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Curing Cod Fish - Southside, St. Johns, Newfoundland
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Curing Cod Fish - Southside, St. Johns, Newfoundland
Curing Cod Fish - Southside, St. John s, Newfoundland, Canada Date: circa 1909
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Media ID 7180477
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10528648
Curing Fillet Filleting Fillets Newfoundland Racks
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Curing Cod Fish: A Traditional Process in Southside, St. John's, Newfoundland, Canada (circa 1909) This evocative photograph captures the timeless process of curing cod fish in the quaint fishing village of Southside, St. John's, Newfoundland, Canada. The image transports us back in time to the early 1900s when fishing was the lifeblood of this coastal community. The scene unfolds at the water's edge, where fishermen have just returned with their catch. The cod fish are carefully filleted and arranged on wooden racks, ready to be cured. The fillets are generously coated with salt, a traditional method used to preserve the fish for the long winter months. The sun casts a warm glow on the scene, illuminating the red and orange hues of the wooden buildings and the vibrant blue of the bay. The gentle lapping of the waves against the shore adds to the serene atmosphere. In the foreground, a woman in a traditional Newfoundland bonnet and shawl fillets a fish with a keen focus and deft hands. Her expression conveys a sense of pride and satisfaction as she contributes to the communal effort of preserving the catch. This photograph is a testament to the rich cultural heritage of Newfoundland's fishing industry and the resilient spirit of its people. The curing process, passed down through generations, remains an essential part of the community's identity and culinary tradition. The resulting salted cod is a staple ingredient in many Newfoundland dishes, such as Jiggs Dinner and Fish and Bake.
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