LABRADOR 



the head, scoops out the entrails, and rapidly passes on the 

 body to the splitter. The splitter sits or leans standing 

 on the opposite side, and keeps the stream of fish running 

 on in the same way, the good portion falling into a large 

 tub of water, the bones falling out through the shoot. 

 Meanwhile, a washer stirs the tub and removes the washed 

 bodies. These he wheels off and piles up in rows, the salter 

 following along with a barrow of salt. With a wooden 

 shovel the salter shakes over the rows the amount of salt 

 appropriate to the market for which the fish is destined. 

 To save salt, men sometimes throw the fish bodies into tubs 

 of pickle, making the pickle strong enough for a raw potato 

 to float in it. It takes about one pound of salt to salt 

 a pound and a half of cod. Washing out again takes one 

 minute per fish. Salt wastes in bulk when stored, and 

 there is a constant anxiety lest too much salt should be 

 stored, or, far worse, there should not be enough salt to meet 

 a sudden big catch of fish. This has often been the case, 

 and I have seen many a quintal spoil and nets full of fish 

 not being hauled because no salt was obtainable. 



To dry, fish needs sun and a proper set of the wind. The 

 actual work of catching is not over till late in the year, and 

 at that time the right combination of a westerly wind and 

 a bright, not too hot sun does not come very often. The 

 least rain, fog, or frost makes both drying and shipping 

 impossible. While awaiting a clear day, the fish may be 

 quickly stacked under shelter, or at least turned face down 

 in small " yaffles," or bundles. The fish's own thick skin 

 is a fair waterproof cover. Birch rinds, and even canvas 

 bags, are used by some of the more enterprising men. Fish 

 that gets wet once or twice never dries really white, especially 



