Feeding the fleet was no easy feat
In an industry dictated by intense physical labour with long hours and little rest, it is no surprise that food held considerable importance within the offshore schooner fishery. A hardy meal was one of the few comforts crews could rely on.
Food stores were the responsibility of the vessels cook and generally consisted of basic staples such as potatoes, dried or pickled beans, flour, sugar, molasses, butter, pork and/or beef, and eggs. In Lunenburg County, vessels also carried sauerkraut, a culinary reflection of the area’s German heritage.
There was rarely any livestock brought aboard fishing vessels, and during the salt fishery, the only fresh meat consumed was that which could be obtained during the trip. This typically consisted of fish and occasionally seabirds or other animals hunted during the voyage. Eggs were also gathered from known seabird colonies. From these simple ingredients, vessel cooks prepared elaborate meals fit for the harshest of critics, often with no formal training.
Breakfasts frequently included hash and beans, fried potatoes, sausages, hot biscuits, bread, coffee and tea. Some meals such as soups were general staples served any time, while others were reserved for special times.
Tuesdays and Fridays, for example, were often fish days, and on Sundays many cooks soaked the salt out of a large chunk of beef and transformed it into a fine Sunday roast, complete with a cake or pie.
In addition to regular meals, mug-ups were a mainstay; these included a hot coffee or tea as well as baked goods such as cookies, rolls, cinnamon buns and other pasties, which were available virtually all of the time.
Vessel cooks were solely responsible for feeding the crew and never had a day off. Still, when they did have a spare moment, many cooks gave up their limited free time to help the flunky and other boys with their innumerable tasks.
As anyone who has had the task of feeding hungry mouths knows, the work never ends!