80 
FISHES 
each year in this country. Since this species is hardy, easy 
to raise, easy to catch, and has high food value it is desirable 
that more of them be eaten. 
The Gray fish. — The grayfish is found along the Atlantic 
coasts. Although its food value and flavor are equal to 
that of the tilefish and other food-fishes, it has not been 
marketable until recently. Unfortunately, when the fish 
was first named it was called “ dogfish ” from its biting 
habits. With that name people would not buy it. Now 
that it has a better name it is coming into use as a food-fish. 
Figure 69. — The Whiting or Eulachon. 
A food-fish recently placed on the market. 
Its abundance enables fishermen to offer it for a relatively 
small price. 
The Whiting. — This is another good food-fish that has 
only recently been in demand as a food. In 1898 less than 
50,000 pounds were sold, while in 1908 more than 10,000,000 
pounds were marketed. Since that time there has been a 
constant increase in the consumption of this fish. In Eng¬ 
land during 1913 about 70,000,000 pounds were sold at a 
price higher than haddock. The whiting occurs off the coast 
from New York northward. It can be bought fresh, canned, 
salted, and smoked. 
67. Care of Young. — Some fish, like the sticklebacks, 
build nests of sticks and leaves in which the eggs are placed 
and guarded. Bass and sunfish make a circular depression 
