The fishing was various. Soles, whiting, and haddock were the principal fish brought up in the trawls; but there was occasionally a big skate or two in the net, and these had to be handled with considerable circumspection, as they could take off a finger or two with the greatest ease with their powerful jaws and sharp teeth. These fish were always hung up in the air for a day or two before eating, as the flesh improves by keeping; the eatable portions were then cut out, and the rest was thrown overboard. These fish were for the most part eaten by the crew; the small soles, dabs, and flounders were hawked in the town, and the rest of the take sent up to London.