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Hawaiian Fishes 



a white, flaky, rather tasteless flesh, but because the flesh takes salt readily 

 and is peculiarly adapted for drying, it is preserved in large quantities. 

 The oil of these fishes has been extracted and used in the treatment of 

 several diseases. 



The codfishes average about ten pounds each and all have three dorsal 

 fins and a barbel on their chin. They include the common codfish, the 

 Alaskan cod, the haddock, the pollack, coalfish or green cod, the whiting, 

 the tom cod, and the rockling. 



The family of the cods inhabits the northern seas, although there are 

 a few tropical species. A few species venture into the ocean depths and 

 one genus (Lota) called the American burbot, ling or lawyer is confined 

 to fresh water. 



Of more than 140 known species, three are known from Hawaiian 

 waters. 



Deep Water Codfish 



53-1 Antimora microlepis Bean 



This codfish is light gray or olivaceous in color and reaches a length 



of about eighteen inches. It was taken in the Hawaiian Islands at depths 



from 1,000 to 1,314 fathoms. It also occurs in deep water along the 



western coast of North America from southern California to the Bering Sea. 



Rare Codfish 



53-2 Laemonema rhodochir Gilbert 



From Gilbert 



Only one specimen of this fish is known to science. It was a light 

 brownish color above, a pale blue color beneath, and measured about 

 four inches in length. It was taken between 53 and 211 fathoms off the 

 south coast of Oahu. 



