In late 15th century Europe, a new food source was needed to feed the growing population. The Newfoundland and Labrador fishery was started to address this need. Throughout much of its history, the fishery has been based solely on the Atlantic cod (Gadus morhua). These were found in great numbers along the coast. The Labrador Current wells up on the Labrador Banks and the Grand Banks. This current is rich in plankton and is ideal to support marine life.
For hundreds of years, cod was caught from open boats using baited hooks. It was split, salted and dried in the sun. Salt cod was rich in protein, lightweight, well preserved and suited for long distance transport.
Cod was brought ashore and cured on covered platforms called stages. Each stage had a table where fish was cut, gutted and split. The waste was thrown into the sea through the trunk–hole in the stage. The split fish was placed in a barrel. When filled, the barrel was carried to the salter.
The success or failure of a fishing season was tied to proper salting. This was a process that required skill. Fish was placed in layers on one side of the stage. Salt was spread on the fish by hand. Size and thickness were taken into account. Too much salt would leave the meat dark, moist and tending to break into pieces. Too little salt would allow the fish to spoil quickly.