﻿236 
  THE 
  VERTEBRATE 
  FAUNA 
  OF 
  " 
  DEE." 
  

  

  Turton's 
  " 
  Speckled 
  Cod 
  " 
  has 
  been 
  occasionally 
  found 
  

   along 
  the 
  Aberdeenshire 
  coast, 
  specimens 
  of 
  which 
  are 
  in 
  my 
  

   possession. 
  This, 
  however 
  — 
  as 
  is 
  now 
  well 
  known 
  — 
  is 
  merely 
  

   the 
  young 
  of 
  the 
  common 
  Cod 
  in 
  which 
  the 
  speckling 
  is 
  pro- 
  

   duced 
  by 
  the 
  presence 
  of 
  parasites 
  in 
  the 
  skin, 
  each 
  of 
  which 
  

   produces 
  a 
  small 
  black 
  speck. 
  "Green 
  Cod" 
  are 
  also 
  the 
  

   common 
  form 
  whose 
  colour 
  is 
  produced 
  by 
  the 
  food 
  it 
  eats 
  

   and 
  the 
  locality 
  it 
  frequents, 
  usually 
  where 
  sea 
  -weed 
  is 
  

   abundant. 
  

  

  " 
  Ascellus 
  islandicus, 
  Haberdine. 
  It 
  is 
  an 
  island 
  Cod, 
  some- 
  

   what 
  bigger 
  than 
  ours, 
  and 
  of 
  the 
  same 
  nature." 
  (The 
  Neiv 
  

   London 
  Dispensatory, 
  p. 
  255, 
  1676.) 
  

  

  Gadus 
  aeglefinus, 
  Linn. 
  Haddock. 
  "Hathock" 
  "Haddie." 
  

   After 
  spawning, 
  "Gamrels" 
  or 
  " 
  Camerls." 
  Young, 
  

   above 
  five 
  inches 
  long, 
  "Nockies." 
  When 
  rock-dried, 
  

   " 
  Speldin." 
  " 
  Harrowster." 
  

  

  Extremely 
  abundant, 
  and 
  caught 
  in 
  vast 
  numbers 
  ; 
  used 
  

   in 
  fresh 
  state 
  or 
  smoked. 
  The 
  small 
  village 
  of 
  Findon, 
  

   Kincardineshire, 
  was 
  long 
  famous 
  for 
  its 
  "Yallow 
  Haddies," 
  

   and 
  these 
  were 
  known 
  and 
  highly 
  appreciated 
  over 
  a 
  wide 
  

   district. 
  Now, 
  however, 
  its 
  good 
  name 
  is 
  gone, 
  and 
  with 
  it 
  

   the 
  trade. 
  "Finnan 
  Haddies 
  " 
  are 
  now 
  made 
  in 
  Aberdeen 
  and 
  

   the 
  various 
  villages 
  along 
  the 
  coast, 
  but 
  they 
  have 
  the 
  name 
  

   only 
  ; 
  they 
  are 
  not 
  the 
  " 
  Finnans 
  " 
  of 
  thirty 
  years 
  ago. 
  The 
  

   object 
  now 
  aimed 
  at 
  is 
  the 
  "taking 
  appearance" 
  of 
  the 
  fish, 
  

   and 
  this 
  is 
  only 
  attained 
  at 
  the 
  expense 
  of 
  quality. 
  The 
  real 
  

   "Finnan" 
  was 
  cleaned 
  and 
  smoked 
  on 
  the 
  day 
  it 
  was 
  caught, 
  

   and 
  the 
  smoking 
  was 
  done 
  with 
  peat 
  fuel 
  ; 
  now 
  they 
  are 
  

   made 
  from 
  fish 
  that 
  may 
  often 
  have 
  been 
  from 
  three, 
  four, 
  to 
  

   six 
  days 
  in 
  ice, 
  by 
  which 
  time 
  the 
  substance 
  and 
  flavour 
  are 
  

   sucked 
  out 
  of 
  them, 
  and 
  the 
  smoking 
  is 
  done 
  with 
  pine 
  saw- 
  

   dust, 
  after 
  which 
  the 
  fishes 
  are 
  washed 
  to 
  give 
  them 
  a 
  " 
  fine 
  

   look," 
  with 
  the 
  result 
  above 
  stated. 
  

  

  Of 
  late, 
  a 
  great 
  outcry 
  has 
  been 
  raised 
  by 
  line 
  fishermen 
  

   about 
  a 
  scarcity 
  of 
  Haddocks, 
  the 
  cause 
  of 
  which 
  they 
  attri- 
  

   bute 
  to 
  trawling, 
  and 
  they 
  assert 
  that 
  never 
  before 
  was 
  such 
  

   a 
  scarcity 
  known. 
  But 
  on 
  such 
  points 
  the 
  fisher 
  mind 
  is 
  

   little 
  to 
  be 
  relied 
  upon, 
  for 
  such 
  times 
  of 
  scarcity 
  of 
  fish 
  were 
  

   frequently 
  known 
  long 
  before 
  trawling 
  began 
  along 
  the 
  east 
  

  

  