| Summary: | Leslie Coles discusses fishing and preparing fish in Newfoundland 00:05 Discussing the dimensions of the stage 00:55 Pens and pounds and kettles 01:30 The process of cleaning a fish *** 02:20 Hogs heads (?) of salt 03:15 Where'd you get the salt? 04:00 Plastic bag salt came about 20 years ago, different kinds of salt 04:40 Just one salt pound in the stage, galvanized bucket 05:15 Shark's tail hanging over the door, the story behind it, hung up for badness 06:00 Snubbies & superstitions 08:00 Hanging fish tails and antlers over doors 08:35 Everyone would be working out on the flake - men, women, children 09:40 The technicalities of splitting 10:05 Hours "From four o'clock in the morning to one in the night." 10:35 Confederation changed the way they prepped fish - dried fish became less important 11:15 "Sundried fish is the best you can get." 11:25 Getting salt fish today 11:50 Sun-dried vs. heat-dried 12:35 Disposal of guts into the water 12:50 Not too much talking at the splitting table 13:05 Keeping and taking the stages up, the h
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