FISHES AS FOOD 



267 



cod, and ranges from the Arctic Ocean into the Mediterranean. 

 It is largely fished in northern British waters, and is cured to a 

 considerable extent. 



The Haddock (Gadus tzglefinus, fig. 1195). Though of 

 superior quality in the fresh condition, this fish is perhaps more 

 familiar in the cured state, under the names of ''yellow fish", 

 " Finnan haddie ", and so forth. In British seas average speci- 

 mens are decidedly smaller than cod, and are easily recognizable 

 by the blackness of the lateral line, and by the presence of a 

 black blotch above the pectoral fin, attributed by tradition to 



Fig. 1195. Haddock (Gadus ceglefinus) 



the finger and thumb of the apostle Peter, though the John 

 Dory is another candidate for the honour of the association. 

 The range of the haddock is much the same as that of the cod, 

 but it is only of marked importance in regard to the northern 

 half of the British fishery area. 



The Whiting (G. merlangus). This comparatively small 

 species is noted for delicacy of flavour, but to fully appreciate 

 this it must be eaten immediately after capture, for it rapidly 

 deteriorates, and stands carriage badly. Though ranging from 

 Norway to the Mediterranean, and found all round our coasts, 

 it is of more importance to the fisheries of the English Channel 

 than to those farther north. 



The Ling (Molva vulgaris]. This is a large and rapacious 

 fish, which is largely cured, but is decidedly inferior to the 



