View allAll Photos Tagged codfish
This was a copy of an old Tooton's postcard taken just under the lighthouse. Ferryland Head in the background.
Right to left : Mike Ryan, John Clowe, Don Boland, Phonse Kavanaugh, and Arnie Furlong.
Taken late 1950's
Cia Zaffari - Receitas Zaffari.
Produção: Cápsula Filmes.
Fotografia: Cláudio A.Neves.
Chef: Felippe Sica.
The bookplate of The Nova Scotia Historical Society, in the collection of Daniel B. Fearing. Designed by Harry Piers, Fraham Johnston improved. Country: Canada. Dimensions: 7.7 x 11. Features: codfish; blazing torch; open book; "Veritas". Type: Bookplate. In the Fearing Fish Armorial collection.
indo cafe, white house, scotts road, peranakan, festive ala carte buffet, satay, kueh pie tee, hee pio soup, turkey soup, otak chawanmushi, nasi ulam, wagyu beef, beef rendang, rendang daging, terung belado, sambal terung, ikan masak merah, cod fish, chap chye, inche kabin, udang asam gorang, udang gulai, sotong asam goreng, asam laksa, bubur char cha, talam, kek lapis, ondeh ondeh, guli jelly
Lat. 43° N.; Long. 71° W.
13-(20221)
SUN-DRYING CODFISH, GLOUCESTER, MASSACHUSETTS
The city of Gloucester is 27 miles northeast of Boston on the Massachusetts Bay, 5 miles southwest of Cape Ann. It is an old, old city, the first white people living here in 1623. The first permanent settlement was not made, however, until 10 years later. Just outside its harbor is the Reef of Norman's Woe, celebrated in Longfellow's “The Wreck of the Hesperus.” At present Gloucester is a well-known summer resort. It has a population of about 25,000. Its chief industry centers about its fisheries.
For a long time Gloucester led every other port is in the United States in its annual catch of fish. At present it ranks second, with Boston in first place. In its port are gathered fishing vessels especially fitted for voyages to the fishing grounds in the New England waters and in the waters of the Grand Banks. Cod, halibut, haddock, blue-fish, mackerel, and herring are the principal kinds of fish caught.
The view shows how codfish are preserved in the sun. The vessels, usually owned by companies, unload their catch in the store houses on the piers. These houses are fitted up to clean the fish. The heads are chopped off, the entrails taken out, the fish are salted, and put out on platforms to dry. Gloucester Harbor is shown in the middle distance with the city in the background.
Codfish sometimes grow to be as much as 5 feet in length. The fish usually caught, however, are very much smaller. They are greenish or olive colored on the back and the sides, mottled with dark spots. They are a good food fish, although bony. During the spawning season which is from November to April, they approach the coast in schools. This is the fishing season for the men of Gloucester.