Drying Fish Collection

Drying and salting fish in colonial Maine
First settlers of Maine drying and salting fish on the Atlantic shore. Hand-colored woodcut of a 19th-century illustration

Drying fish at beach
Mostafijur Rahman Nasim

Little shark (pata-roxa, Scyliorhinus canicula) drying in the sun. Peniche, Portugal

Cleaning Drying Fish Shinichi Suzuki Japanese
Cleaning and Drying Fish; Shinichi Suzuki (Japanese, 1835 - 1919); Japan; about 1873 - 1883; Hand-colored Albumen silver print

Summer Huts (engraving) (b / w photo)
XJF105314 Summer Huts (engraving) (b/w photo) by English School, (19th century); Private Collection; English, out of copyright

Drying fish, Gloucester, Mass, Fishing industry, United States, Massachusetts, Gloucester, 1906

China, Hong Kong, Cheung Chau Island, fish set out to dry on waterfront

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From colonial Maine to the shores of Portugal, Peniche, and beyond, the ancient art continues to thrive. Little sharks, or pata-roxa (Scyliorhinus canicula), bask in the sun, their bodies glistening with salt as they transform from catch to delicacy. This timeless tradition is echoed in a black and white summer hut engraving, and in modern-day scenes from Gloucester, Massachusetts, and Cheung Chau Island in Hong Kong. Each fish, meticulously cleaned and set out to dry, carries the rich flavors and history of the sea and the communities that honor this age-old practice.