544 
THE OCEAN WORLD. 
again, use a three-pronged farmyard graip, which lias been known to 
do as much real work as more elaborate single points contrived for 
the purpose. The simplest directions I can give is just to spear every 
fish they see.” M. Figuier adds, as a caution, that before attacking 
these fishes, body to body, it is necessary to Avait till they are somewhat 
exhausted, otherwise they might overturn both bark and fisherman. 
The Greenlanders cut the animal up, and salt the pieces ; then expose 
them to the air, in order to dry them preparatory to a long voyage. 
In its fresh state the halibut is not A r ery delicate, although it is fre- 
quently taken for such by those not conversant Avith the qualities of 
fish. Wo may add that, notAvithstanding its great size, the halibut 
has deadly enemies in the dolphins, as well as in the birds Avhich prey 
upon fishes on the shore. It is itself a voracious fish, devouring 
crabs, cod-fish, and even the Puxiadm, not even sparing its own species ; 
they attack each other, nibbling at the tail or fins. 
III. GADIDJ?. 
The Gadidae embrace the whole of the Linnaean genus Gadus. 
They are found mostly in the seas of cold or temperate regions in 
both hemispheres, and are the objects of pursuit for which the great 
fisheries of Europe and America are established. They are known by 
the position of the ventral fin under the throat, and by the pointed 
character of those fins. The body is long and slightly compressed ; 
the head well proportioned. Their fins are soft, and their scales are 
small and soft. The jaws and front of the os vomer have unequal 
pointed teeth of moderate size, and disposed in several rows. The 
gill-covers are large, and consist of seven rays. Most of the species 
have the dorsal fin, and contain two others besides— a fin behind the 
vent, and a distant caudal fin. The stomach is large, and the intestine 
long. The air-bladder large and strong, and in some cases notched on 
the margin. The flesh of most of the species yields white, healthy, 
and agreeable food, easily separable into flakes when cooked, and easy 
of digestion. The family includes the several genera : — Morrhua, 
to which belongs the Common Cod-fish, M. caUarias : the Haddock, 
M. seglefinus. — The Merlangus, or Whiting, M. vulgaris, and M- 
albus ; the Coal-fish, M. carbonarus ; and the Pollack, M. pollachius. 
— The Merlucios, or Hakes. — The Lota, or Ling, L. molva.— 
