The Haddock, pp.242-243.

[Three Hundred Animals Contents]

   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 little beneath 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 17th 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 shall 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 supposed that the skin received then, and preserved to this moment, the hereditary impression. This is but an idle belief. 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 as a good dish, either broiled, boiled, or baked, and is esteemed by many above several others. 

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