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Greasy luck

Chapter 29: “FRESH FISH FOR THE COOK TO SPOIL”
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About This Book

A richly illustrated sketchbook that documents the techniques, equipment, and daily life of traditional whaling through detailed plates and diagrams. Sequential images and captions depict fitting out, sail handling, whaleboats, harpooning and lancing, the struggle of the chase, cutting-in and rendering blubber, shipboard trades and tools, and shore activities such as gams and recruiting. A foreword frames the material by contrasting the romantic image of sail whaling with mechanized modern whaling, while the artwork emphasizes technical accuracy, danger, and the labor and culture of the whalemen.

FRESH FISH FOR THE COOK TO SPOIL

In the warmer latitudes there were always fish playing about the ship’s bows: bonita, barracouta, dolphins and porpoises——

To vary the weary round of salt “horse” it was no trick at all for one of the boatsteerers to take himself into the martingale stays and bring up a fish that would arouse the envy of any landlubber angler.