110 COD. WHITING 



4. The Coos, GWwv, are distinguished by the existence of 

 three dorsal, and two anal fins, and a cirrus at the end of the 



muzzle or snout The most important species of this genus is 

 the Cod properly so culled, Gadm /tiorrhna, a fish two or 

 three feet long, with a gray back spotted yellowish, and a white 

 belly. Cods are found in greatest abundance in the ocean be- 

 tween the fortieth and sixtieth degrees of north latitude. On the 

 coasts of Norway, in the neighbourhood of Iceland, and espe- 

 cially in the waters of Newfoundland, they are found in incalcu- 

 lable numbers. During winter, they retire to the depths of the 

 sea ; but in the warm season, the necessity of casting their spawn 

 and of providing for their subsistence, causes them to approach 

 the shore, and fathomable waters. In some localities, the cod- 

 fishery is conducted with seines four or five hundred feet in length, 

 but generally they are caught with a hook and line, baited with 

 herring, the gills of cod-fish, &c. A skilful fisherman may catch 

 in this way, four hundred cod-fishes in a day. The fish is prepared 

 in different ways for preservation ; when simply salted, it is known 

 in commerce as green cod ; when dried without being salted, it 

 is stockfish : and when salted and dried in the sun, it is called 

 dry cod. The tongues, salted or pickled with the swimming- 

 bladders, are much esteemed, and known under the titlo of 

 tongues and sounds. " The sound or swimming-bladder oi the 

 cod-fish, if rightly prepared, supplies an isinglass equal to the 

 best Russian, and applicable to all the uses for which the imported 

 is employed." The liver yields a large quantity of pure, limpid 

 oil, cod-liver-oif, which, in many respects, and for most purposes, 

 is superior to the commonly used fish-oil. 



Catching and preparing cod-fish are very important branches 

 of maritime industry. About twelve thousand French, and a 

 very much larger number of English and American fishermen are 

 yearly engaged in this business. 



5. The WHITINGS, MerlanyiiSi have the same number of 

 fins as the cod, but no cirri. The Common Whiting, Gadus 



53^ merlanyvs, (Fig. 53.) which is 



about a foot long, silvery beneath, 

 reddish gray or olive above, may 

 be recognised by the upper jaw 

 being longer than the lower : it 

 COMMON WHITING. inhabits European seas, and is 



4. How is the genus of Cods recognised ? What is the Cod properly so 

 called ? Where are Cods found ? How are they caught ? What is Stock- 

 1 *h ? What are tongues and sounds ? 



5. What are the characters of the common Whiting 



