DescriptionTranchage de la morue a Riviere-au-Tonnerre.jpg
Français : Tranchage de la morue à Rivière-au-Tonnerre
« On tranche le cou de la morue, on lui ouvre le ventre jusqu'au nombril. On la vide de ses viscères, en prenant soin de récupérer le foie et les œufs. Ceci étant fait, on retourne la morue sur le ventre, on lui détache la tête du corps et on enlève l'arrête dorsale à l'aide d’un couteau. Une fois éviscérée, la morue est apportée derrière l'étal où on l'étend en plusieurs couches. On saupoudre chacune d’elles de sel afin de lui faire perdre son eau, ni trop, pour ne pas la brûler, ni trop peu pour qu’elle ne se gâte pas. Deux à huit jours plus tard, on lave la morue afin de la débarrasser de ce sel, puis on l'étend sur la plage de galets pour la faire sécher au soleil. Il faut surveiller attentivement les conditions d'humidité et le vent. Après une quinzaine de jours, la morue est à point. » – lekiosquemedias.com
Date
between 1920 and 1930
date QS:P,+1950-00-00T00:00:00Z/7,P1319,+1920-00-00T00:00:00Z/9,P1326,+1930-00-00T00:00:00Z/9
This work is in the public domain in the United States because it meets three requirements:
it was first published outside the United States (and not published in the U.S. within 30 days),
it was first published before 1 March 1989 without copyright notice or before 1964 without copyright renewal or before the source country established copyright relations with the United States,
it was in the public domain in its home country (Canada) on the URAA date (1 January 1996).
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Public domainPublic domainfalsefalse
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it was not subject to Crown copyright, and
2. it is a photograph that was created prior to January 1, 1949, or
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