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Common or European hake, or hake, colinet or bardot - preparation and salting of fish in a North American shed - Whiting, Merlangius merlangus 92 and hake, Merluccius merluccius 93
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Common or European hake, or hake, colinet or bardot - preparation and salting of fish in a North American shed - Whiting, Merlangius merlangus 92 and hake, Merluccius merluccius 93
FLO4725307 Common or European hake, or hake, colinet or bardot - preparation and salting of fish in a North American shed - Whiting, Merlangius merlangus 92 and hake, Merluccius merluccius 93. Workers gutting and salting fish in a shed on a dam above a river in North America. Handcolored copperplate engraving from Gottlieb Tobias Wilhelm's Encyclopedia of Natural History: Fish, Augsburg, 1804. Wilhelm (1758-1811) was a Bavarian clergy and naturalist known as the German Buffon.; (add.info.: Common or European hake, or hake, colinet or bardot - preparation and salting of fish in a North American shed - Whiting, Merlangius merlangus 92 and hake, Merluccius merluccius 93. Workers gutting and salting fish in a shed on a dam above a river in North America. Handcolored copperplate engraving from Gottlieb Tobias Wilhelm's Encyclopedia of Natural History: Fish, Augsburg, 1804. Wilhelm (1758-1811) was a Bavarian clergy and naturalist known as the German Buffon.); © Florilegius
Media ID 38324520
© © Florilegius / Bridgeman Images
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This image captures the traditional process of preparing and salting Common or European hake, also known as hake, colinet or bardot, in a North American shed. The scene depicts workers meticulously gutting and salting fish in a rustic setting above a river, showcasing the timeless art of preserving seafood.
The hand-colored copperplate engraving from Gottlieb Tobias Wilhelm's Encyclopedia of Natural History: Fish, dated back to 1804, offers a glimpse into the historical practices of fish processing. Wilhelm, a Bavarian clergy and naturalist dubbed as the German Buffon, provides detailed illustrations that highlight the intricate techniques involved in handling Whiting (Merlangius merlangus) and hake (Merluccius merluccius).
As we observe this snapshot frozen in time, we are transported to an era where craftsmanship and dedication were essential components of food preparation. The delicate strokes of color bring life to the scene, emphasizing the importance of sustainable fishing practices and honoring traditions passed down through generations.
This print serves as a reminder of our connection to nature and the significance of respecting marine resources for future generations. It encapsulates not only a moment in history but also echoes the resilience and ingenuity required to sustainably harvest seafood for nourishment.
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