284 ANACANTHINI. 



continued above it. Lateral-line of a deep black. Fins bluish-black, being 

 darkest externally. 



Superstition has banded down tbe tradition tbat tbe black blotcb on either 

 shoulder of this fish is due to the action of St. Peter's finger and tbumb when 

 he drew out one of the haddock's ancestors from the Lake of Genneserat to obtain 

 the piece of tribute-money. Unfortunately, neither this fish nor the John Doree, 

 which has been equally honoured (see p. 140), are to be found in the waters where 

 the miracle was reported to have occurred. 



Varieties in form. — Shortened forms occasionally exist among haddocks as 

 remarked upon respecting the common cod, and due to the same cause or disease 

 of the vertebral column. In colour several variaties have been recorded. 

 Thompson saw one about eighteen inches long from Belfast market of a beautiful 

 rich salmon-colour in its upper half, becoming lighter on the sides and abdomen : 

 this tint was also observable on all the fins with the exception of the extremity 

 of the caudal, which was dusky. The finger-spot was faint. Another example, 

 captured off the entrance to Strangford Lough, was of a pale golden yellow 

 superiorly, and white below the lateral-line, which instead of being black was 

 white : no finger-spot was visible. Dr. Ball obtained a large canary-coloured 

 example in Dublin, and another small specimen of a light rose-red. In the month 

 of February, at Belfast, Thompson's attention was called to a large haddock in fine 

 condition which was clouded over the sides with an extremely pale stone-colour, 

 apparently as if the skin had been taken off ; but this was the natural colour as 

 all the scales were on. Couch would class all these Irish specimens as Dorse. 



Names. — Haddock, formerly spelt hadock, which in Scotland is pronounced 

 hathock or haddie, and which after spawning are termed gamrels or camrels : when 

 about five inches long, nockies (Sim, Aberdeen). This fish has likewise other 

 local names as buckthorn, which is mostly applied to dried haddock ; mop, and 

 whiting-mop, also mulvel (Halliwell). In the Moray Firth it is termed adag or 

 attac (Gordon) : in the Firth of Forth they are finnan haddocks, when smoked in 

 a peculiar manner: if simply dried speldrings, and are eaten raw (Parnell). 

 Belonius states that Egrefin or Eagle-fin was formerly its Engbsh name. De 

 Schelvisch, Dutch. Le gade egrefin, French. 



Habit. — Haddocks congregate in enormous numbers, feed near the ground 

 and for their size are as voracious as the cod, but the two forms do not seem to 

 be usually found together. They are abundant off our shores, especially those of 

 the eastern counties, the finest and greatest numbers being taken during the 

 winter months, for after spawning the largest retire, leaving the smaller ones 

 behind. Pennant observed that off Yorkshire large schools usually arrive near 

 the shores in December, and instances the coincidence tbat in 1766 and 1777 they 

 came both years on the 10th, the shoals being nearly three miles in breadth, while 

 they extended in length from Flamborough to Tinmouth Castle, and perhaps 

 much further to the north. They will frequent some rocky ground for many 

 seasons, and from some cause suddenly leave it for a new situation, perhaps due to 

 exhaustion of the food.* " Fishermen assert that in rough weather haddocks sink 

 down into the sand and ooze at the bottom of the sea, and shelter themselves 

 there till the storm is over ; because in stormy weather they take none, and 

 those that are taken immediately after a storm are covered with mud on their 

 backs" (Pen.). Their food varies with locality. Thompson in Belfast found 

 they mostly contained the remains of Ophiurce, especially the spines of 0. rosula, 

 the presence of which is considered by Dr. Drummond as one reason why these 

 fishes are found so free from intestinal worms. During summer they live on 

 young herrings and other small fish : in the winter on the stone-coated worms 

 (Serpula) which fishermen call haddock-meat. They consume great quantities of 

 herring ova and fry, while the sprat is likewise favourite food. 



In the Phil. Trans. Royal Soc. 1792, pp. 367-373, is an account of a remark- 

 able failure of these fishes in Northumberland. 



* Mr. Dunn observes that off Mevagissey large ones, up to 12 lb. weight, were plentiful about 

 fifteen years ago in about 30 fathoms of water, but in 1870 entirely left the coast, where they are 

 almost a rare fish. 



