80 ABOUT THE HADDOCK. 



confronted by the brave men who go down to the deep in 

 ships ! 



The HADDOCK (Gadus, or Morrhua ^Eglefinus) enters 

 more largely into general consumption, perhaps, than even 

 the cod, and its flesh is more digestible, more nutritious, 

 and of far superior flavour. It is what we should call a 

 sociable or cosmopolitan fish, for it figures on the table of 

 the artisan or peasant as well as on the splendid board 

 of the wealthy Apicius ; and it is as abundant in Ameri- 

 can as in European waters. Observe, however, that it 

 keeps to high latitudes, and is found neither in the Baltic 

 nor the Mediterranean. It frequents our British coasts 

 in immense numbers, though different species appear at 

 different points, and all are not of equal excellence. Those 

 caught on the east coast and in Dublin Bay bear away 

 the prize for " good eating." Owing to over-fishing, the 

 haddock is not found so near the shore as of old, but vast 

 shoals still inhabit the deep waters, and are caught both 

 by trawl-nets and lines. 



The haddock, like the cod, has three dorsal and two 



anal fins, and a bar- 

 bule at the point of 

 the lower jaw. It 

 is brown on the 

 back, silver-white 

 on the belly ; the 

 lateral line is black, 



THE HADDOCK. 



and behind each of 



the pectorals is a black spot, the two sometimes extend- 

 ing so far as to meet on the back. An absurd legend 

 attributes these spots to the finger and thumb with which 



