Homes, Trades and Games of Long Ago · Drawing 10 of 40
Cod drying in the sun
From the 17th century
In the Gaspé, fishermen rowed out in small boats to catch cod. Back on shore, the split fish were laid out on big wooden tables called flakes, to dry in the sun and the wind.
Look together
Where are the fish laid to dry?
An idea to try
Cut two fish out of paper towel and dampen them. Lay one flat on a rack and leave the other crumpled in a bowl. An hour later, which one is drier? Talk about what keeps food longer: cold, salt or drying.
For the adult reading along
A little more to discover
Cod fishing and processing shaped Gaspésie’s history. The Paspébiac National Historic Site dates the establishment of the Robin company’s headquarters at Paspébiac to 1767. Salted, dried fish could be stored and shipped to distant markets. Fish were spread on drying racks called vigneaux.
With your child, look for the stages of the work: bring in, split, salt and dry. The drawing simplifies equipment and movements; it does not reconstruct a particular fishing establishment.
Sources and illustration notes (3)
Imaginary beach and flakes; no specific Paspébiac building is reproduced.
These links lead to other websites. Explore them with an adult. References identify the institution and the related lesson; some linked pages are in French.
- Site historique national de Paspébiac — Un poisson pour nourrir le monde (in French)Salting and drying cod, drying flakes and warehouses; do not confuse the company’s beginnings with the setting up of its headquarters.
- Répertoire du patrimoine culturel du Québec — Pêche à la morue (in French)Cod fishing listed as intangible heritage of Québec.
- Site historique national de Paspébiac — HistoryThe Robin company set up its headquarters in Paspébiac in 1767; network for processing and exporting dried cod.
Page prepared on September 19, 2026. Illustrations simplify places and scenes; they are not historical documents.
This drawing is from the book Life in Old Québec to Colour
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