IS much less in size than the cod-fish, and differs somewhat from it in shape; it is of a bluish colour on the back, with small scales; a black line is carried on from the upper corner of the gills on both sides down to the tail; in the middle of the sides, under the line a littlebeneath the gills, is a black spot on each shoulder, which resembles the mark of a man’s finger and thumb; from which circumstance it is called _St. Peter’s_ fish, alluding to the fact recorded in the seventeenth chapter of St. Matthew: “Go thou to the sea, and cast an hook, and take up the fish that first cometh up; and when thou hast opened his mouth, thou shalt find a piece of money; that take, and give unto them for me and thee.” And while St. Peter held the fish with his fore-finger and thumb, it is fabled, that the skin received, and preserved to this day, the hereditary impression. Haddocks migrate in immense shoals, which usually arrive on the Yorkshire coast about the middle of winter. These shoals are sometimes known to extend from the shore nearly three miles in breadth, and in length from Flamborough Head to Tynemouth Castle, a distance of fifty miles; and, perhaps, even farther. An idea of the number of Haddocks may be formed from the following circumstance: three fishermen, within a mile of the harbour of Scarborough, frequently loaded their boat with these fish twice a day, taking each time a ton weight of them! The flesh of the Haddock is harder and thicker than that of the whiting, and not so good; but it is often brought upon the table, either broiled, boiled, or baked, and is by many much esteemed. The Haddocks caught on the Irish coast, near Dublin, are unusually large, and of a fine flavour, and unite to the firmness of the turbot much of its sweetness. They are in season from October to January. [Illustration: THE WHITING, (_Gadus Merlangus_, or _Merlangus vulgaris_,)] IS seldom more than twelve inches in length, and of a slender and tapering form. The scales are small and fine. The back is silvery, and when just taken out of the sea reflects the rays of light with great lustre and gloss. The flesh is light, wholesome, and nourishing; and is often recommended to sick or convalescent patients, when other food is not approved of. The Whiting is found on the coasts of England, and is in its proper season from August to February. [Illustration: THE LING, (_Lota molva_,)] IS usually from three to four feet in length, though some have been caught much larger. The body is long, the head flat, the teeth in the upper jaw small and numerous, with a small beard on the chin; its dorsal and anal fins are very long.