In the dry substance. Protein, 93.89 percent Fat, 1.34 „ Ash, 6.76 „ The flesh of the haddock, it is seen, is even more exclusively nitrogenous than that of the cod. The two species resemble each other very closely in composition. =The Hake.=--There are several species of hakes, family Merluccidæ. The common European hake is the species _Merluccius merluccius_. The hake which is found mostly in American waters is _Merluccius productus_, and occurs very abundantly on the Pacific coast and is largely eaten as food. The flesh, however, is rather coarse and not very palatable. Another species which is found on our Atlantic coast from New England northward is _Merluccius bilinearis_. =Halibut.=--The halibut (_Hippoglossus hippoglossus_) is a fish which is highly esteemed and occurs in great quantities. It is a fish which frequents northern waters, and especially the North Atlantic on the American coast. It has not been taken south of Montauk Point, but extends as far north as the coast of Greenland, and is also found about Iceland and Spitzbergen in a latitude of 80 degrees. It does not like water above 45 degrees F., and is often found in water at the freezing point, namely, 32 degrees. The halibut is also found on the Pacific coast, especially off Oregon and Washington and in British Columbia and Alaska. It is one of the largest of food fish. The fish weighing about 80 pounds are considered the best for food, although the halibut sometimes reaches a weight of over 500 pounds. The male is always smaller than the female and less palatable. The annual value of the halibut fisheries on the North Atlantic coast is probably ³⁄₄ million dollars. It is probably slightly more than this on the Pacific coast,--in fact the Pacific coast fisheries have grown so extensively that halibut is shipped eastward across the continent. Vast freight trains known as the “Halibut Express” have been sent across the continent from Vancouver to Boston, making the trip in six or seven days. _Composition._-- FRESH. DRY. Water, 75.42 percent Protein, 18.35 „ 77.18 percent Fat, 5.17 „ 19.32 „ Ash, 1.06 „ 4.39 „ The halibut is a fish containing considerable quantities of fat, and is not so peculiarly nitrogenous in its character as the cod or the haddock. It, therefore, makes a better balanced ration than either of the other fish. The halibut in the fresh state is esteemed fully as highly as the cod, and the halibut steak is a very common part of the fish sold upon the market.