIC,
RAW
1,995.64
453.60
85.00
26.74
.
26.74
pescado)

28351120
0
Fish
soup,
with
potatoes
(
Sopa
de
Pescado)
15015
COD,
ATLANTIC,
RAW
1,883.14
453.60
85.00
28.34
.
28.34
28355450
0
Seafood
soup
with
potatoes
and
vegetables
(
inc
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
85.00
36.14
.
36.14
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)

28355460
0
Seafood
soup
with
potatoes
and
vegetables
(
exc
15015
COD,
ATLANTIC,
RAW
2,960.20
907.20
85.00
36.05
.
36.05
luding
carrots,
broccoli,
and
dark­
green
leafy
)

28355470
0
Seafood
soup
with
vegetables
(
including
carrot
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
85.00
36.14
.
36.14
s,
broccoli,
and/
or
dark­
green
leafy
(
no
potat
oes))

28355480
0
Seafood
soup
with
vegetables
(
excluding
carrot
15015
COD,
ATLANTIC,
RAW
2,925.40
907.20
85.00
36.48
.
36.48
s,
broccoli,
and
dark­
green
leafy
(
no
potatoes
))

58117410
0
Codfish
fritter,
Puerto
Rican
style
(
Bacalaito
15015
COD,
ATLANTIC,
RAW
1,230.30
645.00
64.50
81.28
.
81.28
)

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15015N
(
26100150)
COD,
ATLANTIC,
RAW
224.80
20.54
100.00
10.38
12.00
11.80
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
100.84
22.50
100.00
22.31
25.00
29.75
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
100.00
21.00
25.00
28.00
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
100.00
21.00
25.00
28.00
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
970.95
204.10
100.00
21.02
25.00
28.03
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
59
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
970.95
204.10
100.00
21.02
25.00
28.03
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)

28150360
0
Cod
in
cheese
sauce
with
vegetable
(
diet
froze
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
262.10
100.00
100.00
38.15
25.00
50.87
n
meal)

28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
240.00
20.30
100.00
8.46
25.00
11.28
callops,
shrimp,
potatoes
(
frozen
meal)

27150010
0
Fish
with
cream
or
white
sauce,
not
tuna
or
lo
15017
COD,
ATLANTIC,
CND
924.00
324.00
100.00
35.06
25.00
46.75
bster
(
mixture)

27250030
0
Codfish
ball
or
cake
15017
COD,
ATLANTIC,
CND
898.15
396.90
88.00
50.22
25.00
66.96
27250050
0
Fish
cake
or
patty,
NS
as
to
fish
15017
COD,
ATLANTIC,
CND
898.15
396.90
88.00
50.22
25.00
66.96
27250310
0
Haddock
cake
or
patty
15017
COD,
ATLANTIC,
CND
898.15
396.90
88.00
50.22
25.00
66.96
27351010
0
Codfish
with
starchy
vegetables,
Puerto
Rican
15017
COD,
ATLANTIC,
CND
2,298.80
226.80
96.30
10.25
25.00
13.66
style
(
Serenata
de
bacalao)
(
mixture)

27351020
0
Codfish
salad,
Puerto
Rican
style
(
Gazpacho
de
15017
COD,
ATLANTIC,
CND
1,446.75
340.20
100.00
23.51
25.00
31.35
bacalao)

27351030
0
Stewed
codfish,
Puerto
Rican
style
(
Bacalao
gu
15017
COD,
ATLANTIC,
CND
993.30
250.00
71.50
35.20
25.00
46.93
isado)

27351040
0
Biscayne
codfish,
Puerto
Rican
style
(
Bacalao
15017
COD,
ATLANTIC,
CND
1,397.85
350.00
73.60
34.02
25.00
45.36
a
la
Vizcaina)

27351050
0
Codfish
salad,
Puerto
Rican
style
(
Ensalada
de
15017
COD,
ATLANTIC,
CND
2,535.60
635.00
100.00
25.04
25.00
33.39
bacalao)

27451070
0
Codfish
salad,
Puerto
Rican
style
(
Serenata)
15017
COD,
ATLANTIC,
CND
729.60
198.00
100.00
27.14
25.00
36.18
28351160
0
Codfish,
rice,
and
vegetable
soup,
Puerto
Rica
15017
COD,
ATLANTIC,
CND
2,886.75
453.60
80.00
19.64
25.00
26.19
n
style
28351170
0
Codfish
soup
with
noodles,
Puerto
Rican
style
15017
COD,
ATLANTIC,
CND
2,957.35
453.60
80.00
19.17
25.00
25.56
58100900
101090
Enchilada
with
seafood,
tomato­
based
sauce
W/
15017
COD,
ATLANTIC,
CND
1,367.14
384.00
90.00
31.21
25.00
41.61
COD
58409000
0
Noodle
soup,
with
fish
ball,
shrimp,
and
dark
15017N
(
27250030)
COD,
ATLANTIC,
CND
847.77
55.68
100.00
7.46
25.00
9.95
green
leafy
vegetable
28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15017N
(
27250050)
COD,
ATLANTIC,
CND
240.00
33.67
100.00
15.94
25.00
21.26
callops,
shrimp,
potatoes
(
frozen
meal)

26100170
0
Fish,
NS
as
to
type,
dried
15018
COD,
ATLANTIC,
DRIED&
SALTED
100.00
100.00
100.00
100.00
80.01
500.25
26109170
0
Cod,
dried,
salted
15018
COD,
ATLANTIC,
DRIED&
SALTED
100.00
100.00
100.00
100.00
80.01
500.25
26109180
0
Cod,
dried,
salted,
salt
removed
in
water
15018
COD,
ATLANTIC,
DRIED&
SALTED
100.00
28.50
100.00
28.50
80.01
142.57
27151070
0
Stewed
codfish,
Puerto
Rican
style
15018
COD,
ATLANTIC,
DRIED&
SALTED
1,189.85
250.00
71.00
29.59
80.01
148.04
27150250
0
Fish
moochim
(
Korean
style),
dried
fish
with
s
15018
Need
gwd
for
1
C;
recipe
calls
for
1
C.
74.11
42.00
100.00
56.67
80.01
283.52
oy
sauce
26109110
0
Cod,
cooked,
NS
as
to
cooking
method
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26109120
0
Cod,
baked
or
broiled
15019
COD,
PACIFIC,
RAW
971.90
907.20
80.00
116.68
.
116.68
26109120
202670
Cod,
baked
or
broiled
W/
BUTTER,
NFS
15019
COD,
PACIFIC,
RAW
972.08
907.20
80.00
116.66
.
116.66
26109120
203510
Cod,
baked
or
broiled
W/
OLIVE
OIL
15019
COD,
PACIFIC,
RAW
970.70
907.20
80.00
116.82
.
116.82
26109130
0
Cod,
breaded
or
battered,
baked
15019
COD,
PACIFIC,
RAW
1,171.05
907.20
80.00
96.84
.
96.84
26109130
203682
Cod,
breaded
or
battered,
baked
W/
SHORTENING,
15019
COD,
PACIFIC,
RAW
1,163.33
907.20
80.00
97.48
.
97.48
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
60
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

VEGETABLE
26109140
0
Cod,
floured
or
breaded,
fried
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26109140
101002
Cod,
floured
or
breaded,
fried
W/
CANOLA
OIL
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26109150
0
Cod,
battered,
fried
15019
COD,
PACIFIC,
RAW
133.00
100.00
85.00
88.46
.
88.46
26109150
101070
Cod,
battered,
fried
W/
VEGETABLE
OIL
(
INCLUDE
15019
COD,
PACIFIC,
RAW
133.00
100.00
85.00
88.46
.
88.46
OIL,
NFS)

26109150
203652
Cod,
battered,
fried
W/
PEANUT
OIL
15019
COD,
PACIFIC,
RAW
133.00
100.00
85.00
88.46
.
88.46
26109160
0
Cod,
steamed
or
poached
15019
COD,
PACIFIC,
RAW
100.00
100.00
80.00
125.00
.
125.00
26109120
200971
Cod,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
MAZ
15019
Cod,
Pacific,
raw
970.95
907.20
80.00
116.79
.
116.79
OLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26109120
201039
Cod,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTICK
S
15019
Cod,
Pacific,
raw
943.70
907.20
80.00
120.17
.
120.17
PRAY
(
INCLUDE
PAM...)

26109120
201359
Cod,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
(
I
15019
Cod,
Pacific,
raw
970.95
907.20
80.00
116.79
.
116.79
NCLUDE
OIL,
NFS)

26109120
201495
Cod,
baked
or
broiled
W/
PEANUT
OIL
15019
Cod,
Pacific,
raw
970.70
907.20
80.00
116.82
.
116.82
26109130
201456
Cod,
breaded
or
battered,
baked
W/
FAT
FREE
MA
15019
Cod,
Pacific,
raw
1,173.83
907.20
80.00
96.61
.
96.61
RGARINE­
LIKE
SPREAD,
TUB,
SALTED
(
INCLUDE
PROM
ISE
ULTRA
FAT
FREE
NONFAT
MARGARINE)

26109130
201574
Cod,
breaded
or
battered,
baked
W/
O
FAT
OR
W/
15019
Cod,
Pacific,
raw
1,086.45
907.20
80.00
104.38
.
104.38
NONSTICK
SPRAY
(
INCLUDE
PAM...)

26100100
0
Fish,
NS
as
to
type,
raw
15066
POLLOCK,
WALLEYE,
RAW
100.00
48.20
100.00
48.20
.
48.20
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15066
POLLOCK,
WALLEYE,
RAW
1,171.58
437.30
80.00
46.66
.
46.66
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
88.00
45.74
.
45.74
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
88.00
45.74
.
45.74
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
88.00
45.74
.
45.74
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15066
POLLOCK,
WALLEYE,
RAW
133.00
48.20
88.00
41.18
.
41.18
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15066N
(
26100150)
POLLOCK,
WALLEYE,
RAW
224.80
44.00
100.00
22.24
12.00
25.27
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
100.84
48.20
100.00
47.80
25.00
63.73
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
100.00
44.99
25.00
59.98
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
100.00
44.99
25.00
59.98
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15067
Pollock,
walleye,
cooked,
dry
heat
970.95
437.30
100.00
45.04
25.00
60.05
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15067
Pollock,
walleye,
cooked,
dry
heat
970.95
437.30
100.00
45.04
25.00
60.05
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
61
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Conch
(
113)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26304150
0
Conch,
battered,
fried
15250
CONCH,
BKD/
BRLD
133.00
100.00
101.00
74.44
25.00
99.26
26304200
0
Conch,
baked
or
broiled
15250
CONCH,
BKD/
BRLD
100.00
100.00
100.00
100.00
25.00
133.33
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
65.57%
Estuarine,
34.43%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26305110
0
Crab,
cooked,
NS
as
to
cooking
method
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
26305120
0
Crab,
baked
or
broiled
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
242.40
226.80
100.00
93.56
25.00
124.75
26305120
101036
Crab,
baked
or
broiled
W/
O
FAT
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
228.30
226.80
100.00
99.34
25.00
132.46
26305120
202233
Crab,
baked
or
broiled
W/
OLIVE
OIL
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
241.80
226.80
100.00
93.80
25.00
125.06
26305160
0
Crab,
hard
shell,
steamed
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
27150020
0
Crab,
deviled
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
963.38
453.60
95.00
49.56
25.00
66.08
27150020
100802
Crab,
deviled
W/
BUTTER,
NFS
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
963.91
453.60
95.00
49.54
25.00
66.05
27150030
0
Crab
imperial
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
790.38
453.60
90.40
63.49
25.00
84.65
27150130
0
Seafood
newburg
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
929.58
113.40
80.00
15.25
25.00
20.33
27151040
0
Crabs
in
tomato­
based
sauce,
Puerto
Rican
styl
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
329.63
227.00
89.40
77.03
25.00
102.71
e
(
mixture)
(
Salmorejo
de
jueyes)

27250040
0
Crab
cake
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
551.80
453.60
80.00
102.75
25.00
137.01
27250250
0
Flounder
with
crab
stuffing
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,445.40
226.80
80.00
19.61
25.00
26.15
27250410
0
Shrimp
with
crab
stuffing
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,808.90
741.20
89.00
46.04
25.00
61.39
27363000
0
Gumbo
with
rice
(
New
Orleans
type
with
shellfi
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,864.33
67.50
77.10
2.27
25.00
3.02
sh,
pork,
and/
or
poultry,
tomatoes,
okra,
rice
)

27450010
0
Crab
salad
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
357.05
226.80
100.00
63.52
25.00
84.69
27450010
100412
Crab
salad
W/
TOFU
MAYONNAISE
(
INCLUDE
NAYONAI
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
358.30
226.80
100.00
63.30
25.00
84.40
SE)

27450010
203402
Crab
salad
W/
REAL
MAYONNAISE
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
353.30
226.80
100.00
64.19
25.00
85.59
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,548.33
67.50
75.00
2.54
25.00
3.38
h,
pork,
and/
or
poultry,
tomatoes,
okra)

27464000
100414
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,550.01
67.50
75.00
2.54
25.00
3.38
h,
pork,
and/
or
poultry,
tomatoes,
okra)
W/
BU
TTER,
NFS
27550110
0
Crab
cake
sandwich,
on
bun
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,044.90
453.60
92.50
46.93
25.00
62.57
28350110
0
Crab
soup,
NS
as
to
tomato­
base
or
cream
style
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,217.10
270.00
90.00
24.65
25.00
32.87
28350120
0
Crab
soup,
tomato­
base
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
2,050.85
453.60
90.00
24.58
25.00
32.77
28355210
0
Crab
soup,
prepared
with
milk
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,698.05
453.60
90.00
29.68
25.00
39.57
28355210
202154
Crab
soup,
prepared
with
milk
W/
1%
MILK
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,698.05
453.60
90.00
29.68
25.00
39.57
58115210
0
Taco
with
crab
meat,
Puerto
Rican
style
(
Taco
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,656.61
453.60
85.00
32.21
25.00
42.95
de
jueye)

58148140
0
Macaroni
salad
with
crab
meat
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
751.63
101.25
100.00
13.47
25.00
17.96
58148140
100659
Macaroni
salad
with
crab
meat
W/
SOUR
CREAM
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
749.75
101.25
100.00
13.50
25.00
18.01
58148140
200570
Macaroni
salad
with
crab
meat
W/
FAT
FREE
MAYO
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
759.50
101.25
100.00
13.33
25.00
17.77
NNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRACLE
WHI
P
FREE
NONFAT
DRESSING...)

58148140
201317
Macaroni
salad
with
crab
meat
W/
REAL
MAYONNAI
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
746.00
101.25
100.00
13.57
25.00
18.10
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
62
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
65.57%
Estuarine,
34.43%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

SE
77230510
0
Cassava
pie
stuffed
with
crab
meat,
Puerto
Ric
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
1,796.13
226.80
49.40
25.56
25.00
34.08
an
style
(
Empanada
de
jueyes)

26307140
0
Crab,
soft
shell,
floured
or
breaded,
fried
15140
Need
yield
for
1
crab
after
cooking;
need
12
crabs
1,245.20
845.20
83.50
81.29
25.00
108.39
75414020
201920
Mushrooms,
stuffed
W/
CRABMEAT
AND
W/
BUTTER,
15140N
(
26305110)
CRAB,
BLUE,
CKD,
MOIST
HEAT
828.85
34.71
65.00
6.44
25.00
8.59
NFS
75414020
202767
Mushrooms,
stuffed
W/
CRABMEAT
15140N
(
26305110)
CRAB,
BLUE,
CKD,
MOIST
HEAT
828.50
34.71
65.00
6.45
25.00
8.59
58408010
100177
Won
ton
soup
W/
SHRIMP
AND
CRAB
MEAT
15140N
(
26305160)
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,697.15
233.04
100.00
6.30
21.00
7.98
26305180
0
Crab,
canned
15141
CRAB,
BLUE,
CND
100.00
100.00
100.00
100.00
25.00
133.33
27250550
0
Seafood
souffle
15141
CRAB,
BLUE,
CND
599.32
44.96
94.00
7.98
25.00
10.64
27450080
0
Seafood
salad
15141
CRAB,
BLUE,
CND
529.77
100.00
100.00
18.88
25.00
25.17
27450080
101095
Seafood
salad
W/
REAL
MAYONNAISE
15141
CRAB,
BLUE,
CND
530.77
100.00
100.00
18.84
25.00
25.12
27450180
0
Seafood
garden
salad
with
seafood,
vegetables
15141
CRAB,
BLUE,
CND
100.00
15.00
100.00
15.00
25.00
20.00
excluding
tomato
and
carrots,
no
dressing
27450190
0
Seafood
garden
salad
with
seafood,
tomato
and/
15141
CRAB,
BLUE,
CND
100.00
15.00
100.00
15.00
25.00
20.00
or
carrots,
other
vegetables,
no
dressing
27450190
100116
Seafood
garden
salad
with
seafood,
tomato
and/
15141
CRAB,
BLUE,
CND
100.00
15.00
100.00
15.00
25.00
20.00
or
carrots,
other
vegetables,
no
dressing
W/
A
LL
CRAB
27450190
100116
Seafood
garden
salad
with
seafood,
tomato
and/
15141
CRAB,
BLUE,
CND
100.00
15.00
100.00
15.00
25.00
20.00
or
carrots,
other
vegetables,
no
dressing
W/
A
LL
CRAB
27450200
0
Seafood
garden
salad
with
seafood,
eggs,
veget
15141
CRAB,
BLUE,
CND
100.00
15.00
100.00
15.00
25.00
20.00
ables
excluding
tomato
and
carrots,
no
dressin
g
27450210
0
Seafood
garden
salad
with
seafood,
eggs,
tomat
15141
CRAB,
BLUE,
CND
110.00
15.00
100.00
13.64
25.00
18.18
o
and/
or
carrots,
other
vegetables,
no
dressin
g
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15141
CRAB,
BLUE,
CND
76.99
15.00
100.00
19.48
25.00
25.98
lsa
58134310
0
Stuffed
shells,
with
fish
and/
or
shellfish,
wi
15141
CRAB,
BLUE,
CND
1,547.61
135.00
100.00
8.72
25.00
11.63
th
tomato
sauce
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crayfish
(
26)
­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26309140
0
Crayfish,
floured
or
breaded,
fried
15145
CRAYFISH,
MXD
SP,
WILD,
RAW
901.40
680.40
88.00
85.78
.
85.78
26309160
0
Crayfish,
boiled
or
steamed
15146
CRAYFISH,
MXD
SP,
WILD,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Croaker
(
27)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26111110
0
Croaker,
cooked,
NS
as
to
cooking
method
15020
1
lb
raw,
dressed
croaker
ylds
268g
after
ckg
w/
add
715.25
536.00
76.80
97.58
.
97.58
26111130
0
Croaker,
breaded
or
battered,
baked
15020
CROAKER,
ATLANTIC,
RAW
1,171.58
907.20
80.00
96.79
.
96.79
26111140
0
Croaker,
floured
or
breaded,
fried
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
76.80
97.12
.
97.12
26111140
100455
Croaker,
floured
or
breaded,
fried
W/
VEGETABL
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
76.80
97.12
.
97.12
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
63
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Croaker
(
27)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26111140
101109
Croaker,
floured
or
breaded,
fried
W/
SOYBEAN
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
76.80
97.12
.
97.12
OIL
(
INCLUDE
WESSON
OIL,
NFS...)

26111140
101127
Croaker,
floured
or
breaded,
fried
W/
PEANUT
O
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
76.80
97.12
.
97.12
IL
26111160
0
Croaker,
steamed
or
poached
15020
CROAKER,
ATLANTIC,
RAW
100.00
100.00
79.00
126.58
.
126.58
27451010
0
Fish
a
la
creole,
Puerto
Rican
style
(
Pescado
15020
CROAKER,
ATLANTIC,
RAW
3,798.90
1,814.40
75.20
63.51
.
63.51
frito
con
mojo)

26111120
0
Croaker,
baked
or
broiled
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
590.90
526.20
67.10
132.71
.
132.71
26111120
101027
Croaker,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
589.95
526.20
67.10
132.93
.
132.93
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OIL...)

26111120
201441
Croaker,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
589.95
526.20
67.10
132.93
.
132.93
S
(
INCLUDE
OIL,
NFS)

26111120
201442
Croaker,
baked
or
broiled
W/
OLIVE
OIL
15020
Need
2
lbs
raw
croaker
in
recipe;
42%
refuse
factor.
589.70
526.20
67.10
132.98
.
132.98
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Eel
(
33)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26113110
0
Eel,
cooked,
NS
as
to
cooking
method
15025
EEL,
MXD
SP,
RAW
972.70
907.20
85.00
109.72
.
109.72
26113160
0
Eel,
steamed
or
poached
15025
EEL,
MXD
SP,
RAW
100.00
100.00
79.00
126.58
.
126.58
26113190
0
Eel,
smoked
15025
EEL,
MXD
SP,
RAW
100.00
100.00
63.70
156.99
.
156.99
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Fish
(
35)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Unknown
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100210
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
c
15027
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
100.00
100.00
25.00
133.33
ooked,
NS
as
to
cooking
method
26100220
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
100.00
100.00
25.00
133.33
aked
or
broiled
26100230
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
100.00
100.00
25.00
133.33
readed
or
battered,
baked
28150650
0
Fish,
breaded,
or
fish
sticks,
with
pasta,
veg
15027N
(
26100230)
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
18.20
100.00
18.20
25.00
24.27
etable
and
dessert
(
frozen
meal)

27150210
0
Fish
sauce
(
bagoong)
6179P
SAUCE,
FISH,
RTS
100.00
100.00
100.00
100.00
.
7.50
28310330
0
Beef
and
rice
noodle
soup,
Oriental
style
(
Vie
6179P
SAUCE,
FISH,
RTS
5,455.88
89.58
71.90
2.28
.
0.17
tnamese
Pho
Bo)

72308000
0
Dark­
green
leafy
vegetable
soup
with
meat,
Ori
6179P
SAUCE,
FISH,
RTS
1,319.63
33.63
100.00
2.55
.
0.19
ental
style
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­­
HABITAT=
89.62%
Estuarine,
10.38%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15028
FLATFISH,
RAW
100.00
15.30
100.00
15.30
.
15.30
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15028
FLATFISH,
RAW
1,171.58
138.80
80.00
14.81
.
14.81
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
88.00
14.52
.
14.52
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
88.00
14.52
.
14.52
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
64
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­
HABITAT=
89.62%
Estuarine,
10.38%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
88.00
14.52
.
14.52
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15028
FLATFISH,
RAW
133.00
15.30
88.00
13.07
.
13.07
27150050
0
Fish
timbale
or
mousse
15028
FLATFISH,
RAW
884.69
453.60
96.00
53.41
.
53.41
27150310
0
Fish
with
tomato­
based
sauce
(
mixture)
15028
FLATFISH,
RAW
694.50
453.60
80.00
81.64
.
81.64
27150310
100997
Fish
with
tomato­
based
sauce
(
mixture)
W/
BUTT
15028
FLATFISH,
RAW
694.59
453.60
80.00
81.63
.
81.63
ER,
NFS
27150310
101137
Fish
with
tomato­
based
sauce
(
mixture)
W/
CANO
15028
FLATFISH,
RAW
694.03
453.60
80.00
81.70
.
81.70
LA
OIL
27150310
203262
Fish
with
tomato­
based
sauce
(
mixture)
W/
O
FAT
15028
FLATFISH,
RAW
680.40
453.60
80.00
83.33
.
83.33
27150310
203761
Fish
with
tomato­
based
sauce
(
mixture)
W/
VEGE
15028
FLATFISH,
RAW
694.03
453.60
80.00
81.70
.
81.70
TABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

27450700
0
Fish
and
vegetables
(
including
carrots,
brocco
15028
FLATFISH,
RAW
1,604.65
907.20
90.00
62.82
.
62.82
li,
and/
or
dark­
green
leafy
(
no
potatoes)),
to
mato­
based
sauce
(
mixture)

27450710
0
Fish
and
vegetables
(
excluding
carrots,
brocco
15028
FLATFISH,
RAW
1,619.65
907.20
90.00
62.24
.
62.24
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)

27460100
0
Lau
lau
(
pork
and
fish
wrapped
in
taro
or
spin
15028
FLATFISH,
RAW
1,925.53
680.40
100.00
35.34
.
35.34
ach
leaves)

27550000
0
Fish
sandwich,
on
bun,
with
spread
15028
FLATFISH,
RAW
148.60
57.60
94.50
41.02
.
41.02
27550000
100254
Fish
sandwich,
on
bun,
with
spread
W/
TARTAR
S
15028
FLATFISH,
RAW
148.60
57.60
94.50
41.02
.
41.02
AUCE
27550000
100769
Fish
sandwich,
on
bun,
with
spread
REMOVED
SPR
15028
FLATFISH,
RAW
133.60
57.60
94.50
45.62
.
45.62
EAD
58151130
0
Sushi,
with
vegetables
and
fish
15028
FLATFISH,
RAW
2,394.40
302.55
90.00
14.04
.
14.04
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15028N
(
26100150)
FLATFISH,
RAW
224.80
13.97
100.00
7.06
12.00
8.02
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
100.84
15.30
100.00
15.17
25.00
20.23
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
100.00
14.28
25.00
19.04
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
100.00
14.28
25.00
19.04
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15029
Flatfish,
cooked,
dry
heat
970.95
138.80
100.00
14.30
25.00
19.06
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15029
Flatfish,
cooked,
dry
heat
970.95
138.80
100.00
14.30
25.00
19.06
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flounder
(
38)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26115000
0
Flounder,
raw
15028
FLATFISH,
RAW
100.00
100.00
100.00
100.00
.
100.00
26115110
0
Flounder,
cooked,
NS
as
to
cooking
method
15028
FLATFISH,
RAW
971.90
907.20
80.00
116.68
.
116.68
26115120
0
Flounder,
baked
or
broiled
15028
FLATFISH,
RAW
971.90
907.20
80.00
116.68
.
116.68
26115120
100464
Flounder,
baked
or
broiled
W/
O
FAT
OR
W/
NONST
15028
FLATFISH,
RAW
943.70
907.20
80.00
120.17
.
120.17
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
65
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flounder
(
38)
­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

ICK
SPRAY
(
INCLUDE
PAM...)

26115120
200314
Flounder,
baked
or
broiled
W/
CORN
OIL
15028
FLATFISH,
RAW
970.95
907.20
80.00
116.79
.
116.79
26115120
200995
Flounder,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15028
FLATFISH,
RAW
970.95
907.20
80.00
116.79
.
116.79
FS
(
INCLUDE
OIL,
NFS)

26115120
201280
Flounder,
baked
or
broiled
W/
OLIVE
OIL
15028
FLATFISH,
RAW
970.70
907.20
80.00
116.82
.
116.82
26115120
201381
Flounder,
baked
or
broiled
W/
BUTTER,
NFS
15028
FLATFISH,
RAW
972.08
907.20
80.00
116.66
.
116.66
26115130
0
Flounder,
breaded
or
battered,
baked
15028
FLATFISH,
RAW
1,171.58
907.20
80.00
96.79
.
96.79
26115130
100680
Flounder,
breaded
or
battered,
baked
W/
OLIVE
15028
FLATFISH,
RAW
1,167.45
907.20
80.00
97.13
.
97.13
OIL
26115130
101015
Flounder,
breaded
or
battered,
baked
W/
VEGETA
15028
FLATFISH,
RAW
1,168.20
907.20
80.00
97.07
.
97.07
BLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26115130
202708
Flounder,
breaded
or
battered,
baked
W/
O
FAT
O
15028
FLATFISH,
RAW
1,086.45
907.20
80.00
104.38
.
104.38
R
W/
NONSTICK
SPRAY
(
INCLUDE
PAM...)

26115140
0
Flounder,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26115140
100244
Flounder,
floured
or
breaded,
fried
W/
CORN
OI
15028
FLATFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
L
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26115140
100459
Flounder,
floured
or
breaded,
fried
W/
OLIVE
O
15028
FLATFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
IL
26115140
100824
Flounder,
floured
or
breaded,
fried
W/
VEGETAB
15028
FLATFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26115140
100907
Flounder,
floured
or
breaded,
fried
W/
SOYBEAN
15028
FLATFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
OIL
26115140
101072
Flounder,
floured
or
breaded,
fried
W/
BACON
G
15028
FLATFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
REASE
26115150
0
Flounder,
battered,
fried
15028
FLATFISH,
RAW
133.00
100.00
88.00
85.44
.
85.44
26115150
201594
Flounder,
battered,
fried
W/
VEGETABLE
OIL,
NF
15028
FLATFISH,
RAW
133.00
100.00
88.00
85.44
.
85.44
S
(
INCLUDE
OIL,
NFS)

26115160
0
Flounder,
steamed
or
poached
15028
FLATFISH,
RAW
100.00
100.00
80.00
125.00
.
125.00
26115190
0
Flounder,
smoked
15028
FLATFISH,
RAW
100.50
100.00
41.40
240.34
.
240.34
27250250
0
Flounder
with
crab
stuffing
15028
FLATFISH,
RAW
1,445.40
907.20
80.00
78.46
.
78.46
28150220
0
Flounder
with
chopped
broccoli
(
diet
frozen
me
15028
FLATFISH,
RAW
326.21
113.40
100.00
34.76
.
34.76
al)

28150370
0
Flounder
in
cream
sauce
with
potatoes,
carrots
15028N
(
26115160)
FLATFISH,
RAW
279.48
85.20
100.00
38.11
21.00
48.24
(
diet
frozen
meal)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Haddock
(
41)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26117110
0
Haddock,
cooked,
NS
as
to
cooking
method
15033
HADDOCK,
RAW
972.95
907.20
80.00
116.55
.
116.55
26117120
0
Haddock,
baked
or
broiled
15033
HADDOCK,
RAW
972.95
907.20
80.00
116.55
.
116.55
26117120
100291
Haddock,
baked
or
broiled
W/
MARGARINE­
LIKE
SP
15033
HADDOCK,
RAW
973.38
907.20
80.00
116.50
.
116.50
READ,
TUB,
SALTED
(
INCLUDE
I
CAN'T
BELIEVE
IT'

S
NOT
BUTTER....)

26117120
100596
Haddock,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTI
15033
HADDOCK,
RAW
944.75
907.20
80.00
120.03
.
120.03
CK
SPRAY
(
INCLUDE
PAM...)

26117120
201554
Haddock,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15033
HADDOCK,
RAW
972.00
907.20
80.00
116.67
.
116.67
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
66
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Haddock
(
41)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

S
(
INCLUDE
OIL,
NFS)

26117120
201747
Haddock,
baked
or
broiled
W/
BUTTER,
NFS
15033
HADDOCK,
RAW
973.13
907.20
80.00
116.53
.
116.53
26117120
202548
Haddock,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15033
HADDOCK,
RAW
972.00
907.20
80.00
116.67
.
116.67
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS...)

26117120
203383
Haddock,
baked
or
broiled
W/
MARGARINE­
LIKE
SP
15033
HADDOCK,
RAW
973.13
907.20
80.00
116.53
.
116.53
READ,
LIQUID,
SALTED
(
INCLUDE
PARKAY
SQUEEZE
S
PREAD...)

26117130
0
Haddock,
breaded
or
battered,
baked
15033
HADDOCK,
RAW
1,171.58
907.20
80.00
96.79
.
96.79
26117130
202751
Haddock,
breaded
or
battered,
baked
W/
O
FAT
15033
HADDOCK,
RAW
1,086.45
907.20
80.00
104.38
.
104.38
26117130
203691
Haddock,
breaded
or
battered,
baked
W/
BUTTER,
15033
HADDOCK,
RAW
1,171.58
907.20
80.00
96.79
.
96.79
NFS
26117140
0
Haddock,
floured
or
breaded,
fried
15033
HADDOCK,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26117140
100866
Haddock,
floured
or
breaded,
fried
W/
VEGETABL
15033
HADDOCK,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26117150
0
Haddock,
battered,
fried
15033
HADDOCK,
RAW
133.00
100.00
85.00
88.46
.
88.46
26117150
201691
Haddock,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15033
HADDOCK,
RAW
133.00
100.00
85.00
88.46
.
88.46
(
INCLUDE
OIL,
NFS)

26117160
0
Haddock,
steamed
or
poached
15033
HADDOCK,
RAW
100.00
100.00
79.00
126.58
.
126.58
28150210
0
Haddock
with
chopped
spinach
(
diet
frozen
meal
15033
HADDOCK,
RAW
273.88
113.40
100.00
41.41
.
41.41
)

27550100
0
Fish
sandwich,
on
bun,
with
cheese
and
spread
15033N
(
26117140)
HADDOCK,
RAW
100.00
33.40
100.00
37.96
12.00
43.13
26117190
0
Haddock,
smoked
15035
HADDOCK,
SMOKED
100.00
100.00
100.00
100.00
10.56
111.81
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Halibut
(
43)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100160
0
Fish,
NS
as
to
type,
steamed
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
100.00
100.00
79.00
126.58
.
126.58
27350110
0
Bouillabaisse
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
58151100
0
Sushi,
NFS
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
1,345.35
113.40
100.00
8.43
.
8.43
28150230
0
Turbot
with
vegetable
(
diet
frozen
meal)
15038
HALIBUT,
GREENLAND,
RAW
199.00
95.00
100.00
47.74
.
47.74
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Herring
(
44)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26119120
0
Herring,
baked
or
broiled
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
757.70
693.00
71.10
128.64
.
128.64
26119120
200993
Herring,
baked
or
broiled
W/
OLIVE
OIL
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
756.50
693.00
71.10
128.84
.
128.84
26119120
201099
Herring,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
756.75
693.00
71.10
128.80
.
128.80
S
(
INCLUDE
OIL,
NFS)

26119120
202972
Herring,
baked
or
broiled
W/
O
FAT
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
729.50
693.00
71.10
133.61
.
133.61
26119120
203215
Herring,
baked
or
broiled
W/
CORN
OIL
15039
1
lb
raw,
dressed
herring
ylds
231g
after
ckg
w/
add
756.75
693.00
71.10
128.80
.
128.80
26119100
0
Herring,
raw
15039
HERRING,
ATLANTIC,
RAW
100.00
100.00
100.00
100.00
.
100.00
26119140
0
Herring,
floured
or
breaded,
fried
15039
HERRING,
ATLANTIC,
RAW
787.05
607.80
79.20
97.51
.
97.51
26139170
0
Sardines,
dried
15040
sardine
100.00
100.00
100.00
100.00
.
100.00
26119110
0
Herring,
cooked,
NS
as
to
cooking
method
15041
HERRING,
ATLANTIC,
PICKLED
100.00
100.00
100.00
100.00
14.80
117.37
26119160
0
Herring,
pickled,
in
cream
sauce
15041
HERRING,
ATLANTIC,
PICKLED
1,137.20
907.20
100.00
79.77
14.80
93.63
26119180
0
Herring,
pickled
15041
HERRING,
ATLANTIC,
PICKLED
100.00
100.00
100.00
100.00
14.80
117.37
26119170
0
Herring,
dried,
salted
15042
HERRING,
ATLANTIC,
KIPPERED
100.00
100.00
54.00
185.19
10.30
206.45
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
67
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Herring
(
44)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26119190
0
Herring,
smoked,
kippered
15042
HERRING,
ATLANTIC,
KIPPERED
100.00
100.00
100.00
100.00
10.30
111.48
26139190
0
Sardines,
skinless,
boneless,
packed
in
water
15042
Sardines,
cnd
100.00
100.00
100.00
100.00
25.00
133.33
27250830
100966
Fish
and
rice
with
(
mushroom)
soup
W/
SARDINES
15042N
(
26139190)
Sardines,
cnd
854.55
167.00
90.00
21.71
25.00
28.95
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Lobster
(
47)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26311140
0
Lobster,
floured
or
breaded,
fried
15147
LOBSTER,
NORTHERN,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
27350110
0
Bouillabaisse
15147
LOBSTER,
NORTHERN,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
27451030
0
Lobster
creole,
Puerto
Rican
style
(
Langosta
a
15147
LOBSTER,
NORTHERN,
RAW
806.23
340.20
69.50
60.71
.
60.71
la
criolla)

58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15147
LOBSTER,
NORTHERN,
RAW
1,771.00
226.80
67.40
19.00
.
19.00
a
marinera)

26311110
0
Lobster,
cooked,
NS
as
to
cooking
method
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
26311120
0
Lobster,
baked
or
broiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
235.59
227.00
100.00
96.35
25.00
128.47
26311130
0
Lobster,
without
shell,
steamed
or
boiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
26311150
0
Lobster,
battered,
fried
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
133.00
100.00
88.00
85.44
25.00
113.92
26311160
0
Lobster,
steamed
or
boiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
26311180
0
Lobster,
canned
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
27150060
0
Lobster
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
340.20
80.00
45.75
25.00
61.00
27150070
0
Lobster
with
butter
sauce
(
mixture)
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
187.56
145.00
100.00
77.31
25.00
103.08
27150130
0
Seafood
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
113.40
80.00
15.25
25.00
20.33
27250260
0
Lobster
with
bread
stuffing,
baked
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
330.76
226.80
100.00
68.57
25.00
91.43
27450020
0
Lobster
salad
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
1,431.50
290.00
100.00
20.26
25.00
27.01
27450080
0
Seafood
salad
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
529.77
100.00
100.00
18.88
25.00
25.17
27450080
101095
Seafood
salad
W/
REAL
MAYONNAISE
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
530.77
100.00
100.00
18.84
25.00
25.12
28152030
0
Seafood
newburg
with
rice,
vegetable
(
frozen
m
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
296.68
2.97
100.00
1.00
25.00
1.33
eal)

28355250
0
Lobster
bisque
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
1,429.23
340.20
90.00
26.45
25.00
35.26
28355250
202683
Lobster
bisque
W/
SKIM
MILK
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
1,433.23
340.20
90.00
26.37
25.00
35.17
28355260
0
Lobster
gumbo
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
2,106.80
226.80
82.60
13.03
25.00
17.38
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mackerel
(
49)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26121100
0
Mackerel,
raw
15046
MACKEREL,
ATLANTIC,
RAW
99.00
33.00
100.00
33.33
.
33.33
26121110
0
Mackerel,
cooked,
NS
as
to
cooking
method
15046
MACKEREL,
ATLANTIC,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
0
Mackerel,
baked
or
broiled
15046
MACKEREL,
ATLANTIC,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
100145
Mackerel,
baked
or
broiled
W/
CORN
OIL
15046
MACKEREL,
ATLANTIC,
RAW
971.40
302.55
80.00
38.93
.
38.93
26121120
203649
Mackerel,
baked
or
broiled
W/
BUTTER,
NFS
15046
MACKEREL,
ATLANTIC,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
203744
Mackerel,
baked
or
broiled
W/
OLIVE
OIL
15046
MACKEREL,
ATLANTIC,
RAW
971.15
302.55
80.00
38.94
.
38.94
26121140
0
Mackerel,
floured
or
breaded,
fried
15046
MACKEREL,
ATLANTIC,
RAW
1,086.90
302.55
88.00
31.63
.
31.63
26121160
0
Mackerel,
pickled
15046
MACKEREL,
ATLANTIC,
RAW
467.20
453.60
80.00
121.36
.
121.36
26121180
0
Mackerel,
canned
15048
MACKEREL,
JACK,
CND,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
27250300
0
Mackerel
cake
or
patty
15048
MACKEREL,
JACK,
CND,
DRND
954.85
453.60
80.10
59.31
25.00
79.08
26121100
0
Mackerel,
raw
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
99.00
33.00
100.00
33.33
.
33.33
26121110
0
Mackerel,
cooked,
NS
as
to
cooking
method
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
972.53
302.55
80.00
38.89
.
38.89
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
68
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mackerel
(
49)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26121120
0
Mackerel,
baked
or
broiled
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
100145
Mackerel,
baked
or
broiled
W/
CORN
OIL
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
971.40
302.55
80.00
38.93
.
38.93
26121120
203649
Mackerel,
baked
or
broiled
W/
BUTTER,
NFS
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
203744
Mackerel,
baked
or
broiled
W/
OLIVE
OIL
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
971.15
302.55
80.00
38.94
.
38.94
26121140
0
Mackerel,
floured
or
breaded,
fried
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
1,086.90
302.55
88.00
31.63
.
31.63
26121100
0
Mackerel,
raw
15051
MACKEREL,
SPANISH,
RAW
99.00
33.00
100.00
33.33
.
33.33
26121110
0
Mackerel,
cooked,
NS
as
to
cooking
method
15051
MACKEREL,
SPANISH,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
0
Mackerel,
baked
or
broiled
15051
MACKEREL,
SPANISH,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
100145
Mackerel,
baked
or
broiled
W/
CORN
OIL
15051
MACKEREL,
SPANISH,
RAW
971.40
302.55
80.00
38.93
.
38.93
26121120
203649
Mackerel,
baked
or
broiled
W/
BUTTER,
NFS
15051
MACKEREL,
SPANISH,
RAW
972.53
302.55
80.00
38.89
.
38.89
26121120
203744
Mackerel,
baked
or
broiled
W/
OLIVE
OIL
15051
MACKEREL,
SPANISH,
RAW
971.15
302.55
80.00
38.94
.
38.94
26121140
0
Mackerel,
floured
or
breaded,
fried
15051
MACKEREL,
SPANISH,
RAW
1,086.90
302.55
88.00
31.63
.
31.63
26121190
0
Mackerel,
smoked
15201
MACKEREL,
PACIFIC
&
JACK,
MXD
SP,
CKD,
DRY
HEAT
100.75
100.00
100.00
99.26
20.60
125.01
26121130
0
Mackerel,
salted
83110
FISH,
MACKEREL,
SALTED
100.00
100.00
100.00
100.00
30.00
142.86
26121170
0
Mackerel,
dried
83110
FISH,
MACKEREL,
SALTED
100.00
100.00
100.00
100.00
30.00
142.86
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mullet
(
52)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26123100
0
Mullet,
raw
15055
MULLET,
STRIPED,
RAW
100.00
100.00
100.00
100.00
.
100.00
26123140
100501
Mullet,
floured
or
breaded,
fried
W/
VEGETABLE
15055
MULLET,
STRIPED,
RAW
787.05
607.80
79.20
97.51
.
97.51
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26123160
0
Mullet,
steamed
or
poached
15055
MULLET,
STRIPED,
RAW
100.00
100.00
79.00
126.58
.
126.58
26123140
0
Mullet,
floured
or
breaded,
fried
15055
Need
gwd
for
1
lb
raw
ylds
x;
recipe
calls
for
2
l
787.05
607.80
79.20
97.51
.
97.51
26123140
100806
Mullet,
floured
or
breaded,
fried
W/
CANOLA,
S
15055
Need
gwd
for
1
lb
raw
ylds
x;
recipe
calls
for
2
l
787.05
607.80
79.20
97.51
.
97.51
OYBEAN,
AND
SUNFLOWER
OIL
26123120
0
Mullet,
baked
or
broiled
15055
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2lbs
672.50
607.80
71.10
127.12
.
127.12
26123110
0
Mullet,
cooked,
NS
as
to
cooking
method
15055
Need
gwd
for
1
lb.
raw
ylds
x;
recipe
calls
for
2
lb
787.05
607.80
79.20
97.51
.
97.51
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mussels
(
53)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26313100
0
Mussels,
raw
15164
MUSSEL,
BLUE,
RAW
100.00
100.00
100.00
100.00
.
100.00
26313110
0
Mussels,
cooked,
NS
as
to
cooking
method
15164
MUSSEL,
BLUE,
RAW
484.80
453.60
80.90
115.65
.
115.65
26313110
100863
Mussels,
cooked,
NS
as
to
cooking
method
W/
CA
15164
MUSSEL,
BLUE,
RAW
483.85
453.60
80.90
115.88
.
115.88
NOLA
OIL
26313110
203495
Mussels,
cooked,
NS
as
to
cooking
method
W/
BU
15164
MUSSEL,
BLUE,
RAW
484.98
453.60
80.90
115.61
.
115.61
TTER,
NFS
26313160
0
Mussels,
steamed
or
poached
15164
MUSSEL,
BLUE,
RAW
100.84
100.00
50.00
198.33
.
198.33
27150330
0
Mussels
with
tomato­
based
sauce
(
mixture)
15164
MUSSEL,
BLUE,
RAW
125.00
100.00
80.00
100.00
.
100.00
27350110
0
Bouillabaisse
15164
MUSSEL,
BLUE,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ocean
Perch
(
54)
­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26125100
0
Ocean
perch,
raw
15057
OCEAN
PERCH,
ATLANTIC,
RAW
100.00
100.00
100.00
100.00
.
100.00
26125110
0
Ocean
perch,
cooked,
NS
as
to
cooking
method
15057
OCEAN
PERCH,
ATLANTIC,
RAW
971.90
907.20
80.00
116.68
.
116.68
26125120
0
Ocean
perch,
baked
or
broiled
15057
OCEAN
PERCH,
ATLANTIC,
RAW
971.90
907.20
80.00
116.68
.
116.68
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
69
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ocean
Perch
(
54)
­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26125120
201950
Ocean
perch,
baked
or
broiled
W/
BUTTER,
NFS
15057
OCEAN
PERCH,
ATLANTIC,
RAW
972.08
907.20
80.00
116.66
.
116.66
26125120
202334
Ocean
perch,
baked
or
broiled
W/
O
FAT
OR
W/
NO
15057
OCEAN
PERCH,
ATLANTIC,
RAW
943.70
907.20
80.00
120.17
.
120.17
NSTICK
SPRAY
(
INCLUDE
PAM...)

26125120
203091
Ocean
perch,
baked
or
broiled
W/
OLIVE
OIL
15057
OCEAN
PERCH,
ATLANTIC,
RAW
970.70
907.20
80.00
116.82
.
116.82
26125130
0
Ocean
perch,
breaded
or
battered,
baked
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,128.75
907.20
80.00
100.47
.
100.47
26125140
0
Ocean
perch,
floured
or
breaded,
fried
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26125140
100975
Ocean
perch,
floured
or
breaded,
fried
W/
VEGE
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
TABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26125150
0
Ocean
perch,
battered,
fried
15057
OCEAN
PERCH,
ATLANTIC,
RAW
133.00
100.00
88.00
85.44
.
85.44
26125160
0
Ocean
perch,
steamed
or
poached
15057
OCEAN
PERCH,
ATLANTIC,
RAW
100.00
100.00
80.00
125.00
.
125.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Octopus
(
55)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26205110
0
Octopus,
cooked,
NS
as
to
cooking
method
15166
OCTOPUS,
COMMON,
RAW
1,086.45
907.20
85.00
98.24
.
98.24
26205160
0
Octopus,
steamed
15166
OCTOPUS,
COMMON,
RAW
100.84
100.00
50.00
198.33
.
198.33
26205170
0
Octopus,
dried
15166
OCTOPUS,
COMMON,
RAW
100.30
100.00
26.30
379.09
.
379.09
26205190
0
Octopus,
smoked
15166
OCTOPUS,
COMMON,
RAW
100.00
100.00
58.70
170.36
.
170.36
27451060
0
Octopus
salad,
Puerto
Rican
style
(
Ensalada
de
15166
OCTOPUS,
COMMON,
RAW
516.30
226.80
72.30
60.76
.
60.76
pulpo)

26205180
0
Octopus,
dried,
boiled
15230
OCTOPUS,
COMMON,
CKD,
MOIST
HEAT
100.30
100.00
100.00
99.70
25.00
132.93
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Oyster
(
59)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26315100
0
Oysters,
raw
15167
OYSTER,
EASTERN,
WILD,
RAW
100.00
100.00
100.00
100.00
.
100.00
26315110
0
Oysters,
cooked,
NS
as
to
cooking
method
15167
OYSTER,
EASTERN,
WILD,
RAW
589.20
504.00
80.00
106.92
.
106.92
26315120
0
Oysters,
baked
or
broiled
15167
OYSTER,
EASTERN,
WILD,
RAW
242.40
226.80
100.00
93.56
.
93.56
26315130
0
Oysters,
steamed
15167
OYSTER,
EASTERN,
WILD,
RAW
100.84
100.00
80.00
123.96
.
123.96
26315140
0
Oysters,
floured
or
breaded,
fried
15167
OYSTER,
EASTERN,
WILD,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26315150
0
Oysters,
battered,
fried
15167
OYSTER,
EASTERN,
WILD,
RAW
902.90
680.40
88.00
85.63
.
85.63
26315190
0
Oysters,
smoked
15167
OYSTER,
EASTERN,
WILD,
RAW
100.84
100.00
61.60
160.99
.
160.99
27250220
0
Oyster
fritter
15167
OYSTER,
EASTERN,
WILD,
RAW
783.90
400.00
90.00
56.70
.
56.70
27350200
0
Oyster
pie
15167
OYSTER,
EASTERN,
WILD,
RAW
830.84
200.00
82.00
29.36
.
29.36
27363000
0
Gumbo
with
rice
(
New
Orleans
type
with
shellfi
15167
OYSTER,
EASTERN,
WILD,
RAW
3,864.33
186.00
77.10
6.24
.
6.24
sh,
pork,
and/
or
poultry,
tomatoes,
okra,
rice
)

27450250
0
Oysters
Rockefeller
15167
OYSTER,
EASTERN,
WILD,
RAW
786.68
336.00
90.00
47.46
.
47.46
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15167
OYSTER,
EASTERN,
WILD,
RAW
3,548.33
186.00
75.00
6.99
.
6.99
h,
pork,
and/
or
poultry,
tomatoes,
okra)

27464000
100414
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15167
OYSTER,
EASTERN,
WILD,
RAW
3,550.01
186.00
75.00
6.99
.
6.99
h,
pork,
and/
or
poultry,
tomatoes,
okra)
W/
BU
TTER,
NFS
28355310
0
Oyster
stew
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.01
496.00
94.00
34.31
.
34.31
28355310
100152
Oyster
stew
W/
SKIM
MILK
15167
OYSTER,
EASTERN,
WILD,
RAW
1,542.01
496.00
94.00
34.22
.
34.22
28355310
201647
Oyster
stew
W/
WHOLE
MILK
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.01
496.00
94.00
34.31
.
34.31
28355310
202979
Oyster
stew
W/
WHOLE
MILK
AND
W/
MARGARINE,
NF
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.51
496.00
94.00
34.30
.
34.30
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
70
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Oyster
(
59)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

S
58128210
0
Dressing
with
oysters
15167
OYSTER,
EASTERN,
WILD,
RAW
969.73
248.00
100.00
25.57
.
25.57
32105020
100663
Egg
omelet
or
scrambled
egg,
with
fish
W/
OYST
15167N
(
26315120)
OYSTER,
EASTERN,
WILD,
RAW
84.58
11.23
91.00
14.59
25.00
19.45
ERS
26315180
0
Oysters,
canned
15170
OYSTER,
EASTERN,
CND
100.00
100.00
92.00
108.70
25.00
144.93
27150200
0
Oyster
sauce
(
white
sauce­
based)
15170
OYSTER,
EASTERN,
CND
501.80
248.00
100.00
49.42
25.00
65.90
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Perch
(
60)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26127140
0
Perch,
floured
or
breaded,
fried
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
26127140
100350
Perch,
floured
or
breaded,
fried
W/
VEGETABLE
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26127140
100829
Perch,
floured
or
breaded,
fried
W/
CORN
OIL
(
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
INCLUDE
MAZOLA
OIL,
NFS;
MAZOLA
CORN
OIL)

26127140
100892
Perch,
floured
or
breaded,
fried
W/
OLIVE
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
26127140
100971
Perch,
floured
or
breaded,
fried
W/
CANOLA
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
26127110
0
Perch,
cooked,
NS
as
to
cooking
method
15060
Need
grm
wt.
descr.
for
1
lb
raw
ylds...;
recipe
call
732.65
553.40
77.70
97.21
.
97.21
26127120
0
Perch,
baked
or
broiled
15060
PERCH,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26127120
200860
Perch,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15060
PERCH,
MXD
SP,
RAW
970.95
907.20
80.00
116.79
.
116.79
(
INCLUDE
OIL,
NFS)

26127120
201707
Perch,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15060
PERCH,
MXD
SP,
RAW
970.95
907.20
80.00
116.79
.
116.79
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26127120
203094
Perch,
baked
or
broiled
W/
OLIVE
OIL
15060
PERCH,
MXD
SP,
RAW
970.70
907.20
80.00
116.82
.
116.82
26127120
203332
Perch,
baked
or
broiled
W/
O
FAT
15060
PERCH,
MXD
SP,
RAW
943.70
907.20
80.00
120.17
.
120.17
26127120
203610
Perch,
baked
or
broiled
W/
BUTTER,
NFS
15060
PERCH,
MXD
SP,
RAW
972.08
907.20
80.00
116.66
.
116.66
26127130
0
Perch,
breaded
or
battered,
baked
15060
PERCH,
MXD
SP,
RAW
1,128.75
907.20
80.00
100.47
.
100.47
26127130
100568
Perch,
breaded
or
battered,
baked
W/
VEGETABLE
15060
PERCH,
MXD
SP,
RAW
1,127.33
907.20
80.00
100.59
.
100.59
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26127130
203003
Perch,
breaded
or
battered,
baked
W/
O
FAT
15060
PERCH,
MXD
SP,
RAW
1,086.45
907.20
80.00
104.38
.
104.38
26127150
0
Perch,
battered,
fried
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
26127150
100862
Perch,
battered,
fried
W/
CANOLA
OIL
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
26127150
202977
Perch,
battered,
fried
W/
SOYBEAN
OIL
(
INCLUDE
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
WESSON
SOYBEAN
OIL...)

26127160
0
Perch,
steamed
or
poached
15060
PERCH,
MXD
SP,
RAW
100.00
100.00
80.00
125.00
.
125.00
27350030
0
Seafood
stew
with
potatoes
and
vegetables
(
exc
15060
PERCH,
MXD
SP,
RAW
1,389.75
113.40
80.00
10.20
.
10.20
luding
carrots,
broccoli,
and
dark­
green
leafy
),
tomato­
base
sauce
27350310
0
Seafood
stew
with
potatoes
and
vegetables
(
inc
15060
PERCH,
MXD
SP,
RAW
1,370.35
113.40
80.00
10.34
.
10.34
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pike
(
63)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26129110
0
Pike,
cooked,
NS
as
to
cooking
method
15062
PIKE,
NORTHERN,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26129120
0
Pike,
baked
or
broiled
15062
PIKE,
NORTHERN,
RAW
971.90
907.20
80.00
116.68
.
116.68
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
71
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pike
(
63)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26129120
201172
Pike,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
(
15062
PIKE,
NORTHERN,
RAW
970.95
907.20
80.00
116.79
.
116.79
INCLUDE
OIL,
NFS)

26129140
0
Pike,
floured
or
breaded,
fried
15062
PIKE,
NORTHERN,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26129150
0
Pike,
battered,
fried
15062
PIKE,
NORTHERN,
RAW
133.00
100.00
88.00
85.44
.
85.44
26129160
0
Pike,
steamed
or
poached
15062
PIKE,
NORTHERN,
RAW
100.00
100.00
79.00
126.58
.
126.58
27250060
0
Gefilte
fish
15062
PIKE,
NORTHERN,
RAW
6,161.70
2,268.00
100.00
36.81
.
36.81
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pollock
(
64)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100240
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
loured
or
breaded,
fried
26100240
101130
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
loured
or
breaded,
fried
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100250
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15065
POLLOCK,
ATLANTIC,
RAW
133.00
100.00
88.00
85.44
.
85.44
attered,
fried
27250500
0
Kamaboko
(
Japanese
fish
cake)
15065
POLLOCK,
ATLANTIC,
RAW
148.00
100.00
100.00
67.57
.
67.57
27250510
0
Fish
cake
(
Kamaboko)
tempura
15065
POLLOCK,
ATLANTIC,
RAW
752.34
453.60
95.00
63.47
.
63.47
27250520
0
Seafood
restructured
15065
POLLOCK,
ATLANTIC,
RAW
148.00
100.00
100.00
67.57
.
67.57
28150050
0
Fish
parmesan
(
frozen
meal)
15065
POLLOCK,
ATLANTIC,
RAW
1,687.93
680.40
80.00
50.39
.
50.39
28150410
0
Fish
and
chips
with
vegetable,
potatoes,
tomat
15065
POLLOCK,
ATLANTIC,
RAW
255.80
100.00
93.80
41.68
.
41.68
oes
(
frozen
meal)

28152030
0
Seafood
newburg
with
rice,
vegetable
(
frozen
m
15065N
(
27250500)
POLLOCK,
ATLANTIC,
RAW
296.68
24.08
100.00
8.12
.
8.12
eal)

58149210
0
Somen
salad
15065N
(
27250500)
POLLOCK,
ATLANTIC,
RAW
422.05
47.30
100.00
11.21
.
11.21
27450130
0
Crab
salad
made
with
imitation
crab
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
357.05
153.24
100.00
42.92
.
42.92
27450130
100551
Crab
salad
made
with
imitation
crab
W/
REAL
MA
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
353.30
153.24
100.00
43.37
.
43.37
YONNAISE
27450130
202453
Crab
salad
made
with
imitation
crab
W/
FAT
FRE
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
362.30
153.24
100.00
42.30
.
42.30
E
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAF
T
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRAC
LE
WHIP
FREE
NONFAT
DRESSING...)

27450130
203191
Crab
salad
made
with
imitation
crab
W/
LOW
CAL
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
360.80
153.24
100.00
42.47
.
42.47
ORIE
OR
DIET
MAYONNAISE
27550000
100344
Fish
sandwich,
on
bun,
with
spread
W/
RESTRUCT
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
148.60
38.92
94.50
27.71
.
27.71
URED
SEAFOOD
58111200
0
Puffs,
fried,
crab
meat
and
cream
cheese
fille
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
892.90
110.68
76.00
16.31
.
16.31
d
58148140
203037
Macaroni
salad
with
crab
meat
W/
IMITATION
CRA
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
744.88
63.85
100.00
8.57
.
8.57
B
58148550
203165
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
959.03
99.04
100.00
10.33
.
10.33
getables,
meat,
dressing)
W/
RESTRUCTURED
SEAF
OOD
(
INCLUDE
IMITATION
CRAB
MEAT)
AND
W/
LOW
C
ALORIE
OR
DIET
MAYONNAISE
(
INCLUDE
LOWFAT
MAYO
NNAISE)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
72
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pompano
(
65)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26131110
0
Pompano,
cooked,
NS
as
to
cooking
method
15068
Need
grm
wt.
descr
for
1
lb
raw
ylds...;
recipe
call
672.50
607.80
70.70
127.83
.
127.83
26131120
0
Pompano,
baked
or
broiled
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
672.50
607.80
70.70
127.83
.
127.83
26131120
202069
Pompano,
baked
or
broiled
W/
BUTTER,
NFS
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
672.68
607.80
70.70
127.80
.
127.80
26131120
202612
Pompano,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
671.55
607.80
70.70
128.02
.
128.02
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OIL...)

26131120
203073
Pompano,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
671.55
607.80
70.70
128.02
.
128.02
S
(
INCLUDE
OIL,
NFS)

26131140
0
Pompano,
floured
or
breaded,
fried
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
79.20
97.51
.
97.51
26131140
100951
Pompano,
floured
or
breaded,
fried
W/
CORN
OIL
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
79.20
97.51
.
97.51
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26131100
0
Pompano,
raw
15068
POMPANO,
FLORIDA,
RAW
100.00
100.00
100.00
100.00
.
100.00
26131150
0
Pompano,
battered,
fried
15068
POMPANO,
FLORIDA,
RAW
133.00
100.00
88.00
85.44
.
85.44
26131160
0
Pompano,
steamed
or
poached
15068
POMPANO,
FLORIDA,
RAW
100.00
100.00
80.00
125.00
.
125.00
26131190
0
Pompano,
smoked
15068
POMPANO,
FLORIDA,
RAW
100.67
100.00
85.00
116.86
.
116.86
27350110
0
Bouillabaisse
15068
POMPANO,
FLORIDA,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26133120
0
Porgy,
baked
or
broiled
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
590.90
526.20
67.10
132.71
.
132.71
26133120
100976
Porgy,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
589.95
526.20
67.10
132.93
.
132.93
(
INCLUDE
OIL,
NFS)

26133120
200192
Porgy,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
589.95
526.20
67.10
132.93
.
132.93
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
O
IL)

26133120
202615
Porgy,
baked
or
broiled
W/
OLIVE
OIL
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
589.70
526.20
67.10
132.98
.
132.98
26133120
202974
Porgy,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTICK
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
562.70
526.20
67.10
139.36
.
139.36
SPRAY
(
INCLUDE
PAM...)

26133120
203252
Porgy,
baked
or
broiled
W/
BUTTER,
NFS
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
591.08
526.20
67.10
132.67
.
132.67
26133140
0
Porgy,
floured
or
breaded,
fried
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
76.80
97.12
.
97.12
26133140
100567
Porgy,
floured
or
breaded,
fried
W/
VEGETABLE
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
76.80
97.12
.
97.12
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26133140
100810
Porgy,
floured
or
breaded,
fried
W/
CANOLA,
SO
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
76.80
97.12
.
97.12
YBEAN
AND
SUNFLOWER
OIL
26133140
101048
Porgy,
floured
or
breaded,
fried
W/
SOYBEAN
OI
15090
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
705.45
526.20
76.80
97.12
.
97.12
L
26133130
0
Porgy,
breaded
or
battered,
baked
15090
Need
grm
wt.
descr.
for
1
lb.
raw
ylds..;
recipe
calls
790.05
526.20
80.00
83.25
.
83.25
26133130
100163
Porgy,
breaded
or
battered,
baked
W/
CORN
OIL
15090
Need
grm
wt.
descr.
for
1
lb.
raw
ylds..;
recipe
calls
787.20
526.20
80.00
83.56
.
83.56
26133130
200501
Porgy,
breaded
or
battered,
baked
W/
CANOLA
OI
15090
Need
grm
wt.
descr.
for
1
lb.
raw
ylds..;
recipe
calls
787.20
526.20
80.00
83.56
.
83.56
L
26133100
0
Porgy,
raw
15090
SCUP,
RAW
100.00
100.00
100.00
100.00
.
100.00
26133110
0
Porgy,
cooked,
NS
as
to
cooking
method
15090
SCUP,
RAW
705.45
526.20
76.80
97.12
.
97.12
26133150
0
Porgy,
battered,
fried
15090
SCUP,
RAW
91.00
58.00
81.50
78.20
.
78.20
26133150
101117
Porgy,
battered,
fried
W/
CANOLA
OIL
15090
SCUP,
RAW
91.00
58.00
81.50
78.20
.
78.20
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
73
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26133160
0
Porgy,
steamed
or
poached
15090
SCUP,
RAW
100.00
100.00
80.00
125.00
.
125.00
27450750
100467
Fish
and
vegetables
(
excluding
carrots,
brocco
15090N
(
26133100)
SCUP,
RAW
1,431.75
907.20
90.00
70.40
.
70.40
li,
and
dark­
green
leafy
(
no
potatoes)),
soy­
b
ased
sauce
(
mixture)
W/
PORGY
(
INCLUDE
SNAPPER
...)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ray
(
69)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26135140
0
Ray,
floured
or
breaded,
fried
15095
Need
gwd
for
1
lb
raw
yields
x;
recipe
calls
for
2
787.05
607.80
79.20
97.51
.
97.51
26135110
0
Ray,
cooked,
NS
as
to
cooking
method
15095
Ray,
raw
976.60
911.90
70.70
132.07
.
132.07
26135120
0
Ray,
baked
or
broiled
15095
Ray,
raw
976.60
911.90
70.70
132.07
.
132.07
26135160
0
Ray,
steamed
or
poached
15095
Ray,
raw
100.00
100.00
79.00
126.58
.
126.58
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Rockfish
(
72)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
100.00
7.10
100.00
7.10
.
7.10
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,171.58
64.40
80.00
6.87
.
6.87
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
88.00
6.74
.
6.74
26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
88.00
6.74
.
6.74
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
133.00
7.10
88.00
6.07
.
6.07
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
rockfish,
pacific,
mixed
species,
raw
1,086.45
64.40
88.00
6.74
.
6.74
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15070N
(
26100150)
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
224.80
6.48
100.00
3.28
12.00
3.72
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
100.84
7.10
100.00
7.04
25.00
9.39
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
100.00
6.63
25.00
8.83
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
100.00
6.63
25.00
8.83
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15071
Rockfish,
Pacific,
mixed
species,
cooked,
dry
heat
970.95
64.40
100.00
6.63
25.00
8.84
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15071
Rockfish,
Pacific,
mixed
species,
cooked,
dry
heat
970.95
64.40
100.00
6.63
25.00
8.84
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Roe
(
73)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26207110
0
Roe,
shad,
cooked
15072
ROE,
MXD
SP,
RAW
745.10
680.40
80.00
114.15
.
114.15
26209100
0
Roe,
herring
15072
ROE,
MXD
SP,
RAW
100.00
100.00
100.00
100.00
.
100.00
26212100
0
Roe,
sea
urchin
42026
SEA
URCHIN,
ROE
100.00
100.00
100.00
100.00
.
100.00
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
74
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­­
HABITAT=
0.06%
Freshwater,
3.02%
Estuarine,
96.92%
Mari­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15077
SALMON,
CHINOOK,
SMOKED
99.90
74.90
100.00
74.97
5.00
78.92
26137190
0
Salmon,
smoked
15077
SALMON,
CHINOOK,
SMOKED
100.00
100.00
100.00
100.00
5.00
105.26
26137180
0
Salmon,
canned
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
100.00
5.00
100.00
5.00
25.00
6.67
27250070
0
Salmon
cake
or
patty
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
27250070
100581
Salmon
cake
or
patty
W/
CANOLA
OIL
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
27250070
100601
Salmon
cake
or
patty
W/
SUNFLOWER
OIL
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
27250070
100813
Salmon
cake
or
patty
W/
VEGETABLE
OIL,
NFS
(
IN
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
CLUDE
OIL,
NFS)

27250070
100890
Salmon
cake
or
patty
W/
CANOLA,
SOYBEAN,
AND
S
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
UNFLOWER
OIL
27250070
101058
Salmon
cake
or
patty
W/
SOYBEAN
OIL
(
INCLUDE
W
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
ESSON
SOYBEAN
OIL...)

27450030
0
Salmon
salad
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
927.60
33.60
100.00
3.62
25.00
4.83
27450030
100335
Salmon
salad
W/
O
EGGS
AND
W/
FAT
FREE
MAYONNAI
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
795.60
33.60
100.00
4.22
25.00
5.63
SE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NON
FAT
MAYONNAISE
DRESSING:
KRAFT
MIRACLE
WHIP
FR
EE
NONFAT
DRESSING..)

27450030
100859
Salmon
salad
W/
REDUCED
CALORIE
CREAMY
DRESSIN
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
940.10
33.60
100.00
3.57
25.00
4.77
G,
MADE
WITH
SOUR
CREAM
AND/
OR
BUTTERMILK
AND
OIL
27450030
201395
Salmon
salad
W/
ITALIAN
DRESSING
(
INCLUDE
OIL
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
935.10
33.60
100.00
3.59
25.00
4.79
AND
VINEGAR)

27450030
202267
Salmon
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLE
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
933.10
33.60
100.00
3.60
25.00
4.80
STEROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT...

)

27450030
202962
Salmon
salad
W/
MAYONNAISE­
TYPE
SALAD
DRESSING
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
935.10
33.60
100.00
3.59
25.00
4.79
(
INCLUDE
MIRACLE
WHIP)

26137100
0
Salmon,
raw
15081
SALMON,
COHO,
WILD,
RAW
100.00
100.00
100.00
100.00
.
100.00
26137120
0
Salmon,
baked
or
broiled
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
844.90
780.20
76.90
120.08
.
120.08
26137120
200202
Salmon,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.95
780.20
76.90
120.22
.
120.22
(
INCLUDE
OIL,
NFS)

26137120
200265
Salmon,
baked
or
broiled
W/
BUTTER,
NFS
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
845.08
780.20
76.90
120.06
.
120.06
26137120
201145
Salmon,
baked
or
broiled
W/
OLIVE
OIL
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.70
780.20
76.90
120.25
.
120.25
26137120
201437
Salmon,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
816.70
780.20
76.90
124.23
.
124.23
K
SPRAY
(
INCLUDE
PAM...)

26137120
202595
Salmon,
baked
or
broiled
W/
BACON
GREASE
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
842.50
780.20
76.90
120.42
.
120.42
26137120
203550
Salmon,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.95
780.20
76.90
120.22
.
120.22
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
OIL...)

26137120
203738
Salmon,
baked
or
broiled
W/
MARGARINE­
LIKE
SPR
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
845.33
780.20
76.90
120.02
.
120.02
EAD,
TUB,
SALTED
(
INCLUDE
SHEDD'S
SPREAD
COUNT
RY
CROCK,
PARKAY...)

26137140
0
Salmon,
floured
or
breaded,
fried
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
26137140
100833
Salmon,
floured
or
breaded,
fried
W/
VEGETABLE
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
OIL,
NFS
(
INCLUDE
OIL,
NFS)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
75
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.06%
Freshwater,
3.02%
Estuarine,
96.92%
Marin­­­­­­­
(
continued)
­­­­­­­­­

26137140
100891
Salmon,
floured
or
breaded,
fried
W/
SOYBEAN
O
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
IL
(
INCLUDE
WESSON
SOYBEAN
OIL...)

26137140
100932
Salmon,
floured
or
breaded,
fried
W/
CANOLA,
S
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
OYBEAN,
AND
SUNFLOWER
OIL
26137150
0
Salmon,
battered,
fried
15083
SALMON,
PINK,
RAW
133.00
100.00
88.00
85.44
.
85.44
26137160
0
Salmon,
steamed
or
poached
15083
SALMON,
PINK,
RAW
100.00
100.00
80.00
125.00
.
125.00
26137170
0
Salmon,
dried
15083
SALMON,
PINK,
RAW
100.00
100.00
80.00
125.00
.
125.00
32105020
0
Egg
omelet
or
scrambled
egg,
with
fish
15084
Need
gwd
for
1
Tbsp;
recipe
calls
for
1
Tbsp.
84.58
12.00
91.00
15.59
25.00
20.79
26100180
0
Fish,
NS
as
to
type,
canned
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
100.00
19.40
100.00
19.40
25.00
25.87
26137180
0
Salmon,
canned
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
100.00
75.00
100.00
75.00
25.00
100.00
27250080
0
Salmon
loaf
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
981.25
454.00
80.00
57.83
25.00
77.11
27250080
202992
Salmon
loaf
W/
O
FAT
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
938.95
454.00
80.00
60.44
25.00
80.59
27251010
0
Stewed
salmon,
Puerto
Rican
style
(
Salmon
guis
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
1,050.50
453.60
77.50
55.72
25.00
74.29
ado)

27450030
0
Salmon
salad
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
927.60
454.00
100.00
48.94
25.00
65.26
27450030
100335
Salmon
salad
W/
O
EGGS
AND
W/
FAT
FREE
MAYONNAI
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
795.60
454.00
100.00
57.06
25.00
76.09
SE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NON
FAT
MAYONNAISE
DRESSING:
KRAFT
MIRACLE
WHIP
FR
EE
NONFAT
DRESSING..)

27450030
100859
Salmon
salad
W/
REDUCED
CALORIE
CREAMY
DRESSIN
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
940.10
454.00
100.00
48.29
25.00
64.39
G,
MADE
WITH
SOUR
CREAM
AND/
OR
BUTTERMILK
AND
OIL
27450030
201395
Salmon
salad
W/
ITALIAN
DRESSING
(
INCLUDE
OIL
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
935.10
454.00
100.00
48.55
25.00
64.73
AND
VINEGAR)

27450030
202267
Salmon
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLE
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
933.10
454.00
100.00
48.66
25.00
64.87
STEROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT...

)

27450030
202962
Salmon
salad
W/
MAYONNAISE­
TYPE
SALAD
DRESSING
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
935.10
454.00
100.00
48.55
25.00
64.73
(
INCLUDE
MIRACLE
WHIP)

27450310
0
Lomi
salmon
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
1,298.60
453.60
100.00
34.93
25.00
46.57
28355350
0
Salmon
soup,
cream
style
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
1,004.28
453.60
90.00
50.19
25.00
66.91
32105020
100563
Egg
omelet
or
scrambled
egg,
with
fish
W/
BUTT
15084
on­
line
says
1
Tb,
sheet
says
1
Tb=
12
gm
84.59
12.00
91.00
15.59
25.00
20.79
ER,
NFS
26100180
0
Fish,
NS
as
to
type,
canned
15087
SALMON,
SOCKEYE,
CND,
DRND
W/
BONE
100.00
5.50
100.00
5.50
25.00
7.33
26137180
0
Salmon,
canned
15087
SALMON,
SOCKEYE,
CND,
DRND
W/
BONE
100.00
20.00
100.00
20.00
25.00
26.67
26137110
0
Salmon,
cooked,
NS
as
to
cooking
method
15247
SALMON,
COHO,
WILD,
CKD,
DRY
HEAT
100.00
100.00
100.00
100.00
25.00
133.33
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sardine
(
77)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26139110
0
Sardines,
cooked
15088
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
100.00
100.00
100.00
100.00
25.00
133.33
26139180
0
Sardines,
canned
in
oil
15088
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
100.00
100.00
100.00
100.00
25.00
133.33
27550510
0
Sardine
sandwich,
with
lettuce
and
spread
15088
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
1,225.25
425.25
100.00
34.71
25.00
46.28
27250610
100389
Tuna
noodle
casserole
with
cream
or
white
sauc
15088N
(
26139180)
SARDINE,
ATLANTIC,
CND,
OIL,
DRND
W/
BONE
1,140.59
160.00
90.00
15.59
25.00
20.78
e
W/
TUNA
AND
SARDINES
27150350
0
Sardines
with
tomato­
based
sauce
(
mixture)
15089
SARDINE,
PACIFIC,
CND,
TOMATO
SAU,
DRND
W/
BONE
100.00
100.00
100.00
100.00
25.00
133.33
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
76
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sardine
(
77)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27150370
0
Sardines
with
mustard
sauce
(
mixture)
15089
SARDINE,
PACIFIC,
CND,
TOMATO
SAU,
DRND
W/
BONE
100.00
100.00
100.00
100.00
25.00
133.33
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Scallop
(
79)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.58%
Estuarine,
99.42%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26317110
0
Scallops,
cooked,
NS
as
to
cooking
method
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26317120
0
Scallops,
baked
or
broiled
15172
SCALLOP,
MXD
SP,
RAW
706.05
680.40
80.00
120.46
.
120.46
26317120
200497
Scallops,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15172
SCALLOP,
MXD
SP,
RAW
705.34
680.40
80.00
120.58
.
120.58
FS
(
INCLUDE
OIL,
NFS)

26317120
200876
Scallops,
baked
or
broiled
W/
BUTTER,
NFS
15172
SCALLOP,
MXD
SP,
RAW
706.18
680.40
80.00
120.44
.
120.44
26317120
202359
Scallops,
baked
or
broiled
W/
O
FAT
OR
W/
NONST
15172
SCALLOP,
MXD
SP,
RAW
684.90
680.40
80.00
124.18
.
124.18
ICK
SPRAY
(
INCLUDE
PAM...)

26317130
0
Scallops,
steamed
or
boiled
15172
SCALLOP,
MXD
SP,
RAW
941.40
907.20
100.00
96.37
.
96.37
26317140
0
Scallops,
floured
or
breaded,
fried
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26317140
101020
Scallops,
floured
or
breaded,
fried
W/
CORN
OI
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
L
26317150
0
Scallops,
battered,
fried
15172
SCALLOP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
27250950
0
Shellfish
mixture
and
noodles,
tomato­
based
sa
15172
SCALLOP,
MXD
SP,
RAW
742.00
56.70
100.00
7.64
.
7.64
uce
(
mixture)

27350110
0
Bouillabaisse
15172
SCALLOP,
MXD
SP,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
28150810
0
Scallops
with
potatoes,
vegetable
(
frozen
meal
15172
SCALLOP,
MXD
SP,
RAW
242.80
108.90
93.60
47.92
.
47.92
)

28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15172N
(
26317140)
SCALLOP,
MXD
SP,
RAW
240.00
12.69
100.00
6.01
12.00
6.83
callops,
shrimp,
potatoes
(
frozen
meal)

27150510
0
Scallops
with
cheese
sauce
(
mixture)
90240
Need
gwd
for
1
C;
recipe
calls
for
1
C.
241.50
120.00
100.00
49.69
21.00
62.90
27250110
0
Scallops
and
noodles
with
cheese
sauce
(
mixtur
90240
SCALLOPS,
STEAMED
1,215.40
453.60
90.00
41.47
21.00
52.49
e)

58304400
0
Linguini
with
vegetables
and
seafood
in
white
90240
SCALLOPS,
STEAMED
269.27
32.28
100.00
11.99
21.00
15.17
wine
sauce
(
diet
frozen
meal)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sea
Bass
(
82)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26141180
0
Sea
bass,
pickled
(
Mero
en
escabeche)
15091
Need
gram
wt.
descr.
for
1
slice=..;
recipe
calls
for
2,097.73
1,362.00
91.50
70.96
.
70.96
26141120
0
Sea
bass,
baked
or
broiled
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
844.90
780.20
76.90
120.08
.
120.08
26141120
200874
Sea
bass,
baked
or
broiled
W/
BUTTER,
NFS
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
845.08
780.20
76.90
120.06
.
120.06
26141120
200913
Sea
bass,
baked
or
broiled
W/
CORN
OIL
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
843.95
780.20
76.90
120.22
.
120.22
26141120
201674
Sea
bass,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
843.95
780.20
76.90
120.22
.
120.22
FS
(
INCLUDE
OIL,
NFS)

26141120
203065
Sea
bass,
baked
or
broiled
W/
BUTTER,
STICK,
U
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
845.08
780.20
76.90
120.06
.
120.06
NSALTED
26141120
203326
Sea
bass,
baked
or
broiled
W/
O
FAT
OR
W/
NON­
S
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
816.70
780.20
76.90
124.23
.
124.23
TICK
SPRAY
(
INCLUDE
PAM...)

26141110
0
Sea
bass,
cooked,
NS
as
to
cooking
method
15091
Need
grm
wt.
descr.
for
1
lb.
raw
ylds...;
recipe
call
844.90
780.20
76.90
120.08
.
120.08
26141140
0
Sea
bass,
floured
or
breaded,
fried
15091
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2
lb
959.45
780.20
83.00
97.97
.
97.97
26141140
100856
Sea
bass,
floured
or
breaded,
fried
W/
VEGETAB
15091
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2
lb
959.45
780.20
83.00
97.97
.
97.97
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
77
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sea
Bass
(
82)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26141130
0
Sea
bass,
breaded
or
battered,
baked
15091
SEA
BASS,
MXD
SP,
RAW
1,128.75
907.20
80.00
100.47
.
100.47
26141140
100355
Sea
bass,
floured
or
breaded,
fried
W/
PEANUT
15091
SEA
BASS,
MXD
SP,
RAW
959.45
780.20
83.00
97.97
.
97.97
OIL
26141140
100741
Sea
bass,
floured
or
breaded,
fried
W/
CANOLA
15091
SEA
BASS,
MXD
SP,
RAW
959.45
780.20
83.00
97.97
.
97.97
OIL
26141160
0
Sea
bass,
steamed
or
poached
15091
SEA
BASS,
MXD
SP,
RAW
100.00
100.00
80.00
125.00
.
125.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Seafood
(
83)
­­­­­­­­­­­­­­­­­­
HABITAT=
Unknown
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

58106900
0
Pizza
with
seafood,
NS
as
to
type
of
crust
15138
CRAB,
ALASKA
KING,
IMITN,
FROM
SURIMI
581.88
49.61
75.00
11.37
.
11.37
58106910
0
Pizza
with
seafood,
thin
crust
15138
CRAB,
ALASKA
KING,
IMITN,
FROM
SURIMI
581.88
49.61
75.00
11.37
.
11.37
58106920
0
Pizza
with
seafood,
thick
crust
15138
CRAB,
ALASKA
KING,
IMITN,
FROM
SURIMI
915.63
49.61
75.00
7.22
.
7.22
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shad
(
84)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27350040
0
Shad
creole,
with
rice
15094
SHAD,
AMERICAN,
RAW
1,971.54
907.20
88.90
51.76
.
51.76
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shark
(
85)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26143110
0
Shark,
cooked,
NS
as
to
cooking
method
15095
SHARK,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26143120
0
Shark,
baked
or
broiled
15095
SHARK,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26143160
0
Shark,
steamed
or
poached
15095
SHARK,
MXD
SP,
RAW
100.00
100.00
79.00
126.58
.
126.58
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27250450
0
Shrimp
toast,
fried
15149
.247
lb
EP
from
.5
lb
AP
(
AH8­
15
yield=.
494)
334.01
112.04
105.00
31.95
.
31.95
27363000
0
Gumbo
with
rice
(
New
Orleans
type
with
shellfi
15149
Need
gwd
for
1
C;
recipe
calls
for
.5
C.
3,864.33
64.00
77.10
2.15
.
2.15
sh,
pork,
and/
or
poultry,
tomatoes,
okra,
rice
)

27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15149
Need
gwd
for
1
C;
recipe
calls
for
.5
C.
3,548.33
64.00
75.00
2.40
.
2.40
h,
pork,
and/
or
poultry,
tomatoes,
okra)

27464000
100414
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15149
RECIPE
SHEET
3,550.01
64.00
75.00
2.40
.
2.40
h,
pork,
and/
or
poultry,
tomatoes,
okra)
W/
BU
TTER,
NFS
26319110
0
Shrimp,
cooked,
NS
as
to
cooking
method
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
73.00
135.85
.
135.85
26319120
0
Shrimp,
baked
or
broiled
15149
SHRIMP,
MXD
SP,
RAW
941.40
907.20
80.00
120.46
.
120.46
26319120
100113
Shrimp,
baked
or
broiled
W/
CORN
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
80.00
120.58
.
120.58
26319120
100155
Shrimp,
baked
or
broiled
W/
PEANUT
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.20
907.20
80.00
120.61
.
120.61
26319120
200498
Shrimp,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
80.00
120.58
.
120.58
(
INCLUDE
OIL,
NFS)

26319120
200875
Shrimp,
baked
or
broiled
W/
BUTTER,
NFS
15149
SHRIMP,
MXD
SP,
RAW
941.58
907.20
80.00
120.44
.
120.44
26319120
202678
Shrimp,
baked
or
broiled
W/
SESAME
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
80.00
120.58
.
120.58
26319120
202863
Shrimp,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15149
SHRIMP,
MXD
SP,
RAW
913.20
907.20
80.00
124.18
.
124.18
K
SPRAY
(
INCLUDE
PAM...)

26319120
203272
Shrimp,
baked
or
broiled
W/
OLIVE
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.20
907.20
80.00
120.61
.
120.61
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
78
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26319130
0
Shrimp,
steamed
or
boiled
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
76.00
130.48
.
130.48
26319140
0
Shrimp,
floured,
breaded,
or
battered,
fried
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
26319140
100180
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
/
CANOLA
OIL
26319140
100708
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
/
CORN
OIL
26319140
201330
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26319140
203183
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
/
SOYBEAN
OIL
27150410
0
Shrimp
teriyaki
(
shrimp
with
soy­
based
sauce)
15149
SHRIMP,
MXD
SP,
RAW
677.76
453.60
76.00
88.06
.
88.06
(
mixture)

27151050
0
Shrimp
in
garlic
sauce,
Puerto
Rican
style
(
mi
15149
SHRIMP,
MXD
SP,
RAW
531.90
348.00
78.70
83.13
.
83.13
xture)
(
Camarones
al
ajillo)

27250410
0
Shrimp
with
crab
stuffing
15149
SHRIMP,
MXD
SP,
RAW
1,808.90
680.40
89.00
42.26
.
42.26
27350020
0
Paella
with
seafood
15149
SHRIMP,
MXD
SP,
RAW
2,281.18
48.00
90.00
2.34
.
2.34
27350110
0
Bouillabaisse
15149
SHRIMP,
MXD
SP,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
27360090
0
Paella,
NFS
15149
SHRIMP,
MXD
SP,
RAW
2,219.78
56.00
90.00
2.80
.
2.80
27420200
0
Pork
hash,
Hawaiian
style­
ground
pork,
vegetab
15149
SHRIMP,
MXD
SP,
RAW
331.10
21.00
100.00
6.34
.
6.34
les
(
excluding
carrots,
broccoli,
and
dark­
gre
en
leafy
(
no
potatoes)),
soy­
based
sauce
27450410
0
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
88.00
14.44
.
14.44
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)

27450410
100694
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.68
98.00
88.00
14.43
.
14.43
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
CANOLA
OIL
27450410
100865
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
88.00
14.44
.
14.44
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
OLIVE
OIL
27450410
203621
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
730.80
98.00
88.00
15.24
.
15.24
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
O
FAT
27450420
0
Shrimp
and
vegetables
(
excluding
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
741.30
98.00
88.00
15.02
.
15.02
coli,
and
dark­
green
leafy
(
no
potatoes)),
soy
­
based
sauce
(
mixture)

27450600
0
Shellfish
mixture
and
vegetables
(
including
ca
15149
SHRIMP,
MXD
SP,
RAW
910.10
113.40
88.00
14.16
.
14.16
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
soy­
base
sauce
27450610
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15149
SHRIMP,
MXD
SP,
RAW
940.10
113.40
88.00
13.71
.
13.71
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
soy­
base
sauce
27450650
0
Shellfish
mixture
and
vegetables
(
including
ca
15149
SHRIMP,
MXD
SP,
RAW
853.13
113.40
88.00
15.10
.
15.10
rrots,
broccoli,
and/
or
dark­
green
leafy
(
no
p
otatoes)),
(
mushroom)
soup
(
mixture)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
79
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27450660
0
Shellfish
mixture
and
vegetables
(
excluding
ca
15149
SHRIMP,
MXD
SP,
RAW
891.68
113.40
100.00
12.72
.
12.72
rrots,
broccoli,
and
dark­
green
leafy
(
no
pota
toes)),
(
mushroom)
soup
(
mixture)

28150910
0
Shrimp
with
potatoes,
vegetable
(
frozen
meal)
15149
SHRIMP,
MXD
SP,
RAW
242.30
97.00
93.70
42.72
.
42.72
28355450
101018
Seafood
soup
with
potatoes
and
vegetables
(
inc
15149
SHRIMP,
MXD
SP,
RAW
2,953.00
907.20
85.00
36.14
.
36.14
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)
W/
SHRIMP
58112510
0
Dumpling,
steamed,
filled
with
meat,
poultry,
15149
SHRIMP,
MXD
SP,
RAW
818.84
151.05
120.00
15.37
.
15.37
or
seafood
58136130
0
Lo
mein
with
shrimp
15149
SHRIMP,
MXD
SP,
RAW
1,101.43
226.80
95.00
21.68
.
21.68
58155310
0
Paella,
Valenciana
style,
with
meat
(
Paella
Va
15149
SHRIMP,
MXD
SP,
RAW
2,708.13
72.00
61.90
4.30
.
4.30
lenciana)

58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15149
SHRIMP,
MXD
SP,
RAW
1,771.00
340.20
67.40
28.50
.
28.50
a
marinera)

58156110
0
Fried
rice,
Puerto
Rican
style
(
arroz
frito)
15149
SHRIMP,
MXD
SP,
RAW
1,221.80
226.80
86.70
21.41
.
21.41
58148550
100301
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15149N
(
26319120)
SHRIMP,
MXD
SP,
RAW
954.45
80.95
100.00
10.60
25.00
14.14
getables,
meat,
dressing)
W/
TURKEY
AND
SHRIMP
,
AND
W/
REDUCED
CALORIE
OR
DIET,
CHOLESTEROL
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT)

58148550
101031
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15149N
(
26319120)
SHRIMP,
MXD
SP,
RAW
967.53
150.41
100.00
19.43
25.00
25.91
getables,
meat,
dressing)
W/
ALL
SHRIMP
AND
W/

LIGHT
SOUR
CREAM
58148550
101089
Pasta
salad
with
meat
(
macaroni
or
noodles,
ve
15149N
(
26319120)
SHRIMP,
MXD
SP,
RAW
959.53
150.41
100.00
19.59
25.00
26.13
getables,
meat,
dressing)
W/
ALL
SHRIMP
AND
W/

LOW
CALORIE
OR
DIET
MAYONNAISE­
TYPE
SALAD
DRE
SSING
(
INCLUDE
MIRACLE
WHIP
LIGHT)

58408010
100177
Won
ton
soup
W/
SHRIMP
AND
CRAB
MEAT
15149N
(
26319130)
SHRIMP,
MXD
SP,
RAW
3,697.15
233.04
100.00
8.29
21.00
10.50
58408010
100858
Won
ton
soup
W/
BEEF
AND
SHRIMP
15149N
(
26319130)
SHRIMP,
MXD
SP,
RAW
3,697.15
233.04
100.00
8.29
21.00
10.50
28152010
0
Seafood
platter
with
fish
cake,
fish
fillet,
s
15149N
(
26319140)
SHRIMP,
MXD
SP,
RAW
240.00
11.45
100.00
5.42
12.00
6.16
callops,
shrimp,
potatoes
(
frozen
meal)

32110150
0
Shrimp­
egg
patty
(
Torta
de
Cameron
seco)
15151
DRIED
SHRIMP­
also
flg3­
recipe
says
2­
1/
2
c=
320
gm
898.94
320.00
64.00
55.62
25.00
74.16
27150130
0
Seafood
newburg
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
929.58
113.40
80.00
15.25
25.00
20.33
27250130
0
Shrimp
and
noodles
with
cheese
sauce
(
mixture)
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,215.40
453.60
90.00
41.47
25.00
55.29
27250130
203697
Shrimp
and
noodles
with
cheese
sauce
(
mixture)
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,213.60
453.60
90.00
41.53
25.00
55.37
W/
OLIVE
OIL
27350030
0
Seafood
stew
with
potatoes
and
vegetables
(
exc
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,389.75
113.40
80.00
10.20
25.00
13.60
luding
carrots,
broccoli,
and
dark­
green
leafy
),
tomato­
base
sauce
27350310
0
Seafood
stew
with
potatoes
and
vegetables
(
inc
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
1,370.35
113.40
80.00
10.34
25.00
13.79
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy),
tomato­
base
sauce
28153050
0
Shrimp
and
noodles
in
tomato­
based
sauce,
with
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
100.00
12.70
100.00
12.70
25.00
16.93
vegetable
and
fruit
dessert
(
diet
frozen
meal
)

58106900
0
Pizza
with
seafood,
NS
as
to
type
of
crust
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
581.88
49.61
75.00
11.37
25.00
15.16
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
80
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

58106910
0
Pizza
with
seafood,
thin
crust
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
581.88
49.61
75.00
11.37
25.00
15.16
58106920
0
Pizza
with
seafood,
thick
crust
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
915.63
49.61
75.00
7.22
25.00
9.63
58409000
0
Noodle
soup,
with
fish
ball,
shrimp,
and
dark
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
847.77
22.00
100.00
2.60
25.00
3.46
green
leafy
vegetable
14620120
0
Shrimp
dip,
cream
cheese
base
15152
SHRIMP,
MXD
SP,
CND
434.58
113.40
100.00
26.09
25.00
34.79
26319170
0
Shrimp,
dried
15152
SHRIMP,
MXD
SP,
CND
100.00
100.00
39.50
253.16
25.00
337.55
26319180
0
Shrimp,
canned
15152
SHRIMP,
MXD
SP,
CND
100.00
100.00
100.00
100.00
25.00
133.33
27150100
0
Shrimp,
curried
15152
SHRIMP,
MXD
SP,
CND
936.94
340.20
90.00
40.34
25.00
53.79
27150110
0
Shrimp
cocktail
(
shrimp
with
cocktail
sauce)
15152
SHRIMP,
MXD
SP,
CND
690.95
340.20
100.00
49.24
25.00
65.65
27150160
0
Shrimp
with
lobster
sauce
(
mixture)
15152
SHRIMP,
MXD
SP,
CND
960.93
453.60
80.00
59.01
25.00
78.67
27150170
0
Sweet
and
sour
shrimp
15152
SHRIMP,
MXD
SP,
CND
174.23
38.40
95.00
23.20
25.00
30.93
27150230
0
Shrimp
scampi
15152
SHRIMP,
MXD
SP,
CND
156.38
128.00
100.00
81.85
25.00
109.14
27150230
101055
Shrimp
scampi
W/
OLIVE
OIL
15152
SHRIMP,
MXD
SP,
CND
155.00
128.00
100.00
82.58
25.00
110.11
27250400
0
Shrimp
cake
or
patty
15152
SHRIMP,
MXD
SP,
CND
954.85
453.60
88.00
53.98
25.00
71.98
27250400
100693
Shrimp
cake
or
patty
W/
CANOLA
OIL
15152
SHRIMP,
MXD
SP,
CND
954.85
453.60
88.00
53.98
25.00
71.98
27250550
0
Seafood
souffle
15152
SHRIMP,
MXD
SP,
CND
599.32
42.62
94.00
7.57
25.00
10.09
27250950
0
Shellfish
mixture
and
noodles,
tomato­
based
sa
15152
SHRIMP,
MXD
SP,
CND
742.00
56.70
100.00
7.64
25.00
10.19
uce
(
mixture)

27350050
0
Shrimp
chow
mein
or
chop
suey
with
noodles
15152
SHRIMP,
MXD
SP,
CND
502.97
96.00
89.00
21.45
25.00
28.59
27350060
0
Shrimp
creole,
with
rice
15152
SHRIMP,
MXD
SP,
CND
1,842.44
680.40
85.90
42.99
25.00
57.32
27351060
0
Shrimp
and
pasta
garden
salad
(
shrimp,
pasta
s
15152
SHRIMP,
MXD
SP,
CND
261.00
42.00
100.00
16.09
25.00
21.46
alad,
tomato
and/
or
carrots,
other
vegetables)

,
no
dressing
27360080
0
Chow
mein
or
chop
suey,
NS
as
to
type
of
meat,
15152
SHRIMP,
MXD
SP,
CND
968.88
55.00
90.00
6.31
25.00
8.41
with
noodles
27450040
0
Shrimp
chow
mein
or
chop
suey,
no
noodles
15152
SHRIMP,
MXD
SP,
CND
449.37
96.00
87.90
24.30
25.00
32.41
27450070
0
Shrimp
salad
15152
SHRIMP,
MXD
SP,
CND
548.53
340.20
100.00
62.02
25.00
82.69
27450070
100623
Shrimp
salad
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
15152
SHRIMP,
MXD
SP,
CND
557.53
340.20
100.00
61.02
25.00
81.36
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAIS
E
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRE
SSING...)

27450080
0
Seafood
salad
15152
SHRIMP,
MXD
SP,
CND
529.77
100.00
100.00
18.88
25.00
25.17
27450080
101095
Seafood
salad
W/
REAL
MAYONNAISE
15152
SHRIMP,
MXD
SP,
CND
530.77
100.00
100.00
18.84
25.00
25.12
27450110
0
Shrimp
garden
salad
(
shrimp,
eggs,
tomato
and/
15152
SHRIMP,
MXD
SP,
CND
185.80
63.30
100.00
34.07
25.00
45.43
or
carrots,
other
vegetables),
no
dressing
27450120
0
Shrimp
garden
salad
(
shrimp,
eggs,
vegetables
15152
SHRIMP,
MXD
SP,
CND
147.90
63.30
100.00
42.80
25.00
57.07
excluding
tomato
and
carrots),
no
dressing
27450150
0
Fish,
tofu,
and
vegetables,
tempura,
Hawaiian
15152
SHRIMP,
MXD
SP,
CND
542.92
32.00
80.00
7.37
25.00
9.82
style
(
mixture)

27450180
0
Seafood
garden
salad
with
seafood,
vegetables
15152
SHRIMP,
MXD
SP,
CND
100.00
15.00
100.00
15.00
25.00
20.00
excluding
tomato
and
carrots,
no
dressing
27450190
0
Seafood
garden
salad
with
seafood,
tomato
and/
15152
SHRIMP,
MXD
SP,
CND
100.00
15.00
100.00
15.00
25.00
20.00
or
carrots,
other
vegetables,
no
dressing
27450200
0
Seafood
garden
salad
with
seafood,
eggs,
veget
15152
SHRIMP,
MXD
SP,
CND
100.00
15.00
100.00
15.00
25.00
20.00
ables
excluding
tomato
and
carrots,
no
dressin
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
81
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

g
27450210
0
Seafood
garden
salad
with
seafood,
eggs,
tomat
15152
SHRIMP,
MXD
SP,
CND
110.00
15.00
100.00
13.64
25.00
18.18
o
and/
or
carrots,
other
vegetables,
no
dressin
g
27450450
0
Shrimp
creole,
no
rice
15152
SHRIMP,
MXD
SP,
CND
1,317.44
680.40
85.90
60.12
25.00
80.16
28151010
0
Shrimp
chow
mein
with
egg
rolls,
pepper
orient
15152
SHRIMP,
MXD
SP,
CND
367.40
20.10
100.00
5.47
25.00
7.29
al
(
frozen
meal)

28151030
0
Shrimp
creole
with
rice,
peppers
(
diet
frozen
15152
SHRIMP,
MXD
SP,
CND
283.01
22.64
100.00
8.00
25.00
10.67
meal)

28152030
0
Seafood
newburg
with
rice,
vegetable
(
frozen
m
15152
SHRIMP,
MXD
SP,
CND
296.68
23.76
100.00
8.01
25.00
10.68
eal)

28152050
0
Shrimp
with
rice,
vegetable
(
frozen
meal)
15152
SHRIMP,
MXD
SP,
CND
311.48
29.64
100.00
9.52
25.00
12.69
28153010
0
Shrimp
and
clams
in
tomato­
based
sauce,
with
n
15152
SHRIMP,
MXD
SP,
CND
320.91
28.82
90.00
9.98
25.00
13.30
oodles
(
frozen
meal)

28154010
0
Shrimp
and
vegetables
in
sauce
with
noodles
(
d
15152
SHRIMP,
MXD
SP,
CND
314.16
43.68
100.00
13.90
25.00
18.54
iet
frozen
meal)

28355420
0
Shrimp
soup,
cream
of,
prepared
with
milk
15152
SHRIMP,
MXD
SP,
CND
1,423.23
340.20
90.00
26.56
25.00
35.41
28355440
0
Shrimp
gumbo
15152
SHRIMP,
MXD
SP,
CND
2,106.20
226.80
90.00
11.96
25.00
15.95
32105230
0
Shrimp
egg
foo
yung
15152
SHRIMP,
MXD
SP,
CND
507.20
64.00
88.00
14.34
25.00
19.12
32105230
201815
Shrimp
egg
foo
yung
W/
O
FAT
15152
SHRIMP,
MXD
SP,
CND
466.70
64.00
88.00
15.58
25.00
20.78
54406200
0
Shrimp
chips
(
tapioca
base)
15152
SHRIMP,
MXD
SP,
CND
100.00
25.00
78.00
32.05
25.00
42.74
58100900
0
Enchilada
with
seafood,
tomato­
based
sauce
15152
SHRIMP,
MXD
SP,
CND
1,367.14
384.00
90.00
31.21
25.00
41.61
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15152
SHRIMP,
MXD
SP,
CND
76.99
15.00
100.00
19.48
25.00
25.98
lsa
58110120
0
Egg
roll,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,142.04
64.00
76.00
7.37
25.00
9.83
58112110
0
Dim
sum,
meat
filled
(
egg
roll­
type)
15152
SHRIMP,
MXD
SP,
CND
1,489.47
226.80
130.00
11.71
25.00
15.62
58134310
0
Stuffed
shells,
with
fish
and/
or
shellfish,
wi
15152
SHRIMP,
MXD
SP,
CND
1,547.61
128.00
100.00
8.27
25.00
11.03
th
tomato
sauce
58148150
0
Macaroni
salad
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
746.38
96.00
100.00
12.86
25.00
17.15
58148150
100831
Macaroni
salad
with
shrimp
W/
REAL
MAYONNAISE
15152
SHRIMP,
MXD
SP,
CND
740.75
96.00
100.00
12.96
25.00
17.28
58150510
0
Rice,
fried,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,028.48
64.00
90.00
6.91
25.00
9.22
58407050
0
Instant
soup,
noodle
with
egg,
shrimp
or
chick
15152
SHRIMP,
MXD
SP,
CND
99.00
1.00
85.00
1.19
25.00
1.58
en
72306000
0
Watercress
broth
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,536.05
128.00
100.00
8.33
25.00
11.11
28355410
0
Shrimp
soup,
cream
of,
NS
as
to
prepared
with
6256P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
MILK,
COMM
597.50
301.00
100.00
50.38
.
3.78
milk
or
water
28355410
0
Shrimp
soup,
cream
of,
NS
as
to
prepared
with
6456P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
H2O,
COMM
597.50
296.50
100.00
49.62
.
3.72
milk
or
water
28355430
0
Shrimp
soup,
cream
of,
prepared
with
water
6456P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
H2O,
COMM
100.00
100.00
100.00
100.00
.
7.50
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Smelts
(
91)
­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Estuarine,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26145120
0
Smelt,
baked
or
broiled
15099
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
672.50
607.80
70.70
127.83
.
127.83
26145140
0
Smelt,
floured
or
breaded,
fried
15099
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
787.05
607.80
79.20
97.51
.
97.51
26145140
100738
Smelt,
floured
or
breaded,
fried
W/
CANOLA
OIL
15099
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
787.05
607.80
79.20
97.51
.
97.51
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
82
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Smelts
(
91)
­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Estuarine,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26145110
0
Smelt,
cooked,
NS
as
to
cooking
method
15099
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
79.20
97.51
.
97.51
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Smelts,
Rainbow
(
115)
­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26145150
0
Smelt,
battered,
fried
15099
SMELT,
RAINBOW,
RAW
100.00
67.00
83.30
80.43
.
80.43
26145160
0
Smelt,
steamed
or
poached
15099
SMELT,
RAINBOW,
RAW
100.00
100.00
79.00
126.58
.
126.58
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Snails
(
92)
­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26321160
0
Snails,
steamed
or
poached
15177
WHELK,
UNSPEC,
RAW
100.84
100.00
50.00
198.33
.
198.33
26321110
0
Snails,
cooked,
NS
as
to
cooking
method
90560
SNAIL,
RAW
467.79
453.60
80.00
121.21
.
121.21
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Snapper
(
93)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27151030
0
Marinated
fish
(
Ceviche)
15101
SNAPPER,
MXD
SP,
RAW
636.50
339.00
97.80
54.46
.
54.46
27350110
0
Bouillabaisse
15101
SNAPPER,
MXD
SP,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
27450710
101049
Fish
and
vegetables
(
excluding
carrots,
brocco
15101
SNAPPER,
MXD
SP,
RAW
1,619.65
907.20
90.00
62.24
.
62.24
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)
W/
SNAPPER
58155320
0
Seafood
paella,
Puerto
Rican
style
(
Paella
a
l
15101
SNAPPER,
MXD
SP,
RAW
1,771.00
226.80
67.40
19.00
.
19.00
a
marinera)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sole
(
94)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

28150240
0
Sole
with
vegetable
(
diet
frozen
meal)
15028
FLATFISH,
RAW
215.20
113.40
80.00
65.87
.
65.87
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Squid
(
97)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26213100
0
Squid,
raw
15175
SQUID,
MXD
SP,
RAW
100.00
100.00
100.00
100.00
.
100.00
26213120
0
Squid,
baked,
broiled
15175
SQUID,
MXD
SP,
RAW
706.05
680.40
80.00
120.46
.
120.46
26213120
201481
Squid,
baked,
broiled
W/
OLIVE
OIL
15175
SQUID,
MXD
SP,
RAW
705.15
680.40
80.00
120.61
.
120.61
26213120
202157
Squid,
baked,
broiled
W/
VEGETABLE
OIL,
NFS
(
I
15175
SQUID,
MXD
SP,
RAW
705.34
680.40
80.00
120.58
.
120.58
NCLUDE
OIL,
NFS)

26213140
0
Squid,
breaded,
fried
15175
SQUID,
MXD
SP,
RAW
1,086.45
907.20
85.00
98.24
.
98.24
26213140
101162
Squid,
breaded,
fried
W/
OLIVE
OIL
15175
SQUID,
MXD
SP,
RAW
1,086.45
907.20
85.00
98.24
.
98.24
26213160
0
Squid,
steamed
or
boiled
15175
SQUID,
MXD
SP,
RAW
100.84
100.00
86.50
114.64
.
114.64
26213170
0
Squid,
dried
15175
SQUID,
MXD
SP,
RAW
100.30
100.00
26.30
379.09
.
379.09
26213180
0
Squid,
pickled
15175
SQUID,
MXD
SP,
RAW
1,183.20
907.20
80.00
95.84
.
95.84
26213190
0
Squid,
canned
15175
SQUID,
MXD
SP,
RAW
100.60
100.00
86.50
114.92
.
114.92
58155910
0
Rice
with
squid,
Puerto
Rican
style
(
arroz
con
15175
SQUID,
MXD
SP,
RAW
814.58
226.80
69.10
40.29
.
40.29
calamares)
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
83
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sturgeon
(
98)
­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26211100
0
Roe,
sturgeon
15012
CAVIAR,
BLACK/
RED,
GRANULAR
100.00
100.00
100.00
100.00
.
100.00
26147110
0
Sturgeon,
cooked,
NS
as
to
cooking
method
15104
STURGEON,
MXD
SP,
RAW
100.84
100.00
80.00
123.96
.
123.96
26147130
0
Sturgeon,
steamed
15104
STURGEON,
MXD
SP,
RAW
100.84
100.00
80.00
123.96
.
123.96
26147140
0
Sturgeon,
floured
or
breaded,
fried
15104
STURGEON,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26147120
0
Sturgeon,
baked
or
broiled
15105
STURGEON,
MXD
SP,
CKD,
DRY
HEAT
100.00
100.00
100.00
100.00
25.00
133.33
26147190
0
Sturgeon,
smoked
15106
STURGEON,
MXD
SP,
SMOKED
100.00
100.00
100.00
100.00
15.50
118.34
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Swordfish
(
100)
­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26149110
0
Swordfish,
cooked,
NS
as
to
cooking
method
15110
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
844.90
780.20
76.90
120.08
.
120.08
26149120
0
Swordfish,
baked
or
broiled
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
844.90
780.20
76.90
120.08
.
120.08
26149120
200638
Swordfish,
baked
or
broiled
W/
OLIVE
OIL
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
843.70
780.20
76.90
120.25
.
120.25
26149120
201748
Swordfish,
baked
or
broiled
W/
BUTTER,
NFS
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
845.08
780.20
76.90
120.06
.
120.06
26149120
203119
Swordfish,
baked
or
broiled
W/
CANOLA
OIL
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
843.95
780.20
76.90
120.22
.
120.22
26149120
203287
Swordfish,
baked
or
broiled
W/
VEGETABLE
OIL
(
15110
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
843.95
780.20
76.90
120.22
.
120.22
INCLUDE
OIL,
NFS)

26149140
0
Swordfish,
floured
or
breaded,
fried
15110
SWORDFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26149160
0
Swordfish,
steamed
or
poached
15110
SWORDFISH,
RAW
100.00
100.00
79.00
126.58
.
126.58
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout
(
103)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151110
0
Trout,
cooked,
NS
as
to
cooking
method
15240
Need
grm
wt.
desc.
for
1
lb.
raw
ylds..;
recipe
calls
844.90
780.20
76.90
120.08
.
120.08
26151120
0
Trout,
baked
or
broiled
15240
TROUT,
RAINBOW,
FARMED,
RAW
971.90
907.20
80.00
116.68
.
116.68
26151120
100792
Trout,
baked
or
broiled
W/
BUTTER,
NFS
15240
TROUT,
RAINBOW,
FARMED,
RAW
972.08
907.20
80.00
116.66
.
116.66
26151120
200348
Trout,
baked
or
broiled
W/
OLIVE
OIL
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.70
907.20
80.00
116.82
.
116.82
26151120
201266
Trout,
baked
or
broiled
W/
CANOLA,
SOYBEAN
AND
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
80.00
116.79
.
116.79
SUNFLOWER
OIL
26151120
202336
Trout,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
80.00
116.79
.
116.79
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
O
IL....)

26151120
202836
Trout,
baked
or
broiled
W/
O
FAT
15240
TROUT,
RAINBOW,
FARMED,
RAW
943.70
907.20
80.00
120.17
.
120.17
26151160
0
Trout,
steamed
or
poached
15240
TROUT,
RAINBOW,
FARMED,
RAW
100.00
100.00
79.00
126.58
.
126.58
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout,
mixed
sp.
(
114)
­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151140
0
Trout,
floured
or
breaded,
fried
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
26151140
100337
Trout,
floured
or
breaded,
fried
W/
CORN
OIL
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
26151140
101083
Trout,
floured
or
breaded,
fried
W/
VEGETABLE
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
OIL,
NFS
(
INCLUDE
OIL,
NFS...)

26151130
0
Trout,
breaded
or
battered,
baked
15114
TROUT,
MXD
SP,
RAW
1,086.45
907.20
80.00
104.38
.
104.38
26151150
0
Trout,
battered,
fried
15114
TROUT,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
26151150
202740
Trout,
battered,
fried
W/
VEGETABLE
OIL,
NFS
(
15114
TROUT,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
INCLUDE
OIL,
NFS)

26151190
0
Trout,
smoked
15114
TROUT,
MXD
SP,
RAW
100.50
100.00
55.80
178.32
.
178.32
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
84
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26153170
0
Tuna,
fresh,
dried
15117
TUNA,
FRESH,
BLUEFIN,
RAW
100.00
100.00
80.00
125.00
.
125.00
26155180
0
Tuna,
canned,
oil
pack
15119
TUNA,
LT,
CND,
OIL,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
27150120
0
Tuna
with
cream
or
white
sauce
(
mixture)
15119
TUNA,
LT,
CND,
OIL,
DRND
911.85
311.85
100.00
34.20
25.00
45.60
27250150
0
Tuna
loaf
15119
TUNA,
LT,
CND,
OIL,
DRND
974.25
438.00
80.00
56.20
25.00
74.93
27250160
0
Tuna
cake
or
patty
15119
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
88.00
55.59
25.00
74.12
27250160
100608
Tuna
cake
or
patty
W/
MARGARINE­
LIKE
SPREAD,
T
15119
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
88.00
55.59
25.00
74.12
UB,
SALTED
(
INCLUDE
PARKAY
SPREAD;
SHEDD'S
SPR
EAD
COUNTRY
CROCK.......)

27250160
100905
Tuna
cake
or
patty
W/
OLIVE
OIL
15119
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
88.00
55.59
25.00
74.12
27250610
0
Tuna
noodle
casserole
with
cream
or
white
sauc
15119
TUNA,
LT,
CND,
OIL,
DRND
1,140.59
320.00
90.00
31.17
25.00
41.56
e
27250610
100389
Tuna
noodle
casserole
with
cream
or
white
sauc
15119
TUNA,
LT,
CND,
OIL,
DRND
1,140.59
160.00
90.00
15.59
25.00
20.78
e
W/
TUNA
AND
SARDINES
27250610
200943
Tuna
noodle
casserole
with
cream
or
white
sauc
15119
TUNA,
LT,
CND,
OIL,
DRND
1,140.94
320.00
90.00
31.16
25.00
41.55
e
W/
2%
MILK
AND
W/
BUTTER,
NFS
27250610
202688
Tuna
noodle
casserole
with
cream
or
white
sauc
15119
TUNA,
LT,
CND,
OIL,
DRND
1,140.94
320.00
90.00
31.16
25.00
41.55
e
W/
WHOLE
MILK
AND
W/
BUTTER,
NFS
27250610
203555
Tuna
noodle
casserole
with
cream
or
white
sauc
15119
TUNA,
LT,
CND,
OIL,
DRND
1,084.19
320.00
90.00
32.79
25.00
43.73
e
W/
O
FAT
27250630
0
Tuna
noodle
casserole
with
(
mushroom)
soup
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
90.00
30.94
25.00
41.25
27250630
201273
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.38
320.00
90.00
30.93
25.00
41.25
2%
MILK
AND
W/
BUTTER,
NFS
27250630
202216
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,117.50
320.00
90.00
31.82
25.00
42.42
WATER
AND
W/
O
FAT
27250630
202584
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
90.00
30.94
25.00
41.25
2%
MILK
27250630
202593
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,121.50
320.00
90.00
31.70
25.00
42.27
SKIM
MILK
AND
W/
O
FAT
27250630
202723
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
90.00
30.94
25.00
41.25
WHOLE
MILK
27250630
203749
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,121.00
320.00
90.00
31.72
25.00
42.29
WHOLE
MILK
AND
W/
O
FAT
27250710
0
Tuna
and
rice
with
(
mushroom)
soup
(
mixture)
15119
TUNA,
LT,
CND,
OIL,
DRND
871.55
160.00
90.00
20.40
25.00
27.20
27350070
0
Tuna
pot
pie
15119
TUNA,
LT,
CND,
OIL,
DRND
842.85
155.93
91.00
20.33
25.00
27.11
27350080
0
Tuna
noodle
casserole
with
vegetables,
cream
o
15119
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
90.00
17.97
25.00
23.95
r
white
sauce
27350080
100388
Tuna
noodle
casserole
with
vegetables,
cream
o
15119
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
90.00
17.97
25.00
23.95
r
white
sauce
W/
CARROTS
27350410
0
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
90.00
26.39
25.00
35.19
hroom)
soup
27350410
200066
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
90.00
26.39
25.00
35.19
hroom)
soup
W/
1%
MILK
27350410
203442
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
90.00
26.39
25.00
35.19
hroom)
soup
W/
2%
MILK
27450510
0
Tuna
casserole
with
vegetables
and
(
mushroom)
15119
TUNA,
LT,
CND,
OIL,
DRND
909.20
292.00
90.00
35.68
25.00
47.58
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
85
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

soup,
no
noodles
58140310
0
Macaroni
with
tuna,
Puerto
Rican
style
(
Macarr
15119
TUNA,
LT,
CND,
OIL,
DRND
743.76
127.58
91.40
18.77
25.00
25.02
ones
con
atun)

58145120
0
Macaroni
or
noodles
with
cheese
and
tuna
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
58145120
100521
Macaroni
or
noodles
with
cheese
and
tuna
W/
2%
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
MILK
58145120
200545
Macaroni
or
noodles
with
cheese
and
tuna
W/
SK
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.59
188.81
90.00
19.03
25.00
25.37
IM
MILK
58145120
201431
Macaroni
or
noodles
with
cheese
and
tuna
W/
1%
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
MILK
58145120
203026
Macaroni
or
noodles
with
cheese
and
tuna
W/
WH
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
OLE
MILK
26100180
0
Fish,
NS
as
to
type,
canned
15121
TUNA,
LT,
CND,
H2O,
DRND
100.00
61.40
100.00
61.40
25.00
81.87
26155110
0
Tuna,
canned,
NS
as
to
oil
or
water
pack
15121
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
26155190
0
Tuna,
canned,
water
pack
15121
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
27250550
0
Seafood
souffle
15121
TUNA,
LT,
CND,
H2O,
DRND
599.32
49.00
94.00
8.70
25.00
11.60
27250810
0
Fish
and
rice
with
tomato­
based
sauce
15121
TUNA,
LT,
CND,
H2O,
DRND
854.55
167.00
90.00
21.71
25.00
28.95
27250820
0
Fish
and
rice
with
cream
sauce
15121
TUNA,
LT,
CND,
H2O,
DRND
852.24
167.00
90.00
21.77
25.00
29.03
27250830
0
Fish
and
rice
with
(
mushroom)
soup
15121
TUNA,
LT,
CND,
H2O,
DRND
854.55
167.00
90.00
21.71
25.00
28.95
27250900
0
Fish
and
noodles
with
(
mushroom)
soup
15121
TUNA,
LT,
CND,
H2O,
DRND
877.05
186.50
100.00
21.26
25.00
28.35
27350090
0
Fish,
noodles,
and
vegetables
(
including
carro
15121
TUNA,
LT,
CND,
H2O,
DRND
1,745.50
462.00
95.00
27.86
25.00
37.15
ts,
broccoli,
and/
or
dark
green
leafy),
cheese
sauce
(
mixture)

27350100
0
Fish,
noodles,
and
vegetables
(
excluding
carro
15121
TUNA,
LT,
CND,
H2O,
DRND
1,685.50
438.00
95.00
27.35
25.00
36.47
ts,
broccoli,
and
dark­
green
leafy),
cheese
sa
uce
(
mixture)

27450060
0
Tuna
salad
15121
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
100.00
54.10
25.00
72.14
27450060
100008
Tuna
salad
W/
REAL
MAYONNAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
410.22
223.97
100.00
54.60
25.00
72.80
27450060
100321
Tuna
salad
W/
ITALIAN
DRESSING
(
INCLUDE
VINEGA
15121
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
100.00
54.10
25.00
72.14
R
AND
OIL)

27450060
200020
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE­
T
15121
TUNA,
LT,
CND,
H2O,
DRND
413.22
223.97
100.00
54.20
25.00
72.27
YPE
SALAD
DRESSSING
(
INCLUDE
MIRACLE
WHIP
LIGH
T..)

27450060
200099
Tuna
salad
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
D
15121
TUNA,
LT,
CND,
H2O,
DRND
419.22
223.97
100.00
53.42
25.00
71.23
RESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRESS
ING...)

27450060
200449
Tuna
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLEST
15121
TUNA,
LT,
CND,
H2O,
DRND
412.97
223.97
100.00
54.23
25.00
72.31
EROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT;
HEL
LMANN'S
CHOLESTEROL­
FREE
REDUCED
CALORIE...)

27450060
200685
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
417.72
223.97
100.00
53.62
25.00
71.49
27450060
201412
Tuna
salad
W/
CREAMY
DRESSING
WITH
SOUR
CREAM
15121
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
100.00
54.10
25.00
72.14
AND/
OR
BUTTERMILK
AND
OIL
(
INCLUDE
RANCH
DRESS
ING)

27450060
202153
Tuna
salad
W/
O
SALAD
DRESSING
15121
TUNA,
LT,
CND,
H2O,
DRND
355.22
223.97
100.00
63.05
25.00
84.07
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
86
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27450060
203270
Tuna
salad
W/
REDUCED
CALORIE,
FAT
FREE,
CHOLE
15121
TUNA,
LT,
CND,
H2O,
DRND
421.22
223.97
100.00
53.17
25.00
70.89
STEROL
FREE,
CREAMY
DRESSING
MADE
WITH
SOUR
CR
EAM
AND
BUTTERMILK
AND/
OR
OIL
27450090
0
Tuna
salad
with
cheese
15121
TUNA,
LT,
CND,
H2O,
DRND
485.35
223.97
100.00
46.14
25.00
61.53
27450090
100140
Tuna
salad
with
cheese
W/
REAL
MAYONNAISE,
W/
15121
TUNA,
LT,
CND,
H2O,
DRND
481.67
223.97
100.00
46.50
25.00
62.00
NATURAL
CHEDDAR
OR
AMERICAN
TYPE
CHEESE
AND
W/

SALSA
27450090
100275
Tuna
salad
with
cheese
W/
LOW
CALORIE
OR
DIET
15121
TUNA,
LT,
CND,
H2O,
DRND
484.42
223.97
100.00
46.23
25.00
61.65
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACL
E
WHIP
LIGHT)

27450100
0
Tuna
salad
with
egg
15121
TUNA,
LT,
CND,
H2O,
DRND
478.65
223.97
100.00
46.79
25.00
62.39
27450100
100026
Tuna
salad
with
egg
W/
LOW
CALORIE
OR
DIET
MAY
15121
TUNA,
LT,
CND,
H2O,
DRND
477.72
223.97
100.00
46.88
25.00
62.51
ONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
W
HIP
LIGHT)

27450100
100039
Tuna
salad
with
egg
W/
REAL
MAYONNAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
473.97
223.97
100.00
47.25
25.00
63.00
27450100
100224
Tuna
salad
with
egg
W/
TOMATOES
AND
W/
O
DRESSI
15121
TUNA,
LT,
CND,
H2O,
DRND
405.22
223.97
100.00
55.27
25.00
73.69
NG
27450100
100614
Tuna
salad
with
egg
W/
CREAMY
DRESSING
WITH
SO
15121
TUNA,
LT,
CND,
H2O,
DRND
478.65
223.97
100.00
46.79
25.00
62.39
UR
CREAM
AND/
OR
BUTTERMILK
AND
OIL
(
INCLUDE
RA
NCH
DRESSING....)

27450100
100959
Tuna
salad
with
egg
W/
REAL
MAYONNAISE
AND
W/
15121
TUNA,
LT,
CND,
H2O,
DRND
473.97
223.97
100.00
47.25
25.00
63.00
EGG
WHITES
27450100
100970
Tuna
salad
with
egg
W/
REDUCED­
CALORIE
OR
DIET
15121
TUNA,
LT,
CND,
H2O,
DRND
477.40
223.97
100.00
46.91
25.00
62.55
,
CHOLESTEROL
FREE,
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT...)

27450100
200455
Tuna
salad
with
egg
W/
CHOLESTEROL­
FREE
MAYONN
15121
TUNA,
LT,
CND,
H2O,
DRND
479.90
223.97
100.00
46.67
25.00
62.23
AISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
WHIP
CHOLESTEROL
FREE...)

27450100
201154
Tuna
salad
with
egg
W/
FAT
FREE
MAYONNAISE­
TYP
15121
TUNA,
LT,
CND,
H2O,
DRND
485.22
223.97
100.00
46.16
25.00
61.54
E
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MA
YONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NON
FAT
DRESSING...)

27450100
201509
Tuna
salad
with
egg
W/
REDUCED
CALORIE
CREAMY
15121
TUNA,
LT,
CND,
H2O,
DRND
481.78
223.97
100.00
46.49
25.00
61.98
DRESSING
W/
SOUR
CREAM
AND/
OR
BUTTERMILK
AND
O
IL
(
INCLUDE
LIGHT
RANCH
DRESSING)

27450100
202694
Tuna
salad
with
egg
W/
LOW
CALORIE
OR
DIET
MAY
15121
TUNA,
LT,
CND,
H2O,
DRND
483.34
223.97
100.00
46.34
25.00
61.78
ONNAISE
27550710
0
Tuna
salad
sandwich,
with
lettuce
15121
TUNA,
LT,
CND,
H2O,
DRND
167.26
57.75
100.00
34.53
25.00
46.04
27550710
100003
Tuna
salad
sandwich,
with
lettuce
W/
REDUCED
C
15121
TUNA,
LT,
CND,
H2O,
DRND
171.06
57.75
100.00
33.76
25.00
45.01
ALORIE
AND/
OR
HIGH
FIBER
WHEAT
OR
CRACKED
WHEA
T
BREAD
AND
W/
LOW
CALORIE
OR
DIET
MAYONNAISE­

TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
WHIP
LIGH
T...)

27550710
200508
Tuna
salad
sandwich,
with
lettuce
W/
PITA
BREA
15121
TUNA,
LT,
CND,
H2O,
DRND
160.26
57.75
100.00
36.03
25.00
48.05
D
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
87
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27550720
0
Tuna
salad
sandwich
15121
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
100.00
36.72
25.00
48.96
27550720
100053
Tuna
salad
sandwich
W/
100%
WHOLE
WHEAT
BREAD
15121
TUNA,
LT,
CND,
H2O,
DRND
161.26
57.75
100.00
35.81
25.00
47.75
27550720
100054
Tuna
salad
sandwich
W/
100%
WHOLE
WHEAT
BREAD
15121
TUNA,
LT,
CND,
H2O,
DRND
162.56
57.75
100.00
35.52
25.00
47.37
AND
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSIN
G;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRESSING...)

27550720
100241
Tuna
salad
sandwich
W/
WHOLE
WHEAT
ROLL,
NS
AS
15121
TUNA,
LT,
CND,
H2O,
DRND
148.26
57.75
100.00
38.95
25.00
51.93
TO
100%

27550720
100466
Tuna
salad
sandwich
W/
WHEAT
OR
CRACKED
WHEAT
15121
TUNA,
LT,
CND,
H2O,
DRND
155.26
57.75
100.00
37.19
25.00
49.59
BREAD
27550720
100844
Tuna
salad
sandwich
W/
REAL
MAYONNAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
156.36
57.75
100.00
36.93
25.00
49.24
27550720
200109
Tuna
salad
sandwich
W/
WHOLE
WHEAT
BREAD,
OTHE
15121
TUNA,
LT,
CND,
H2O,
DRND
157.06
57.75
100.00
36.77
25.00
49.02
R
THAN
100%,
OR
NS
AS
TO
100%
AND
W/
LOW
CALOR
IE
OR
DIET
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INC
LUDE
MIRACLE
WHIP
LIGHT...)

27550720
200949
Tuna
salad
sandwich
W/
REDUCED
CALORIE
OR
DIET
15121
TUNA,
LT,
CND,
H2O,
DRND
157.16
57.75
100.00
36.75
25.00
48.99
CHOLESTEROL­
FREE
MAYONNAISE
27550720
201529
Tuna
salad
sandwich
W/
WHOLE
WHEAT
BREAD,
OTHE
15121
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
100.00
36.72
25.00
48.96
R
THAN
100%
OR
NS
AS
TO
100%

27550720
202074
Tuna
salad
sandwich
W/
RYE
BREAD
15121
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
100.00
36.72
25.00
48.96
27550720
202823
Tuna
salad
sandwich
W/
RYE
BREAD
AND
W/
REAL
M
15121
TUNA,
LT,
CND,
H2O,
DRND
156.36
57.75
100.00
36.93
25.00
49.24
AYONNAISE
27570310
0
Hors
d'oeuvres,
with
spread
15121
TUNA,
LT,
CND,
H2O,
DRND
631.03
184.28
100.00
29.20
25.00
38.94
58120110
0
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
167.00
90.00
11.90
25.00
15.87
th
sauce
58120110
101081
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
140.00
90.00
9.98
25.00
13.30
th
sauce
W/
ALL
TUNA
58120110
101081
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
140.00
90.00
9.98
25.00
13.30
th
sauce
W/
ALL
TUNA
58120110
101081
Crepes,
filled
with
meat,
fish,
or
poultry,
wi
15121
TUNA,
LT,
CND,
H2O,
DRND
1,559.07
167.00
90.00
11.90
25.00
15.87
th
sauce
W/
ALL
TUNA
58134310
0
Stuffed
shells,
with
fish
and/
or
shellfish,
wi
15121
TUNA,
LT,
CND,
H2O,
DRND
1,547.61
154.00
100.00
9.95
25.00
13.27
th
tomato
sauce
58148130
0
Macaroni
salad
with
tuna
15121
TUNA,
LT,
CND,
H2O,
DRND
765.88
115.50
100.00
15.08
25.00
20.11
58148130
202070
Macaroni
salad
with
tuna
W/
REAL
MAYONAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
760.25
115.50
100.00
15.19
25.00
20.26
58148130
202491
Macaroni
salad
with
tuna
W/
LOW
CALORIE
OR
DIE
15121
TUNA,
LT,
CND,
H2O,
DRND
764.75
115.50
100.00
15.10
25.00
20.14
T
MAYONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRA
CLE
WHIP
LIGHT)

58148160
0
Macaroni
salad
with
tuna
and
egg
15121
TUNA,
LT,
CND,
H2O,
DRND
996.75
167.00
100.00
16.75
25.00
22.34
58148160
201511
Macaroni
salad
with
tuna
and
egg
W/
REAL
MAYON
15121
TUNA,
LT,
CND,
H2O,
DRND
989.25
167.00
100.00
16.88
25.00
22.51
NAISE
27450190
100411
Seafood
garden
salad
with
seafood,
tomato
and/
15121N
(
26155110)
TUNA,
LT,
CND,
H2O,
DRND
100.00
30.00
100.00
30.00
25.00
40.00
or
carrots,
other
vegetables,
no
dressing
W/
A
LL
TUNA
58301130
0
Tuna
lasagna
(
diet
frozen
meal)
15121N
(
26155190)
TUNA,
LT,
CND,
H2O,
DRND
340.18
34.02
100.00
10.00
25.00
13.33
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
88
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27550750
0
Tuna
salad
submarine
sandwich,
on
roll,
with
l
15121N
(
27450060)
TUNA,
LT,
CND,
H2O,
DRND
213.00
56.27
100.00
26.42
.
26.42
ettuce
27550750
203516
Tuna
salad
submarine
sandwich,
on
roll,
with
l
15121N
(
27450060)
TUNA,
LT,
CND,
H2O,
DRND
213.00
56.27
100.00
26.42
.
26.42
ettuce
W/
WHOLE
WHEAT
ROLL,
NS
AS
TO
100%

26100180
0
Fish,
NS
as
to
type,
canned
15126
TUNA,
CND,
H2ODRND,
WHITE
MEAT
100.00
13.70
100.00
13.70
25.00
18.27
26153100
0
Tuna,
fresh,
raw
15127
TUNA,
YELLOWFIN,
RAW
100.00
100.00
100.00
100.00
.
100.00
26153110
0
Tuna,
fresh,
cooked,
NS
as
to
cooking
method
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
80.00
116.68
.
116.68
26153120
0
Tuna,
fresh,
baked
or
broiled
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
80.00
116.68
.
116.68
26153120
100869
Tuna,
fresh,
baked
or
broiled
W/
SOYBEAN
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
80.00
116.79
.
116.79
26153120
200865
Tuna,
fresh,
baked
or
broiled
W/
CORN
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
80.00
116.79
.
116.79
26153120
201598
Tuna,
fresh,
baked
or
broiled
W/
OLIVE
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.70
907.20
80.00
116.82
.
116.82
26153120
202429
Tuna,
fresh,
baked
or
broiled
W/
O
FAT
OR
W/
NO
15127
TUNA,
YELLOWFIN,
RAW
943.70
907.20
80.00
120.17
.
120.17
NSTICK
SPRAY
(
INCLUDE
PAM...)

26153120
203213
Tuna,
fresh,
baked
or
broiled
W/
VEGETABLE
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
80.00
116.79
.
116.79
,
NFS
(
INCLUDE
OIL,
NFS)

26153140
0
Tuna,
fresh,
floured
or
breaded,
fried
15127
TUNA,
YELLOWFIN,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26153160
0
Tuna,
fresh,
steamed
or
poached
15127
TUNA,
YELLOWFIN,
RAW
100.00
100.00
79.00
126.58
.
126.58
58151130
100733
Sushi,
with
vegetables
and
fish
W/
TUNA
15127N
(
26153100)
TUNA,
YELLOWFIN,
RAW
2,394.40
302.55
90.00
14.04
.
14.04
26153190
0
Tuna,
fresh,
smoked
15201
Tuna,
fresh,
smoked
100.00
100.00
100.00
100.00
20.60
125.94
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whitefish
(
109)
­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27250060
0
Gefilte
fish
15130
WHITEFISH,
MXD
SP,
RAW
6,161.70
2,268.00
100.00
36.81
.
36.81
26100190
0
Fish,
NS
as
to
type,
smoked
15131
WHITEFISH,
MXD
SP,
SMOKED
99.90
13.40
100.00
13.41
5.20
14.15
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100100
0
Fish,
NS
as
to
type,
raw
15132
WHITING,
MXD
SP,
RAW
100.00
6.90
100.00
6.90
.
6.90
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15132
WHITING,
MXD
SP,
RAW
1,171.58
62.60
80.00
6.68
.
6.68
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
88.00
6.55
.
6.55
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
88.00
6.55
.
6.55
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
100854
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
88.00
6.55
.
6.55
W/
SOYBEAN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15132
WHITING,
MXD
SP,
RAW
133.00
6.90
88.00
5.90
.
5.90
26157110
0
Whiting,
cooked,
NS
as
to
cooking
method
15132
WHITING,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26157120
0
Whiting,
baked
or
broiled
15132
WHITING,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26157120
200509
Whiting,
baked
or
broiled
W/
CORN
OIL
15132
WHITING,
MXD
SP,
RAW
970.95
907.20
80.00
116.79
.
116.79
26157120
201895
Whiting,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTI
15132
WHITING,
MXD
SP,
RAW
943.70
907.20
80.00
120.17
.
120.17
CK
SPRAY
(
INCLUDE
PAM...)

26157120
202454
Whiting,
baked
or
broiled
W/
BUTTER,
NFS
15132
WHITING,
MXD
SP,
RAW
972.08
907.20
80.00
116.66
.
116.66
26157120
203222
Whiting,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15132
WHITING,
MXD
SP,
RAW
970.95
907.20
80.00
116.79
.
116.79
S
(
INCLUDE
OIL,
NFS)

26157130
0
Whiting,
breaded
or
battered,
baked
15132
WHITING,
MXD
SP,
RAW
1,171.05
907.20
80.00
96.84
.
96.84
TABLE
A­
4."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1994­
1996
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
89
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26157140
0
Whiting,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26157140
100494
Whiting,
floured
or
breaded,
fried
W/
VEGETABL
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26157140
100603
Whiting,
floured
or
breaded,
fried
W/
CANOLA,
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
SOYBEAN,
AND
SUNFLOWER
OIL
26157140
202630
Whiting,
floured
or
breaded,
fried
W/
CORN
OIL
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26157150
0
Whiting,
battered,
fried
15132
WHITING,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
26157150
100778
Whiting,
battered,
fried
W/
CORN
OIL
(
INCLUDE
15132
WHITING,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;...)

26157150
203463
Whiting,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15132
WHITING,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
(
INCLUDE
OIL,
NFS)

26157160
0
Whiting,
steamed
or
poached
15132
WHITING,
MXD
SP,
RAW
100.00
100.00
79.00
126.58
.
126.58
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15132N
(
26100150)
WHITING,
MXD
SP,
RAW
224.80
6.30
100.00
3.18
12.00
3.62
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
100.84
6.90
100.00
6.84
25.00
9.12
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
100.00
6.44
25.00
8.59
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
100.00
6.44
25.00
8.59
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15133
Whiting,
mixed
species,
cooked,
dry
heat
970.95
62.60
100.00
6.45
25.00
8.60
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100120
200986
Fish,
NS
as
to
type,
baked
or
broiled
W/
CORN
15133
Whiting,
mixed
species,
cooked,
dry
heat
970.95
62.60
100.00
6.45
25.00
8.60
OIL
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS.

...)
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
89
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Anchovy
(
4)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

72116140
0
Caesar
salad
(
with
romaine)
15002
ANCHOVY,
EUROPEAN,
CND,
OIL,
DRND
694.43
24.00
100.00
3.46
25.00
4.61
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Carp
(
18)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26105140
101175
Carp,
floured
or
breaded,
fried
W/
SOYBEAN
OIL
15008
1
lb
raw,
dressed
carp
ylds
313g
after
ckg
w/
added
805.25
626.00
79.40
97.91
.
97.91
26105140
0
Carp,
floured
or
breaded,
fried
15008
CARP,
RAW
805.25
626.00
79.40
97.91
.
97.91
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Catfish
(
19)
­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26107140
100431
Catfish,
floured
or
breaded,
fried
W/
LARD
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
26107140
100436
Catfish,
floured
or
breaded,
fried
W/
CORN
OIL
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26107140
101201
Catfish,
floured
or
breaded,
fried
W/
CANOLA
O
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
IL
26107140
202918
Catfish,
floured
or
breaded,
fried
W/
SOYBEAN
15234
1
lb
raw,
dressed
catfish
ylds
308g
after
ckg
w/
add
795.25
616.00
79.20
97.80
.
97.80
OIL
26107120
0
Catfish,
baked
or
broiled
15234
CATFISH,
CHANNEL,
FARMED,
RAW
680.70
616.00
71.10
127.28
.
127.28
26107120
202363
Catfish,
baked
or
broiled
W/
BUTTER,
NFS
15234
CATFISH,
CHANNEL,
FARMED,
RAW
680.88
616.00
71.10
127.25
.
127.25
26107120
202879
Catfish,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15234
CATFISH,
CHANNEL,
FARMED,
RAW
679.75
616.00
71.10
127.46
.
127.46
S
(
INCLUDE
OIL,
NFS)

26107130
0
Catfish,
breaded
or
battered,
baked
15234
CATFISH,
CHANNEL,
FARMED,
RAW
879.85
616.00
73.10
95.78
.
95.78
26107140
0
Catfish,
floured
or
breaded,
fried
15234
CATFISH,
CHANNEL,
FARMED,
RAW
795.25
616.00
79.20
97.80
.
97.80
26107140
100387
Catfish,
floured
or
breaded,
fried
W/
VEGETABL
15234
CATFISH,
CHANNEL,
FARMED,
RAW
795.25
616.00
79.20
97.80
.
97.80
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26107150
0
Catfish,
battered,
fried
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
83.30
80.43
.
80.43
26107150
201662
Catfish,
battered,
fried
W/
VEGETABLE
OIL,
NFS
15234
CATFISH,
CHANNEL,
FARMED,
RAW
100.00
67.00
83.30
80.43
.
80.43
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cisco
(
21)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15014
CISCO,
SMOKED
99.90
11.60
100.00
11.61
30.23
16.64
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
2.61%
Estuarine,
97.39%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26303140
0
Clams,
floured
or
breaded,
fried
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
85.00
98.39
.
98.39
26303140
100977
Clams,
floured
or
breaded,
fried
W/
VEGETABLE
15157
CLAM,
MXD
SP,
RAW
1,085.75
908.00
85.00
98.39
.
98.39
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26303150
0
Clams,
battered,
fried
15157
CLAM,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
27350110
0
Bouillabaisse
15157
CLAM,
MXD
SP,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
27250210
0
Clam
cake
or
patty
15160
CLAM,
MXD
SP,
CND,
DRND
779.30
396.90
88.60
57.48
25.00
76.64
58132820
0
Spaghetti
with
white
clam
sauce
15160
CLAM,
MXD
SP,
CND,
DRND
767.10
226.80
100.00
29.57
25.00
39.42
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
100.00
12.50
80.00
15.63
.
1.17
d
style
28350220
0
Clam
chowder,
Manhattan
6027P
SOUP,
MANHATTAN
CLAM
CHOWDER,
CHUNKY,
RTS
200.00
100.00
100.00
50.00
.
3.75
_______________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
90
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Clam
(
22)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
2.61%
Estuarine,
97.39%
Marine
­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

28355120
0
Clam
chowder,
New
England,
prepared
with
milk
6030P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
CND,
COND
602.00
305.00
100.00
50.66
25.00
3.80
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
50.00
80.00
62.50
.
4.69
d
style
28355110
0
Clam
chowder,
New
England,
NS
as
to
prepared
w
6230P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
MILK
100.00
100.00
100.00
100.00
.
7.50
ith
water
or
milk
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
100.00
12.50
80.00
15.63
.
1.17
d
style
28350220
0
Clam
chowder,
Manhattan
6428P
SOUP,
CLAM
CHOWDER,
MANHATTAN,
PREP
W/
H2O
200.00
100.00
100.00
50.00
.
3.75
28350210
0
Clam
chowder,
NS
as
to
Manhattan
or
New
Englan
6430P
SOUP,
CLAM
CHOWDER,
NEW
ENG,
PREP
W/
H2O,
COMM
100.00
25.00
80.00
31.25
.
2.34
d
style
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15015
COD,
ATLANTIC,
RAW
1,171.58
204.10
80.00
21.78
.
21.78
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
88.00
21.35
.
21.35
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
88.00
21.35
.
21.35
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15015
COD,
ATLANTIC,
RAW
1,086.45
204.10
88.00
21.35
.
21.35
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15015
COD,
ATLANTIC,
RAW
133.00
22.50
88.00
19.22
.
19.22
28350050
0
Fish
chowder
15015
COD,
ATLANTIC,
RAW
1,395.85
453.60
80.00
40.62
.
40.62
28351110
0
Fish
and
vegetable
soup,
no
potatoes
(
Sopa
de
15015
COD,
ATLANTIC,
RAW
1,995.64
453.60
85.00
26.74
.
26.74
pescado)

28355450
0
Seafood
soup
with
potatoes
and
vegetables
(
inc
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
85.00
36.14
.
36.14
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)

28355460
0
Seafood
soup
with
potatoes
and
vegetables
(
exc
15015
COD,
ATLANTIC,
RAW
2,960.20
907.20
85.00
36.05
.
36.05
luding
carrots,
broccoli,
and
dark­
green
leafy
)

28355470
0
Seafood
soup
with
vegetables
(
including
carrot
15015
COD,
ATLANTIC,
RAW
2,953.00
907.20
85.00
36.14
.
36.14
s,
broccoli,
and/
or
dark­
green
leafy
(
no
potat
oes))

28355480
0
Seafood
soup
with
vegetables
(
excluding
carrot
15015
COD,
ATLANTIC,
RAW
2,925.40
907.20
85.00
36.48
.
36.48
s,
broccoli,
and
dark­
green
leafy
(
no
potatoes
))

28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15015N
(
26100150)
COD,
ATLANTIC,
RAW
224.80
20.54
100.00
10.38
12.00
11.80
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
100.84
22.50
100.00
22.31
25.00
29.75
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
100.00
21.00
25.00
28.00
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
972.08
204.10
100.00
21.00
25.00
28.00
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15016
COD,
ATLANTIC,
CKD,
DRY
HEAT
970.95
204.10
100.00
21.02
25.00
28.03
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
91
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Cod
(
23)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27250030
204844
Codfish
ball
or
cake
W/
VEGETABLE
OIL,
NFS
(
IN
15017
COD,
ATLANTIC,
CND
898.15
396.90
88.00
50.22
25.00
66.96
CLUDE
OIL,
NFS
27250050
0
Fish
cake
or
patty,
NS
as
to
fish
15017
COD,
ATLANTIC,
CND
898.15
396.90
88.00
50.22
25.00
66.96
26100170
0
Fish,
NS
as
to
type,
dried
15018
COD,
ATLANTIC,
DRIED&
SALTED
100.00
100.00
100.00
100.00
80.01
500.25
26109120
0
Cod,
baked
or
broiled
15019
COD,
PACIFIC,
RAW
971.90
907.20
80.00
116.68
.
116.68
26109120
201359
Cod,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
(
I
15019
COD,
PACIFIC,
RAW
970.95
907.20
80.00
116.79
.
116.79
NCLUDE
OIL,
NFS)

26109120
202670
Cod,
baked
or
broiled
W/
BUTTER,
NFS
15019
COD,
PACIFIC,
RAW
972.08
907.20
80.00
116.66
.
116.66
26109120
203510
Cod,
baked
or
broiled
W/
OLIVE
OIL
15019
COD,
PACIFIC,
RAW
970.70
907.20
80.00
116.82
.
116.82
26109130
0
Cod,
breaded
or
battered,
baked
15019
COD,
PACIFIC,
RAW
1,171.05
907.20
80.00
96.84
.
96.84
26109130
201574
Cod,
breaded
or
battered,
baked
W/
O
FAT
OR
W/
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
80.00
104.38
.
104.38
NONSTICK
SPRAY
(
INCLUDE
PAM...)

26109140
0
Cod,
floured
or
breaded,
fried
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26109140
204165
Cod,
floured
or
breaded,
fried
W/
VEGETABLE
OI
15019
COD,
PACIFIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
L,
NFS
(
INCLUDE
OIL,
NFS)

26109150
0
Cod,
battered,
fried
15019
COD,
PACIFIC,
RAW
133.00
100.00
85.00
88.46
.
88.46
26109150
101070
Cod,
battered,
fried
W/
VEGETABLE
OIL
(
INCLUDE
15019
COD,
PACIFIC,
RAW
133.00
100.00
85.00
88.46
.
88.46
OIL,
NFS)

26109160
0
Cod,
steamed
or
poached
15019
COD,
PACIFIC,
RAW
100.00
100.00
80.00
125.00
.
125.00
26109120
201495
Cod,
baked
or
broiled
W/
PEANUT
OIL
15019
Cod,
Pacific,
raw
970.70
907.20
80.00
116.82
.
116.82
26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15066
POLLOCK,
WALLEYE,
RAW
1,171.58
437.30
80.00
46.66
.
46.66
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
88.00
45.74
.
45.74
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
88.00
45.74
.
45.74
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15066
POLLOCK,
WALLEYE,
RAW
1,086.45
437.30
88.00
45.74
.
45.74
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15066
POLLOCK,
WALLEYE,
RAW
133.00
48.20
88.00
41.18
.
41.18
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15066N
(
26100150)
POLLOCK,
WALLEYE,
RAW
224.80
44.00
100.00
22.24
12.00
25.27
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
100.84
48.20
100.00
47.80
25.00
63.73
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
100.00
44.99
25.00
59.98
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
972.08
437.30
100.00
44.99
25.00
59.98
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15067
POLLOCK,
WALLEYE,
CKD,
DRY
HEAT
970.95
437.30
100.00
45.04
25.00
60.05
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
46.83%
Estuarine,
53.17%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26305110
0
Crab,
cooked,
NS
as
to
cooking
method
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
26305160
0
Crab,
hard
shell,
steamed
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
27150130
0
Seafood
newburg
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
929.58
113.40
80.00
15.25
25.00
20.33
27250040
0
Crab
cake
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
551.80
453.60
80.00
102.75
25.00
137.01
27250040
204665
Crab
cake
W/
O
FAT
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
523.60
453.60
80.00
108.29
25.00
144.39
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Crab
(
24)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
46.83%
Estuarine,
53.17%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
3,548.33
67.50
75.00
2.54
25.00
3.38
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
92
h,
pork,
and/
or
poultry,
tomatoes,
okra)

58148140
0
Macaroni
salad
with
crab
meat
15140
CRAB,
BLUE,
CKD,
MOIST
HEAT
751.63
101.25
100.00
13.47
25.00
17.96
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15141
CRAB,
BLUE,
CND
76.99
15.00
100.00
19.48
25.00
25.98
lsa
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Croaker
(
27)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26111140
0
Croaker,
floured
or
breaded,
fried
15020
CROAKER,
ATLANTIC,
RAW
705.45
526.20
76.80
97.12
.
97.12
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Fish
(
35)
­­­­­­­­­­­­­­­­­­­­­
HABITAT=
Unknown
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100210
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
c
15027
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
100.00
100.00
25.00
133.33
ooked,
NS
as
to
cooking
method
26100220
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
100.00
100.00
25.00
133.33
aked
or
broiled
26100230
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15027
FISH
PORTIONS
&
STK,
FRZ,
REHTD
100.00
100.00
100.00
100.00
25.00
133.33
readed
or
battered,
baked
72308000
0
Dark­
green
leafy
vegetable
soup
with
meat,
Ori
6179P
SAUCE,
FISH,
RTS
1,319.63
33.63
100.00
2.55
.
0.19
ental
style
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­­
HABITAT=
84.23%
Estuarine,
15.77%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15028
FLATFISH,
RAW
1,171.58
138.80
80.00
14.81
.
14.81
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
88.00
14.52
.
14.52
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
88.00
14.52
.
14.52
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
138.80
88.00
14.52
.
14.52
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15028
FLATFISH,
RAW
133.00
15.30
88.00
13.07
.
13.07
27150310
0
Fish
with
tomato­
based
sauce
(
mixture)
15028
FLATFISH,
RAW
694.50
453.60
80.00
81.64
.
81.64
27150310
101137
Fish
with
tomato­
based
sauce
(
mixture)
W/
CANO
15028
FLATFISH,
RAW
694.03
453.60
80.00
81.70
.
81.70
LA
OIL
27150310
203262
Fish
with
tomato­
based
sauce
(
mixture)
W/
O
FAT
15028
FLATFISH,
RAW
680.40
453.60
80.00
83.33
.
83.33
27150310
204185
Fish
with
tomato­
based
sauce
(
mixture)
W/
CORN
15028
FLATFISH,
RAW
694.03
453.60
80.00
81.70
.
81.70
OIL
27450700
204770
Fish
and
vegetables
(
including
carrots,
brocco
15028
FLATFISH,
RAW
1,603.45
907.20
90.00
62.86
.
62.86
li,
and/
or
dark­
green
leafy
(
no
potatoes)),
to
mato­
based
sauce
(
mixture)
W/
PALM
OIL
27450710
0
Fish
and
vegetables
(
excluding
carrots,
brocco
15028
FLATFISH,
RAW
1,619.65
907.20
90.00
62.24
.
62.24
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)

27450710
203868
Fish
and
vegetables
(
excluding
carrots,
brocco
15028
FLATFISH,
RAW
1,618.70
907.20
90.00
62.27
.
62.27
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flatfish
(
37)
­­­­­­­­­­­­­­­­
HABITAT=
84.23%
Estuarine,
15.77%
Marine
­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

to­
based
sauce
(
mixture)
W/
CORN
OIL
27550000
0
Fish
sandwich,
on
bun,
with
spread
15028
FLATFISH,
RAW
148.60
57.60
94.50
41.02
.
41.02
27550000
100769
Fish
sandwich,
on
bun,
with
spread
REMOVED
SPR
15028
FLATFISH,
RAW
133.60
57.60
94.50
45.62
.
45.62
EAD
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
93
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15028N
(
26100150)
FLATFISH,
RAW
224.80
13.97
100.00
7.06
12.00
8.02
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
100.84
15.30
100.00
15.17
25.00
20.23
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
100.00
14.28
25.00
19.04
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
972.08
138.80
100.00
14.28
25.00
19.04
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15029
FLATFISH
(
FLOUNDER
&
SOLE
SP),
CKD,
DRY
HEAT
970.95
138.80
100.00
14.30
25.00
19.06
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Flounder
(
38)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26115120
0
Flounder,
baked
or
broiled
15028
FLATFISH,
RAW
971.90
907.20
80.00
116.68
.
116.68
26115120
200995
Flounder,
baked
or
broiled
W/
VEGETABLE
OIL,
N
15028
FLATFISH,
RAW
970.95
907.20
80.00
116.79
.
116.79
FS
(
INCLUDE
OIL,
NFS)

26115120
201280
Flounder,
baked
or
broiled
W/
OLIVE
OIL
15028
FLATFISH,
RAW
970.70
907.20
80.00
116.82
.
116.82
26115120
201381
Flounder,
baked
or
broiled
W/
BUTTER,
NFS
15028
FLATFISH,
RAW
972.08
907.20
80.00
116.66
.
116.66
26115120
203954
Flounder,
baked
or
broiled
W/
REAL
MAYONNAISE
15028
FLATFISH,
RAW
971.20
907.20
80.00
116.76
.
116.76
26115130
204063
Flounder,
breaded
or
battered,
baked
W/
MARGAR
15028
FLATFISH,
RAW
1,173.45
907.20
80.00
96.64
.
96.64
INE­
LIKE
SPREAD,
REDUCED
CALORIE,
ABOUT
40%
FA
T,
TUB,
SALTED
(
INCLUDE
COUNTRY
CROCK
LIGHT...

)

26115140
0
Flounder,
floured
or
breaded,
fried
15028
FLATFISH,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26115150
201594
Flounder,
battered,
fried
W/
VEGETABLE
OIL,
NF
15028
FLATFISH,
RAW
133.00
100.00
88.00
85.44
.
85.44
S
(
INCLUDE
OIL,
NFS)

26115150
204298
Flounder,
battered,
fried
W/
CANOLA
OIL
15028
FLATFISH,
RAW
133.00
100.00
88.00
85.44
.
85.44
26115160
0
Flounder,
steamed
or
poached
15028
FLATFISH,
RAW
100.00
100.00
80.00
125.00
.
125.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Haddock
(
41)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26117110
0
Haddock,
cooked,
NS
as
to
cooking
method
15033
HADDOCK,
RAW
972.95
907.20
80.00
116.55
.
116.55
26117120
0
Haddock,
baked
or
broiled
15033
HADDOCK,
RAW
972.95
907.20
80.00
116.55
.
116.55
26117120
201554
Haddock,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15033
HADDOCK,
RAW
972.00
907.20
80.00
116.67
.
116.67
S
(
INCLUDE
OIL,
NFS)

26117120
201747
Haddock,
baked
or
broiled
W/
BUTTER,
NFS
15033
HADDOCK,
RAW
973.13
907.20
80.00
116.53
.
116.53
26117130
0
Haddock,
breaded
or
battered,
baked
15033
HADDOCK,
RAW
1,171.58
907.20
80.00
96.79
.
96.79
26117130
202751
Haddock,
breaded
or
battered,
baked
W/
O
FAT
15033
HADDOCK,
RAW
1,086.45
907.20
80.00
104.38
.
104.38
26117140
0
Haddock,
floured
or
breaded,
fried
15033
HADDOCK,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26117150
0
Haddock,
battered,
fried
15033
HADDOCK,
RAW
133.00
100.00
85.00
88.46
.
88.46
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Halibut
(
43)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27350110
0
Bouillabaisse
15036
HALIBUT,
ATLANTIC&
PACIFIC,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Herring
(
44)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26119140
0
Herring,
floured
or
breaded,
fried
15039
HERRING,
ATLANTIC,
RAW
787.05
607.80
79.20
97.51
.
97.51
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Lobster
(
47)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
94
27350110
0
Bouillabaisse
15147
LOBSTER,
NORTHERN,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
26311110
0
Lobster,
cooked,
NS
as
to
cooking
method
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
26311160
0
Lobster,
steamed
or
boiled
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
100.84
100.00
100.00
99.17
25.00
132.22
27150060
0
Lobster
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
340.20
80.00
45.75
25.00
61.00
27150130
0
Seafood
newburg
15148
LOBSTER,
NORTHERN,
CKD,
MOIST
HEAT
929.58
113.40
80.00
15.25
25.00
20.33
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mackerel
(
49)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26121140
204690
Mackerel,
floured
or
breaded,
fried
W/
VEGETAB
15046
MACKEREL,
ATLANTIC,
RAW
1,086.90
302.55
88.00
31.63
.
31.63
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26121140
204690
Mackerel,
floured
or
breaded,
fried
W/
VEGETAB
15050
MACKEREL,
PACIFIC&
JACK,
MXD
SP,
RAW
1,086.90
302.55
88.00
31.63
.
31.63
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26121140
204690
Mackerel,
floured
or
breaded,
fried
W/
VEGETAB
15051
MACKEREL,
SPANISH,
RAW
1,086.90
302.55
88.00
31.63
.
31.63
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mullet
(
52)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26123160
0
Mullet,
steamed
or
poached
15055
MULLET,
STRIPED,
RAW
100.00
100.00
79.00
126.58
.
126.58
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Mussels
(
53)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26313160
0
Mussels,
steamed
or
poached
15164
MUSSEL,
BLUE,
RAW
100.84
100.00
50.00
198.33
.
198.33
27350110
0
Bouillabaisse
15164
MUSSEL,
BLUE,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Ocean
Perch
(
54)
­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26125120
0
Ocean
perch,
baked
or
broiled
15057
OCEAN
PERCH,
ATLANTIC,
RAW
971.90
907.20
80.00
116.68
.
116.68
26125120
201950
Ocean
perch,
baked
or
broiled
W/
BUTTER,
NFS
15057
OCEAN
PERCH,
ATLANTIC,
RAW
972.08
907.20
80.00
116.66
.
116.66
26125130
0
Ocean
perch,
breaded
or
battered,
baked
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,128.75
907.20
80.00
100.47
.
100.47
26125140
0
Ocean
perch,
floured
or
breaded,
fried
15057
OCEAN
PERCH,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Oyster
(
59)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26315140
0
Oysters,
floured
or
breaded,
fried
15167
OYSTER,
EASTERN,
WILD,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15167
OYSTER,
EASTERN,
WILD,
RAW
3,548.33
186.00
75.00
6.99
.
6.99
h,
pork,
and/
or
poultry,
tomatoes,
okra)

28355310
101214
Oyster
stew
W/
MARGARINE,
NFS
15167
OYSTER,
EASTERN,
WILD,
RAW
1,538.51
496.00
94.00
34.30
.
34.30
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Perch
(
60)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26127140
100971
Perch,
floured
or
breaded,
fried
W/
CANOLA
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
26127140
101178
Perch,
floured
or
breaded,
fried
W/
SOYBEAN
OI
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
L
26127140
101192
Perch,
floured
or
breaded,
fried
W/
PEANUT
OIL
15060
Need
gram
wt.
descr
for
1
lb
raw
ylds...;
recipe
cal
732.65
553.40
77.70
97.21
.
97.21
26127120
0
Perch,
baked
or
broiled
15060
PERCH,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26127120
200860
Perch,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15060
PERCH,
MXD
SP,
RAW
970.95
907.20
80.00
116.79
.
116.79
(
INCLUDE
OIL,
NFS)

26127120
203332
Perch,
baked
or
broiled
W/
O
FAT
15060
PERCH,
MXD
SP,
RAW
943.70
907.20
80.00
120.17
.
120.17
26127130
0
Perch,
breaded
or
battered,
baked
15060
PERCH,
MXD
SP,
RAW
1,128.75
907.20
80.00
100.47
.
100.47
26127150
0
Perch,
battered,
fried
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
26127150
204693
Perch,
battered,
fried
W/
VEGETABLE
OIL,
NFS
(
15060
PERCH,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
95
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pollock
(
64)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100240
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
loured
or
breaded,
fried
26100240
101130
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
loured
or
breaded,
fried
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100240
204083
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
f
15065
POLLOCK,
ATLANTIC,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
loured
or
breaded,
fried
W/
CORN
OIL
26100250
0
Fish
stick,
patty,
or
fillet,
NS
as
to
type,
b
15065
POLLOCK,
ATLANTIC,
RAW
133.00
100.00
88.00
85.44
.
85.44
attered,
fried
27250520
0
Seafood
restructured
15065
POLLOCK,
ATLANTIC,
RAW
148.00
100.00
100.00
67.57
.
67.57
58111200
0
Puffs,
fried,
crab
meat
and
cream
cheese
fille
15065N
(
27250520)
POLLOCK,
ATLANTIC,
RAW
892.90
110.68
76.00
16.31
.
16.31
d
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Pompano
(
65)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26131120
204584
Pompano,
baked
or
broiled
W/
OLIVE
OIL
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
671.30
607.80
70.70
128.06
.
128.06
26131140
100951
Pompano,
floured
or
breaded,
fried
W/
CORN
OIL
15068
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
787.05
607.80
79.20
97.51
.
97.51
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WE
SSON
CORN
OIL)

26131110
0
Pompano,
cooked,
NS
as
to
cooking
method
15068
POMPANO,
FLORIDA,
RAW
672.50
607.80
70.70
127.83
.
127.83
26131140
204139
Pompano,
floured
or
breaded,
fried
W/
VEGETABL
15068
POMPANO,
FLORIDA,
RAW
787.05
607.80
79.20
97.51
.
97.51
E
OIL,
NFS
(
INCLUDE
OIL,
NFS)

27350110
0
Bouillabaisse
15068
POMPANO,
FLORIDA,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26133120
0
Porgy,
baked
or
broiled
15090
SCUP,
RAW
590.90
526.20
67.10
132.71
.
132.71
26133120
100976
Porgy,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15090
SCUP,
RAW
589.95
526.20
67.10
132.93
.
132.93
(
INCLUDE
OIL,
NFS)

26133120
203252
Porgy,
baked
or
broiled
W/
BUTTER,
NFS
15090
SCUP,
RAW
591.08
526.20
67.10
132.67
.
132.67
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Porgy
(
66)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

26133140
100567
Porgy,
floured
or
breaded,
fried
W/
VEGETABLE
15090
SCUP,
RAW
705.45
526.20
76.80
97.12
.
97.12
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26133160
0
Porgy,
steamed
or
poached
15090
SCUP,
RAW
100.00
100.00
80.00
125.00
.
125.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Rockfish
(
72)
­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,171.58
64.40
80.00
6.87
.
6.87
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
88.00
6.74
.
6.74
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
88.00
6.74
.
6.74
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
1,086.45
64.40
88.00
6.74
.
6.74
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15070
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
133.00
7.10
88.00
6.07
.
6.07
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
96
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15070N
(
26100150)
ROCKFISH,
PACIFIC,
MXD
SP,
RAW
224.80
6.48
100.00
3.28
12.00
3.72
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
100.84
7.10
100.00
7.04
25.00
9.39
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
100.00
6.63
25.00
8.83
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
972.08
64.40
100.00
6.63
25.00
8.83
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15071
ROCKFISH,
PACIFIC,
MXD
SP,
CKD,
DRY
HEAT
970.95
64.40
100.00
6.63
25.00
8.84
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­­
HABITAT=
0.05%
Freshwater,
4.73%
Estuarine,
95.22%
Mari­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100190
0
Fish,
NS
as
to
type,
smoked
15077
SALMON,
CHINOOK,
SMOKED
99.90
74.90
100.00
74.97
5.00
78.92
26137190
0
Salmon,
smoked
15077
SALMON,
CHINOOK,
SMOKED
100.00
100.00
100.00
100.00
5.00
105.26
27250070
0
Salmon
cake
or
patty
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
27250070
100813
Salmon
cake
or
patty
W/
VEGETABLE
OIL,
NFS
(
IN
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
CLUDE
OIL,
NFS)

27250070
101058
Salmon
cake
or
patty
W/
SOYBEAN
OIL
(
INCLUDE
W
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
ESSON
SOYBEAN
OIL...)

27250070
204660
Salmon
cake
or
patty
W/
BUTTER,
NFS
15080
SALMON,
CHUM,
CND,
DRND
W/
BONE
957.85
453.60
88.00
53.81
25.00
71.75
26137100
0
Salmon,
raw
15081
SALMON,
COHO,
WILD,
RAW
100.00
100.00
100.00
100.00
.
100.00
27450710
204706
Fish
and
vegetables
(
excluding
carrots,
brocco
15081N
(
26137100)
SALMON,
COHO,
WILD,
RAW
1,618.45
907.20
90.00
62.28
.
62.28
li,
and
dark­
green
leafy
(
no
potatoes)),
toma
to­
based
sauce
(
mixture)
W/
SALMON
AND
OLIVE
O
IL
26137120
201145
Salmon,
baked
or
broiled
W/
OLIVE
OIL
15083
Need
grm
wt.
descr.
for
1
lb
raw
yld..;
recipe
calls
843.70
780.20
76.90
120.25
.
120.25
26137140
204329
Salmon,
floured
or
breaded,
fried
W/
CANOLA
OI
15083
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
L
26137120
0
Salmon,
baked
or
broiled
15083
SALMON,
PINK,
RAW
844.90
780.20
76.90
120.08
.
120.08
26137120
200265
Salmon,
baked
or
broiled
W/
BUTTER,
NFS
15083
SALMON,
PINK,
RAW
845.08
780.20
76.90
120.06
.
120.06
26137120
201437
Salmon,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15083
SALMON,
PINK,
RAW
816.70
780.20
76.90
124.23
.
124.23
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Salmon
(
75)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.05%
Freshwater,
4.73%
Estuarine,
95.22%
Marin­­­­­­­
(
continued)
­­­­­­­­­

K
SPRAY
(
INCLUDE
PAM...)

26137140
0
Salmon,
floured
or
breaded,
fried
15083
SALMON,
PINK,
RAW
959.45
780.20
83.00
97.97
.
97.97
26137140
100833
Salmon,
floured
or
breaded,
fried
W/
VEGETABLE
15083
SALMON,
PINK,
RAW
959.45
780.20
83.00
97.97
.
97.97
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26137160
0
Salmon,
steamed
or
poached
15083
SALMON,
PINK,
RAW
100.00
100.00
80.00
125.00
.
125.00
32105020
100563
Egg
omelet
or
scrambled
egg,
with
fish
W/
BUTT
15084
SALMON,
PINK,
CND,
W/
BONE
&
LIQ
84.59
12.00
91.00
15.59
25.00
20.79
ER,
NFS
26137110
0
Salmon,
cooked,
NS
as
to
cooking
method
15247
SALMON,
COHO,
WILD,
CKD,
DRY
HEAT
100.00
100.00
100.00
100.00
25.00
133.33
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Scallop
(
79)
­­­­­­­­­­­­­­­­­­
HABITAT=
0.67%
Estuarine,
99.33%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26317110
0
Scallops,
cooked,
NS
as
to
cooking
method
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26317140
101203
Scallops,
floured
or
breaded,
fried
W/
CANOLA
15172
SCALLOP,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
OIL
27350110
0
Bouillabaisse
15172
SCALLOP,
MXD
SP,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sea
Bass
(
82)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
97
26141120
200913
Sea
bass,
baked
or
broiled
W/
CORN
OIL
15091
Need
grm
wt.
desc.
for
1
lb
raw
ylds..;
recipe
calls
843.95
780.20
76.90
120.22
.
120.22
26141140
101182
Sea
bass,
floured
or
breaded,
fried
W/
CORN
OI
15091
Need
gwd
for
1
lb
raw
ylds..;
recipe
calls
for
2
lb
959.45
780.20
83.00
97.97
.
97.97
L
26141120
0
Sea
bass,
baked
or
broiled
15091
SEA
BASS,
MXD
SP,
RAW
844.90
780.20
76.90
120.08
.
120.08
26141120
203326
Sea
bass,
baked
or
broiled
W/
O
FAT
OR
W/
NON­
S
15091
SEA
BASS,
MXD
SP,
RAW
816.70
780.20
76.90
124.23
.
124.23
TICK
SPRAY
(
INCLUDE
PAM...)

26141140
100856
Sea
bass,
floured
or
breaded,
fried
W/
VEGETAB
15091
SEA
BASS,
MXD
SP,
RAW
959.45
780.20
83.00
97.97
.
97.97
LE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26141160
0
Sea
bass,
steamed
or
poached
15091
SEA
BASS,
MXD
SP,
RAW
100.00
100.00
80.00
125.00
.
125.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26319110
0
Shrimp,
cooked,
NS
as
to
cooking
method
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
73.00
135.85
.
135.85
26319120
0
Shrimp,
baked
or
broiled
15149
SHRIMP,
MXD
SP,
RAW
941.40
907.20
80.00
120.46
.
120.46
26319120
200498
Shrimp,
baked
or
broiled
W/
VEGETABLE
OIL,
NFS
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
80.00
120.58
.
120.58
(
INCLUDE
OIL,
NFS)

26319120
200875
Shrimp,
baked
or
broiled
W/
BUTTER,
NFS
15149
SHRIMP,
MXD
SP,
RAW
941.58
907.20
80.00
120.44
.
120.44
26319120
202863
Shrimp,
baked
or
broiled
W/
O
FAT
OR
W/
NONSTIC
15149
SHRIMP,
MXD
SP,
RAW
913.20
907.20
80.00
124.18
.
124.18
K
SPRAY
(
INCLUDE
PAM...)

26319120
204534
Shrimp,
baked
or
broiled
W/
CANOLA
OIL
15149
SHRIMP,
MXD
SP,
RAW
940.45
907.20
80.00
120.58
.
120.58
26319130
0
Shrimp,
steamed
or
boiled
15149
SHRIMP,
MXD
SP,
RAW
100.84
100.00
76.00
130.48
.
130.48
26319140
0
Shrimp,
floured,
breaded,
or
battered,
fried
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
26319140
100180
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
/
CANOLA
OIL
26319140
100708
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
/
CORN
OIL
26319140
201330
Shrimp,
floured,
breaded,
or
battered,
fried
W
15149
SHRIMP,
MXD
SP,
RAW
902.90
680.40
88.00
85.63
.
85.63
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Shrimp
(
88)
­­­­­­­­­­­­­­­­­­
HABITAT=
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

27350110
0
Bouillabaisse
15149
SHRIMP,
MXD
SP,
RAW
4,392.60
226.80
80.00
6.45
.
6.45
27450410
0
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
88.00
14.44
.
14.44
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)

27450410
100865
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
771.30
98.00
88.00
14.44
.
14.44
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
OLIVE
OIL
27450410
203988
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
773.37
98.00
88.00
14.40
.
14.40
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
BUTTER,
NFS
27450410
204020
Shrimp
and
vegetables
(
including
carrots,
broc
15149
SHRIMP,
MXD
SP,
RAW
773.74
98.00
88.00
14.39
.
14.39
coli,
and/
or
dark­
green
leafy
(
no
potatoes)),

soy­
based
sauce
(
mixture)
W/
MARGARINE,
NFS
27464000
0
Gumbo,
no
rice
(
New
Orleans
type
with
shellfis
15149
SHRIMP,
MXD
SP,
RAW
3,548.33
64.00
75.00
2.40
.
2.40
h,
pork,
and/
or
poultry,
tomatoes,
okra)

28355450
101018
Seafood
soup
with
potatoes
and
vegetables
(
inc
15149
SHRIMP,
MXD
SP,
RAW
2,953.00
907.20
85.00
36.14
.
36.14
luding
carrots,
broccoli,
and/
or
dark­
green
le
afy)
W/
SHRIMP
58112510
0
Dumpling,
steamed,
filled
with
meat,
poultry,
15149
SHRIMP,
MXD
SP,
RAW
818.84
151.05
120.00
15.37
.
15.37
or
seafood
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
98
58136130
0
Lo
mein
with
shrimp
15149
SHRIMP,
MXD
SP,
RAW
1,101.43
226.80
95.00
21.68
.
21.68
58112110
0
Dim
sum,
meat
filled
(
egg
roll­
type)
15149N
(
58112510)
SHRIMP,
MXD
SP,
RAW
100.00
18.45
100.00
15.37
21.00
19.46
27150130
0
Seafood
newburg
15151
SHRIMP,
MXD
SP,
CKD,
MOIST
HEAT
929.58
113.40
80.00
15.25
25.00
20.33
14620120
0
Shrimp
dip,
cream
cheese
base
15152
SHRIMP,
MXD
SP,
CND
434.58
113.40
100.00
26.09
25.00
34.79
27150230
0
Shrimp
scampi
15152
SHRIMP,
MXD
SP,
CND
156.38
128.00
100.00
81.85
25.00
109.14
27150230
101055
Shrimp
scampi
W/
OLIVE
OIL
15152
SHRIMP,
MXD
SP,
CND
155.00
128.00
100.00
82.58
25.00
110.11
27350060
0
Shrimp
creole,
with
rice
15152
SHRIMP,
MXD
SP,
CND
1,842.44
680.40
85.90
42.99
25.00
57.32
27360080
0
Chow
mein
or
chop
suey,
NS
as
to
type
of
meat,
15152
SHRIMP,
MXD
SP,
CND
968.88
55.00
90.00
6.31
25.00
8.41
with
noodles
54406200
0
Shrimp
chips
(
tapioca
base)
15152
SHRIMP,
MXD
SP,
CND
100.00
25.00
78.00
32.05
25.00
42.74
58101540
0
Taco
or
tostada
with
fish,
lettuce,
tomato,
sa
15152
SHRIMP,
MXD
SP,
CND
76.99
15.00
100.00
19.48
25.00
25.98
lsa
58110120
0
Egg
roll,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,142.04
64.00
76.00
7.37
25.00
9.83
58148150
100831
Macaroni
salad
with
shrimp
W/
REAL
MAYONNAISE
15152
SHRIMP,
MXD
SP,
CND
740.75
96.00
100.00
12.96
25.00
17.28
58150510
0
Rice,
fried,
with
shrimp
15152
SHRIMP,
MXD
SP,
CND
1,028.48
64.00
90.00
6.91
25.00
9.22
58407050
0
Instant
soup,
noodle
with
egg,
shrimp
or
chick
15152
SHRIMP,
MXD
SP,
CND
99.00
1.00
85.00
1.19
25.00
1.58
en
28355430
0
Shrimp
soup,
cream
of,
prepared
with
water
6456P
SOUP,
CRM
OF
SHRIMP,
PREP
W/
H2O,
COMM
100.00
100.00
100.00
100.00
.
7.50
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Snapper
(
93)
­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

27350110
0
Bouillabaisse
15101
SNAPPER,
MXD
SP,
RAW
4,392.60
453.60
80.00
12.91
.
12.91
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Squid
(
97)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26213120
0
Squid,
baked,
broiled
15175
SQUID,
MXD
SP,
RAW
706.05
680.40
80.00
120.46
.
120.46
26213140
0
Squid,
breaded,
fried
15175
SQUID,
MXD
SP,
RAW
1,086.45
907.20
85.00
98.24
.
98.24
26213160
0
Squid,
steamed
or
boiled
15175
SQUID,
MXD
SP,
RAW
100.84
100.00
86.50
114.64
.
114.64
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Sturgeon
(
98)
­­­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26211100
0
Roe,
sturgeon
15012
CAVIAR,
BLACK/
RED,
GRANULAR
100.00
100.00
100.00
100.00
.
100.00
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Swordfish
(
100)
­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26149120
0
Swordfish,
baked
or
broiled
15110
SWORDFISH,
RAW
844.90
780.20
76.90
120.08
.
120.08
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout
(
103)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Freshwater
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151120
202336
Trout,
baked
or
broiled
W/
CORN
OIL
(
INCLUDE
M
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
80.00
116.79
.
116.79
AZOLA
CORN
OIL;
MAZOLA
OIL,
NFS;
WESSON
CORN
O
IL....)

26151120
203955
Trout,
baked
or
broiled
W/
SESAME
OIL
15240
TROUT,
RAINBOW,
FARMED,
RAW
970.95
907.20
80.00
116.79
.
116.79
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Trout,
mixed
sp.
(
114)
­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Estuarine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26151140
204281
Trout,
floured
or
breaded,
fried
W/
SOYBEAN
OI
15114
Need
grm
wt.
descr.
for
1
lb
raw
ylds..;
recipe
calls
959.45
780.20
83.00
97.97
.
97.97
L
26151130
0
Trout,
breaded
or
battered,
baked
15114
TROUT,
MXD
SP,
RAW
1,086.45
907.20
80.00
104.38
.
104.38
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
99
26151140
0
Trout,
floured
or
breaded,
fried
15114
TROUT,
MXD
SP,
RAW
959.45
780.20
83.00
97.97
.
97.97
26151150
202740
Trout,
battered,
fried
W/
VEGETABLE
OIL,
NFS
(
15114
TROUT,
MXD
SP,
RAW
133.00
100.00
85.00
88.46
.
88.46
INCLUDE
OIL,
NFS)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26155180
0
Tuna,
canned,
oil
pack
15119
TUNA,
LT,
CND,
OIL,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
27150120
0
Tuna
with
cream
or
white
sauce
(
mixture)
15119
TUNA,
LT,
CND,
OIL,
DRND
911.85
311.85
100.00
34.20
25.00
45.60
27250160
0
Tuna
cake
or
patty
15119
TUNA,
LT,
CND,
OIL,
DRND
981.25
480.00
88.00
55.59
25.00
74.12
27250610
0
Tuna
noodle
casserole
with
cream
or
white
sauc
15119
TUNA,
LT,
CND,
OIL,
DRND
1,140.59
320.00
90.00
31.17
25.00
41.56
e
27250630
0
Tuna
noodle
casserole
with
(
mushroom)
soup
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
90.00
30.94
25.00
41.25
27250630
201273
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.38
320.00
90.00
30.93
25.00
41.25
2%
MILK
AND
W/
BUTTER,
NFS
27250630
202216
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,117.50
320.00
90.00
31.82
25.00
42.42
WATER
AND
W/
O
FAT
27250630
202723
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.20
320.00
90.00
30.94
25.00
41.25
WHOLE
MILK
27250630
203942
Tuna
noodle
casserole
with
(
mushroom)
soup
W/
15119
TUNA,
LT,
CND,
OIL,
DRND
1,149.38
320.00
90.00
30.93
25.00
41.25
1%
MILK
AND
W/
BUTTER,
NFS
27350080
0
Tuna
noodle
casserole
with
vegetables,
cream
o
15119
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
90.00
17.97
25.00
23.95
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

r
white
sauce
27350080
100388
Tuna
noodle
casserole
with
vegetables,
cream
o
15119
TUNA,
LT,
CND,
OIL,
DRND
1,139.68
184.28
90.00
17.97
25.00
23.95
r
white
sauce
W/
CARROTS
27350410
0
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
90.00
26.39
25.00
35.19
hroom)
soup
27350410
204105
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119
TUNA,
LT,
CND,
OIL,
DRND
1,225.70
292.00
90.00
26.47
25.00
35.29
hroom)
soup
W/
O
MILK
27350410
204591
Tuna
noodle
casserole
with
vegetables
and
(
mus
15119
TUNA,
LT,
CND,
OIL,
DRND
1,229.20
292.00
90.00
26.39
25.00
35.19
hroom)
soup
W/
WHOLE
MILK
27450510
0
Tuna
casserole
with
vegetables
and
(
mushroom)
15119
TUNA,
LT,
CND,
OIL,
DRND
909.20
292.00
90.00
35.68
25.00
47.58
soup,
no
noodles
58145120
0
Macaroni
or
noodles
with
cheese
and
tuna
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
58145120
100521
Macaroni
or
noodles
with
cheese
and
tuna
W/
2%
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
MILK
58145120
200545
Macaroni
or
noodles
with
cheese
and
tuna
W/
SK
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.59
188.81
90.00
19.03
25.00
25.37
IM
MILK
58145120
201431
Macaroni
or
noodles
with
cheese
and
tuna
W/
1%
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
MILK
58145120
203026
Macaroni
or
noodles
with
cheese
and
tuna
W/
WH
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
OLE
MILK
58145120
204559
Macaroni
or
noodles
with
cheese
and
tuna
W/
AM
15119
TUNA,
LT,
CND,
OIL,
DRND
1,111.09
188.81
90.00
18.88
25.00
25.18
ERICAN
OR
CHEDDAR
CHEESE
BASED
CHEESE
SPREAD
(

INCLUDE
VELVEETA)
AND
W/
O
MILK
58145120
204847
Macaroni
or
noodles
with
cheese
and
tuna
W/
EV
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
APORATED
MILK,
NS
AS
TO
FAT
CONTENT
AND
DILUTI
ON
58145120
205001
Macaroni
or
noodles
with
cheese
and
tuna
W/
RE
15119
TUNA,
LT,
CND,
OIL,
DRND
1,102.09
188.81
90.00
19.04
25.00
25.38
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
100
DUCED
FAT
PROCESSED
CHEESE
PRODUCT,
AMERICAN
O
R
CHEDDAR
TYPE
(
INCLUDE
VELVEETA
LIGHT)

26155110
0
Tuna,
canned,
NS
as
to
oil
or
water
pack
15121
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
26155190
0
Tuna,
canned,
water
pack
15121
TUNA,
LT,
CND,
H2O,
DRND
100.00
100.00
100.00
100.00
25.00
133.33
27450060
0
Tuna
salad
15121
TUNA,
LT,
CND,
H2O,
DRND
413.97
223.97
100.00
54.10
25.00
72.14
27450060
100008
Tuna
salad
W/
REAL
MAYONNAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
410.22
223.97
100.00
54.60
25.00
72.80
27450060
200020
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE­
T
15121
TUNA,
LT,
CND,
H2O,
DRND
413.22
223.97
100.00
54.20
25.00
72.27
YPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
WHIP
LIGHT
..)

27450060
200099
Tuna
salad
W/
FAT
FREE
MAYONNAISE­
TYPE
SALAD
D
15121
TUNA,
LT,
CND,
H2O,
DRND
419.22
223.97
100.00
53.42
25.00
71.23
RESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MAYONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NONFAT
DRESS
ING...)

27450060
200449
Tuna
salad
W/
REDUCED
CALORIE
OR
DIET,
CHOLEST
15121
TUNA,
LT,
CND,
H2O,
DRND
412.97
223.97
100.00
54.23
25.00
72.31
EROL­
FREE
MAYONNAISE
(
INCLUDE
KRAFT
LIGHT;
HEL
LMANN'S
CHOLESTEROL­
FREE
REDUCED
CALORIE...)

27450060
200685
Tuna
salad
W/
LOW
CALORIE
OR
DIET
MAYONNAISE
(
15121
TUNA,
LT,
CND,
H2O,
DRND
417.72
223.97
100.00
53.62
25.00
71.49
INCLUDE
LOWFAT
MAYONNAISE,
WEIGHT
WATCHERS
LIG
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Tuna
(
104)
­­­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

HT
MAYONNAISE,
HELLMAN'S
LIGHT
MAYONNAISE)

27450060
202153
Tuna
salad
W/
O
SALAD
DRESSING
15121
TUNA,
LT,
CND,
H2O,
DRND
355.22
223.97
100.00
63.05
25.00
84.07
27450100
0
Tuna
salad
with
egg
15121
TUNA,
LT,
CND,
H2O,
DRND
478.65
223.97
100.00
46.79
25.00
62.39
27450100
100026
Tuna
salad
with
egg
W/
LOW
CALORIE
OR
DIET
MAY
15121
TUNA,
LT,
CND,
H2O,
DRND
477.72
223.97
100.00
46.88
25.00
62.51
ONNAISE­
TYPE
SALAD
DRESSING
(
INCLUDE
MIRACLE
W
HIP
LIGHT)

27450100
100039
Tuna
salad
with
egg
W/
REAL
MAYONNAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
473.97
223.97
100.00
47.25
25.00
63.00
27450100
201154
Tuna
salad
with
egg
W/
FAT
FREE
MAYONNAISE­
TYP
15121
TUNA,
LT,
CND,
H2O,
DRND
485.22
223.97
100.00
46.16
25.00
61.54
E
SALAD
DRESSING
(
INCLUDE
KRAFT
FREE
NONFAT
MA
YONNAISE
DRESSING;
KRAFT
MIRACLE
WHIP
FREE
NON
FAT
DRESSING...)

27550720
0
Tuna
salad
sandwich
15121
TUNA,
LT,
CND,
H2O,
DRND
157.26
57.75
100.00
36.72
25.00
48.96
27550720
100053
Tuna
salad
sandwich
W/
100%
WHOLE
WHEAT
BREAD
15121
TUNA,
LT,
CND,
H2O,
DRND
161.26
57.75
100.00
35.81
25.00
47.75
58148130
0
Macaroni
salad
with
tuna
15121
TUNA,
LT,
CND,
H2O,
DRND
765.88
115.50
100.00
15.08
25.00
20.11
58148130
101228
Macaroni
salad
with
tuna
W/
LOW
CALORIE
OR
DIE
15121
TUNA,
LT,
CND,
H2O,
DRND
771.50
115.50
100.00
14.97
25.00
19.96
T
MAYONNAISE
(
INCLUDE
HELLMAN'S
LIGHT
MAYONNAI
SE...)

58148130
202070
Macaroni
salad
with
tuna
W/
REAL
MAYONAISE
15121
TUNA,
LT,
CND,
H2O,
DRND
760.25
115.50
100.00
15.19
25.00
20.26
58148160
0
Macaroni
salad
with
tuna
and
egg
15121
TUNA,
LT,
CND,
H2O,
DRND
996.75
167.00
100.00
16.75
25.00
22.34
58148160
201511
Macaroni
salad
with
tuna
and
egg
W/
REAL
MAYON
15121
TUNA,
LT,
CND,
H2O,
DRND
989.25
167.00
100.00
16.88
25.00
22.51
NAISE
26153110
0
Tuna,
fresh,
cooked,
NS
as
to
cooking
method
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
80.00
116.68
.
116.68
26153120
0
Tuna,
fresh,
baked
or
broiled
15127
TUNA,
YELLOWFIN,
RAW
971.90
907.20
80.00
116.68
.
116.68
26153120
200865
Tuna,
fresh,
baked
or
broiled
W/
CORN
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.95
907.20
80.00
116.79
.
116.79
26153120
201598
Tuna,
fresh,
baked
or
broiled
W/
OLIVE
OIL
15127
TUNA,
YELLOWFIN,
RAW
970.70
907.20
80.00
116.82
.
116.82
26153120
202429
Tuna,
fresh,
baked
or
broiled
W/
O
FAT
OR
W/
NO
15127
TUNA,
YELLOWFIN,
RAW
943.70
907.20
80.00
120.17
.
120.17
NSTICK
SPRAY
(
INCLUDE
PAM...)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whitefish
(
109)
­­­­­­­­­­­­­­­
HABITAT=
50%
Freshwater,
50%
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
TABLE
A­
5."
UNCOOKED"
PERCENTAGE
BY
FISH
SPECIES
AND
THEIR
CURRENT
HABITAT
ASSIGNMENTS
BASED
ON
THE
1998
CSFII
FOOD
CODES
Note:
INGCODE
with
suffix
P
means
the
ingredient
is
a
Soup
with
7.5%
Fish
Assumption.
A­
101
26100190
0
Fish,
NS
as
to
type,
smoked
15131
WHITEFISH,
MXD
SP,
SMOKED
99.90
13.40
100.00
13.41
5.20
14.15
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

26100130
0
Fish,
NS
as
to
type,
breaded
or
battered,
bake
15132
WHITING,
MXD
SP,
RAW
1,171.58
62.60
80.00
6.68
.
6.68
d
26100140
0
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
88.00
6.55
.
6.55
26100140
100258
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
88.00
6.55
.
6.55
W/
VEGETABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)

26100140
204195
Fish,
NS
as
to
type,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
62.60
88.00
6.55
.
6.55
W/
CORN
OIL
26100150
0
Fish,
NS
as
to
type,
battered,
fried
15132
WHITING,
MXD
SP,
RAW
133.00
6.90
88.00
5.90
.
5.90
26157120
0
Whiting,
baked
or
broiled
15132
WHITING,
MXD
SP,
RAW
971.90
907.20
80.00
116.68
.
116.68
26157120
202454
Whiting,
baked
or
broiled
W/
BUTTER,
NFS
15132
WHITING,
MXD
SP,
RAW
972.08
907.20
80.00
116.66
.
116.66
26157120
203222
Whiting,
baked
or
broiled
W/
VEGETABLE
OIL,
NF
15132
WHITING,
MXD
SP,
RAW
970.95
907.20
80.00
116.79
.
116.79
________________________________________________________________________________________________________________________________________________________________________________

%
moist.
%
of
Recipe
Fish
Loss
Uncooked
Food
Mod
Ingredient
Ingredient
Weight
Weight
%
due
to
Fish
Code
code
Food
Name
Code
Name
(
grams)
(
grams)
Yield
C_
GUI
process.
in
Recipe
_________
______
____________
__________
__________________
________
________
______
______
_______
________

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
SPECIES=
Whiting
(
110)
­­­­­­­­­­­­­­­­
HABITAT=
Marine
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
(
continued)
­­­­­­­­­

S
(
INCLUDE
OIL,
NFS)

26157120
204161
Whiting,
baked
or
broiled,
W/
OLIVE
OIL
15132
WHITING,
MXD
SP,
RAW
970.70
907.20
80.00
116.82
.
116.82
26157130
0
Whiting,
breaded
or
battered,
baked
15132
WHITING,
MXD
SP,
RAW
1,171.05
907.20
80.00
96.84
.
96.84
26157140
0
Whiting,
floured
or
breaded,
fried
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
26157140
202630
Whiting,
floured
or
breaded,
fried
W/
CORN
OIL
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
(
INCLUDE
MAZOLA
CORN
OIL;
MAZOLA
OIL,
NFS)

26157140
204896
Whiting,
floured
or
breaded,
fried
W/
CANOLA
O
15132
WHITING,
MXD
SP,
RAW
1,086.45
907.20
88.00
94.89
.
94.89
IL
28150610
0
Fish,
batter­
dipped
or
fish
cake,
with
vegetab
15132N
(
26100150)
WHITING,
MXD
SP,
RAW
224.80
6.30
100.00
3.18
12.00
3.62
le,
potatoes
(
frozen
meal)

26100110
0
Fish,
NS
as
to
type,
cooked,
NS
as
to
cooking
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
100.84
6.90
100.00
6.84
25.00
9.12
method
26100120
0
Fish,
NS
as
to
type,
baked
or
broiled
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
100.00
6.44
25.00
8.59
26100120
200264
Fish,
NS
as
to
type,
baked
or
broiled
W/
BUTTE
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
972.08
62.60
100.00
6.44
25.00
8.59
R,
NFS
26100120
200968
Fish,
NS
as
to
type,
baked
or
broiled
W/
VEGET
15133
WHITING,
MXD
SP,
CKD,
DRY
HEAT
970.95
62.60
100.00
6.45
25.00
8.60
ABLE
OIL,
NFS
(
INCLUDE
OIL,
NFS)
THIS
PAGE
INTENTIONALLY
LEFT
BLANK
APPENDIX
B
STATISTICAL
METHODS
B­
1
Appendix
B
Statistical
Methods
This
appendix
describes
the
statistical
methods
used
to
generate
point
and
interval
estimates
of
daily
average
per
capita
fish
consumption.
Point
estimates
include
the
mean,
90th,
95th,
and
99th
percentiles.
Mean
estimates
were
generated
using
ratio
estimation
techniques.
The
variance
of
the
mean
was
estimated
using
a
Taylor
series
approximation
of
the
deviation
of
estimates
from
their
expected
values.
The
Taylor
series
approximations
were
applied
to
ultimate
clusters,
which
resulted
in
an
overall
estimate
of
the
variance
instead
of
estimating
variance
components
due
to
sample
 
design
stages.
This
appendix
reports
the
statistical
formulae
for
generating
both
the
mean
estimate
and
the
estimate
of
the
confidence
interval
about
the
mean.
The
estimation
of
potential
bias
in
the
mean
estimate
is
also
shown.
Methods
for
generating
percentile
estimates
and
90
 
percent
bootstrap
intervals
about
the
percentile
estimates
are
also
detailed
in
this
appendix.

Estimation
of
the
Mean
and
Variance
of
the
Mean
All
four
CSFII
surveys
are
multistage,
stratified
 
cluster
samples
with
primary
sampling
units
(
PSUs)
sampled
with
replacement.
Sample
weights,
which
project
the
data
from
a
sampled
individual
to
the
population,
are
based
on
the
probability
of
an
individual
being
sampled
at
each
stage
of
the
sampling
design.
As
mentioned
in
Section
1
of
this
report,
the
sample
weights
associated
with
each
individual
reporting
two
days
of
consumption
data
were
adjusted
to
correct
for
nonresponse
bias.
These
adjusted
sample
weights,
which
are
recorded
in
the
CSFII
data
in
the
variable
WT4_
2DAY
record
the
number
of
individuals
the
sampled
person
represents
in
the
population.
For
example,
a
sample
weight
valued
as
22
projects
the
data
from
the
individual
with
that
sample
weight
to
22
individuals
in
the
U.
S.
population.

The
ultimate
cluster
is
considered
the
aggregate
of
the
sampled
individuals
within
a
PSU.
The
ultimate
cluster
method
is
supported
by
the
survey
design.
It
is
also
necessary
for
estimating
the
variance
of
the
mean.
Because
the
sample
design
contains
multiple
levels,
such
as
stratum
and
PSU,
specific
information
is
necessary
to
partition
the
variance
 
of
 
the
 
mean
estimate
into
components.
That
is,
specification
of
the
sample
size
and
population
size
within
each
level
of
sampling
is
required.
However,
this
information
is
not
inherent
in
the
CSFII
data.
Rather,
CSFII
surveys
report
an
adjusted
sample
weight
for
each
individual
who
reported
two
days
of
consumption
data
during
the
survey.
As
discussed
in
Section
1
of
this
report,
these
survey
weights
were
adjusted
to
correct
for
nonresponse
bias.
Given
that
only
the
adjusted
weight
is
available,
and
not
the
specific
sample
and
population
size
in
each
phase,
it
was
necessary
to
estimate
the
mean
using
ratio
estimation
techniques
and
the
variance
of
the
mean
using
the
ultimate
cluster
methodology,
which
does
not
partition
the
variance
into
sample
design
components.

The
mean,
daily
average
per
capita
fish
consumption
for
a
given
habitat
type
was
estimated
as
the
ratio
of
total
fish
for
given
habitat
type
consumed
by
the
population
or
subpopulation,
divided
by
the
estimate
of
the
total
number
of
individuals
in
the
population
or
subpopulation.
B­
2
Let
R
t
designate
the
mean,
daily
average
per
capita
fish
consumption
for
the
t
th
habitat
type.
The
values
of
the
index
"
t"
are
described
in
Section
2.
Then
R
t
is
estimated
as
To
estimate
the
numerator,

or
the
total
daily
average
fish
consumption
for
the
t
th
habitat
type,
let
h=
stratum
h=
1,2,3,
...,
43
I=
PSU
within
stratum
I=
1,2
j=
individual
j=
1,2,3,
...,
n
hi
and
y
thij
be
the
daily
average
"
as
prepared"
(
or
"
uncooked")
fish
consumption,
in
grams,
from
the
t
th
habitat
type
by
the
j
th
individual
sampled
from
the
I
th
PSU
in
the
h
th
stratum.
The
survey
weight
for
the
j
th
individual
in
the
I
th
PSU
from
the
h
th
stratum
is
designated
w
hij.

To
estimate
the
total
number
of
individuals
in
the
population
or
subpopulation,
the
variable
x
hij
is
valued
as
1
if
the
j
th
person
is
in
the
I
th
PSU
in
the
h
th
stratum.
Otherwise,
x
hij
is
valued
as
zero.

Then
and
To
estimate
the
variance
of
the
mean
(
V(
R
t)),
first
define
the
linearized
variable,
B­
3
as
Thus,
the
value
is
the
weighted
difference
between
the
daily
average
fish
consumption
for
the
j
th
individual
and
the
estimated
mean,
daily
average
per
capita
fish
consumption
for
the
population.

Then,
as
the
first
component
of
the
cluster,
the
values
of
are
summed
across
the
n
thi
sampled
individuals
in
the
I
th
PSU
from
the
h
th
stratum.
That
is,

This
calculation
was
performed
for
each
of
the
two
PSUs
sampled
from
a
given
stratum.
The
mean
of
the
PSU
weighted
deviations
for
each
stratum
was
then
determined
as
The
ultimate
cluster
variance
of
the
mean
was
calculated
as
A
90
 
percent
confidence
interval
about
the
estimated
mean,
daily
average
per
capita
consumption
of
fish
from
the
t
th
habitat
was
estimated
as
B­
4
Estimation
of
the
Variance
of
the
Mean
Using
a
Taylor
Series
Approximation
Applied
to
Ultimate
Clusters
To
demonstrate
that
the
variance
of
the
mean
was
estimated
using
a
Taylor
Series
approximation
applied
to
ultimate
clusters,
define
the
function
g(
X,
Y)
as
Y/
X,
where
Y
is
the
estimated
total
of
the
daily
average
consumption
of
fish
by
the
population
or
subpopulation,
and
X
is
the
estimated
population
or
subpopulation.
Notice
that
the
function
g(
X,
Y)
is
the
estimator
for
the
mean,
daily
average
per
capita
fish
consumption,
as
defined
earlier.
Let
:
y
and
:
x,
respectively,
be
the
expected
values
of
the
variables
Y
and
X.
Then,
the
function
F(
X,
Y)
can
be
expanded
in
a
Taylor
series
about
these
expected
values
such
that
MF
x(:
x,:
y)
is
the
first
order
partial
derivative
of
F
with
respect
to
X
evaluated
at
the
expected
value
of
X,
and
MF
y(:
x,:
y)
is
the
first
order
partial
derivative
of
F
with
respect
to
Y
evaluated
at
the
expected
value
of
Y.
If
F(
X,
Y)
is
defined
as
E(
g(
X,
Y)),
then
since
E(
X
 
:
x)=
0
and
E(
Y
 
:
y)=
0.
Therefore,
if
the
higher
order
terms
of
the
series
are
considered
negligible,
the
national
mean
estimator
is
unbiased.

Define
the
variance
of
the
estimated
mean
as
V(
F(
X,
Y)).
If
F(
X,
Y)
is
defined
as
E(
g(
X,
Y)),
then
Thus,
the
variance
of
the
mean
can
be
calculated
as
which
is
equivalent
to
Based
on
a
method
suggested
by
Woodruff
(
Woodruff
1971),
which
creates
a
synthetic
variable
from
the
variable
portion
of
the
Taylor
series
variance
estimate,
the
Taylor
series
variance
estimate
can
be
approximated
as
B­
5
where
the
synthetic
variable
is
If
F(
X,
Y)
is
defined
as
E(
g(
X,
Y)),
which
in
this
case
is
then
Z
i
becomes
Z
thij
in
keeping
with
the
sample
design,
and
After
collecting
like
terms
and
substituting
the
estimators
for
the
summations,
the
previous
equation
becomes
Since
X
hij
is
1
if
the
j
th
individual
is
in
the
sample,
and
0
otherwise,
the
estimator
for
Z
thij
can
be
expressed
as
Notice
that
this
expression
of
is
the
weighted
difference
between
the
daily
average
fish
consumption
for
the
j
th
individual
and
the
estimated
mean,
daily
average
per
capita
consumption
for
the
population,
as
defined
previously.
B­
6
(
1)
Estimates
presented
in
this
report
were
generated
by
coding
the
formulae
in
SAS,
the
statistical
computing
language.
The
linear
approximation
to
the
Taylor
series
estimate
of
the
variance
was
used.

Using
the
synthetic
variable
Z
when
there
is
sampling
with
replacement
at
the
first
stage
of
the
sample
design,
estimates
the
variance
as
defined
as
where
with
and
Notice
that
if
the
value
2
 
for
the
two
PSUs
sampled
from
each
stratum
with
replacement
 
is
substituted
for
n
h
in
the
previous
four
equations,
then
the
estimator
becomes
the
ultimate
cluster
estimator
(
Shah
1996).

Estimator
for
the
Variance
of
Mean
Consumption
The
estimator
for
the
variance
of
mean
consumption
presented
above
calculates
the
variance
of
the
estimated
mean
from
ultimate
cluster
estimates
using
a
synthetic
variable.
This
section
shows
that
the
variance
of
the
mean,
calculated
from
ultimate
cluster
estimates
using
a
synthetic
variable,
is
equivalent
to
the
estimator
for
the
variance
of
the
combined
ratio
estimator
for
a
stratified,
multistage,
ultimate
cluster
sample
with
replacement.

The
multistage,
ultimate
cluster
variance
estimator
for
the
mean,
designated
V(
R),
is
B­
7
where
h
indexes
strata
and
I
indexes
the
PSUs
within
strata.
In
the
case
of
the
CSFII
surveys,
there
are
two
PSUs
per
stratum.

The
variable
Z
hi
designates
the
ultimate
cluster.
Therefore,
the
variance
is
estimated
as
a
linear
combination
of
the
squared
deviation
of
ultimate
cluster
values
from
the
mean
of
the
ultimate
clusters.
Ultimate
cluster
values
are
estimated
as
the
sum
of
the
synthetic
variable
Z
hij
across
units
within
the
cluster.
In
the
case
of
the
CSFII
surveys,
the
units
within
ultimate
clusters
are
the
individuals
within
a
PSU.
These
individuals
are
indexed
by
j.
Incorporating
the
definition
of
the
synthetic
variable
resulting
from
the
Taylor
series
linearization,
the
ultimate
cluster
can
be
expressed
as
Substituting
this
definition
of
Z
hi
into
the
first
equation
yields
Define
and
Applying
these
definitions
to
the
equation
for
V(
R)
and
redistributing
terms
yields
B­
8
(
2)
Hence,

In
order
to
show
equation
(
1),
it
is
sufficient
to
show
(
2).

Since
Because
the
strata
are
independent,
the
previous
equation
becomes
Expanding
this
equation
yields
where
B­
9
which
can
be
rewritten
as
Because
the
PSUs
were
sampled
with
replacement,
the
previous
equation
can
be
stated
as
Further,
the
PSUs
sampled
with
replacement
are
independent,
yielding
which
can
be
expressed
as
Likewise,

Hence,
B­
10
Thus,
as
an
estimate
of
substituting
yields
Estimation
of
Potential
Bias
in
the
Mean
Estimate
The
ratio
estimate
of
the
mean
was
unbiased,
provided
that
the
higher
order
terms
in
the
Taylor
series
expansion
were
considered
negligible.
To
assess
the
validity
of
this
assumption,
a
bias
correction
using
a
second
order
Taylor
series
expansion
was
performed
and
estimates
were
compared
to
the
uncorrected
estimates.

Again,
if
F(
X,
Y)
is
defined
as
E(
g(
X,
Y)),
then
Thus,
bias
 
corrected
means
were
calculated
as
Both
uncorrected
and
bias
 
corrected
mean
estimates
from
the
combined
USDA
1994,
1995,
and
1996
CSFII
are
listed
in
Table
B.
1
and
Table
B.
2.
The
bias
correction
was
inconsequential
for
the
estimates
from
the
United
States
population.
This
was
likely
due
to
the
large
sample
sizes.
The
bias
 
corrected
mean
estimates
for
"
consumers
only"
differed
slightly
from
the
uncorrected
mean
estimates;
however,
the
difference
was
in
the
second
decimal
place.
Given
that
the
consumption
data
were
recalled,
this
difference
in
the
second
decimal
place
was
B­
11
considered
inconsequential.
Therefore,
uncorrected
mean
estimates
were
reported
in
the
document.

Percentile
Estimates
Denote
the
p
th
percentile
of
the
distribution
F
as
2
p.
Define
2
p
as
2
p=
inf{
F(
Y)$
p}.

The
cumulative
distribution,
F(
Y),
is
estimated
as
with
and
a
hij=
1
if
y
hij
#
y;
0
otherwise.

Thus,
the
p
th
percentile
is
estimated
as
B­
12
TABLE
B.
1.
BIAS
 
CORRECTED
AND
UNCORRECTED
ESTIMATES
OF
MEAN
AS
PREPARED
FISH
CONSUMPTION
Population
Fish
Type
Habitat
Uncorrected
Estimate
(
grams/
person/
day)
Bias
 
Corrected
Estimate
(
grams/
person/
day)
Difference
(
grams/
person/
day)

U.
S.
Finfish
Freshwater/
Estuarine
2.55
2.55
0.00
Marine
6.57
6.57
0.00
All
9.12
9.12
0.00
U.
S.
Shellfish
Freshwater/
Estuarine
2.03
2.03
0.00
Marine
1.68
1.68
0.00
All
3.70
3.70
0.00
U.
S.
Finfish
and
Shellfish
Freshwater/
Estuarine
4.58
4.58
0.00
Marine
8.25
8.25
0.00
All
12.83
12.83
0.00
Consumers
Only
Finfish
and
Shellfish
Freshwater/
Estuarine
56.27
56.27
0.00
Marine
80.19
80.21
0.02
All
92.02
92.02
0.00
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
reporting
period.

Estimates
are
projected
from
the
sample
to
the
U.
S.
population
(
or
population
of
consumers
only)
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
B­
13
TABLE
B.
2.
BIAS
 
CORRECTED
AND
UNCORRECTED
ESTIMATES
OF
MEAN
UNCOOKED
FISH
CONSUMPTION
Population
Fish
Type
Habitat
Uncorrected
Estimate
(
grams/
person/
day)
Bias
 
Corrected
Estimate
(
grams/
person/
day)
Difference
(
grams/
person/
day)

U.
S.
Finfish
Freshwater/
Estuarine
3.57
3.57
0.00
Marine
9.02
9.01
0.01
All
12.59
12.58
0.01
U.
S.
Shellfish
Freshwater/
Estuarine
2.73
2.73
0.00
Marine
1.57
1.57
0.00
All
4.29
4.30
0.01
U.
S.
Finfish
and
Shellfish
Freshwater/
Estuarine
6.30
6.30
0.00
Marine
10.58
10.58
0.00
All
16.88
16.88
0.00
Consumers
Only
Finfish
and
Shellfish
Freshwater/
Estuarine
77.55
77.55
0.00
Marine
102.93
102.95
0.02
All
121.33
121.33
0.00
(
1)
Source
of
data:
1994­
1996,
1998
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII).

(
2)
Estimates
are
based
on
2­
day
averages.

(
3)
Consumers
only
=
Individuals
who
consumed
fish
at
least
once
during
the
2­
day
reporting
period.

Estimates
are
projected
from
the
sample
to
the
U.
S.
population
(
or
population
of
consumers
only)
using
4­
year
combined
survey
weights.

(
4)
The
fish
component
of
foods
containing
fish
was
calculated
using
data
from
the
recipe
file
of
the
USDA's
Nutrient
Data
Base
for
Individual
Food
Intake
Surveys.
B­
14
Computationally,
y
hij
is
arranged
in
ascending
order
across
all
values
of
the
indices.
The
survey
weights
associated
with
the
arranged
y
hij
are
summed
until
the
first
instance
when
the
value
of
p
is
exceeded.

Bootstrap
Intervals
for
Percentile
Estimates
In
addition
to
point
estimates
of
the
median
and
upper
percentiles
of
the
empirical
distributions
of
daily
average
fish
consumption,
Sections
4
and
5
report
90
 
percent
interval
estimates
for
the
90th,
95th,
and
99th
percentiles.
Reported
interval
estimates
are
nonparametric
estimates
resulting
from
bootstrapping
techniques
reported
by
Efron
(
Efron
1982).

The
reported
bootstrap
intervals
do
not
result
from
direct
estimates
of
the
standard
deviation
of
the
point
estimate.
Rather,
the
bootstrap
estimates
result
from
the
percentile
method,
which
estimates
the
lower
and
upper
bounds
for
the
interval
estimate
by
the
100"
percentile
and
100(
1
 
"
)
percentile
estimates
from
the
nonparametric
distribution
of
the
given
point
estimate.
This
distribution
of
the
observed
values
of
the
given
point
estimate
is
determined
from
repeated
resampling
of
the
empirical
data.

Resampling
was
conducted,
with
replacement,
in
accordance
with
the
structure
of
the
sampling
data.
In
the
case
of
all
four
CSFII
surveys,
resampling
was
conducted
at
the
stratum*
PSU
level.
For
each
bootstrap
sampling
iteration,
the
n
hij
daily
average
consumption
values
in
a
stratum*
PSU
were
resampled
with
replacement
until
the
resample
contained
n
hij
observations.
The
frequency
of
a
given
consumption
value
from
the
stratum*
PSU
in
the
resample
is
determined
by
either
a
Poisson
or
binomial
random
number
generator.
If
the
number
of
observations
remaining
to
be
drawn
for
the
resample
at
the
k
th
draw,
where
0<
k#
n
hij,
is
greater
than
50,
and
the
ratio
of
the
number
of
observations
remaining
to
be
drawn
to
the
number
of
draws
remaining
is
less
than
five,
then
the
random
number
for
the
frequency
the
given
observation
appears
in
the
resample
results
from
a
Poisson
distribution.
The
mean
of
the
Poisson
distribution
is
the
ratio
of
the
number
of
observations
remaining
to
be
drawn
to
the
number
of
draws
remaining.
If
the
number
of
observations
remaining
to
be
included
in
the
resample
is
less
than
or
equal
to
50,
the
frequency
for
the
given
observation
results
from
a
binomial
random
number
generator.
The
binomial
distribution
for
the
random
generator
has
an
n
equal
to
the
number
of
remaining
draws
and
a
p
of
one
divided
by
the
number
of
remaining
draws.
This
method
is
an
adaptation
of
a
method
provided
by
Ahrens
and
Dieter
(
Kennedy
1980).

As
an
illustration
of
the
resampling
algorithm,
suppose
there
are
129
observations
in
a
given
stratum*
PSU.
At
the
initiation
of
the
bootstrap
resampling,
the
ratio
of
the
number
of
observations
remaining
to
be
drawn
in
the
resample
to
the
number
of
draws
remaining
is
1.
Therefore,
a
number
is
generated
from
a
Poisson
random
number
generator
with
the
mean
of
B­
15
1.
The
number
from
the
random
generator
determines
the
number
of
times
the
value
of
the
first
observation
from
the
original
sample
is
included
in
the
bootstrap
resample.
Further,
suppose
that
after
the
99th
draw
from
the
sample,
101
observations
were
included
in
the
bootstrap
resample.
For
the
100th
draw,
there
are
28
(
129
 
101)
observations
remaining
to
be
included
in
the
resample.
After
the
99th
draw,
there
are
30
draws
remaining
to
be
conducted.
Therefore,
the
frequency
with
which
the
100th
observation
in
the
original
sample
will
appear
in
the
resample
is
determined
from
a
binomial
random
generator
with
n=
28
and
p=
1/
30.

One
thousand
resamples
were
drawn
from
each
stratum*
PSU.
For
each
complete
set
of
strata*
PSUs,
the
given
point
estimate
was
calculated
as
described
above.
Therefore,
if
(
x
*

1,
x
*
2,
x
*
3,
....,
x
*
1000)
represents
the
1,000
bootstrap
resamples,
then
let
(
p
*
1,
p
*
2,
p
*
3,
....,
p
*
1000)
represent
the
resulting
estimates
of
the
p
th
percentile
from
the
1,000
resamples.
The
value
of
the
5th
percentile
of
the
empirical
distribution
of
the
given
percentile
estimate
from
the
bootstrap
resamples
(
p
*
5%)
is
the
lower
bound
for
the
90
 
percent
bootstrap
interval
estimate.
Likewise,
the
value
of
the
95th
percentile
from
the
distribution
of
bootstrap
estimates
(
p
*
95%)
is
the
upper
bound
estimate
for
the
90
 
percent
interval
estimate.
The
central
point
of
the
estimated
90
 
percent
interval
is
not
necessarily
the
reported
value
of
the
p
th
percentile
estimate;
this
is
due
to
the
asymmetry
of
the
distribution
of
the
percentile
estimates.
APPENDIX
C
DATA
CONVENTIONS
APPENDIX
C­
1.
PERCENTAGE
OF
FISH
IN
22
INGREDIENT
CODES
.
.
.
.
.
.
.
.
.
.
.
.
.
C­
1
APPENDIX
C­
2.
USDA
GUIDANCE
AND
EXAMPLES
FOR
THE
CALCULATION
OF
P%
AND
GUI
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
C­
2
C­
1
APPENDIX
C­
1.
PERCENTAGE
OF
FISH
IN
22
INGREDIENT
CODES
Ingredient
OPP/
USDA
Code
Description
%
Fish
6027
Soup,
Manhattan
clam
chowder,
chunky,
rts
31.09
6230
Soup,
clam
chowder,
New
Eng,
prep
W/
milk
39.91
6256
Soup,
Crm
of
shrimp,
prep
w/
milk,
com
3.06
6428
Soup,
clam
chowder,
Manhattan,
prep
w/
H2O
31.09
6430
Soup,
clam
chowder,
New
Eng.,
prep
w/
h2O
40.51
6456
Soup,
Crm
of
Shrimp,
prep
w/
H2O,
com
3.06
15002
Anchovy,
European,
cnd,
oil,
drnd
91.57
15014
Cisco,
smoked
98.24
15018
Cod,
Atlantic,
Dried
&
salted
88.91
15027
Fish
portions
&
stk,
frx,
rehtd,
(
fish
sticks)
44.84
15041
Herring,
Atlantic,
pickled
78.20
15042
Herring,
Atlantic,
kippered
98.07
15077
Salmon,
chinook,
smoked
98.10
15080
Salmon,
chum,
cnd,
drnd,
w/
bone
98.90
15084
Salmon,
pink,
cnd,
2/
bone
&
liq
98.90
15087
Salmon,
sockeye,
cnd,
drnd
w/
bone
98.90
15088
Sardine,
atlantic,
cnd,
oil,
drnd
w/
bone
99.24
15089
Sardine,
pacific,
cnd,
tomato
sau,
drnd
77.33
15119
Tuna,
lt,
cnd,
oil
drnd
93.25
15121
Tuna,
cnd,
h20,
drnd
99.18
15126
Tuna,
cnd,
h2o
drnd,
white
meat
99.18
15131
Whitefish,
mxd
sp,
smoked
98.40
C­
2
APPENDIX
C­
2.
USDA
Guidance
and
Examples
for
the
Calculation
of
P%
and
GUi
Example
1:
No
moisture
or
fat
change
Follow
the
steps/
calculations
below
to
calculate
the
amount
of
each
ingredient
required
to
prepare
100
grams
of
the
food
(
GUi),
and
the
amount
of
each
ingredient
as
a
proportion
of
the
prepared
food
within
each
individual
recipe.
Recipe
Yield
Moist.
Change
Fat
Change
Fat
Code
(
Ryld)
(
M_
chg)
(
F_
chg)
(
F_
Code)

11513100
Cocoa
and
sugar
mixture,
whole
milk
100.00
0.0
0.0
0
(
1)
(
2)
(
3)
(
4)
(
5)
(
6)
(
7)
(
8)
(
9)

Recipe
Code
Ingredient
Code
Ingredient
description
Retn
code
Recipe
ingred
amount
Ingred
amount
in
100
gms
of
recipe
Amount
of
moist.

in
100
gms
ingred
Amount
of
ingred
moist.

in
100
gms
of
recipe
Ingred
moist.

as
percent
of
recipe
total
Amount
of
moist.

lost
per
ingred
Ingred
amount
in
100
gms
of
recipe
adjusted
for
loss
Ingred
amount
as
percent
of
prepared
product
Ingred
amount
needed
to
prepare
100
gms
of
product
(
Gmi)
(
Gmi_
100)
(
M_
100)
(
Mi)
(
Mi%)
(
Mi
 
)
(
Pgmi)
(
P%)
(
GUi)

11513100
1077
Milk,
whl,
3.3%
fat
0
244.000
91.7293
87.990
80.7126
0.99908
0.0000
91.7293
0.91729
91.729
11513100
14175
Choc
flav
bev
mix
0
22.000
8.2707
0.900
0.0744
0.00092
0.0000
8.2707
0.08271
8.271
Recipe
totals:
266.00
100.000
80.7871
1.00000
0.0000
100.000
1.00000
Steps/
Calculations:
(
1)
Gmi
=
Values
are
from
the
1994
 
96
CSFII
Recipe
Database
(
2)
Gmi_
100
=
(
Gmi/
sum(
Gmi))
*
100
(
3)
Mi_
100
=
Values
are
obtained
from
the
1994
 
96
CSFII
Nutrient
Database
(
4)
Mi
=
Gmi_
100
*
(
M_
100/
100)

(
5)
Mi%
=
Mi/
sum(
Mi)

(
6)
Mi
 
=
Mi%
*
M_
chg
(
7)
Pgmi
=
Gmi_
100
+
(
Mi
 
)

(
8)
P%
=
Pgmi/
sum(
Pgmi)

(
9)
Gui
=
(
Gmi_
100/
Ryld)
*
100
C­
3
Example
2:
A
moisture
loss
and
no
fat
change
Follow
the
steps/
calculations
below
to
calculate
the
amount
of
each
ingredient
required
to
prepare
100
grams
of
the
food
(
GUi),
and
the
amount
of
each
ingredient
as
a
proportion
of
the
prepared
food
within
each
individual
recipe.
Recipe
Yield
Moist.
Change
Fat
Change
Fat
Code
(
Ryld)
(
M_
chg)
(
F_
chg)
(
F_
Code)

11512500
Spanish
 
style
hot
chocolate
drink
87.00
 
13.0
0.0
0
(
1)
(
2)
(
3)
(
4)
(
5)
(
6)
(
7)
(
8)
(
9)

Recipe
Code
Ingredient
Code
Ingredient
description
Retn
code
Recipe
ingred
amount
Ingred
amount
in
100
gms
of
recipe
Amount
of
moist.

in
100
gm
ingred
Amount
of
ingred
moist.

in
100
gms
of
recipe
Ingred
moist.

as
percent
of
recipe
total
Amount
of
moist.

lost
per
ingred
Ingred
amount
in
100
gms
of
recipe
adjusted
for
loss
Ingred
amount
as
percent
of
prepared
product
Ingred
amount
needed
to
prepare
100
gms
of
product
(
Gmi)
(
Gmi_
100)
(
M_
100)
(
Mi)
(
Mi%)
(
Mi
 
)
(
Pgmi)
(
P%)
(
GUi)

11512500
1096
Milk,
cnd,
evap,
whl
2151
756.000
47.8273
74.040
35.4113
0.44053
 
5.7268
42.1005
0.48391
54.974
11512500
2010
Cinnamon,
ground
0
0.287
0.0182
9.520
0.0017
0.00002
 
0.0003
0.0179
0.00021
0.021
11512500
14429
Water,
municipal
0
711.000
44.9804
99.900
44.9355
0.55901
 
7.2671
37.7133
0.43349
51.702
11512500
19081
Candies,
swt
choc
0
113.400
7.1741
0.500
0.0359
0.00045
 
0.0058
7.1683
0.08239
8.246
Recipe
totals:
1580.69
100.0000
80.3844
1.00000
 
13.000
87.0000
1.00000
Steps/
Calculations:
(
1)
Gmi
=
Values
are
from
the
1994
 
96
CSFII
Recipe
Database
(
2)
Gmi_
100
=
(
Gmi/
sum(
Gmi))
*
100
(
3)
Mi_
100
=
Values
are
obtained
from
the
1994
 
96
CSFII
Nutrient
Database
(
4)
Mi
=
Gmi_
100
*
(
M_
100/
100)

(
5)
Mi%
=
Mi/
sum(
Mi)

(
6)
Mi
 
=
Mi%
*
M_
chg
(
7)
Pgmi
=
Gmi_
100
+
(
Mi
 
)

(
8)
P%
=
Pgmi/
sum(
Pgmi)

(
9)
Gui
=
(
Gmi_
100/
Ryld)
*
100
C­
4
Example
3:
A
moisture
loss
and
a
fat
gain
Follow
the
steps/
calculations
below
to
calculate
the
amount
of
each
ingredient
required
to
prepare
100
grams
of
the
food
(
GUi),
and
the
amount
of
each
ingredient
as
a
proportion
of
the
prepared
food
within
each
individual
recipe.
Recipe
Yield
Moist.
Change
Fat
Change
Fat
Code
(
Ryld)
(
M_
chg)
(
F_
chg)
(
F_
Code)

56201520
Cornmeal
mush,
fried
36.00
 
65.1
1.1
4615
(
1)
(
2)
(
3)
(
4)
(
5)
(
6)
(
7)
(
8)
(
9)

Recipe
Code
Ingredient
Code
Ingredient
description
Retn
code
Recipe
ingred
amount
Ingred
amount
in
100
gms
of
recipe
Amount
of
moist.

in
100
gms
ingred
Amount
of
ingred
moist.

in
100
gms
of
recipe
Ingred
moist.

as
percent
of
recipe
total
Amount
of
moist.

lost
per
ingred
Ingred
amount
in
100
gms
of
recipe
adjusted
for
loss
Ingred
amount
as
percent
of
prepared
product
Ingred
amount
needed
to
prepare
100
gms
of
product
(
Gmi)
(
Gmi_
100)
(
M_
100)
(
Mi)
(
Mi%)
(
Mi
 
)
(
Pgmi)
(
P%)
(
GUi)

56201520
2047
Salt,
table
0
3.000
0.2755
0.200
0.0006
0.00001
 
0.0004
0.2751
0.00764
0.765
56201520
4615
fat_
added
0
 
1.1000
0.000
0.0000
0.00000
0.0000
1.1000
0.03056
3.056
56201520
14429
Water,
municipal
0
948.000
87.0523
99.900
86.9653
0.98339
 
64.0184
23.0339
0.63983
241.812
56201520
20022
Cornmeal,
degermed,
enr,
yel
305
138.000
12.6722
11.590
1.4687
0.01661
 
1.0812
11.5910
0.32197
35.200
Recipe
totals:
1089.00
101.1000
88.4345
1.00000
 
65.1000
36.0000
1.00000
Steps/
Calculations:
(
1)
Gmi
=
Values
are
from
the
1994
 
96
CSFII
Recipe
Database
(
2)
Gmi_
100
=
(
Gmi/
sum(
Gmi))
*
100
(
3)
Mi_
100
=
Values
are
obtained
from
the
1994
 
96
CSFII
Nutrient
Database
(
4)
Mi
=
Gmi_
100
*
(
M_
100/
100)

(
5)
Mi%
=
Mi/
sum(
Mi)

(
6)
Mi
 
=
Mi%
*
M_
chg
(
7)
Pgmi
=
Gmi_
100
+
(
Mi
 
)

(
8)
P%
=
Pgmi/
sum(
Pgmi)

(
9)
Gui
=
(
Gmi_
100/
Ryld)
*
100
C­
5
Example
4:
No
moisture
or
fat
change
but
an
ingredient
with
a
moisture
loss
This
situation
requires
calculating
P%
and
GUi
amounts
for
ingredients
of
ingredients
in
a
foodcode
recipe
using
a
two
stage
process:

Stage
I.
Calculate
the
amount
of
each
ingredient
required
to
prepare
100
grams
of
the
food
(
GUi)
and
the
amount
of
each
ingredient
as
a
proportion
of
the
prepared
food
within
each
individual
recipe.
[
Comparable
to
examples
1+
2]

Stage
II.
Where
an
ingredient
has
a
recipe
(
e.
g.,
the
ingredient
53114200
in
the
recipe
53114150),
merge
it's
ingredient
information
with
the
foodcode
recipe
ingredient
information
and
calculate
compound
ingredient
P%
and
Gui
amounts.

Stage
I.
Recipe
Yield
Moist.
Change
Fat
Change
Fat
Code
(
Ryld)
(
M_
chg)
(
F_
chg)
(
F_
Code)

Foodcode
Recipe:
53114150
Cake,
lemon,
lowfat,
NS
as
to
icing
100.0
0.0
0.0
0
Ingredient
Recipe:
53114200
Cake,
lemon,
lowfat,
without
icing
80.00
 
20.0
0.0
0
Ingredient
Recipe:
91305020
Icing,
white
100.00
0.0
0.0
0
(
1)
(
2)
(
3)
(
4)
(
5)
(
6)
(
7)
(
8)
(
9)

Recipe
Code
Ingredient
Code
Ingredient
description
Retn
code
Recipe
ingred
amount
Ingred
amount
in
100
gms
of
recipe
Amount
of
moist.

in
100
gms
ingred
Amount
of
ingred
moist.

in
100
gms
of
recipe
Ingred
moist.

as
percent
of
recipe
total
Amount
of
moist.

lost
per
ingred
Ingred
amount
in
100
gms
of
recipe
adjusted
for
loss
Ingred
amount
as
percent
of
prepared
product
Ingred
amount
needed
to
prepare
100
gms
of
product
(
Gmi)
(
Gmi_
100)
(
M_
100)
(
Mi)
(
Mi%)
(
Mi
 
)
(
Pgmi)
(
P%)
(
GUi)

53114150
53114200
Cake,
lemon,
lowfat,
w/
o
icing
0
786.000
62.9808
29.617
18.6530
0.85379
0.0000
62.9808
0.62981
62.981
53114150
91305020
Icing,
white
0
462.000
37.0192
8.629
3.1944
0.14621
0.0000
37.0192
0.37019
37.019
Recipe
Totals:
1248.00
100.0000
21.8474
1.00000
0.0000
100.0000
1.00000
53114200
1123
Eggs,
chick,
whl,
raw/
frz
101
100.000
10.8217
75.330
8.1520
0.18657
 
3.7314
7.0903
0.08863
13.527
53114200
14429
Water,
municipal
0
308.100
33.3416
99.900
33.3083
0.76231
 
15.2463
18.0954
0.22619
41.677
53114200
18142
Cake,
yel,
dry
mix,
pudd
 
type
301
515.970
55.8367
4.000
2.2335
0.05112
 
1.0223
54.8144
0.68518
69.796
Recipe
Totals:
924.07
100.0000
43.6937
1.00000
 
20.0000
80.0000
1.00000
91305020
2047
Salt,
table
0
1.500
0.2619
0.200
0.0005
0.00006
0.0000
0.2619
0.00262
0.262
91305020
2050
Vanilla
extract
0
4.333
0.7566
52.580
0.3978
0.04610
0.0000
0.7566
0.00757
0.757
91305020
4610
Margarine,
reg,
stick,
comp,
80%
fat
0
75.125
13.1181
15.700
2.0595
0.23869
0.0000
13.1181
0.13118
13.118
91305020
19336
Sugars,
pdr
0
453.600
79.2061
0.300
0.2376
0.02754
0.0000
79.2061
0.79206
79.206
91305020
11100000
Milk,
nfs
0
38.125
6.6573
89.121
5.9330
0.68761
0.0000
6.6573
0.06657
6.657
91305020
Recipe
Totals:
572.68
100.0000
8.6285
1.00000
0.0000
100.0000
1.00000
Steps/
Calculations:
(
1)
Gmi
=
Values
are
from
the
1994
 
96
CSFII
Recipe
Database
(
2)
Gmi_
100
=
(
Gmi/
sum(
Gmi))
*
100
(
3)
Mi_
100
=
Values
are
obtained
from
the
1994
 
96
CSFII
Nutrient
Database
(
4)
Mi
=
Gmi_
100
*
(
M_
100
/
100)

(
5)
Mi%
=
Mi/
sum(
Mi)

(
6)
Mi
 
=
Mi%
*
M_
chg
C­
6
(
7)
Pgmi
=
Gmi_
100
+
(
Mi
 
)

(
8)
P%
=
Pgmi/
sum(
Pgmi)

(
9)
Gui
=
(
Gmi_
100/
Ryld)
*
100
Stage
II.
Foodcode
recipe
information
Ingredient
recipe
information
in
100
grams
of
ingredient
(
1)
(
2)

Recipe
code
Rec
yld
Ingred.

Code
Ingred
Gmi_
100
Ingred.

P%
Ingred.

GUi
Rec
yld
Ingred.

Code
Ingred
Gmi_
100
Ingred.

P%
Ingred.

GUi
Compound
P%
Compound
GUi
(
Ryld)
(
Gmi_
100)
(
P%)
(
GUi)
(
I_
Ryld)
(
I_
Gmi_
100)
(
I_
P%)
(
I_
GUi)
(
C_
P%)
(
C_
GUi)

53114150
100.0
53114200
62.9808
0.62981
62.981
80.0
1123
10.8217
0.08863
13.527
0.05582
8.519
14429
33.3416
0.22619
41.677
0.14246
26.249
18142
55.8367
0.68518
69.796
0.43153
43.958
Ingredient
recipe
subtotals:
0.62981
78.726
91305020
37.0192
0.37019
37.019
100.0
2047
0.2619
0.00262
0.262
0.00097
0.097
2050
0.7566
0.00757
0.757
0.00280
0.280
4610
13.1181
0.13118
13.118
0.04856
4.856
19336
79.2061
0.79206
79.206
0.29321
29.322
11100000
6.6573
0.06657
6.657
0.02465
2.464
Ingredient
recipe
subtotals:
0.37019
37.019
Foodcode
recipe
totals:
1.00000
115.745
Steps/
Calculations:
(
1)
C_
P%
=
P%
*
I_
P%

(
2)
C_
GUi
=
(
(
Gmi_
100/
Ryld)
*
(
I_
Gmi_
100/
I_
Rydl)
*
100
C­
7
Example
5:
A
moisture
loss
and
an
ingredient
with
a
moisture
loss
This
situation
requires
calculating
nested
ingredient
amounts
in
a
two
stage
process:

Stage
I.
Calculate
the
amount
of
each
ingredient
required
to
prepare
100
grams
of
the
food
(
GUi)
and
the
amount
of
each
ingredient
as
a
proportion
of
the
prepared
food
within
each
individual
recipe.
[
Comparable
to
example
2]

Stage
II.
Where
an
ingredient
has
a
recipe
(
e.
g.,
the
ingredient
53116000
in
the
recipe
13210160),
merge
it's
ingredient
information
with
the
foodcode
recipe
ingredient
information
and
calculate
compound
ingredient
P%
and
GUi
amounts.

Stage
I.
Recipe
Yield
Moist.
Change
Fat
Change
Fat
Code
(
Ryld)
(
M_
chg)
(
F_
chg)
(
F_
Code)

Foodcode
Recipe:
13210160
Diplomat
pudding,
Puerto
Rican
sty
65.40
 
34.6
0.0
0
Ingredient
Recipe:
53116000
Cake,
pound,
without
icing
88.00
 
12.0
0.0
0
(
1)
(
2)
(
3)
(
4)
(
5)
(
6)
(
7)
(
8)
(
9)

Recipe
Code
Ingredient
Code
Ingredient
description
Retn
code
Recipe
ingred
amount
Ingred
amount
in
100
gms
of
recipe
Amount
of
moist.

in
100
gms
ingred
Amount
of
ingred
moist.

in
100
gms
of
recipe
Ingred
moist.

as
percent
of
recipe
total
Amount
of
moist.

lost
per
ingred
Ingred
amount
in
100
gms
of
recipe
adjusted
for
loss
Ingred
amount
as
percent
of
prepared
product
Ingred
amount
needed
to
prepare
100
gms
of
product
(
Gmi)
(
Gmi_
100)
(
M_
100)
(
Mi)
(
Mi%)
(
Mi
 
)
(
Pgmi)
(
P%)
(
GUi)

13210160
1077
Milk,
whl,
3.3%
fat
2152
488.000
30.8307
87.990
27.1279
0.45434
 
15.7201
15.1107
0.23105
47.142
13210160
1123
Eggs,
chick,
whl,
raw/
frz
101
300.000
18.9533
75.330
14.2775
0.23912
 
8.2735
10.6798
0.16330
28.981
13210160
2010
Cinnamon,
ground
0
1.150
0.0727
9.520
0.0069
0.00012
 
0.0040
0.0686
0.00105
0.111
13210160
2047
Salt,
table
0
0.750
0.0474
0.200
0.0001
0.00000
 
0.0001
0.0473
0.00072
0.072
13210160
9100
Fruit
cocktail,
cnd,
hvy
syrup
151
248.000
15.6681
80.400
12.5971
0.21098
 
7.2998
8.3683
0.12796
23.957
13210160
9156
Lemon
peel,
raw
0
6.000
0.3791
81.600
0.3093
0.00518
 
0.1792
0.1998
0.00306
0.580
13210160
14429
Water,
municipal
0
4.937
0.3119
99.900
0.3116
0.00522
 
0.1806
0.1313
0.00201
0.477
13210160
19335
Sugars,
granulated
0
200.000
12.6355
0.000
0.0000
0.00000
0.0000
12.6355
0.19320
19.320
13210160
42222
Sweet
liqueur,
bkd
46
 
60
min
0
34.000
2.1480
46.200
0.9924
0.01662
 
0.5751
1.5730
0.02405
3.284
13210160
53116000
Cake,
pound,
w/
o
icing
301
300.000
18.9533
21.558
4.0860
0.06843
 
2.3677
16.5856
0.25360
28.981
Recipe
totals:
1582.84
100.000
59.7089
1.00000
 
34..
6000
65.4000
1.00000
53116000
1123
Eggs,
chick,
whl,
raw/
frz
101
150.000
25.2838
75.330
19.0463
0.61497
 
7.3796
17.9041
0.20346
28.732
53116000
2047
Salt,
table
0
1.002
0.1689
0.200
0.0003
0.00001
 
0.0001
0.1688
0.00192
0.192
53116000
4610
Margarine,
reg,
stick,
comp,
80%
fat
0
84.600
14.2600
15.700
2.2388
0.07229
 
0.8675
13.3926
0.15219
16.205
53116000
14429
Water,
municipal
0
0.617
0.1040
99.900
0.1039
0.00335
 
0.0403
0.0637
0.00072
0.118
53116000
18369
Baking
pdr,
double
 
acting,
NaAlSO4
0
2.875
0.4846
5.000
0.0242
0.00078
 
0.0094
0.4752
0.00540
0.551
53116000
19335
Sugars,
granulated
0
150.000
25.2838
0.000
0.0000
0.00000
0.0000
25.2838
0.28732
28.732
53116000
20084
Wheat
flr,
white,
cake,
enr
301
163.500
27.5593
12.510
3.4477
0.11132
 
1.3358
26.2235
0.29799
31.317
53116000
11100000
Milk,
nfs
2152
40.672
6.8556
89.121
6.1098
0.19727
 
2.3673
4.4883
0.05100
7.790
Recipe
totals:
593.27
100.0000
30.9710
1.00000
 
12.0000
88.0000
1.00000
Steps/
Calculations:
(
1)
Gmi
=
Values
are
from
the
1994
 
96
CSFII
Recipe
Database
(
2)
Gmi_
100
=
(
Gmi/
sum(
Gmi))
*
100
(
3)
Mi_
100
=
Values
are
obtained
from
the
1994
 
96
CSFII
Nutrient
Database
(
4)
Mi
=
Gmi_
100
*
(
M_
100/
100)

(
5)
Mi%
=
Mi/
sum(
Mi)
C­
8
(
6)
Mi
 
=
Mi%
*
M_
chg
(
7)
Pgmi
=
Gmi_
100
+
(
Mi
 
)

(
8)
P%
=
Pgmi/
sum(
Pgmi)

(
9)
Gui
=
(
Gmi_
100/
Ryld)
*
100
Stage
II.
Foodcode
recipe
information
Ingredient
recipe
information
in
100
grams
of
ingredient
(
1)
(
2)

Recipe
code
Rec
yld
Ingred.

Code
Ingred
Gm1_
100
Ingred.

P%
Ingred.

GUi
Rec
yld
Ingred.

Code
Ingred
Gm1_
100
Ingred.

P%
Ingred.

GUi
Compound
P%
Compound
GUi
(
Ryld)
(
Gmi_
100)
(
P%)
(
GUi)
(
I_
Ryld)
(
I_
Gmi_
100)
(
I_
P%)
(
I_
GUi)
(
C_
P%)
(
C_
GUi)

13210160
65.4
1077
30.8307
0.23105
47.142
0.23105
47.142
1123
18.9533
0.16330
28.981
0.16330
28.981
2010
0.0727
0.00105
0.111
0.00105
0.111
2047
0.0474
0.00072
0.072
0.00072
0.072
9100
15.6681
0.12796
23.957
0.12796
23.957
9156
0.3791
0.00306
0.580
0.00306
0.580
14429
0.3119
0.00201
0.477
0.00201
0.477
19335
12.6355
0.19320
19.320
0.19320
19.320
42222
2.1480
0.02405
3.284
0.02405
3.284
Subtotals:
0.74640
123.924
53116000
18.9533
0.25360
28.981
88.0
1123
25.2838
0.20346
28.732
0.05160
8.327
2047
0.1689
0.00192
0.192
0.00049
0.056
4610
14.2600
0.15219
16.205
0.03860
4.696
14429
0.1040
0.00072
0.118
0.00018
0.034
18369
0.4846
0.00540
0.551
0.00137
0.160
19335
25.2838
0.28732
28.732
0.07286
8.327
20084
27.5593
0.29799
31.317
0.07557
9.076
11100000
6.8556
0.05100
7.790
0.01293
2.258
Ingredient
recipe
subtotals:
0.25360
32.934
Foodcode
recipe
totals:
1.00000
156.858
Steps/
Calculations:
(
1)
C_
P%
=
P%
*
I_
P%

(
2)
C_
GUi
=
(
(
Gmi_
100/
Ryld)
*
(
I_
Gmi_
100/
I_
Rydl)
_
*
100
REFERENCES
CSFII
survey
documentation,
file
1
(
See
USDA/
ARS,
1996).

CSFII
survey
documentation,
file
1
(
See
USDA/
ARS,
2000).

DHHS
(
U.
S.
Department
of
Health
and
Human
Services).
1996.
1996
Poverty
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Federal
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61(
43):
8286
 
8.

Efron,
Bradley.
1982.
The
Jackknife,
the
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and
Other
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Philadelphia,
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Society
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Industrial
and
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Hansen,
M.
H.,
W.
N.
Hurwitz,
and
W.
G.
Madow.
1953.
Sample
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Methods
and
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Volume
I:
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John
Wiley
&
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Inc.:
pp.
399
and
419.

Jacobs,
H.
L.,
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H.
D.,
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K.
A.,
and
Phan,
D.
B.
1998.
"
Estimates
of
Per
Capita
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in
the
U.
S.
Based
on
the
Continuing
Survey
of
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by
Individuals
(
CSFII)."
Risk
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An
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18,
No.
3,
June
1998.

Kennedy,
W.
J.
and
J.
E.
Gentle.
1980.
Statistical
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New
York,
New
York:
Marcel
Dekker,
Inc.:
p.
224.

National
Research
Council
(
NRC).
1986.
Nutrient
Adequacy,
Assessment
Using
Food
Consumption
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Washington,
DC:
National
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Nusser,
S.
M.,
A.
L.
Carriquiry,
K.
W.
Dodd,
and
W.
A.
Fuller.
1996.
"
A
Semiparametric
Transformation
Approach
to
Estimating
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the
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91:
pp.
1440
 
1449.

Shah,
B.
V.,
et
al.
April
1996.
Statistical
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7.0.
Research
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USDA/
ARS
(
U.
S.
Department
of
Agriculture,
Agricultural
Research
Service).
1998.
1994
 
1996
Continuing
Survey
of
Food
Intakes
by
Individuals
and
1994
 
1996
Diet
and
Health
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CD
 
ROM,
accession
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PB98
 
500457.
[
Available
from
the
National
Technical
Information
Service,
5285
Port
Royal
Road,
Springfield,
VA
22161.
Phone:
(
703)
487­
4650.]

USDA/
ARS
(
U.
S.
Department
of
Agriculture,
Agricultural
Research
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2000.
1994
 
1996,
1998
Continuing
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by
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CD
 
ROM,
accession
number
PB98
 
500457.
[
Available
from
the
National
Technical
Information
Service,
5285
Port
Royal
Road,
Springfield,
VA
22161.
Phone:
(
703)
487­
4650.]

Woodruff,
R.
S.
1971.
"
A
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411
 
414.
