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Sprat, and herring being hung in a smokehouse, 18th century
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Sprat, and herring being hung in a smokehouse, 18th century
Sprat, Sprattus sprattus, and section through a smokehouse showing workers smoking herring in a kipper factory, 18th century. Handcolored copperplate engraving after Jacob Nilson 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 23209294
© Florilegius/Mary Evans
Barrel Creature Encyclopedia Gottlieb Herring Ichthyology Jacob Kipper Nilson Smoked Sprat Tobias Wilhelm Smokehouse
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This handcolored copperplate engraving, taken from Gottlieb Tobias Wilhelms Encyclopedia of Natural History: Fish, published in Augsburg in 1804, offers a glimpse into the traditional process of smoking sprats and herring in an 18th century smokehouse. The engraving, created by Jacob Nilson after Wilhelm's meticulous observations, showcases the intricate details of this age-old preservation method. In the image, a multitude of freshly caught sprats and herring are artfully arranged on wooden racks, interspersed with layers of salt. The smokehouse, a quintessential building of the time, is filled with a hazy, smoky atmosphere, created by the burning wood fire at the back of the room. Workers, dressed in traditional attire, tend to the fish, carefully tending to the barrels and racks, ensuring an even smoking process. Sprats, a small, silver-skinned fish, were once abundant in the North Sea and were an essential food source for coastal communities. Herring, a larger, oily fish, were also abundant and were often smoked to create the popular kippers. The smoking process not only preserved the fish but also imparted a rich, smoky flavor that was highly sought after. This enchanting image not only serves as a testament to the natural history of these marine creatures but also offers a fascinating glimpse into the traditional methods of food preservation that were integral to the daily lives of communities during the 18th century.
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