Hi old chums!!
Great to see fish butchery on the site, and here from such a
distinguised crowd.
I've learnt lots from you all.
I recall hearing a historian say that the Hansa had 130 or
more names for grades of died sea fish - nearly all gadids!
They even had a dried sturgeon in their office. I think it
might be from Fish Saving by ??? - brain rotting - sorry. It's
the passage of time I blame.
Bone
ps anyone off to the fish processing in the Med. meeting in
Cadiz in Nov?
B
On Wed, 19 Oct 2005
15:34:43 +0100 S H-D <[log in to unmask]> wrote:
> It does interest some of us! I wonder how this applies to later and post medieval? the terms do seem to be rather muddled (even in the past?) In the 'Mary Rose' volume 'Shipboard Life' which should be out by the end of the year, I have mainly referred to 'preserved fish' or 'salted fish' but have mentioned stockfish at least once and briefly discussed the name problem - some of the original documents we are using don't seem to be that clear either! 'my' cod were all beheaded but often had part of the cleithrum left in, the atlas and most of the first few vertebrae are missing. Estimates of the size seem to imply a very uniform 75-90 cm cod - which seems to tie in with Samuel Pepys stipulation of a 24 inch salted cod in his Navy supply lists (24 inch = 61 cm = beheaded from 80 ish!). Well anyway, for those interested I'll let you know when its finally published (by Oxbow/Wessex/Mary Rose)- its been a long gestation, not without problems and is still not the complete or !
perfect story! as well as the (small) offering on fish there's a big chunk on meat and provisioning in general (mostly by J P Coy) and loads of other classes of finds.
> Sheila
> SH-D ArchaeoZoology
> http://www.shd-archzoo.co.uk/
> All mail virus and spam checked
----------------------
Andrew K. G. Jones
[log in to unmask]
|