PLATE LIX. 
Hacldoclcs of a large size are only esteemed good for the tabl* 
during the winter : those of a small size, before they begin to breed* 
are considered in perfec tion at all times, but these even are best 
winter. The flesh of tliis fish when boiled, is not so firm as th®^ 
of the Cod, to which it must also yield in the excellence of flavour! 
some, however, think it preferable. When salted, and cured liJr® 
the Cod, the Haddock is by no means indifferent eating. SornC' 
times the Haddock attains to the length of three feet, one of whic^* 
size in good condition, will weigh about fourteen pounds, but these 
are deemed much inferior to those of about half die size, 
eighteen inches in length. 
Upon the first approach, or appearance of a storm, the Haddock 
sinks to the bottom of the sea, to seek shelter till the danger is overt 
and when they again appear near the surface, on the return of fi'r® 
weather, they are observed to have their backs soiled with mud, o’’ 
sea weeds, and other maiine refuse lodged at the bottom of th® 
water. In the North seas, the fishermen are most successful in 
fisheries for the Haddock in the night time, those fishes lurking 
the bottom of the sea in the day time, but rising near the surfac®* 
as the evening closes, in onest of food. 
The same mode of capture is pursued for the Haddock, as 
adopted in the cod fisheries. They lay down in the water several 
lines of considerable length, to which a number of hooks are soS' 
pended, at proper distances from each other : the most tempting ba'^ 
for the Haddocks, are pieces of the herring, a fish of which tbcl 
are remarkably fond, for it is in pursuit of the herrings often-timcs* 
as is well known, that the Haddocks are met with in such imineus* 
shoals traversing the ocean. 
