1911 Encyclopædia Britannica/Haddock

HADDOCK (Gadus aeglefinus), a fish which differs from the cod in having the mental barbel very short, the first anal fin with 22 to 25 rays, instead of 17 to 20, and the lateral line dark instead of whitish; it has a large blackish spot above each pectoral fin—associated in legend with the marks of St Peter’s finger and thumb, the haddock being supposed to be the fish from whose mouth he took the tribute-money. It attains to a weight of 15 ℔. and is one of the most valuable food fishes of Europe, both fresh and smoked, the “finnan haddie” of Scotland being famous. It is common round the British and Irish coasts, and generally distributed along the shores of the North Sea, extending across the Atlantic to the coast of North America.