HADDOCK, Gad as or ilforrhita'regiefiaus, a fish of the same genus with the cod, and much resembling it in general appearance. The number of fins is the same as in the cod, there, being three dorsals and two anals. The haddock, like the cod, has a barbule at the point of the lower jaw. The haddock is brown on the back, silvery on the belly; the lateral line is black, and there is a black spot behind each of the pectorals, these spots sometimes extending so as to meet on the back. A ridiculous legend ascribes these spots to the finger and thumb of St. Peter, and states the haddock to be the fish from the mouth of which he took the tribute money, "the inventors of the legend never adverting to the improbability of a marine fish living in the fresh-water lake of Gennesaret." The haddock, indeed, is not even found in the Mediterranean. Nor does it enter the Baltic, although plentiful in the northern ports of the Atlantic ocean, both on the European and the American coasts. On the British coasts it is abundant almost everywhere, appearing in great shoals at particular seasons, but in size and quality the haddocks taken at one part of the coast differ much from those of another. Those of the e. coast, and particularly those caught in deep water, are in
great esteem, and those of Dublin bay are remarkable for their large size. A haddock of 15 lbs. has been taken in Dublin hay. Generally, however, this fish is much smaller. It is taken both by trawl-nets and lines. Pieces of the herring and sand-eel are most attractive baits. The haddock, when really of good quality, is perhaps the finest of all the ga,didce; and the numbers taken on some parts of the British coasts are very great, rendering it, in an economical point of view, a very important fish. It does not "take salt" so well as the cod, littt Often cured by drying In Mar. and April the haddock is out of season; in Oct., Nov., Dec., and Jan., it is in finest condition. Finnan haddocks and berries are well known, particularly in the Scottish markets,