HAKE (Merluccius vulgaris), a fish which differs from the cod in having only two dorsal fins and one anal.
There are local variations in the use of "hake" as a name; in America the "silver hake" (Merluccius bilinearis), sometimes called "whiting," and "Pacific hake" (Merluccius productus) are also food -fishes of inferior quality.
In the cod and haddock the base of the first anal fin is not, or but slightly, longer than that of the second dorsal fin; in the whiting, pout, coal-fish, pollack, hake, ling and burbot, the former is considerably longer than the latter.
These are carried on the beam, to which are attached the handles or tilts at the back, and the hake or clevis and draught-chain at the front.
The hake moves laterally on a quadrant and it is thus possible to give the plough a tendency to left or right by moving the hake in the reverse direction.
Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.
Hake, ling, haddock, &c. The most important centres of the cod-liver oil industry are Lofoten and Romsdal in Norway; the oil is also prepared in the United States, Canada, Newfoundland, Iceland and Russia; and at one time a considerable quantity was prepared in the Shetland Islands and along the east coast of Scotland.
The take of 1898 consisted chiefly of cod, haddock, lobsters, mackerel, alewives, pollock and hake, but was valued at only $48,987, which was a decrease of 67% from that of 1889; in 1905 the total take was valued at $51,944, of which $32,575 was the value of lobsters and $8166 was the value of fresh cod-the only other items valued at more than $loon were soft clams ($2770), Irish moss ($2400), alewives, fresh and salted ($1220), and haddock ($1048).
Hake at Salamis and Curium for the South Kensington Museum, but no scientific record was made.
The fishermen and fisherwomen form a quite distinct class of the people; both sexes are noted for their bodily strength, and the men for their bold and skilful seamanship. Tunny and sardines are cured and exported in large quantities, oysters are also exported, and many other sea fish, such as hake, sea-bream, whiting, conger and various flat-fish are consumed in the country.
In the inland waters salmon, trout, togue (Salvelinus namaycush), pickerel and bass abound; along the shore there are lobsters, clams and scallops (Pecten irradians); and off the shore are herring, alewives, mackerel, cod, halibut, haddock, smelts, hake, menhaden, porgies and porpoises.
Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.