For more than 400 years after the Europeans arrived in Newfoundland, salted cod – "salt fish" – was the bedrock of the island’s economy. "Making fish" involved splitting, washing, and salting the cod, then lying it in the sun to dry. Over time, technology changed the commercial process, but traditional salt fish is still made around the province today. Alexis Templeton incorporates its distinctive skin/flesh tones into all her salt fish ceramic pieces.