Introduction.

Graham (1938, pp. 399–419).

In this section the food of fishes is studied in detail, including the types of food, allowing classification of fishes in terms of food to be suggested. From the examination of eleven thousand stomachs of fishes, specific lists are given of the food organisms identified, with an analytical discussion in each case. The list includes fishes, molluscs, crabs, other crustaceans, annelids, echinoderms, plants, and miscellaneous.