THE HADDOCK. 339 



Some years ago haddocks were remarkably plentiful in 

 the Firth of Forth, and found almost in every part of it, 

 but of late, they have very much decreased both in size 

 and number, and are now confined to the bay near Aber- 

 lady and mouth of the Firth. The Edinburgh market is 

 well supplied with these fish all the year through, but in 

 the months of December and January they are more nu- 

 merous, and in much better condition than at any other period 

 of the year. They shed their spawn in the early part of 

 March, and in the months of October and November the 

 young are taken from four to six inches in length, when 

 they are considered remarkably good. Haddocks are oc- 

 casionally taken two feet and a half in length, but one of 

 eighteen inches is reckoned more preferable for the table. 

 These fish are preserved for use in a variety of different 

 ways, and form the principal food of many of the lower 

 inhabitants of Edinburgh. When smoked in a peculiar 

 manner, they are known by the name finnan haddies, which 

 are sold in small bundles and much + used for the table. 

 When simply dried they are called speldrings, and are con- 

 sumed in a raw or uncooked state, though inferior to such 

 as are preserved by the former mode. 



The quality of the flesh of the haddock varies according 

 to the place in which these fish are found, their size, their 

 age, their sex, and the period of the year. It is in gene- 

 ral white, firm, wholesome, and well flavoured, but in every 

 respect inferior to the cod. It feeds principally on Crus- 

 tacea. 



The Haddock is easily distinguished from the cod at all 

 times, by having a large black spot on each side of the 

 body under, the first dorsal fin. This singular spot tradi- 

 tion assigns to the impression of St Peter's finger and thumb, 

 when he took the tribute-money out of the mouth of a fish, 



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