| Summary: | Doug Primmer discusses his fishing stage and the fish processing equipment, including the splitting table, puncheon tub and pounds. Discussion of the methods of fish processing, salting and drying that were once used; also fishing in Newfoundland 00:05 Discussing the age and length of the fishing stage 00:50 Side door, winter leads, getting in and out 01:25 Used to beams all across there, curved, over the splitting table 01:45 "Eight be eight" 01:55 "Where you stick in the knife" 02:30 Having the leads on hinges vs. sliding 02:45 Cow skin for boots, cow udders for hinges 03:00 Showing Mark the snubby 03:15 What is the point of a snubby, Mark asks 03:20 What makes it a snubby? "The nose." 03:35 Did they hang fish tails? (No.) 03:45 Moose antlers? No, caribou 04:00 Explanation of how splitting fish works 04:45 A long chute, from one end of the table to the other 05:10 Men at the table: Header, cutthroat, splitter (usually five men) 05:20 Role of women in fish prep (cut throats, tend table) 05:35 The hardest job? "Salting was the worst" 05:45 "There was no mitts back then." 06:05 Special mitt when splitting 06:35 Special mitt for the header - hidden palm? header palm? Heading palm. 07:00 The sound of Doug demonstrating something, perhaps the heading palm 07:40 Cleats on the table for splitting 08:00 They look at a splitting knife, talk about skills 08:25 Truckle or trumble (?) for drawing water 08:45 How long would the fish sit in the pounds (?) in the salt 08:50 Back when we was first fishing, 700 quintals (kantals) of fish every year 09:00 How we used to do it back then, a discussion 09:35 The women would work at it as well, turning and spreading fish 10:00 Two lots on each side, just room to walk 10:15 Discussion of puncheon tub 10:40 Pointing out of Doug's initials 10:50 More of the process discussed 11:05 Salt bought at merchants 11:15 Discussion of roof 11:30 Salt first, then dry 11:45 Wash it after it is salted 12:05 From the puncheon right to the flake 12:10 Never worked on Saturdays or Sundays 12:30 How ...
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