Fish contain a small percentage of salt, but no more than fresh beef, mutton, or chicken. Although fish live in salt water they absorb very little salt, and never swallow any of the water. The protective skin of fishes prevents the sea salt reaching the flesh.
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Bibliographic details
Auckland Star, Volume LXXI, Issue 220, 16 September 1940, Page 9
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46Untitled Auckland Star, Volume LXXI, Issue 220, 16 September 1940, Page 9
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Acknowledgements
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