350 AMERICAN FISHES. 



Fish," owing to the fact that it becomes most abundant in the early part 

 •of the winter, when it approaches the shore and even ascends the rivers 

 and creeks for the purpose of spawning. Dr. DeKay states, on the 

 authority of Dr. Yates, that Tom Cods sometimes appear at Albany in 

 abundance, while I am informed by the Rev. Dr. Gardiner that they are 

 taken in winter in the Kennebec, sixty miles from its mouth, and far 

 above the reach of the tide. They ascend the Charles River to Watertown, 

 where they are taken in dip-nets and by the hook from the wharves and 

 bridges. Although most abundant near the shores and in the streams in 

 early winter, they are found along the coast at all seasons of the year. 



In form the Tom Cod is the miniature of the Codfish, rarely exceeding 

 ten or twelve inches in length, and there is much difficulty in distinguish- 

 ing the young of the two species. The Tom Cod, however, varies even 

 more in its color than the Cod, and several varieties have been described 

 under different names. When these fish approach the shores in winter 

 they are taken in great cjuantities in nets, and are esteemed in many 

 localities as a great delicacy. It is said that they are sometimes sold in 

 the markets under the captivating name of " London Trout." 



The Tom Cod feeds upon numerous species of crustaceans and mollusks, 

 and also upon the young of many other kinds of fishes. 



The Pacific Tom Cod, Microgadus proximus, is thus described by Prof. 

 Jordan : 



" The English at Victoria know this species by the name ' Whiting.' 

 Elsewhere on the coast the name of ' Tom Cod ' is universally applied to 

 it. In the restaurants at San Francisco it is usually served under the 

 name of smelt. It reaches the length of a foot and a weight of about half 

 a pound. It ranges from Monterey to Puget Sound and northward, being 

 everywhere very abundant, and taken in great numbers in seines and 

 ■sweep-nets, both outside and in the bays. Its food is small fishes. Noth- 

 ing special is known of its breeding habits ; it is apparently abundant at 

 all seasons. It is one of the important food fishes of the coast, always 

 abundant and always meeting a ready sale. Its flesh is, however, watery 

 and tasteless, and cannot be rated high." 



The Pollock, Pollachiiis carbonarius, which is the Coalfish of England, 

 the Kohler of Germany, and the Sei of Norway and Sweden, is closely 

 related to the Pollock of Great Britian, Pollachiiis vircns, from which, 

 however, it is specifically different. It is one of the best-known fishes of 

 Northern Europe, as may be inferred from the abundance of its common 



