In the middle of the 19th century Dunkirk was the most important cod-fishing port in France. Every year in March, 130 ships and more than 2,000 Dunkirk and Belgian sailors headed for Iceland, for a 6-month fishing expedition. Depending on the weather, the voyage would last between 8 and 15 days. Once in Icelandic waters, the captain would seek an abundant cod bank, then he would let the ship drift and the fishermen, standing shoulder-to-shoulder on the weather side, could let their fishing lines go.
The schooner Capricieuse leaving the port to fish for cod. Water colour painting by orlando Norie, April 1875. Port Museum Collection.
The schooner La Dunkerquoise back from cod fishing. Water colour painting by Orlando Norie, Autumn 1875. Port Museum Collection.
Dunkirk fishermen fishing for cod in Icelandic waters. Water colour painting by Napoléon Conseil (1837-1871). Port Museum Collection.
However, at the end of the 19th century, individual line fishing declined for several reasons: labour costs had increased; consumers were turning to fresh fish instead of salted fish; the first steam trawlers, belonging to British or German ship-owners, had appeared in the Icelandic waters and the cod became rarer.
The last cod fishing boat of the Dunkirk coast was laid up in 1938. However some of the old Iceland fishing traditions are still vivid.
When the fish were abundant, working days were long. Life and conditions on board were trying; in addition to the crowding, the crew had to brave the cold, the constant damp and the terrible storms in which many of them perished.
The fishing techniques of the Dunkirk fishermen, as well as the preparation of the fish, were very different from that of the Bretons. The fish were caught with individual lines, immediately cleaned, salted and packed in wooden barrels.