﻿356 HISTORY OF THE FISHES OF MASSACHUSETTS. 



The first dorsal fin is high and triangular, and three fifths the length of the second 

 dorsal ; it commences on a line above the base of the pectorals. 



The second dorsal arises just back of the first, on a line above the posterior extremity 

 of the pectoral fin, and is equal in length to the head ; its first rays are equal in height 

 to nearly the length of the fin ; its last ray is very minute ; this fin terminates just an- 

 terior to the third dorsal. 



The third dorsal is of the same form as the second, and a little longer than the 

 first. 



The pectorals are triangular ; in height they are equal to the length of the third 

 dorsal ; their rays are uiultifid. 



The ventrals are situated in front of the pectorals ; the extremities of their first two 

 rays are free ; the second ray is the longest. 



The first anal fin commences on a line back of the second dorsal, and is formed like 

 that fin. 



The second anal arises just back of the third dorsal, and tenninates nearly on a line 

 with it. 



The caudal fin is emarginated. 



The fin rays are as follows : — D. 16, 24, 20. P. 21. V. 6. A. 26, 21. C. 35. 



Length, one to two feet. 



Remarks. Immense numbers of this species are found on our coast in the spring, 

 and continue through the season until autumn. The best haddock are caught on 

 rocky bottoms, where in summer they are most plenty ; but in the colder portions of the 

 year they are most abundant on clayey bottoms. It is not an uncommon circumstance 

 for haddock to remain on the fishing-ground with a large school of cod. About thirt}- 

 years since, this species was comparatively rare at Cape Cod; in 1839, when my "Re- 

 port on the Fishes of Massachusetts " was published, it was almost as common there 

 as in any part of the bay. It is estimated that in the warm season about twelve hun- 

 dred-weight of haddock are taken to one hundred-weight of codfish in Massachusetts 

 Bay, and in the winter about twelve hundred-weight of cod to one hundred-weight of 

 haddock ; but as the haddock-fishery is of longer duration, the quantities through the 

 year will average about the proportion of three haddock to one cod. Large numbers 

 are sold in the market ; during the entire summer it is eaten by the poorer classes, 

 who are often able to obtain from the fishing-smacks a fine fish weighing several pounds 

 for one or two cents. When boiled or made into a chowder, it is an excellent table- 

 fish. 



