344 FISHES OF THE FIHTH OF FORTH. 



and brassy, by having no barbule on the chin. It is known 

 from the coalfish, the pollack, and green cod, by the un- 

 der jaw being rather the shortest ; in having a black spot at 

 the base of the first ray of the pectorals ; and in the caudal 

 fin being even at the end. 



The Whiting is esteemed one of the most delicate and 

 wholesome fish we have, and is considered by many persons 

 to be superior in flavour to the haddock or cod, either in 

 the recent or salted state. It is universally distributed 

 hroughout the British coasts, but is found in greater 

 abundance on the sandy than on the rocky parts, keeping 

 generally in large shoals a few miles from land. January 

 and February are the months in which this fish is found 

 most plentifully. It sheds its spawn in March when not 

 far from shore, and is then easily taken with the net. The 

 hook when baited with mussel it seizes with great avi- 

 dity, and in this manner numbers are taken and brought 

 to market, where they meet with a ready sale. In April, 

 May, and June, they are out of condition, and ought not 

 then to be made use of as an article of food, particularly 

 by invalids, with whom the flesh is apt to create nausea and 

 sickness ; but in December, January, and February, when 

 the Whiting is in the best condition, no fish agrees better 

 with weak stomachs, and is often retained when all other 

 food has been loathed and ejected. A Whiting about a foot 

 in length is considered the best size for the table, and when 

 boiled it proves the most wholesome. In the month of Au- 

 gust, young Whitings are seen from three to four inches in 

 length in pools left by the receding of the tide, in company 

 with podleys, young cod, and other small fishes. Their 

 food is principally mollusca and Crustacea. 



