Fish flakes on the Back of the Beach

During the salt cod fishery, split and cleaned fish was left in salt bulk for two weeks and then spread to dry on flakes built on the Back of the Beach. Women and children were responsible for spreading and turning the fish. Once dry, salt cod was culled separated into different qualities then packe...

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Bibliographic Details
Main Author: Branch Cultural Historical Association
Format: Still Image
Language:English
Published: 1930
Subjects:
Objects
Work
Food
Cod fishing
Commercial fishing
Drying (Food preservation)
Fishing
Salt-curing
Cod
Codfish
Fishing stages
Fish processing
Flakes
Newfoundland
Online Access:http://collections.mun.ca/cdm/ref/collection/ich_avalon/id/4381
id ftmemorialunivdc:oai:collections.mun.ca:ich_avalon/4381
record_format openpolar
spelling ftmemorialunivdc:oai:collections.mun.ca:ich_avalon/4381 2023-12-31T10:19:14+01:00 Fish flakes on the Back of the Beach Branch Cultural Historical Association Canada--Newfoundland and Labrador--Avalon Peninsula--Branch--The Gut; 1930 image/jpeg http://collections.mun.ca/cdm/ref/collection/ich_avalon/id/4381 eng eng Intangible Cultural Heritage - Avalon Peninsula http://collections.mun.ca/cdm/ref/collection/ich_avalon/id/4381 CC BY-NC 2.0 CA Cyril Nash personal photo collection Intangible Cultural Heritage Inventory Objects Work Food Cod fishing Commercial fishing Drying (Food preservation) Fishing Salt-curing Cod Codfish Fishing stages Fish processing Flakes Still Image Photograph 1930 ftmemorialunivdc 2023-12-04T11:29:22Z During the salt cod fishery, split and cleaned fish was left in salt bulk for two weeks and then spread to dry on flakes built on the Back of the Beach. Women and children were responsible for spreading and turning the fish. Once dry, salt cod was culled separated into different qualities then packed and sold to fish merchants. Still Image Newfoundland Memorial University of Newfoundland: Digital Archives Initiative (DAI)
institution Open Polar
collection Memorial University of Newfoundland: Digital Archives Initiative (DAI)
op_collection_id ftmemorialunivdc
language English
topic Objects
Work
Food
Cod fishing
Commercial fishing
Drying (Food preservation)
Fishing
Salt-curing
Cod
Codfish
Fishing stages
Fish processing
Flakes
spellingShingle Objects
Work
Food
Cod fishing
Commercial fishing
Drying (Food preservation)
Fishing
Salt-curing
Cod
Codfish
Fishing stages
Fish processing
Flakes
Branch Cultural Historical Association
Fish flakes on the Back of the Beach
topic_facet Objects
Work
Food
Cod fishing
Commercial fishing
Drying (Food preservation)
Fishing
Salt-curing
Cod
Codfish
Fishing stages
Fish processing
Flakes
description During the salt cod fishery, split and cleaned fish was left in salt bulk for two weeks and then spread to dry on flakes built on the Back of the Beach. Women and children were responsible for spreading and turning the fish. Once dry, salt cod was culled separated into different qualities then packed and sold to fish merchants.
format Still Image
author Branch Cultural Historical Association
author_facet Branch Cultural Historical Association
author_sort Branch Cultural Historical Association
title Fish flakes on the Back of the Beach
title_short Fish flakes on the Back of the Beach
title_full Fish flakes on the Back of the Beach
title_fullStr Fish flakes on the Back of the Beach
title_full_unstemmed Fish flakes on the Back of the Beach
title_sort fish flakes on the back of the beach
publishDate 1930
url http://collections.mun.ca/cdm/ref/collection/ich_avalon/id/4381
op_coverage Canada--Newfoundland and Labrador--Avalon Peninsula--Branch--The Gut;
genre Newfoundland
genre_facet Newfoundland
op_source Cyril Nash personal photo collection
Intangible Cultural Heritage Inventory
op_relation Intangible Cultural Heritage - Avalon Peninsula
http://collections.mun.ca/cdm/ref/collection/ich_avalon/id/4381
op_rights CC BY-NC 2.0 CA
_version_ 1786824703094030336

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