Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands.
Doug Primmer discusses flakes, stages, and fishing in Newfoundland 00:05 Overflow 00:20 The size of fish has changed 01:00 Scientists and regulations 01:45 Swab - cleaning the punt, washing fish 02:05 Handle belonging to a pump 02:15 Sound tags (?) fish tags 03:15 Helicopters chasing people 03:30 Ha...
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1989
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Online Access: | http://collections.mun.ca/cdm/ref/collection/ich_cn/id/1008 |
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ftmemorialunivdc:oai:collections.mun.ca:ich_cn/1008 2023-12-31T10:19:33+01:00 Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands. Pocius, Gerald L. Ferguson, Mark Primmer, Doug Canada-Newfoundland and Labrador-Fogo Island-Barr'd Islands 1989-11-09 audio/mp3 31:20 minutes; 35.8 MB http://collections.mun.ca/cdm/ref/collection/ich_cn/id/1008 eng eng Intangible Cultural Heritage - Central Newfoundland http://collections.mun.ca/cdm/ref/collection/ich_cn/id/1008 CC BY-NC 2.0 CA Memorial University of Newfoundland Folklore and Language Archive (MUNFLA), Acc. No 97-881 Intangible Cultural Heritage Inventory Work Vernacular architecture Cod fishing Fish culture Fishers Fishes Fishing Commercial fishing Fishing equipment Knives (cutting tools) Cod Cod filleting Codfish Fish processing Fishing premises Fishing stages Fishing stores Flakes Salt cod Split cod Splitting knives Splitting tables Stageheads Primmer Doug Fishery processing Sound Audio 1989 ftmemorialunivdc 2023-12-04T11:29:28Z Doug Primmer discusses flakes, stages, and fishing in Newfoundland 00:05 Overflow 00:20 The size of fish has changed 01:00 Scientists and regulations 01:45 Swab - cleaning the punt, washing fish 02:05 Handle belonging to a pump 02:15 Sound tags (?) fish tags 03:15 Helicopters chasing people 03:30 Hand bar - for carrying fish 03:45 Topics of discussion during fish cleaning 04:00 How often would you get a snubby (two or three a year) 04:35 Pounds 05:00 Twenty kettels of fish per pound (112 pounds a kettel) (kennel? kettel?) 05:35 Logistics of stage, walkway, pounds, etc. 06:20 Straps 06:50 Terms for cod fish (cod or fish) 07:10 Fishes dripping in the pounds 07:25 The smell 07:40 Planks under the longers 08:10 Rocks 08:30 Cleat (?) a foot or so long, nailed up to the rafters 09:00 They are exploring the space 09:30 Descriptions of the outside area, poles, etc. 11:00 Flakes, boughs, longers 11:20 Preparation of spruce boughs 12:10 Time table of where drying fish go 12:30 Piles and faggots 13:30 Selling to the merchants 13:45 Cart it over in the boat, all the time 14:20 Different grades of fish: number 1, number 2, number 3 15:10 Fourteen-thousand kettels one summer 15:45 Did cats or dogs get to the fish 16:10 Cutting longers, beams, boughs, etc. 16:45 Stagehead rails - taking down the stage every year 17:30 Ice and protection 18:10 Cleaning up after working 18:25 Willow broom - its use and history 19:20 Stegadome? A bar? 19:55 Use and manufacture of buckets - galvanized or wooden 20:20 Puncheons 20:55 Bark nets, bark pot, etc. 21:30 Net-mending at the store, after Christmas 22:00 Same crew, stuck together as a team, sometimes would change 22:35 More discussion of longers 23:05 "Dubber" (?) for chopping longers 23:45 Pitsaws 24:00 Who built the stage, (his dad) 24:25 Discussion of a photograph of his father 24:50 They decide to go up to the store 25:10 Platform 25:40 An old row-punt, cold tar 26:30 Part of the old house, they pass by, Old Jon Primmer's (?) house 27:15 They enter or pass by the twine store 28:00 ... Audio 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 |
Work Vernacular architecture Cod fishing Fish culture Fishers Fishes Fishing Commercial fishing Fishing equipment Knives (cutting tools) Cod Cod filleting Codfish Fish processing Fishing premises Fishing stages Fishing stores Flakes Salt cod Split cod Splitting knives Splitting tables Stageheads Primmer Doug Fishery processing |
spellingShingle |
Work Vernacular architecture Cod fishing Fish culture Fishers Fishes Fishing Commercial fishing Fishing equipment Knives (cutting tools) Cod Cod filleting Codfish Fish processing Fishing premises Fishing stages Fishing stores Flakes Salt cod Split cod Splitting knives Splitting tables Stageheads Primmer Doug Fishery processing Pocius, Gerald L. Ferguson, Mark Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands. |
topic_facet |
Work Vernacular architecture Cod fishing Fish culture Fishers Fishes Fishing Commercial fishing Fishing equipment Knives (cutting tools) Cod Cod filleting Codfish Fish processing Fishing premises Fishing stages Fishing stores Flakes Salt cod Split cod Splitting knives Splitting tables Stageheads Primmer Doug Fishery processing |
description |
Doug Primmer discusses flakes, stages, and fishing in Newfoundland 00:05 Overflow 00:20 The size of fish has changed 01:00 Scientists and regulations 01:45 Swab - cleaning the punt, washing fish 02:05 Handle belonging to a pump 02:15 Sound tags (?) fish tags 03:15 Helicopters chasing people 03:30 Hand bar - for carrying fish 03:45 Topics of discussion during fish cleaning 04:00 How often would you get a snubby (two or three a year) 04:35 Pounds 05:00 Twenty kettels of fish per pound (112 pounds a kettel) (kennel? kettel?) 05:35 Logistics of stage, walkway, pounds, etc. 06:20 Straps 06:50 Terms for cod fish (cod or fish) 07:10 Fishes dripping in the pounds 07:25 The smell 07:40 Planks under the longers 08:10 Rocks 08:30 Cleat (?) a foot or so long, nailed up to the rafters 09:00 They are exploring the space 09:30 Descriptions of the outside area, poles, etc. 11:00 Flakes, boughs, longers 11:20 Preparation of spruce boughs 12:10 Time table of where drying fish go 12:30 Piles and faggots 13:30 Selling to the merchants 13:45 Cart it over in the boat, all the time 14:20 Different grades of fish: number 1, number 2, number 3 15:10 Fourteen-thousand kettels one summer 15:45 Did cats or dogs get to the fish 16:10 Cutting longers, beams, boughs, etc. 16:45 Stagehead rails - taking down the stage every year 17:30 Ice and protection 18:10 Cleaning up after working 18:25 Willow broom - its use and history 19:20 Stegadome? A bar? 19:55 Use and manufacture of buckets - galvanized or wooden 20:20 Puncheons 20:55 Bark nets, bark pot, etc. 21:30 Net-mending at the store, after Christmas 22:00 Same crew, stuck together as a team, sometimes would change 22:35 More discussion of longers 23:05 "Dubber" (?) for chopping longers 23:45 Pitsaws 24:00 Who built the stage, (his dad) 24:25 Discussion of a photograph of his father 24:50 They decide to go up to the store 25:10 Platform 25:40 An old row-punt, cold tar 26:30 Part of the old house, they pass by, Old Jon Primmer's (?) house 27:15 They enter or pass by the twine store 28:00 ... |
author2 |
Primmer, Doug |
format |
Audio |
author |
Pocius, Gerald L. Ferguson, Mark |
author_facet |
Pocius, Gerald L. Ferguson, Mark |
author_sort |
Pocius, Gerald L. |
title |
Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands. |
title_short |
Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands. |
title_full |
Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands. |
title_fullStr |
Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands. |
title_full_unstemmed |
Primmer, Doug, Part 2. Interview with Doug Primmer, Barr'd Islands. |
title_sort |
primmer, doug, part 2. interview with doug primmer, barr'd islands. |
publishDate |
1989 |
url |
http://collections.mun.ca/cdm/ref/collection/ich_cn/id/1008 |
op_coverage |
Canada-Newfoundland and Labrador-Fogo Island-Barr'd Islands |
genre |
Newfoundland |
genre_facet |
Newfoundland |
op_source |
Memorial University of Newfoundland Folklore and Language Archive (MUNFLA), Acc. No 97-881 Intangible Cultural Heritage Inventory |
op_relation |
Intangible Cultural Heritage - Central Newfoundland http://collections.mun.ca/cdm/ref/collection/ich_cn/id/1008 |
op_rights |
CC BY-NC 2.0 CA |
_version_ |
1786826049942716416 |