Tyskebryggen in Bergen, Norway, site of the hanseatic Kontor

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
• butter
• 1 apple, in pieces
• 1 large onion, sliced
• 100g raisins
• pepper
• cardamom
• mixture of cinnamon, cloves, and mace (or nutmeg)
• ginger powder

Preparation:

1. 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!
2. Fry the onion until golden. Add the apple and stockfish pieces and let it fry for a while, then sprinkle the spices over it.
3. Add the peas and some water, stir and let it simmer with a closed lid on low fire, 20-30 minutes.
4. Add the raisins during the last 10 minutes.
5. Serve hot.

Horst examining the FRWG poster. Photo: Hans Christian Küchelmann

The theme of the conference fit perfectly to one of the research goals of our project, which I presented within the session “Multi-disciplinary Approaches to the Study of Fish Remains: Archaeology, written and illustrated Sources”. My presentation was entitled “Hanseatic trade in the North Atlantic: the archaeozoological evidence” and its main aim was to introduce our new research project to the archaeo-ichthyiological community, to inform about the historical background, to present an overview of the evidence accumulated so far, to show the potentials and limitations of the data, and to present preliminary results.

The conference was a fantastic opportunity to get in contact with colleagues working on related topics. For example Jennifer Harland or Rebeccca Nicholson, who are working on fish remains from medieval sites in Scotland and Orkney, James Barrett who analysed the fish bones from the wreck of the Mary Rose (AD 1545), Lembi Lougas who presented material from two hanseatic wrecks in Tallinn, and Jan Bakker, who prepared a poster on fish remains from the hanseatic city of Cologne. Most important was a meeting with James Barrett, head of the international project “The Medieval Origins of Commercial Sea Fishing”, based in Cambridge. We discussed  the possibilities for future cooperation between the two projects.

Apart from the scientific part, the organisers provided a fantastic field trip, which included a visit to the fish market of Setubal.

A tusk (Brosme brosme) at the fish market of Setubal. The tusk is one of the species prepared as stockfish in the North Atlantic and traded by Hanseatic merchants, although not in large quantities. Remains have been found for instance in medieval Duisburg. Photo: Hans Christian Küchelmann

Group photo in front of the medieval crane in Gdańsk made by Paweł Jóźwiak from the National Maritime Museum in Gdansk.

From September 21st until September 25th, I participated in the 14th International Symposium for Boat and Ship Archaeology (ISBSA 14) in Gdańsk, Poland. My contribution was a talk with the title: “Those bits and pieces from the Baltic shores – Evidence for medieval shipping along the German Baltic Sea coast”. Even though this topic seems to be a bit farfetched considering the topic of our project “Between the North Sea and the Norwegian Sea”, it bears an important insight into the principles of technical change in medieval and early modern shipbuilding. Moreover when dealing with the North Atlantic trade we face the problem of a lack of archaeological source material. There are several reasons for this situation. The wrecks we know today from the southern North Sea coast are found in the rivers or on land within towns. Here they are often better protected than in the open sea. Some wrecks, foremost in the Netherlands, were found in the Wadden Sea but this is quite rare and requires a certain level of sediment coverage of the site to protect the wreck from wood-degrading microorganisms. Therefore it is not easy to find wooden wrecks in the North Sea. Moreover, the conditions for archaeological documentation are difficult due to weather, tides and swell in the rather unprotected sea. At the destinations of trade in the North Atlantic, ship archaeology is in a very early stage, especially in Iceland. As a consequence we depend on material evidence from for example the Baltic Sea to construct a model of development in shipbuilding that might have influenced the North Atlantic trade of the merchants from Hamburg and Bremen.
The presentation at ISBSA 14 focused on development processes in medieval shipbuilding, which was based on tradition handed over from one generation to the next without the use of written documents, drawings or formulas. An important aspect of the examination was the possibility of changes in shipbuilding by technical transfer between different building methods, in particular between native and introduced methods. Due to the fact that only a very limited number of medieval ship finds along the German Baltic coast are properly documented, this study was mainly based on re-used ship timbers and fragments found in town excavations. Still these bits and pieces give enough technical data for comparative analyses.
The result of this research confirms that shipbuilding methods did not just change without reason. Similarly, technical transfer did not just take place because of the presence of ships built with a different method in the same waters. In fact, technical transfer seems to have been the last choice for changes within traditional building techniques in the medieval period. Changes appear to be alterations within traditional knowledge. The main reasons for changes are economical and aim for greater shipping capacities and rationalisation or simplification of the building process.
What does this mean for the project? Towards the end of the medieval period, the building of ships with flush outer planking appeared in northern Europe. It often has been assumed that the knowledge to build ships in this fashion was simply copied from foreign ships. Instead, the archaeological evidence points towards a development or self-invention of flush-planked carvel-built vessels from within the building traditions of the clinker or Kollerup-Bremen Type building methods. Could these changes, that took place in the second half of the 15th century, have been decisive for the German merchants’ choice to sail the North Atlantic to trade?
The results will be published in the Symposiums proceedings.