When we were in Newfoundland in the summer 2005, I saw this piece of pottery.
It has multiple glazes, and I really like how the artist 'fired ' the different colours.
The 'subject' is a Codfish.
A moratorium has been on this species for some time now in the Atlantic region.
And it is soon to be, if not already has been, lifted somewhat.
This will be great news for all the fishers in this region. So many lost their livelihood when the Cod stock was depleted due to over-fishing for hundreds of years.
Cod was a 'staple' in our diet and has been difficult to find.
The good news of its 'recovery' is a signal that it will eventually become more plentiful.
What's makes Codfish so prized around here?
Well as far as we are concerned it has a taste and texture that can accommodate several different sauces
or can be eaten just plain...fried, baked or poached.
Our preferred method of cooking Cod is to poach it.
When we lived in Vancouver, British Columbia we ate Cod probably 3-4 times a week.
On the west coast they had a few varieties that we can't get here.
Oh yes, I almost forgot! A delicacy in Newfoundland is 'cod tongues and cheeks'. I have had them and they aren't too bad at all!
For all you brave folks out there who want to see how this is done, check out the video below.
Not for the faint of heart!! Enjoy Chris ( from Grow Fish Eat).