This ad from the Gloucester Daily Times 100 years ago (March 21 1918) caught my eye recently. Pardon the poor quality.
Mostly I thought it was an interesting comparison of prices but then I noticed “Corned Fish” and started a little research. There is at least one site that claims no one that knew what they were doing would call it “corned fish” — instead it should be called “corn fish”. I’ll leave that debate to greater minds.
Put simply, corning fish is a preservation method similar to salting meats such as pork and doesn’t require refrigeration. According to Jamie Oliver, “The product is covered with large kernels of rock-salt, which is preferred to as “corns of salt”, hence corned fish.” BAM! Learned something new today….maybe you did too.
Another item about this ad that caught my attention was the note at the bottom that seems to say “we have other, more expensive, items for you, but this is what’s on sale today”. Available only from 7-9 AM one particular morning. Now, there’s a deal for you.
Good Morning Gloucester 
God, I never thought it would happen this quick. People in Gloucester not knowing what “corned” fish was. CORNED HAKE! Hake salted that morning at the fish market! Eaten Friday night for supper with boiled potatoes, onions and PORK SCRAPS. (fat back pork fat) fried with the oil and poured over the fish and potatoes. Cholesterol City, but boy was it good!
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