Árbók Hins íslenzka fornleifafélags - 03.01.1987, Qupperneq 67

SUNNUDAGUR í LANDI, SÆTSÚPA TIL SJÓS
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staple was supplied by the fishermen themselves, i.e. fish. This was only one of many
ways in which shipowners attempted to cheat their employees. In Reykjavík and neigh-
bouring harbours provisions were weighed every week on board the vessels, but on shore
before each trip in western Iceland. Towards the end of the smack fishing era rationing
became less restricted, or disappeared altogether.
Preservation and storage of provisions was always a problem especially in spring and
summer when boats were out for longer at a time. The men did not suffer from hunger,
but they did often run out of sugar. In addition the dict was very monotonous.
All cooking took place in the forecastle. Food was generally boiled and only occasion-
ally fried. Eating utensils were simple, and consisted of bowls and mugs. Table knives,
forks and plates were for the most part unknown, but used occasionally in the cabin
where the officers took their meals.
In the closed society on board the smacks, food did more than just fill the stomach. It
was of great importance to relationships between the men and the general atmosphere on
board.
Thus the cook, despite his low social position, played a key role on board the smack.
He had to recognise individual pieces of fish and give them to the right owners, often
making mcaltimcs the scene of disagreement, if he was, or was felt to be, remiss in this
duty. This could mean ostracism, for a cook fallen out of favour.
Breakfast usually consisted of fish, potatoes and tea or coffee with sweets, and was
eaten at 7 am. Thc midday meal on weekdays could consist of fish and potatoes or meat
and potatoes or soup or porridge and sweet soup or rice porridge on Sundays. At 3 pm.
the men drank coffee with brown sugar with which they had biscuits or bread. Supper
was eaten at 7 pm. and consisted of fish and potatoes with tea or coffee. Coffee was drunk
at midnight and again at 4 am., prepared by subordinates.
It was quite common for members of the crew to prepare something to eat during the
„dog watch“ (midnight to 4 am.). This provided an opportunity to break the monotony
and satisfy thc psychological hungcr for something tastier than boiled fish. A few brought
supplies from home.
The attitude to food was often negative. Meat, for example, had a very bad reputation,
as did margarine. Open protest was not common, rather the fishermen’s dissatisfaction
found expression in the form of cynical or scornful verses which circulated among the
men.
Alcohol was not distributed regularly, but the captain provided drink under certain
circumstances, e.g. during bad weather and periods of hard work. Otherwise, consump-
tion of alcohol was not pcrmitted on board; on shore heavy drinking was comnton.
The use of tobacco was very common and .many young fishermen started smoking,
chewing tobacco or taking snuff while at sea.
English text revised by Matthew James Driscoll.