Public domain
Stockfish Barrels
From the collection of Rijksmuseum, Amsterdam. Free to download, adapt and use — no permission needed.
About this work
Two men beating stockfish to tenderize it. Fish was dried to make it last longer. Before the fish can be eaten, it must first be beaten (struck with a wooden hammer) and soaked. Soaking the stockfish took at least 36 hours. At the bottom, a four-line verse. Subject headings within the Atlas of Customs and Manners: Trade, Industry and Traffic, Profession and Business, Male, Food and Drink.
Rijksmuseum, Amsterdam’s own descriptionSubjects
Credit lineStokvisbeukers. 1809 - 1869. Alexander Cranendoncq. Rijksmuseum, Amsterdam. Public domain.
