242 NITUEAL HISTORY OP AQUATIC ANIMALS. 



however, that the statements attributed to Captain Atwood should be dated prior to 1850. The 

 Cape Cod naturalist, in his address before the senate committee of the Ehode Island legislature 

 in 1872, stated that in Provincetown Harbor, from a very early period until the "horse -mackerel" 

 (blueflsh) made its appearance, the fish called Whiting was immensely abundant; but since the 

 horse-mackerel had appeared this fish was driven out, and at the time of speaking a specimen 

 was hardly ever seen. Perley, writing in 1850 and 1852, stated that at Grand Manan these fish 

 were often taken in herring nets, in which they become entangled while pursuing their prey, and 

 that he observed the fishermen throwing away these fish by thousands while clearing their nets. 



Habits. — They average one foot in length. They are of roving habits, following the shoals of 

 herring, which they devour in great quantities. Until 1880 little was known concerning the 

 breeding habits of the Silver Hake, bat, 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, immense 

 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 spawn- 

 ing; some of them with the ova ripe, or nearly ripe, but not yet shed; others evidently spent fish. 

 This discoverj"^ 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 Hal- 

 ifax, 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 follows 

 them, continuing in incalculable numbers throughout the winter. Mr. Couch continues: 



" It rarely happens that pilchards are taken in the seine without many Hakes being inclosed 

 with them, and thus, when the net remains in the water for several days, they have an opportunity 

 of glutting themselves to their hearts' desire, which is to such an extent as to render themselves 

 helpless, and I have seen seventeen pilchards taken from the stomach of a Hake of ordinary size. 

 Their digestion is quick, so that they speedily get rid of their load, and fishermen observe that 

 when hooked the fish evacuates the contents of its stomach to facilitate its escape, so that when 

 hundreds are taken with a line in the midst of prey, not one will have anything in its stomach. 

 When near the surface, however, this ejection does not take place until they are dragged on 

 board." 



In Holland this fish is known as the Stokvisch, and in Germany as the Meerhecht or Little 

 Stockfisch; the first name signifies sea-pike, this name being the equivalent of the Latin generic 

 name. 



USKS. — 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 

 considernble trafftc is carried on with them : they are packed with aromatic plants and setit 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 



