stockfish

1) Cod or ling, split open and cured without salt, dried in the wind and sun.

It came principally from Norway and Iceland and was imported into Hull and Scarborough from a very early date: 1305-6 c stockfische viili ixs ixd Bolton Priory

1446-58 In expensis Rad. Snayth versus Hull pro ... stokfysch, Fountains Abbey

1510 of ylke hundredth stokfysshe jd, York.

dates 1305-1306 1446-1458 1510

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