HAKE

a fish of the cod type, but of a different family. Large specimens attain a length of four feet. The meat is consumed both fresh and salted in the same way as cod, hut is le desirable because of its tendency to be over-soft and watery. There are two species common in American waters—the ‘‘silver,’’ or ‘‘New England’’ hake, or ‘‘whiting,’’ of the Atlantic Coast, and the Pacific Coast fish. The so-called ‘‘white’’ and ‘‘squirrel’’ hakes, or ‘‘codlings,’’ of the New England coast and nortlward are of the cod family and are sometimes substituted for the true cod. HALIBUT (see the color-page facing 332). The true, or Common, halibut —a huge flat-fish, brown and scaly above and white underneath—is one of the largest of edible fishes. The male seldom weighs more than fifty pounds, but the female has been known to exceed 700. Such a creature covers a good deal of floor space, for it measures more than ten feet in length, Ss and five in width. Specimens of 200 SS ~My pounds upward are comparatively 8 SS. common. These very big fish are not Ps > SSS especially desirable though, as their LO “> flesh is over-coarse. <A fat female of J seventy-five or eighty pounds is cons sidered by connoi eurs to be the most | —. savoury. ‘The general market preferms, o ) — ence is for still younger fish—‘‘ chicken a halibut’’—averaging only two to ten af. pounds. i; _ | The halibut is a cold-water sea-fish, “Se ad | a extending from latitude 40° far into: the Arctic Ocean. American con- 7: sumption is supplied from both the Atlantic and Pacific fisheries, but the Js Atlantic does not yield as abundantly di b Mrnth, as it used to. It is in season all the. a year and is largely eaten both fresh— is Halibut is, indeed, often substituted F; “\ 5 oueaet for turbot. It can, however, be read- Fi ily distinguished in the whole fish as:: ae a= the turbot has spots on the back and 3 —_— ae Se the halibut has not. The turbot is also ’ — ie. im much wider for its length than the: — — en halibut.: A 272-pound halibut The ‘‘Green land,”’ or ‘‘little,’’ halibut, or ‘‘Green land turbot,’’ is a smaller fish of the North Atlantic—vellow-brown on both sides (unusual for a flatfish), and averaging from ten to twenty-five pounds. Its flesh is more juicy and somewhat more delicate than that of the common halibut. Representing a third genus is the ‘‘arrow-toothed’’ halibut (A the rest hes stomias) of the Pacific Coast—a good food-fish reaching a length of about two feet.