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Haddock

The haddock is a fish which is deservedly much esteemed, the flesh being firm, rich, and delicate in flavour, besides which it is cheap and plentiful. It seldom weighs more than three or four pounds, and the largest fish is considered the best. It should be gutted as soon as possible, and a little salt put into the body, which should then be hung up to dry. Haddocks are in season from June to January.