No. 6.] WHITEAVES — ."MARINE FISHERIES. 339 



Altliough tliLs fish is commonly called "pollack" by the fisher- 

 men of the lower provinces and by those of" the United States, it 

 is not the same as the pollack of Europe. Its proper name is the 

 coal fish, and it is common to both shores oi' the x\tlantic. The 

 species is locally known as the ''sea-salmon," and is of f-omewhat 

 southern distribution. It does not appear to range farther north 

 than the Bay des Chaleurs, if so far, and has never been taken 

 in the Avaters of the Province of Quebec. The species is most 

 frc(juent in tideways in Nova Scotia and New Brunswick. As a 

 table fish it is preferred by many to cod. To the north of the 

 North Cape of Prince Edward Island no great business is done 

 in the curing of pollack. They are, exceptionally, c lught in 

 winter anions: cod. Tliev are not often taken on banks, but 

 mostly along the shore. They school like mackerel, and are 

 caught at the surface, to which they are brought by ground bait. 

 Their food is said to consist largely of herring. The livers of 

 tins species yield the best oil ; it is used for machinery and in 

 making leather. Salted and dried pollack is worth from $2 to 

 $o per quintal. 



''Old English Hake.*' — Medaccins culy in's, Flem. Guu- 

 ther. Jlerlucius hilinearls, Mitch. Gill. 



The fishermen of the lower provinces endorse Dr. Gunther's 

 view that this species is identical with the true hake of Europe. 

 Locally it is called whiting, though the whiting of English authors 

 {Gadas merlangiis) is a very different fisli. H ike are caught iu 

 purse seines, also in herring and pogy nets. They are not much 

 used for food, and are rarely if ever cured. 



American Forked Hake. — Fh/jcis Antcriranti.^, Storer. 

 Gunther. Fhi/cis tenuis, Gill. 



This fish is the " ling"' of the Jersey merchants. The >p cits 

 of forked hake in tlie Gulf retjuire careful examination, as there 

 are as many as three species in that iegii)n. On the east and 

 west coast of New Brunswick, and on (he north of Nova Scotia. 

 the "ling" is taken from July to Novombn-. It is common on 

 muddy bottoms throughout the Galf; is salted and dried, with 

 very little sun, exported to the United States, and from thei-e to 

 South America. 



The TuRSK, Tl'sk, or Ci:sk. — Urosniius hromnei Linn. 

 Gunther. Brosmlas AniciictniKs .^ (jill. 



The common cusk of the St. Lawrence is taken all the year 

 round, especially in the Bay of Pundy, where the fish occurs in 



