150 BRITISH FISH AND FISHERIES. 



the Mediterranean, and its name, in the Pro- 

 venial language, is merlan. This fish is not 

 very often to be seen in the London markets, 

 although Portsmouth and Plymouth receive an 

 abundant supply from the fishing-boats on the 

 Devonshire coast. It is usually captured in 

 nets, 'but lines are also used. Its flesh is 

 coarse; it is, however, generally salted and 

 dried for exportation to the continent. In this 

 state, in common with the cod, it is called 

 stock-fish. In the bay of Galway, and on the 

 Nymph-bank, off the coast of Waterford, the 

 hake is extremely abundant ; and in the latter 

 situation six men, Mr. Yarrell says, have 

 taken, with lines, one thousand in a single 

 night. The hake equals or exceeds the cod- 

 fish in size ; its scales are large ; its general 

 colour is dusky above, and paler on the lower 

 parts. 



On many parts of our coast, and that of 

 Ireland, the ling (Lota molva) is a common 

 fish, and caught in great numbers ; the greater 

 portion of the ling, which is captured, is salted 

 and dried ; the sound, or air-bladders, are cured 

 separately, like those of the cod, and the liver 

 yields a plentiful supply of oil, used by the 

 poorer class in many districts, and in the 

 Orkneys and western isles, for burning in 



