. The life-histories of the British marine food-fishes. Fishes; Fishes; Fishes. Fig. 6. Tessellated condition of young Cod (spirit-preparation). more or less uniformly tinted in its post-larval phase, and the little fish is furnished with a pair of enormously developed and bright yellow ventral fins (Fig. 6)—so different from the short ones of the adult. It is next striped longitudinally when. Fig. 6. Long-finned Post-larval Ling, enlarged. about three inches long (Fig. 7), thus affording a great contrast to the tessellated condition of the young cod. In this stage an olive-brown baud passes f
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. The life-histories of the British marine food-fishes. Fishes; Fishes; Fishes. Fig. 6. Tessellated condition of young Cod (spirit-preparation). more or less uniformly tinted in its post-larval phase, and the little fish is furnished with a pair of enormously developed and bright yellow ventral fins (Fig. 6)—so different from the short ones of the adult. It is next striped longitudinally when. Fig. 6. Long-finned Post-larval Ling, enlarged. about three inches long (Fig. 7), thus affording a great contrast to the tessellated condition of the young cod. In this stage an olive-brown baud passes from the tip of the snout in a line with the middle of the eye, straight backward to the base of the caudal fin-rays. The pale ventral surface bounds it inferiorly, while a dorsal stripe with a beautiful opaline lustre Fig. 7. Young Ling, about 3 inches long (in spirit). runs from the tip of the snout, over the upper part of each eye to the tail, on which it is opaque white, thus giving the fish a characteristic appearance. The dorsal line from the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. M'Intosh, William Carmichael, 1838-1931; Masterman, Arthur Thomas, joint author. London, C. J. Clay and sons