AMERICAN FISHES . 
O D' 
Fish,” owing to the fact that it becomes most abundant in the early part 
of the winter, when it approaches the shore and even ascends the rivers 
and creeks for the purpose of spawning. Dr. DeKay states, on the 
authority of Dr. Yates, that Tom Cods sometimes appear at Albany in 
abundance, while I am informed by the Rev. Dr. Gardiner that they are 
taken in winter in the Kennebec, sixty miles from its mouth, and far 
above the reach of the tide. They ascend the Charles River to Watertown, 
where they are taken in dip-nets and by the hook from the wharves and 
bridges. Although most abundant near the shores and in the streams in 
early winter, they are found along the coast at all seasons of the year. 
In form the Tom Cod is the miniature of the Codfish, rarely exceeding 
ten or twelve inches in length, and there is much difficulty in distinguish¬ 
ing the young of the two species. The Tom Cod, however, varies even 
more in its color than the Cod, and several varieties have been described 
under different names. When these fish approach the shores in winter 
they are taken in great quantities in nets, and are esteemed in many 
localities as a great delicacy. It is said that they are sometimes sold in 
the markets under the captivating name of “ London Trout.” 
The Tom Cod feeds upon numerous species of crustaceans and mollusks, 
and also upon the young of many other kinds of fishes. 
The Pacific Tom Cod, Microgadus proximus , is thus described by Prof. 
Jordan : 
“ The English at Victoria know this species by the name ‘ Whiting.’ 
Elsewhere on the coast the name of ‘ Tom Cod ’ is universally applied to 
it. In the restaurants at San Francisco it is usually served under the 
name of smelt. It reaches the length of a foot and a weight of about half 
a pound. It ranges from Monterey to Puget Sound and northward, being 
everywhere very abundant, and taken in great numbers in seines and 
sweep-nets, both outside and in the bays. Its food is small fishes. Noth¬ 
ing special is known of its breeding habits; it is apparently abundant at 
all seasons. It is one of the important food fishes of the coast, always 
abundant and always meeting a ready sale. Its flesh is, however, watery 
and tasteless, and cannot be rated high.” 
The Pollock, Pollachius carbonarius , which is the Coalfish of England, 
the Kohler of Germany, and the Sei of Norway and Sweden, is closely 
related to the Pollock of Great Britian, Pollachius vEens, from which, 
however, it is specifically different. It is one of the best-known fishes of 
Northern Europe, as may be inferred from the abundance of its common 
