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Cutting, Fish Saving - A History of Fish processing from Ancient to Modern time

Cutting, Charles Latham.

Fish Saving – A History of Fish processing from Ancient to Modern times. [With plates, including portraits, illustrations and maps].

London, Leonard Hill, 1955. Octavo. xv, 372 pages. Original Hardcover. Excellent condition.

The Rise of the British Herring-Industry / Fish in Pre-Industrial Times / Freshwater Fish / Live Fish / Oysters / Army and Navy / The provisioning of London / Traveller’s Tales / Salt / Red Herring, Bloaters, Pilchards and Salmon / Cured Fish Inspection outside of Britain / The Decline of the Dutch fishery / Salt legislation / White Fish Salting and Drying in Norway, Iceland and Newfoundland / Methods of Salting and Drying / White Fish Salting and Drying in the North Sea and Home Waters / The Shetlanders / Halibut salting / Stockfish / The Canning of Fish / Early British Fish Canners / etc. etc.

 

Cutting, Fish Saving -  A History of Fish processing from Ancient to Modern times.
Cutting, Fish Saving -  A History of Fish processing from Ancient to Modern time
Cutting, Fish Saving -  A History of Fish processing from Ancient to Modern time
Cutting, Fish Saving -  A History of Fish processing from Ancient to Modern time