Hello Everyone,
I'm working on a paper regarding the butchery of halibut from the late
medieval. The material comes from two sites in northern Norway. The
butchery technique concentrates on the axial skeleton specifically the
pre-caudal and caudal vertebrae which have been cut all the way
through. These vertebrae are either cut diagonal or perpendicular to
the mid-line.
I've come across some references in the Norwegian historical
literature that makes reference to the halibut fisheries of the early
modern period, but nothing that describes the actions that would
produce the above described butchery. To help me figure this out, and
make some possible analogies, I would be interested in acquiring any
historical ethnographic and/or archaeological references pertaining to
halibut fisheries, and possible processing techniques of halibut. And,
if anyone one has come across a similar butchery technique I would be
most interested in hearing from you.
Hope the summer is going well. Thank you.
Colin
Colin P. Amundsen
Graduate Center, City University of New York
Anthropology (Ph.D. program)
365 Fifth Avenue
New York, New York 10016
USA
Mailing address:
Tromsų University
Institute of Archaeology
Tromsų 9037
Norway
|