Fish Flake

Fish Flake. . , How did people in Cincinnati, Ohio, get saltwater fish for their chowder in the days before refrigeration and canning? They probably bought a small box of salted, dried fish caught in the Atlantic months before., Fishermen on the L.A. Dunton and other New England vessels split, gutted, and salted down their catch at sea, stacking several tons in each ship's hold. Once ashore, the fish were temporarily stored in barrels before being "kenched" or pressed to train excess water. Laid on top of large wooden platforms called "flakes," the fish dried into stiff slabs that were packed, shipped, and sold to American and European consumers., The flake's trianglular wooden strips maximized exposure to the air. On hot days, a canvas covering kept the fish from burning. At night or in bad weather, flaking boxes protected the fish from dew and rain but allowed airflow underneath.