IO4 COD FISHERY. 



Of Heng-fish. 



The term, heng-fish, fignifies in the Icelandic lan- 

 guage, hung fifh ; however, it is prepared in a dif- 

 ferent manner from flack-fifh and rodfchier : for, 

 inflead of opening the fifh by the belly, they fplit 

 it in the back, and having quitted it, and taken 

 out the large bone, they hang it up on poles, in a 

 kind of cabbin or flied, which they call hialder, 

 covered with planks, and fo conftru&ed, that the 

 air can pafs through it. But before they hang it 

 up, they lay it in heaps, to ferment a little, which 

 makes it tender, and then lay it out on a rocky 

 foil, or on gravel-beds, &c. to dry a little ; after 

 which, it is hung up in the bidder , until it be- 

 comes perfectly dry. When drying, it does not 

 become round, like round-fifh. Although it fells 

 at a higher price than flack-fifh, yet there is but 

 little of it made, on account of the great trouble in 

 preparing it. The Danes make fome heng-fifh of 

 Torfch, for their own ufe ; which, as it is better 

 prepared, is much preferable to that of the Ice- 

 landers. 



Of Shell-fish-Cod, and Abberdahn. 



The term, Shell-fish, fignifies fcaly fifh. Some 

 fay, it is fo called, becaufe when boiled, it comes 

 off in flakes or fcales ; but the name comes from 



the 



