H. r. Williamson 40 



found in the liver, kidney, heart, muscles, and sometimes the brain ol 

 the trout. The staggering movements were not however always present. 



Johnstone has described a fungus, apparently nearly related to the 

 preceding; it occurred in plaice kept in the hatchery pond on the Isle of 

 Man. Infected fish swam about languidly, but showed neither evidence 

 of giddiness, nor lack of co-ordination in their movements. 



Externally the spotted haddock is often firm and hard : but when it 

 is split for curing, the flesh emits an unpleasant smell, which is to some 

 extent reminiscent of creasote. The smell may not be noticed in the 

 fresh condition, but it becomes evident after the fish has been smoked. 

 If the cured fish are kept hanging a day after smoking, before they are 



^ Faroe 



f^lugga Lt. 



N.Rona 



^'Shetland 

 0^° Orkney 



Hoc kail 



Fig. 2. 



packed, the odour seems to be accentuated. The smell may be detected 

 in the smoke kiln. 8uch fish are said to have a sour taste: the flesh when 

 smoked has sometimes a greenish tint and, when observed, they are 

 rejected. 



The main weight of the evidence at present available points to the 

 conclusion that the spotted haddocks are not found among the North 

 Sea fish landed at Aberdeen, although in the opinion of some observers 

 they are so. There is however general agreement that they occur fre- 

 quently among the haddocks caught at Shetland, both line- and trawl- 

 caught. The West of Orkney also is given as a locahty of origin. Dift'er- 

 ence of opinion exists as to whether they come from the West of Scotland. 

 Infected fish, both large and small, are found all the year round, but 

 more commonly in warm weather. 



Ann. Biol, vi 4 



