This is from my Post Card collection. It depicts a time when work was hard to get, so you worked at whatever came along. In the winter months, mostly February and March, smelts were caught and in barrels and sold. Even to today, those are the only two months this happens. There smelt frys everywhere on the Miramichi, sometimes they are deep fried and sometimes grilled. They are extremely little fish and very tasty. A real treat since it only comes around once a year. To see more work related pictures go to the 119th edition of http://sepiasaturday.blogspot.com and have a great weekend everyone!!!
This looks like tough work.
ReplyDeleteThere is something wonderfully appealing about cards of this vintage. The camera was still enough of a novelty to make people look up, pose, and frame their place in history. It is quite fitting that people all over the world are looking upon the scene again after all these years - thanks to you Rosie.
ReplyDeleteOh my they have their day of work ahead of them!
ReplyDeleteThat is a great work picture! Those fish sound really good right now.
ReplyDeleteHappy Sepia Saturday,
Kathy M.
Not a very pleasant job but I bet they were glad to have the work.
ReplyDeleteI've never had smelt. The name alone makes them sound unappealing, but they must be good judging by your report. The postcard gives a good idea of what the work was like.
ReplyDeleteI had smelt at a smelt fry once. I haven't seen them here in recent years.
ReplyDeleteIt looks like hard work, but I suppose it could be fun if there's camaraderie.
ReplyDeleteWhat are smelts anyway? Tiny fish or baby fish? Around here they occasionally have smelt fires--someone told me they fry the whole smelt head and all and that turned me off to ever trying because I don't like heads on any of my fish. Beautiful post card and it takes a lot to catch smelt if this is still the way.
ReplyDeleteThis postcard would have been a mystery to me. Thanks for enlightening us on the smelt tradition.
ReplyDelete@ Pat: Correct, the little fish is cooked whole, real tasty, however, if you so wish, the head may be cut off. Rosie.
ReplyDeleteI love the muted colors in this card. As to eating the smelt? I think the name smelt probably says it all.
ReplyDeleteWe also have small fishes in winter, tomcods, or in french, "petits poissons des chenaux" which you catch during ice fishing. You might like that.
ReplyDelete:)~
HUGZ