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Workers drying pollack near the sea, 18th century
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Workers drying pollack near the sea, 18th century
Pollack, Pollachius pollachius 97, and workers preparing and drying fish in a shed, Europe, 18th century. Handcolored copperplate engraving from Gottlieb Tobias Wilhelms Encyclopedia of Natural History: Fish, Augsburg, 1804. Wilhelm (1758-1811) was a Bavarian clergyman and naturalist known as the German Buffon
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Media ID 23209120
© Florilegius/Mary Evans
Creature Dried Drying Encyclopedia Gadus Gottlieb Ichthyology Pollachius Pollack Processing Shed Tobias Wilhelm
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This handcolored copperplate engraving, taken from Gottlieb Tobias Wilhelm's Encyclopedia of Natural History: Fish, published in Augsburg in 1804, captures the process of pollack (Pollachius pollachius) preparation and drying in a European shed during the 18th century. The image showcases a group of workers meticulously handling the freshly caught fish, which are identified as pollack or ling in the engraving's title. The intricate details of the workers' clothing and tools reveal the precision and dedication required in the traditional fish processing industry. The pollack, a marine creature belonging to the family Gadidae, is depicted in its natural form at the bottom left of the print. The fish is known for its distinctive silver-blue color and long, slender body. The workers skillfully remove the scales, guts, and heads from the fish, ensuring only the prime portions are used for drying. The drying shed, which serves as a crucial component of the process, is illustrated in the background. Here, the fish are arranged on wooden racks, exposed to the cool sea breeze to dry slowly. The drying process was essential to preserve the fish for consumption during the winter months when fresh fish were scarce. Gottlieb Tobias Wilhelm, a Bavarian clergyman and naturalist, was an influential figure in the field of ichthyology during the late 18th and early 19th centuries. His encyclopedia, which documented various species of fish, was a significant contribution to the scientific community and remains an essential reference today.
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