240 NATURAL HISTORY OF AQUATIC ANIMALS. 



ECONOMIC VALUE. There is a great difference of opinion as to the edible qualities of the Bur- 

 bot. In the region of the Great Lakes it is usually pronounced worthless, but some few consider 

 the liver a delicacy ; it is held in low esteem as a food-fish, and rarely appears in the markets. It 

 was formerly thrown away, according to Mr. Milner, although it is a very good edible fish, and 

 some who know its qualities cook the livers of the larger specimens, considering them very choice. 

 Mr. Ainsworth, of Cape Vincent, New York, regards the Burbot as a great annoyance to gill net 

 fishermen. He states that they are a soft fish and unmarketable. I have been told that the Bur 

 bot caught through holes in the ice in Winnipiseogee Lake are highly esteemed. In the fur coun- 

 tries, according to old writers, the roe is an article of food. The liver is eaten in the Yukon River 

 region, and the flesh is by some regarded as equal to that of whitefish. At Fort Custer, Mon- 

 tana, Col. A. G. Brackett says, "The soldiers eat all they can get of them." Indians generally 

 are fond of them. No doubt the quality of the flesh depends largely upon the habitat, those found 

 in cold, clear, rapid streams being probably the best. 



According to Professor Jordan, there is a popular prejudice against the looks of this fish, and 

 its flesh is less rich than that of most of the lake fish. From the manuscript of Charles Laninan, 

 referring to the species in New Brunswick, I quote the following: "The flesh of the fresh-water 

 Cusk is white, firm, and of good flavor. The liver and roe are considered delicacies; when well 

 bruised and mixed with a little flour, the roe can be baked into very good biscuits, which are used 

 in the fur countries as tea-bread." 



Forster states that the roe and liver, when fresh, are considered delicacies, but that they turn 

 rancid in a few days. On the coast of Hudson's Bay the fish is considered dry and insipid. 



The Burbot, therefore, does not appear to be a very important fish, commercially speaking, 

 although when taken in cold streams, where it occurs in abundance, it is freely eaten. In Siberia, 

 according to Mr. Dall, the skins of the European variety are used as a substitute for glass in 

 windows. 



INFORMATION DESIRED CONCERNING THE BURBOT. Information is greatly desired on all of 

 the points already mentioned concerning the Burbot, and especially on the following particulars: 



1. Its occurrence in rivers and lakes anywliere. Kansas City, Missouri, is the most southern 

 locality represented in the collections of the United States National Museum. 



2. The temperature and depth of the water in which it is captured. 



3. Its capture in salt water. 



4. Its time and mode of spawning in different waters. 

 6. The appearance of the young. 



6. Its food. Bottom fishes are frequently found in the stomach. 



7. Whether it is eaten. 



8. How caught. 



The Commissioner of Fisheries is desirous of obtaining specimens in alcohol or in the fresh 

 state from any river or lake, except the Great Lakes and lakes of Western New York. 



72. THE SILVER HAKE AND THE MERLUCCIO. 

 THE SILVER HAKE, OR NEW ENGLAND WHITING. MERLUCIUS BILINEARIS. 



DISTRIBUTION. It is the opinion of certain writers, among whom Dr. Gunther is leader, 

 that the Hake of Europe, Merlucius merlus (or M. vulgaris of recent authors), is identical with 

 the species of Merlucius occurring in the Western Atlantic. This is, however, a mistake; the 

 American species may easily be distinguished from that of Europe by the greater number of rays 



