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  1. The haddock: one of the best salt-water fishes.
    By: Moore, H. F.
    Publication info: Washington,Govt/ print. off.,1920.
    Contributed by: Library of Congress
    Subjects: Cooking (Fish)  Haddock  
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  2. On the specific characters of the haddock (Gadus aeglefinus, Linn.), whiting (Gadus merlangus, Linn.); Gadus poutassou, Risso; Gadus argenteus, Guichenot; Gadus saida, Lepechin; Gadus ogac, Richardson with a key to the species of Gadus found in northern waters / by H. Chas. Williamson.
    By: Williamson, H. Charles.
    Publication info: Glasgow :Printed by James Hedderwick & Sons,1909.
    Contributed by: Smithsonian Libraries
    Subjects: Blue whiting  Gadus  Gadus merlangus  Haddock  Identification  
    BHL Collections: Smithsonian Institution Libraries
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  3. Some observations on haddocks and finnan haddies relating to the bacteriology of cured fish /
    By: Harrison, F. C.
    Publication info: Ottawa :J. de L. Taché,1918.
    Contributed by: Canadiana.org (archive.org)
    Subjects: Bacteria  Haddock  Identification  Smoked fish  
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