Haddock.

This is a firmer and smaller-flaked fish than the cod, but varies
little in flavor from it. The cod has a light stripe running down the
sides; the haddock a dark one.


Cusk.

This also belongs to the cod family, and is a firm, white fish. It is
best in winter.


Pollock.

This is used mostly for salting. It is much like the cod, only firmer
grained and drier.


Halibut.

This fine fish is always good. It varies in weight from two pounds to
three hundred. The flesh is a pearly white in a perfectly fresh fish.
That cut from one weighing from fifty to seventy-five pounds is the
best, the flesh of any larger being coarse and dry. The small fish are
called chicken halibut.