This section is from the book "Frank Forrester's Fishermens' Guide", by Frank Forrester.
This is a salt water fish of beautiful appearance and singularly elegant shape. It is taken all along the Northern Atlantic coast, from Long Island to Newfoundland. From its agility and fine form, the Bay of Fundy fishermen often call it the "sea-salmon." It has a strongly-defined silvery line running down the sides. Above the lateral line the color is a greenish black. The belly is white. The time for fishing it is in the spring and fall. Jeffries Ledge, which lies fifteen or sixteen miles east by north of Cape Ann, is a favorite fishing ground for pollock, and immense quantities are taken there in the fall of the year. Formerly the fish was very little prized, was hardly ever eaten fresh, and was so carelessly cured that it had a low reputation in the market. Within a quarter of a century it has come into use, and is a favorite article, particularly when salted and dried. The pollock grows to the size sometimes of thirty pounds, but the average weight of those taken in deep water is ten pounds. In shallow water, the weight varies from a pound and a half upwards. The tackle used for black-fish is the kind wanted for fishing pollock, the hooks and lines varying with the depth of water.