. The book of fish and fishing; . romshore, according to the seasonable change in the. temperature. The codfish, as well as the tomcod, is a winter fish, and iscaught at a season when so many other speciesthat supply food are absent eith-er in the deeperwater, or have moved Southward into warmerwaters. The codfish begin to bite early in Octo-ber and so continue through the winter till theend of April. They feed upon all marine animalsthat are smaller than themselves, which are foundin the same water with them; anything that isdigestible is greedily taken by this vo-Habits^^ racious fish. So gr
. The book of fish and fishing; . romshore, according to the seasonable change in the. temperature. The codfish, as well as the tomcod, is a winter fish, and iscaught at a season when so many other speciesthat supply food are absent eith-er in the deeperwater, or have moved Southward into warmerwaters. The codfish begin to bite early in Octo-ber and so continue through the winter till theend of April. They feed upon all marine animalsthat are smaller than themselves, which are foundin the same water with them; anything that isdigestible is greedily taken by this vo-Habits^^ racious fish. So greedy are they thatthey have been caught with theirstomachs filled to the greatest possible extent,having fish in their mouths which they have beenunable to swallow for want of room; and in thiscondition they were still biting at the hook. Is itany wonder that they rapidly grow to an enor-mous size, frequently over one hundred pounds ? In fishing for cod nothing is needed but stoutlines and heavy sinkers, and special cod hooks,116. POPULAR BOTTOM SEA FISH Popular Bottom Sea Fish which should be placed as near the sinker aspossible. It is entirely a matter of choice withthe angler how many hooks are used, though thelimit seems to be three. The same may be alsosaid regarding the choice of bait used—clams, crabs, worms or killies—it is allthe same to this ravenous fish, who after takingit, makes no resistance whatever. The ease ofits capture is only limited to its weight. If thecod is cooked within a few hours of its capture,the flesh is much harder and tastes sweeter thanthat of fish purchased in the market that haveprobably been caught three or four days. The tomcod, in form, is a miniature of thecodfish, rarely exceeding twelve inches in some places it is called the frost fishj owing tothe fact that it becomes more abundant in the earlypart of the winter. Angling for them begins inSeptember, and the North River piers are linedwith people who enjoy catching this dai
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