TRAWLING. 89 



Haddocks were at one time almost. worthless to the 

 trawlers from the want of a market for the enormous 

 number of these fish which were caught ; and it was then 

 no uncommon occurrence for the bulk of this part of the 

 catch to be thrown overboard, the men having orders 

 not to bring on shore more than were likely to be dis- 

 posed of. The idea of drying and smoking them, as had 

 long been done on the Scotch coast, was then carried out 

 at Hull, and afterwards at Grrimsby, and proved so suc- 

 cessful that, to quote the words of one of the fish dealers, 

 " not a fish's eye is now thrown away." The demand 

 for fresh fish generally has, however, increased so much 

 of late years, that a much smaller number of the trawled 

 haddocks is now smoked than formerly, and many of 

 the best fish are sent, packed in ice, to the fresh market, 

 where they readily sell at good prices, although they 

 may not have quite so bright an appearance as those 

 obtained by the hook. The number of line haddocks 

 sent to market is trifling, however, compared with those 

 caught by the trawl ; they are not taken on the ground 

 where the trawlers work, and are said by them to be 

 " hungry " fish, which are not in good condition, and 

 will bite at anything; whilst those frequenting the 

 trawling grounds are stated to be well-fed fish which 

 will not readily take a bait. On this point we can offer 

 no opinion. The prejudice existing in some quarters 

 against trawled haddocks is no doubt principally due 

 to their generally less inviting appearance, owing to 

 their having been gutted as soon as caught ; and be- 

 cause, from the large numbers taken at once, less care 

 is bestowed on their packing than is desirable to make 

 them look well on being landed. Practically, the great 

 markets are supplied with haddocks by the trawlers in 

 the North Sea. 



