Making the Fish
Once you'd got the catch pitched up on the stage head, you got down to making the fish. Assembly line. Cutting table, blades of the knives pared almost to nothing by the sharpening stone. Woolen gloves soaked in fish guts, the water running red out of them when you make a fist. The cod passing through your hands llike knots in an unbroken string as long as the sea is wide.
Cut Throat
Get your fingers into the gills of a cod and lift it to the table, 15, 20 pounds some of them and the ache in your arm after three hours like the chill in a church hall on a February morning. Two motions with the knife, across the throat below the gills anad along the bare length of the belly, like a Catholic crossing himself before a meal. Push the fish along the table, the left hand of the man beside you reaching for it, he doesn't even turn his head in your direction.
Get your fingers in the gills of a cod and lift it to the table.
Header
The open body, the knife in your right hand. The head taken off clean, as if you were castrating a young bull. The liver scalloped from the chest and pushed into the oil barrel, left there to ferment like fruit going bad. The tangle of guts lifted clear, the cod flesh pulled from beneath, a body freed from a messy accident. Organs and offal dropped through a hole in the cutting table to the salt water beneath the stage.
The gulls screaming outside, fighting over blood.
Splitter
A good splitter could clear his way through 5 or 6 quintals an hour if the fish were a decent size, a full boat load done in three and out to the traps for more. Two cuts down each side of the sound bone, curved keel of the spine pulled clear and the cod splayed like a man about to be crucified. Dropped off the cutting table into the water of the puncheon tub, the next fish in your hands. Two cuts down each side, sound bone pulled clear, splayed cod dropped into the puncheon tub. Two cuts, sound bone pulled clear, cod into the tub. Two cuts, pull, into the tub.
By nine o'clock it is too dark to see properly, eyes as tender as skin soaked too long in salt water. The wicks are lit in bowls of kerosene: oily flame, spiralling spine of black smoke.
Salter
Empty wooden wheelbarrow set beside the puncheon tub, the flat, triangular sheets of fish meat hefted from the elbow-deep water.
Dead weight of the loaded barrow a strain on the shoulders, the bones shifting down in their sockets, the tendons stretching to hold them as the feet shuffle into the store house. A hogshead of salt beside the bins, a handful strown across the white insides of each fish before they're stacked. Weight of the pile squeezing water from the flesh.
Turn with the emptied barrow. Squeak of the wheel, squish of feet soaked inside the rubber boots. Arm fishing into the puncheon tub, elbow numb with the cold.
The Bawn
Wait for a fine day in August. Sweep a stretch of beach clear, put stones down over any patch of grass that might spoil the fish.
The salt cod taken from the bins and washed by hand in puncheon tubs, front and back, like a child about to be presented to royalty, the white scum scrubbed off the dark layer of skin. Carried to the bawn on fish bars and laid out neatly in sunlight, 150 quintals at a time, the length of the shoreline like a well-shingled roof.
Two fine days would finish the job, a week and a half to cure the season's catch. The merchant's ship arriving in September, anchoring off in the Tickle; the cured cod loaded into the boat and ferried out.
What it Made
You could expect $2 a quintal for your trouble, a good season for a crew was 400 quintals. anything more was an act of God. The Skipper took half a voyage, out of which he paid the girl her summer's wage, and squared up with the merchant for supplies taken on credit in the spring. The rest was split three ways. $130 for four months of work, it could cut the heart out of a man to think too much about what he was working for.
This poem appears in the collection
Hard Light by Michael Crummey, printed by Brick Books. A selection from the book,
32 Little Stories, of which this poem is a part, was recorded by Rattling Books.
Hard Light: 32 Little Stories by Michael Crummey, narrated by the author, Ron Hynes and Deidre Gillard-Rowlings is available as a digital download from
Rattling Books.
The audiobook CD is available from
Freds Records in St. John's, Newfoundland.
The following excerpt is from Adrift on an Ice-Pan by Wilfred Thomason Grenfell. A true account of Grenfell's near death experience, the story was first published in 1909 by Houghton Mifflin Company. The unabridged audio edition narrated by Chris Brookes, Jay Roberts and Janis Spence is available from rattlingbooks.com
The following is an excerpt from Adrift on an Ice-Pan by Wilfred Thomason Grenfell. A true account of Grenfell's near death experience it was first published in 1909 by Houghton Mifflin Company.
Yet
Tired of beating off Globe and Mail, New York Times and Guardian paparazzi disguised as gulls eating garbage, Janet Russell, owner of the dazzlingly successful, befouled by money Rattling Books, emerged from the seaside villa company headquarters in Newfoundland today and granted a brief interview on the meaning of April.
