Fishing-curing establishment

Fishing-curing establishment

This small fishing settlement at Careys Bay in Otago Harbour shows cottages and families clustered around the shore. In the 1880s, before refrigeration, fish was smoked or canned to preserve it for transport to market. In the late 19th century a number of fish-curing operations in Otago Harbour, like the one pictured here, supplied the domestic and Australian markets with smoked ling, moki, blue cod and red cod.