The salt-cod fishery was a mainstay of the economy in the Northeast throughout the 1800's.
As far back as 1602, the American Northeast has been recognized as the great seat of the cod fishery. After all, it was in 1602 that the Cape of St. James was renamed “Cape Cod.” Cod was important back then for several reasons. It was a firm, clean-tasting meat that took well to salt-based cures. It rehydrated exceedingly well, especially when compared to other fish. When preserved with salt, cod lasted for years. This was extremely important in the ages before refrigeration. There were also a great deal of observable religious holidays across much of Catholic Europe, days on which eating meat was forbidden. The call for a new supply of salt cod was easy to hear and the first real American entrepreneurs answered.
New England Cod Fish
Saturday & Sunday
July 27th & 28th
9:00 a.m.- 4:30 p.m.
Click on the photo to register.
A minimum of 4 students is required to run the class.
Come take this two day course and carve this 18" long New England Cod fish. Starting with a rough saw basswood blank, you will cut the fish profile, then rough out and carve the body, fins and tail. If time permits, we will explore finishing options. By the end of this weekend class you will have the necessary skills to complete any additional carving and finish your cod fish at home. The knowledge and skills you gain will enable you to carve additional fish or, take on other carving projects.