COD, POLLOCK, HADDOCK AND HAKE. 363 
in exploring the bottom, at a depth of from one hundred and fifty to three 
hundred fathoms, off Newport and in the edge of the Gulf Stream, im- 
mense numbers of young fish, from half an inch to three inches in length, 
were found at the bottom, and with them were many adults, twelve to 
eighteen inches in length, apparently in the act of spawning ; some of 
them with the ova ripe, or nearly ripe, but not yet shed ; others evidently 
spent-fish. This discovery was exceedingly interesting, since it may serve 
as a clew to the spawning habits of other species, like the bluefish and 
menhaden, which have been supposed to spawn at a distance from the 
shore, but have never been detected in the act. The spawning period 
doubtless extends over a considerable space of time; some of the eggs 
from which the largest of the young were hatched off Newport must have 
been laid as early as July. In September an adult, obtained at Halifax, 
Nova Scotia, had the ova well developed and nearly ready for deposition. 
It is not known whether the eggs of the Silver Hake float or sink. Couch 
states that the spawning season of the European Hake is from January to 
April, at which time the fish are caught near the bottom, and lose the 
great voracity by which they are characterized at other times, so that 
multitudes are caught in trawls, and a few with lines. When pilchards 
approach the shore the Hake follow them, continuing in incalculable 
numbers throughout the winter. 
The Hake of Europe is always considered a coarse fish, and though 
great quantities are annually salted and dried it is not held in very high 
esteem. Many of the salted fish are sent to Spain. They are said to be 
quite common on the northern shore of the Mediterranean, where con- 
siderable traffic is carried on with them; they are packed with aromatic 
plants and sent to the towns remote from the coast. 
Storer remarks: ‘‘ Occasionally this species is brought to market, and 
when perfectly fresh is a very sweet fish, boiled, broiled or fried. It soon 
becomes soft and is preserved with difficulty. As it does not appear to 
be known abroad, and the fishermen consequently have no call for it, it is 
not cured, but is considered worthless. In the months of September and 
October the Whiting is used somewhat for bait for the dogfish and answers 
a good purpose.’’ 
The California Hake, MJerluctus productus, writes Prof. Jordan, is most 
commonly known along the coast by its Italian name, ‘ Merluccio,’’ pro- 
nounced merlooch. At Soquel and elsewhere it goes by the name of 
