THE HAKE. 



the hook, and are considered very palatable. They are exceed- 

 ingly common, says Dr. J. V. C. Smith, though not taken in any 

 quantity in Massachusetts. The largest caught here seldom 

 exceeds two feet. They are denominated Poor Johns. The 

 best hake are taken off Cape Cod and sold under the name of 

 stockfish. 



When very hungry, the hake exhibits considerable voracity, 

 and does not hesitate to seize a crab, which, in self-defence, 

 sometimes fixes its shears in the retractile lips of the enemy, 

 who whirls it through the water with surprising velocity, till it 

 is finally obliged to let go its hold. 



DESCRIPTION . Dekay. 



Characteristics. Reddish brown above ; long, acute, pala- 

 tine teeth ; lower jaw largest ; length one to two feet. 



Color. Reddish brown, with golden tints towards the 

 shoulders ; sides of the opercle silvery, with a pinkish lustre ; 

 summits of the head dark brown ; lower part of the body 

 soiled white ; lateral hue brownish black ; tongue, surface of 

 the bronchial arches, fauces, and interior of the opercles, deep 

 bluish black ; irides golden, mottled with brown ; dorsals light 

 brown, the rays lighter ; caudal dark brown ; remaining fins 

 whitish, minutely punctate with brown. 



They were formerly little known at New York, but of late 

 years have become quite abundant, where they are taken at the 

 docks generally at night by boys, and those of the craft that 

 cannot spare time during the day. The Hake, like the Tom- 

 Cod, is a bottom fish, and is taken generally with hand line-, 

 and the usual black fish tackle. Being of the voracious order, 

 he seems to love the eddies and currents, and is better taken 

 when the tide is running strong, where he delights to feed upon 

 what is forced in its way. On such grounds the line should be 



