British Food Journal Volume 35 Issue 9 1933

Abstract

A practical fisherman or fishmonger has no difficulty in recognising the different members of the cod family. To the layman (and most public analysts and inspectors of food and drugs are perhaps to be included in this category) the problem is less easy. But if a sample includes (or consists of) a thick sectional slice complete with skin, its identification will be assisted by reference to the following table. Special importance should be attached to the black and strongly marked lateral line of the haddock, and to the “specks” to be seen with the aid of a small lens, or even with the naked eye, on each of the scales of the hake.

Citation

(1933), "British Food Journal Volume 35 Issue 9 1933", British Food Journal, Vol. 35 No. 9, pp. 81-90. https://doi.org/10.1108/eb011262