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Post by dalmatino on Feb 6, 2009 15:12:31 GMT 1
how come it was impossible to go out on the Adriatic in Winter but the fisherman who went out in the North Sea managed it in the winter? Carol, we are talking pre-industrial times, I doubt there was much fishing during winter in those times there was some of course, but you could not depend on it to feed your family. In order to dry cod and other fish, temperatures must be above freezing points, but not to high (here in Dalmatia October and November are ideal months for doing so because fish is relatively abundant and air is cold enough). Even now, winter months are low fishing season, also because there is not much fish - when the surface temperature of the sea cools, fish go to deep, where the temperatures are constant I often go fishing, and even with modern equipment, and navigational and prognostic technology, for example during this January I went out only several times (jugo, levanat, jugo, bura, jugo, jugo) If your diet depended on fresh fish there would not be much to eat during this last month.
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Post by dalmatino on Feb 6, 2009 15:15:55 GMT 1
I thought it was more to do with the fact that Cod is not a native species so it needed to be preserved for the long journey home. No, the main reason was preserving food for the winter, just like pršut (smoked ham) for example, salted sardines, marinated fish (saur) ,dried figs and raisins etc.... The drying of fish is done on Mediterraneans since ancient times, and cod arrived in 18th century.
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Post by upthevilla on Feb 6, 2009 16:16:54 GMT 1
I thought cod swam naturally frozen in little plastic bags and came without bones thats why it was so popular.
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Post by galant on Feb 6, 2009 19:17:01 GMT 1
i could eat a board full of soparnik right now, and wash it down with a bottle of Vugava, thats white wine, you can buy at Konzum(sword fighting for Capio) costs about33 kunas, wine made from the grapes that the ancient Greeks on the island of Vis used to make what was recorded by one ancient king in asia minor as being the best wine. for me its smoothe, tasty, no hangovers, and easy to drink a bottle or two. you can buy the same wine from private winaries with their fancy labels for a much higher price.
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bobs
New Member
Posts: 5
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Post by bobs on Feb 6, 2009 20:18:04 GMT 1
pre-industrial fishing methods..? yep yep ok hellooo, MOJ anyone? any smart ideas to get rid of my Traditional Stone House? You all sound like a relaxed gathering of old people passing the day as they wait for the ferry home to Pag or somesuch rural spot. Hi carol too, i'll pm you later about the house. Actually its quite nice, the shift down a gear or at least it will be when I liquidate the TSH. Anyway, i'll let you all get back to the history of cod...and that fish dish looked challenging, even the ladle looks kind of manky, like it was found in a basket in Oxfam for 10p
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Post by polako on Feb 6, 2009 20:39:49 GMT 1
Sorry bobs- Ribaric (if you pardon the pun) answered your question on MOJ, that was it. There was nothing more to say otherwise I would have said something about that.
Carol's website is on the channel4 website after her being on place in the sun so.........
Good luck with the sale of your TSH.
I think I have missed the last ferry home to Pag, whoopsy. Wink wink.
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