H is for Herring Gibbing

Those don’t look like salmon! Anyone who’s ever tasted a herring knows that they’re dealing with a love-it or hate-it dining experience. The herring in this BC gillnetter, ca. 1970s, could have been bound for a variety of different processes, some designed to amplify the taste, others to disguise it from picky eaters.

Gulf of Georgia Cannery Society Archives, 1997.063.004.

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