AN ACCOUNT OF THE FISHERIES OF NORWAY IN 1877. 719 



we have only spoken of tbe great annual fishery of the s7cm, or true 

 cod, which takes place nearly simultaneously upon all points of the 

 coast during the first months of the year. This is the sea-cod, properly 

 called, that is, the adult fish, which at certain periods seeks the coast to 

 spawn there. 



But outside of this fishery there is maintained, through the entire 

 year, in the Loffoden Islands, and one may say the whole coast from 

 Eastern Finmark to Sondmore, a considerable fishery of the other spe- 

 cies of the genus GaduSy which, though far behind that of the sicrei, 

 occupies a number of hands and is a notable source of revenue for some 

 localities. 



Let us consider first the summer-cod fisheries. The shore-cod [Gadus 

 morrhua), like the herring, presents, in different periods and localities, 

 different forms. It is impossible to define exactly these forms, but they 

 are simply varieties of the cod which has not yet attained its maturity, 

 or sometimes modifications connected with the nature of the bottom 

 where the fish live. Fishermen, as well as merchants, embrace them 

 under the general denomination of "cod" {torsic), or little cod; it is 

 only in the classification of the merchandise for sale in bulk that differ- 

 ent names are given, which we will indicate further on. The pursuit 

 of this fish takes place in various localities during the whole summer, 

 principally with the simple hand-line, but also with the bottom-line. 

 The population, in many places, passes nearly the whole day on the sea 

 when the weather permits it, and catches, according to the season, all 

 the varieties of fish which approach the coast, above all cod, which is 

 treated in different ways. 



In the districts of Senjen, Salten, and Helgeland all the summer cod 

 are hung up with the other cod, though sometimes they are split to the 

 tail before being suspended ; in this case they take the name of rotscheer 

 {rodskjaer), or they are left round, when they are known as '■'■tittlings.''^ 

 It is not the cod only which is sold under these denominations ; all the 

 summer fish receive the same names ; so we have cod, cusk, or haddock 

 made into rodskjaer or tittling. 



In Namdal, and further to the south, besides the desiccation of the fish 

 upon rods or horizontal bars, recourse is also had to drying upon the 

 rocks. The fish is generally cut open, but sometimes left whole, and 

 the process of drying is left to the sun and wind. It is turned now 

 and then with the hand, or by means of a rake, like hay. This method 

 is evidently very simple, and saves a considerable expense for the bars 

 and scaffolding, but it is little to be recommended, and ought even to 

 be prohibited, for the fish not only wrinkles and becomes twisted, pre- 

 senting a bad appearance, but it often spoils, either on account of the too 

 ardent rays of the sun, which cook it to a certain extent upon the rocks, 

 or by rainy weather, which hinders thorough drying out. This method, 

 consequently, produces a far less valuable article of merchandise than 

 that of laying out on scaffolding or flakes. 



