ABOUT THE WHITING. 



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porpoises, carp, turbot, tench, and, before all and above 

 all in delicacy and digestibility, whiting. 



The WHITING (Merlangus vulgaris), which well deserved 

 to adorn a royal banquet, is one of the most valuable 



of the Gadidse, and, fortunately for English fish con- 

 noisseurs, it abounds on our British coasts. Not much, 

 however, is known of its natural history. It deposits its 



