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Cod fishing on the Newfoundland Banks. Cod fishing in Newfoundland was carried out at a subsistence level for centuries, but large scale fishing began shortly after the European arrival in the North American continent in 1492, with the waters being found to be preternaturally plentiful, and ended after intense overfishing with the collapse of the fisheries in 1992.
Throughout Atlantic Canada, but especially in Newfoundland, the cod fishery was a source of social and cultural identity. [10] For many families, it also represented their livelihood: most families were connected either directly or indirectly with the fishery as fishermen, fish plant workers, fish sellers, fish transporters, or as employees in ...
Cod on a 1932 Newfoundland postage stamp. [1] The result was The Cod Fisheries: The History of an International Economy, published 10 years after the fur trade study. Innis tells the detailed history of competing empires in the exploitation of a teeming, natural resource—a history that ranges over five hundred years.
The northwest Atlantic cod has been regarded as heavily overfished throughout its range, resulting in a crash in the fishery in the United States and Canada during the early 1990s. Newfoundland's northern cod fishery can be traced back to the 16th century. "On average, about 300,000 tonnes (330,000 short tons) of cod was landed annually until ...
ST. JOHN'S, Newfoundland (AP) — The Canadian government has ended the Newfoundland and Labrador cod moratorium, which gutted the Atlantic coast province’s economy and transformed its small ...
Ottawa announced the devastating cod moratorium on July 2, 1992. Cod stocks off the province’s northern and eastern coasts were collapsing, and the moratorium was introduced as a way to help them recover. Before then, the cod fishery was a primary economic driver in the province, and the moratorium put tens of thousands of people out of work.
Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands.
Around 1525 Basques began whaling and fishing for cod off Newfoundland, Labrador, and similar places. [23] In his History of Brittany (1582), the French jurist and historian Bertrand d'Argentré made the claim that the Basques, Bretons , and Normans were the first to reach the New World "before any other people".