

GREA T BRIT A IN. 145 



similar to that of the cod, and in the Loffoden Islands takes 

 place about the same time. Off Cape Ann in America the 

 number of males are observed to be more abundant than 

 the females, but the latter averaged a larger size. 



Life History. Sars found the young in the sea off Lof- 

 foden Islands concealing themselves under medusae similarly 

 to the cod. 



Uses. Haddocks taken by lines are far superior, their 

 esh being much firmer, than those captured by the beam- 

 awl, in which they are bruised, and generally have their 

 ales rubbed off. But the trawl-haddocks are by no means 

 asted as food, the head being cut off and with the intes- 

 ines used for manure. They are then split and smoked 

 nd sold as smoked haddocks. Haddocks will not take 

 salt so well as cod. In the neighbourhood of Wai worth and 

 Kennington there are several curing houses. The fish are 

 bought by the costermongers in Billingsgate market in the 

 morning, pickled, skewered, hung up in the smoke of saw- 

 dust by the evening, and when sufficiently tinged a yellow 

 colour they are fit for sale. A skilled curer can clean, salt, 

 and smoke a load of haddock in from six to eight hours. 

 Those from Finnan, near Aberdeen, have obtained a great 

 reputation. All at first were smoked over a peat-reek, but 

 the demand becoming very great they were cured in special 

 buildings erected for the purpose, and smoked in large 

 numbers over burning fir branches or burning sawdust. 



As food. The small ones, not sufficiently old to breed, 

 are extremely good from May until February, and some 

 few even so late as April ; but the flesh of the larger ones is 

 often dry and hard ; still, up to 2 or 3 Ibs. in weight it 

 is a good table fish for midwinter. It is in the best season 

 from November until February, while in the Irish markets 

 the larger the haddock the more it is generally prized. 

 VOL. i. E. i. L 



