ABOUT THE HAKE. 85 



especially if caught young. It is readily taken with 

 artificial flies, the best being a bit of white worsted or a 

 white feather tied to a common bait-hook. It has a 

 longish body, a long under jaw, a forked tail, and three 

 dorsal fins. 



We have no space to descant on the LING (Lotu molva), 

 another of the Gadidse, which is highly valued both fresh 

 and salted ; * or the DORSE (Morrhua callarias) ; or the 

 BIB or POUT (Morrhua Insect)', nor is it necessary, since 

 their characteristics differ little from those of the cod, and 

 they are captured by the same means. But we must de- 

 vote a few lines to the HAKE (Merlucius vulgaris), if it be 

 only to express our regret that so valuable a fish is not 

 better known, or, at all events, better appreciated. It is 

 a denizen of our British seas; and fine specimens are 

 caught off the Devonshire coast, where, from the havoc 

 it accomplishes among the herrings and pilchards, it is 

 called the " herring hake." It is generally taken by lines 

 or by trawling, and is frequently dried and salted under 

 the general name of " stock-fish." 



The hake has no barbules, but carries two dorsal fins 

 and one anal. It is sometimes identified with the ancient 

 sea-fish asellus that is, the donkey-fish, of which Pliny and 

 ^Elian record such wonderful stories; but, more probably, 

 the sea- tench (Phycis Mediterranea) should have that 

 honour. 



The hake, like all the Gadidse, is gregarious. His 

 greediness is excessive, and he will demolish a dozen 

 clupeans, or a young codling, or one of his own kind, in 

 an incredibly short period. He is found in the Mediter- 



* The burbot, or coxey-flsh, is a fresh-water ling. 



