Historical Materials

The processing of dried salt cod (the most common form of salt fish) began after the hooked cod came on board and was put in a holding pen on deck until there was a large deck load or the day's fishing was done. At that time, the fish would be split, gutted (the livers were saved, the head removed, and the tongues and cheeks cut out). The split fish were placed in pens in the hold, carefully salted as they were stacked in layers. This initial salting kept them in good condition until they were landed at the fish pier. 

After landing, each fish was carefully washed in a dory filled with sea water, removing much of the initial salting. They were then given a second salting, using a finer grade with fewer impurities. Then they were loaded onto a barrow or cart, and wheeled to the flake yard, where they were spread out on wooden racks, called "fish flakes," to dry. Drying time could take days, depending on weather and temperature. Warm, sunny weather could speed up the drying time, but also "burn" the fish, spoiling its texture and flavor. To prevent this, canvas awnings were stretched over wooden frames built onto the flakes.

Rain was also harmful to the fish, which were gathered in compact piles on the flakes and covered with up-turned wooden boxes until dry weather returned. Once dried, the fish were returned to the fish house and stored in a dry room, awaiting skinning, trimming, and packaging for the domestic market.

– Erik Ronnberg