16" x 40"
oil on gallery canvas
I've completed the second salted cod painting. I enjoy exploring the multitude of colours which appear in the flesh of the fish as it dries. Going from soft pastels to glowing golds or greys and blues to rich siennas, they never fail to fascinate.
And while dried fish takes a backseat in most food cupboards these days, salt cod seems to stay, at least in Newfoundland. Tradition and history die hard.
In communities dotted throughout the landscape, you'll find cod drying as it has done for hundreds of years on lines, on flakes, on anywhere that it can, to sustain and add to food sources during the winter.
If you'd like to try your hand at this centuries old tradition, here's how.