Bart Holterman, 30 March 2017
Trade in the North Atlantic was neither simply an exchange of goods between ports in Iceland and in Germany, nor did the islanders stay at home and wait for German merchants to show up each spring. In some cases, more complex relations between islanders and Germans existed, and in what follows we will present an example from Iceland to highlight the complexity of the trade relations between Icelanders and Germans. Germans were not allowed to settle in Iceland, but Icelanders were free to move or travel to Germany, which some did, and established networks of their own. Sometimes these links can be reconstructed in considerable detail with the help of both historical and archaeological sources. In this post, we will focus on one such case, that of Eiríkur Árnason Brandssonar (c. 1530-1586), sýslumaður (bailiff) of Múlaþing district in the East of Iceland.
Eiríkur Árnason was a powerful man in Iceland, who repeatedly got into trouble with Guðbrandur Þorláksson, bishop at Hólar. Eiríkur was appointed klausturhaldari, the keeper of the property of Skriðuklaustur monastery, located in the valley of lake Lagarfljót about 50km inland from the southeastern coast of Iceland. The monastery had been secularized in 1554, and the now royal property was administered by the klausturhaldari. Eiríkur, whose grandfather Brandur Hrafnsson had been the last prior of the monastery, held this office between 1564 and 1578.
In 1584, it seems that Eiríkur settled in Hamburg. He embarked on a voyage to Hamburg on the ship of Jochim Warneke and shortly afterwards married Anna Korfemaker and bought a brewery. The next year he travelled back and forth between Iceland and Hamburg and it is most likely that he was a member of the fraternity of St Anne that united most merchants and sailors who travelled to Iceland. In 1586 he died in Hamburg and was buried there at the cemetery of St Jakob.
There are numerous sources which shed a light on Eiríkur’s contacts with German merchants in Iceland. In the fjord now known as Berufjörður, south of Skriðuklaustur, Bremen merchants (who called the fjord Ostforde) had been trading for a long time. In 1575, a conflict broke out between two of them, Bernd Losekanne and Christoffer Meyger, due to alleged mutiny. In the ensuing court case before the Bremen city council, one of the problems discussed was the ownership of a barrel of osemund (iron from Sweden) which Losekanne had sold to Eiríkur Arnason but which was left in the merchant´s booth, of which Eiríkur as bailiff had the keys. Also, a load of vaðmál he left in the booth was destined for a Hamburg merchant named Matthies.
It is clear that during his time as sýslumaður and klausturhaldari, Eiríkur had been trading actively with the German merchants in the area. This is also attested by contemporary objects. From the house of the klausturhaldari stems a complete Bartman jug of the 16th century, a common pouring vessel of that time, produced in one of the major stoneware production centers along the Rhine (such as Frechen, Raeren or Cologne). It is more than likely that this jug was used by Eiríkur who had bought it from the German merchants in Berufjörður. Another link is the gravestone of his mother Úlfhildur Þorsteinsdóttir which is thought to have been imported from Germany by Eiríkur.
Eiríkur’s connections with German merchants probably went further than that. In 1580 Bernd Losekanne and Christoffer Meyger (who had apparently reconciled) complained about interference of Hamburg merchant Matthias Eggers in Ostforde. Eggers, on the other hand, said that he had a general trading license for Iceland which obviously permitted him to use any harbour he liked. Losekanne and Meyger then replied to this that this was unfair because Eiríkur had acquired that license for himself when he had visited the Danish royal court, and had entered into a trade agreement with the Hamburg merchants, in return for a part of their ship. Eggers was also probably the man named Matthies for which Eiríkur had put aside the vaðmál in 1575.
Merchants from Bremen are known to have entered into trade relations with Icelanders as well, but that might be a topic for a future post.
Friederike Christiane Koch, Isländer in Hamburg 1520-1662. Beiträge zur Geschichte Hamburgs vol. 49 (Hamburg 1995) pp. 150-153.
Staatsarchiv Bremen, 2-R.11.ff.
Staatsarchiv Hamburg, 111-1, Cl. VII Lit. Kc. no. 11, Vol. 3.
Posted in: Stories
Bart Holterman, 5 January 2017
A short article about the workshop we organised in Stade about the cultural impact of the German trade in the North Atlantic at the end of October appeared in Stader Tageblatt on 5 November 2016.
Posted in: Press
Bart Holterman, 22 December 2016
For most readers of our blog, probably the most mysterious part of our research is the work of Hans Christian Küchelmann, archaeozoologist, who uses archaeological finds of fish bones as traces of the late medieval North Atlantic (stock)fish trade. A fish bone found in the ground, however, does not say where the fish once came from or to which fish it belonged. So, how can one identify a stockfish merely by its bones? This blog post will shed a light on that mysterious procedure.
1. Stockfish production
In order to be able to identify a stockfish bone, it is essential to know how stockfish was produced. Luckily, stockfish is made in Iceland and Northern Norway to this day in ways that have hardly changed over the centuries, so in combination with historical sources, we can reliably reconstruct what a medieval stockfish must have been like.
Stockfish is made in polar regions from fish from the Gadidae family where they are hung to dry outside during the winter. Due to climatic conditions this is only possible in arctic regions as the cool weather prevents the fish from rotting before it dries. However, the entrails must be removed before the fish is hung to dry, and the heads are cut off. This is roughly done with two methods: a) the fish is gutted and beheaded, the rest of the body left intact (rundfisk), or b) the fish is beheaded and split in two, removing the entrails as well as most of the spinal column, and then hung to dry. The latter method is called råskjær in Norwegian (rotscher in the Low German medieval documents). As this leaves only a few caudal (tail) vertebrae in the stockfish, most bones of stockfish will come from rundfisk.
2. Species and distribution
As mentioned, stockfish was made from species of the Gadidae family. A trained eye will have no problem recognising a bone from a Gadidae fish in most cases. Due to long travel times and the absence of freezers in pre-industrial times, these fish could only be transported in preserved form, either salted or dried. Hence, a find of a Gadidae bone, especially on inland sites, hints at having belonged to a stockfish.
However, in coastal areas these fish were also eaten fresh, so how do you know a bone is from stockfish in that case? It is necessary to look at the distribution of the different Gadidae species. Three of the species that were used for producing stockfish, namely saithe (Pollachius virens), ling (Molva molva), and tusk (Brosme brosme) do not appear in the Southern North Sea and Baltic Sea. Bones from these three species found on the European mainland, especially in inland areas, are therefore a strong indicator for stockfish.
By far most of the stockfish, however, is and was made from cod (Gadus morhua), which does live in the Southern North Sea and the Baltic Sea. Bones of cod could therefore also belong to locally caught (and therefore not dried) fish. So we need another indicator to distinguish a stockfish from fresh local cod. The cod which live around the German shores are mostly smaller juveniles, older and larger fish live further North. By comparing the size of the bones to those of complete skeletons it is possible to estimate the size of the fish they belonged to. Bones belonging to fish larger than c. 75cm are less likely to have been local catch and were probably imported in dried form. Moreover, a high prevalence of fish in a specific size range is an indicator of stockfish, as these were sorted and sold according to size, whereas local catches will likely show a higher variety of fish in different sizes.
4. Bone composition
Because the head of the fish was cut off and remained at the production site one can expect head bones to be absent at consumption sites. Indeed, we find a clear overrepresentation of post-cranial (i.e. bones not belonging to the head, from cranium: head) bones on some sites in mainland Europe. On some archaeological sites in Iceland, for example, there are almost only cranial bones which is a clear sign that stockfish was produced there.
5. Cutting and hammering marks
The production and consumption of stockfish can also leave traces on the bones themselves. For example, the heads of fish were chopped of in a standardised way, leaving clear-cut chopping edges on the bones of the shoulder girdle directly behind the head. Also, the preparation of stockfish required hammering the fish for a while before soaking it, to make the flesh softer. As we have seen from our own experiences in preparing stockfish, this procedure can destroy or deform the vertebrae of the fish. Hence, deformed or broken vertebrae can be a sign of stockfish consumption in the archaeological record.
6. Isotope and aDNA analysis
Further, more advanced evidence from the North Atlantic stockfish trade can be acquired by applying methods such as aDNA analysis and isotope analysis, which can potentially retrace the remains of an animal to the area in which it lived. However, an explanation of these techniques might be a topic for a next post.
Barrett, James H. (2009): Cod bones and commerce: the medieval fishing revolution. – Current Arrchaeology 221, 20-25
Heinrich, Dirk (1986): Fishing and the Consumption of Cod (Gadus morhua Linnaeus, 1758) in the Middle Ages. in: Brinkhuizen, Dick Constantijne & Clason, Anneke T. (eds.): Fish and Archaeology.
Ólafsdottir, Gudbjörg Ásta / Westfall, Kristen M. / Edvardsson, Ragnar / Pálsson, Snæbjörn (2014): Historical DNA reveals the demographic history of Atlantic cod (Gadus morhua) in medieval and early modern Iceland. – Proceedings of the Royal Society of London B 281
Orton, David C. / Morris, James / Locker, Alison / Barrett, James H. (2014): Fish for the city: meta-analysis of archaeological cod remains and the growth of London’s northern trade. – Antiquity 88, 516-530
Posted in: General
Bart Holterman, 28 September 2016
In the early months of 1568, Bremen merchant Gerdt Hemeling (the brother of the deceased Cordt Hemeling, about whose death we wrote in an earlier blogpost) complained to king Frederick II of Denmark about the theft of his ship in Shetland by a “Scottish man”. This man had promised to return his ship, or to compensate him for it, but was taken captive by Danish officials and was now in prison in the castle of Bergenhus in Bergen, Norway. Now Hemeling, a “poor and extremely desperate man”, appealed to the Danish king to compensate him for the loss of his ship and his goods, which had been thrown overboard when the ship was taken, and most of which he had to leave on the shores of Shetland.
Gerdt Hemeling had traded peacefully for years between Bremen and Shetland, staying on the islands every summer to trade commodities from mainland Europe for fish. In the summer of 1567, however, this happened to be just the wrong time and place. While he was loading his ship the Pellicaen with fish in the harbour of “Ness in Schweineburgkhaupt” (probably Dunrossness near Sumburgh head, the southern tip of Shetland Mainland), a ship appeared from Scotland with a few hundred men on board, who offered Hemeling to buy his ship or to rent it for two months. Hemeling claimed to have had no choice but to accept this offer. The men from Scotland threw all merchandise on the shore and left, never to be seen again.
Gerdt Hemeling’s case was in itself not unique. Piracy on German merchants on Shetland occured more often, especially in these years. In the previous year (1566) the Shetland merchants from Bremen filed an official complaint to the city council in which they stated that at least six of them had become the victims of robbery. Scottish pirates had attacked their ships and trading booths and stolen their merchandise, money, weapons, and sailing instruments, to a calculated total damage of 1008 thaler. Two of the pirates’ captains, James Edmistoun and John Blacader, were arrested and executed the next year by the Scottish authorities.
Gerdt Hemeling, however, found himself in a much more complicated situation. The “Scottish man” turned out to be none other than James Hepburn, 4th earl of Bothwell, an opportunistic nobleman who played a rather controversial role in high politics of his time. In 1567, when Hemeling accidentally met him, Bothwell was a man on the run. He was suspected of having murdered the second husband of Mary Stuart, Queen of Scots, of having kidnapped her (possibly with her own consent), and subsequently married her. Among the Scottish nobility, tensions with the catholic queen had risen in previous years, among others about religious matters, and Mary’s marriage to the protestant alleged murderer of her previous husband proved to be the limit. A coalition of nobles revolted, and faced Mary’s army in the battle of Carberry Hill. Mary eventually surrendered and was imprisoned, finally leading to her abdication, but Bothwell fled and tried to leave Scotland by ship to Shetland.
However, Bothwell was being followed by two Scottish lords who controlled the navy. In these chaotic circumstances, Bothwell lost one of his ships which struck an underwater rock, and desperately tried to acquire more ships for his fleet in Shetland. Luckily for him, every year there were a few German trading ships in Shetland, and thus he took Gerdt Hemeling’s ship and another one from Hamburg. However, he was not able to get rid of his persecutors, and a battle resulted in which the mast of one of the ships broke.
A storm subsequently forced Bothwell’s fleet to sail towards Norway, where he was first held for a pirate, taken captive, and locked up in Bergenhus castle by Erik Rosenkrantz, the governer of Bergenhus. When his true identity became known, Frederick II realised the potential of Bothwell in Danish captivity as a pawn when dealing with the English and Scottish crown, and had him transported to Denmark. Bothwell (who had been made duke of Orkney and Shetland by Queen Mary) promised to return these insular groups (which Christian I of Denmark and Norway had lost to Scotland in 1469 as a pawn for the dowry of his daughter to the Scottish king, which he had been unable to pay) to Denmark if the king helped him to free Mary. The Danish king never made use of this offer: Bothwell was locked up in Dragsholm castle, where he would eventually die in 1578.
And did Hemeling ever get his ship back? Frederick II was unwilling to help Hemeling directly, but stated to him twice that he could press charges against Bothwell in Denmark if he wanted to. There are no sources pertaining to a case of Hemeling against Bothwell, so it is likely that Hemeling realised that a lawsuit in Denmark in such a complicated situation would not be worth the trouble, and he must have accepted his loss.
Bart Holterman, 14 July 2016
On the 11th of June 2016, a “Gastronomic stockfish symposium” took place in the city of Bergen, Norway, during the International Hanseatic Days 2016. The symposium highlighted the important role of dried fish for the history of the city. After all, without the high demand for stockfish in pre-modern Europe the city would probably never have become the medieval and early modern trading hub for northern Europe. Until c. 1500 stockfish coming from northern Norway and Iceland was brought to Bergen, and from there traded with merchants from the European mainland and the British islands, in exchange for grain and other commodities. This led to the establishment of the Hanseatic Kontor, the remains of which still exist as the Tyskebrygge quarter in the city, dominated by merchants from Lübeck, who had a near monopoly on the stockfish trade for centuries.
Topics during the symposium were very diverse, illustrating the multi-faceted influence of stockfish on the economy and culinary culture of Norway and the rest of Europe, in the past and today. The papers presented ranged from the influence of climate change on cod stocks to the culinary stockfish traditions on the Iberian peninsula, in Upper Franconia, and in Northern Italy. In the latter case, there even exists a stockfish brotherhood which seeks to preserve the culinary stockfish tradition in Italy. All presentations (with pdf files and videos) can be found here. I presented the stockfish consumption in medieval Germany, combining Hans Christian Küchelmann’s archaeozoological research and my own, based on written sources such as cook books.
This provides the perfect opportunity to present another medieval stockfish recipe which we tested a while ago: stockfish with peas, apple and raisins. As the name suggests, the recipe is an example of the same typical medieval combination of hearty and sweet tastes which was also prevalent in the previous recipe of Spanish puff pastry, and which might seem peculiar to modern taste. It is derived from a fifteenth-century manuscript from Flanders which is being edited by Christianne Muusers on her wonderful website Coquinaria. She interpreted the recipe as a typical winter recipe, since all ingredients were available in dried form at the time. We took fresh or deep-frozen ingredients (except for the stockfish), which tasted just as well. For Muuser’s transcription and interpretation of the recipe, see this page.
Cooking time: ca. 1 hour (+ 1,5 day preparation)
Ingredients (2-3 persons):
- 100g stockfish (makes about 200g fish meat when soaked an cleaned)
- 200g peas
- 1 apple, in pieces
- 1 large onion, sliced
- 100g raisins
- mixture of cinnamon, cloves, and mace (or nutmeg)
- ginger powder
- Hammer the stockfish well for a while (if needed: some stockfish is sold pre-hammered). Soak the fish in water for 1-2 days, refresh the water a couple of times a day. When the fish is well soaked, remove the skin and bones. Take care to remove all the small bones!
- Fry the onion until golden. Add the apple and stockfish pieces and let it fry for a while, then sprinkle the spices over it.
- Add the peas and some water, stir and let it simmer with a closed lid on low fire, 20-30 minutes.
- Add the raisins during the last 10 minutes.
- Serve hot.